Things get a little messy, but that's the idea. It does look like something too gross to eat, but trust me, it's fantastic! Try it just once and I'm sure you'll agree. I've been eating this stuff since teenage years. It's a classic and very popular Hawaiin dish for both 'working stiffs' and 'surf bums' on account it's hearty, filling and cheap.
Things get a little messy, but that's the idea. It does look like something too gross to eat, but trust me, it's fantastic! Try it just once and I'm sure you'll agree. I've been eating this stuff since teenage years. It's a classic and very popular Hawaiin dish for both 'working stiffs' and 'surf bums' on account it's hearty, filling and cheap.
I dont doubt it Silencer, I can see the great flavor oozing around the plate. And the presentation is so working class. Thats stuff you dont mind getting on your shirt cuz your shirt is prolly dirty already anyway
Had the seasons first blackeyed peas (on buttermilk cornbread of course with pot licker), smashed taters, corn on the cob, and fresh green salad - maters looked good, but still don't have that summer flavor yet.
Now, you're talkin! Not intentionally trolling here, but folks west of the Mississippi don't understand BBQ ain't really BBQ unless it oinked first!
My favorite is western NC style. Slow smoked pork, pulled and served on a bun with vinegar based slaw - then add a tomato based sauce. Add a serving of slow cooked baked beans, sweetened with molasses, an ear or two of corn (that hasn't been cooked to mush), some tater salad, a few hushpuppies, and a serving of the vinegar based slaw. Oh my, THAT is some fine eatin! You can wash it down with beer, Coke (not Pepsi), or tea and finish up with some 'nanner puddin!
BBQ is so serious in the south that books are written debating the merits of different styles. I've even seen a hardcover book (about an inch thick) just on the eastern vs. western NC styles of BBQ!
I travel all over and eat BBQ where ever I go - never really had any bad BBQ yet, but I just described my personal favorite. Now when it comes to ribs, you can't go wrong with Memphis dry rub or Alabama Dreamland (slathered and served). Chicken counts as BBQ, but needs the mayonnaise/vinegar based sauce (NC style) to really bring out the flavor - even though we use tomato based sauce here in AL. And my favorite Brunswick stew is GA style with a tomato base. NC style Brunswick stew is more like a camp stew to me and lacks the flavor of the GA style.
Anyway there's my two cents worth of BBQ thoughts!
JLA - you sound like a very wise man! I didn't know anyone in TX ate meat that once squeeled! I thought all Texans looked down on anything that didn't moo first!
If you want to set that pulled pork off - make up some cole slaw with a vinegar and/or mustard base. Then serve the meat and slaw together on the same bun. Add BBQ sauce to taste. It sounds strange (like a lime in a dark beer) but the flavors really blend together and compliment one another!
Ill give it a shot. Thats east coast BBQ, folks down here might not know what to think. Everyone here is all about Fat slices of meat drowning in sweet 'stick to yo chin' BBQ sauce backed with a slice or 2 of sharp cheddar and some red onion.
My hispanic customers like my Hot BBQ sauce. I take my sweet recipe and puree fresh mexican chiles after they have smoked on the smoker for a couple hours and are mushy. for 1 gallon of sauce I smoke 5 habaneros, 5 jalapenos, and 5 serranos, put em in the blender and walk away til they are smooth liquid, seeds and all. then just cut it directly into the sauce. It tastes great but will make your sinuses drain. I got a few regulars that come by every weekend for a gallon of that stuff. They tell me they put it on everything from tacos to enchiladas, to even their spanich rice.
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