Re: Hunter's going to Oregon

On Sat, 03 Jun 2006 00:50:33 -0400, GBinNC <GBinNC@xxxxxxxxxxx>
wrote:

On Fri, 02 Jun 2006 19:11:43 -0400, HT
<hiletroyNOTTHIS@xxxxxxxxxxxxxxxxxxx> wrote:

"Lexington style" is a whole different thing. I've been known to drive a
hundred miles for that. It's one of the best meat tastes in the known
world.

GB in NC

The only eastern style I have been able to eat is Sweatman's, near
Moncks Corner, near Charleston, SC, who are world renowned and top
rate. We ate there last month and it was the best eastern or mustard
based that I have ever had.

Aacccckkkk!!! Who ever heard of *mustard* on barbecue???

John G's in Cleveland, TN was delicious last year, also.

We ate there once too. It was okay but nowhere near as good as Lexington
style.

GB in NC

Mustard is but one ingredient in right-thinking BBQ sauce. But
it is essential, giving it a tart taste.

My Dad ran a grocery store in Georgetown TX, around 1949-1967.
Part of that operation was a meat market, and he sold BBQ on a
relatively small scale, mostly on Saturdays. His sauce was
locally famous.

I recently ran across his recipe. I present it here as a public
service:

-------------------------------
Leonard G's BBQ Sauce (makes 1 1/2 gallons)

1 1/2 lb. oleo
3 lg heaping kitchen spoons of Horse Radish
3 lg kitchen spoons of Mustard
3/4 lb Brown Sugar
Tabasco sauce to taste, or ground Red Peppers
Worcestershire Sauce to taste - 2 or 3 large bottles at least
3/4 gallon Catsup - add water if too thick

Let oleo melt and put Horse Radish in solution. Stir constantly
and let bubble for a minute or two.

---------------------------------------

If you get the proportions right, you'll think you died and went
to heaven. I used to practically drink this stuff, growing up.

Bob


www.arcatapet.net/bobgiddings
.

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