Smoke signals: Firefighter puts her knowledge to use in barbecue business world.com Take a look at an interesting article we found.
Recipe: Pecan-crusted spareribs with Kentucky bourbon barbecue sauce Los Angeles Times Take a look at an interesting article we found.
The barbecue's origins are a burning issue Times Online Take a look at an interesting article we found.
The Stanislavsky Method is responsible for some of the greatest actors of our generation.
June 18, 2009
This is our annual post on barbecue.
Since it’s that time of the year, when even food snobs, who pose as critics, head off to rub elbows with the common man.
One of America’s first barbecue (he called it barbicue) aficionados was none other than George Washington and his diaries are filled with juicy references to that "succulent boar" cooked so slow over the fires that it fell off the bone.
With his dentures that was essential.
Don't let a meal displease him though:
“It was stringy beyond belief, even Franklin, who’ll eat anything, couldn’t stomach it.”
Contrary to popular belief, barbecue didn't originate in this country. The origin of the word is a bit murky; some say it derives from the Carib word babracot, others say it comes from Spanish barbacoa. But no matter, we perfected it.
If you ask most North Carolinians, they'll contend they perfected it. The staple here is pork, chopped or pulled. No agreement on the sauce, however. It's vinegary in the eastern part of the state. It's tomato-laced in the west, where the locals will order "outside brown," which is real Lexington-style.
There’s an argument also in Memphis on what constitutes Memphis Barbecue. For some, it’s dry-rub ribs, for others, it’s wet ribs. I’m not as picky. Although I do think the real test of barbecue is how tasty it is if you don't smother it with sauce.
Unless, of course, the sauce comes from a shrine in Kansas City like Arthur Bryant's. Noted food writer Calvin Trillin claims dining there is practically a religious experience.
After worshiping there myself on some burnt ends, I would say that's an understatement.
In Texas, brisket’s the thing. And it wouldn't hurt to have it in the barbecue belt towns of Lockhart, Elgin, and Taylor.
And it pays to agree, when you're there, that Texas has the best barbecue around; you don't like beans in your chili, either.
For the record: if you're firing up the grill in the back yard and making burgers and hot dogs, you are, to be precise, grilling.
Real barbecue is slow cooked over indirect heat and the smoke that’s produced contains many components that inhibit the growth of bacteria and fungus. Meaning, if you need any excuse for eating it, you can lie to yourself it's healthy for you.
So…which tastes best on the grill, pork or beef? A tomato-based or vinegar sauce? Mesquite, charcoal, hickory? Dry? Wet? Which part of the country does it best?
I expect you’ll come out smokin.’
Smoking Meat- How to Smoke Meat Guide smoking-meat.com Take a look at an interesting article we found.
Pig, Smoke, Pit: This Food Is Seriously Slow The New York Times Take a look at an interesting article we found.
The History of Barbecue in the South virginia.edu Take a look at an interesting article we found.
I am a certified Memphis In May Barbecue Judge and I can say with authority that the best barbecu...
Jun. 18, 2009 9:16 AM
Who has the best barbecue?
10% 15% 10% 30% 35%
This may be cheating but: For my money, the best barbecue comes from Mongolia.
DPR, since you so politely allowed me Mrs. Mamet, I will allow you Mongolian barbecue. But, in truth, Real Barbecus is the kind John T Edge talks about in the NYTimes article above. Here is a good movie on the subject, too: http://barbecueisanoun.com/about.htm . I remember a great story, years ago, by a gent named Orrin Anderson, who explained that the best barbecue is the most primitive, and a large part of the pleasure of eating it is wandering around looking for the place. Former College of Charleston president, SC Court of Appeals judge and all-around raconteur ALEX SANDERS is supposed to have said "Barbecue is like sex. The worst I've had was still pretty good."
I love the comment above about bbq. Having lived in three southern states, I believe that people think the best bbq happens to be where they are from. I prefer the ketchup based Georgia bbq and the sweet mustard South Carolina bbq to the vinegar bbq that is everywhere in the sate I now live in, North Carolina. I've been here ten years and I still have a hard time getting used to it. One thing is for sure, people are very serious about it.
charles vergos' rendexvous, memphis, tn.
smokey, little trailer, hwy 31 & four corner's, ark
pruitt's, lonoke, ar.
just to name a few, course it's all in the sauce or rub, depending on if it's pulled and pork, or racked and ribs, shrimp, chicken, beef........this is a religion in the real south.
HI FELLAS: SIMPLY PUT...MINE!
OMG...now The Great Debate between Georgians and Texans: Pork v. Beef..... let the battle begin! ---- And then the discussions of secret BBQ sauce recipes, guarded as if they were the formula for the origina Coca Cola!
Yes, BBQ really is the religion of the real South (not the Southern Baptists)! Oh, and then there's the battle of who has the biggest BBQ.... The heaviest I've seen was a 'homebrew' which weighed (I'm guessing) about 1,700 pounds... It took seven men to move it... half inch pressure vessel steel with a smoker attachment.... geez!
then, you have to take in to account the fixin's.....buns or texas size toast, open faced or closed, cole slaws, mustard or mayo based, baked beans or barbecued, what kinda taters, pickles, relishes if any and then...finishings...plethra of real pies, or real ice cream....etc.
I am a certified Memphis In May Barbecue Judge and I can say with authority that the best barbecue is the barbecue I am eating at the time. Also I think my husband loved me more the day I received my MIM certification, he almost cried he was so proud. Barbecue sauce flows freely through his veins.
BTW: I grew up in NC with vinegar based sauces - the only one I like is John Boy & Billy Grilling Sauce - other wise I like a nice Memphis barbecue but wont turn down St. Louis ribs or some good ole "Texas Crunch" prepared brisket. *mouth watering*
cuukoo1: you are so right! Got to have the fixin's: texas toast a must add some slaw, southern mustard 'tater' salad and country style slow baked beans with sweet tea to wash it all down.more on the honor roll
cynthia...i bow in awe!!! a memphis is may barbecue judge, is the likings of a god!!! very impressive!
it's known, as in a fact not to be disputed, there is no way to prepare real bargecue, above certain latitudes, longitudes and elevations, relative to the universe or mother earth.
Cynthia, cuukoo....
My husband is a Barbecue whore!
The man goes to Memphis at least twice a year and makes stops at all his favorite spots from the Rendezuvous to little neighborhood joints I can't remember the name of.
For years we combined the trip to the Handy Awards( now the Blues music Awards) with the Memphis in May visit.
We drive to Fla. once a year and NOLA at least once a year. Our journey is punctuated with stops in every state along the way to sample the BBQ offerings.Virginia, N.C, S.C, Georgia, Tennessee....you name it, the style is different in every region.
He will drive a hour out of his way to try a new spot.
The down side is.....I don't eat pork!
and....I believe modern politicians need to revive the old tradition of bribing the common man( and woman) for votes. Do away with the $10,000.00 a plate political fundraising dinners where the spoils go to the candidates. Get back to the tried and true and more honest( at least we know it's a bribe up front) method of attracing voters by enticing them with free food and drink.
"Free Barbecue, Burgoo and Brunswick Stew ".......that's my new rallying cry.
Cynthia,
"Barbecue sauce flows freely through his veins."
I recommend you add some thickening agents. Barbecue sauce should never flow freely through anything.
it's the rub,and the smoke ringsauce? onda side,please.Mesqite smoked salmon,olive oil,red pepper flakes, salt,a pinch of crushed garlic,and veggies grilled to perfection.Just sayin', ther are alternatives...
typo...smoke ring, ......sauce? onda side,please
i'd say roadyacht today's topic is wide open to alternatives, since it's basically several topographical subjects. cause grilling(verb) is a completely different activity than barbeque (noun). that's scripture.......giggling, southern girl.
So sorry, I've never been a barbeque person; but I do love -- "to be precise" -- grilled almost anything. I too want the sauce on the side and love the ribs to be crunchy.
I live in Wisconsin. Is beer considered barbeque sauce?
WT, in reference to Alex Sanders comment: He obviously wasn't a woman. But I digress.
park4, BEER is Life Sauce
Park4 ~ Of course it is ~ Here in Wi we just boil, marinade, or shove a can up the back end of the chicken BEER is TOTALLY our version BBQ sauce.
http://bbq.about.com/cs/chicken/a/aa100400a.htm
I do like the chicken and beef brisket an Red Hot and Blue outside annapolis on Rt 50. The chicken and brisket are nice and moist.Lots of Blues memorabilia and good tunes .
Memphis in May is where it is at when it comes to BBQ. You wanna see bizarre people that would rival anything you witness in NYC, take in that event. That cook off is worth the trip. I happened to be doing Business with FedEx at the time of the annual event one year. I am amazed a t the the contraptions they use for their custom grills. The selection of the wood to fuel them and the selection of the meat is all part of winning it, I am told. I have seen cars converted into BBQ ovens. I learned then that if you aren't sloow cooking at 158 Degrees for six to eight hours, it ayant BBQ. Like in Memphis if you ayant throwin a party long wth it, it ayant BBQ. Or myaybee it ayant a party unless you have BBQ. Then again I've been on lonesome lost roads in the middle of nowhere Texas and pulled into a roadhouse with the best BBQ anywhere and warshed it down with a couploe Shiner Bachs, and they don't care if anyone knows it, jest come back. Conclusion to us northerners with gas grills, what we are doing is a cook out, not a BBQ no matter how much or what kind of sauce you use.
And to the question does beer count as sauce...not sure. But when I'm grilling steaks I always have a brew in hand and there is always a splash on to the steaks in my appeal to the grillin gods. The smell of the steam it lets off...has my vote, but will leave it up to Cynthia.
typos are on purpose this time round
Rings90, do not let the good folks at the Mustard Museum hear you say that.
As long as folks think they are BBQ'n, I would say let them think it.Why destroy the pleasure and joy they get out of preparing food for family and friends. Especially when it comes to the menfolk. I always seem to be stuck with the cookin'. If some fella wants to either take 12 hours to Q up some brisket , shove a can of brew up a chicken or take 20min to grill a slab of fish I'm not gonna argue with them!
and paul, love all the Shiner brews.
Miss Blue: your husband and mine should compare barbecue maps sometime. Yes we have maps where he has marked the best barbecue (GPS is his new best friend just for that single reason - puts a whole new spin on GEOCaching) - could be a restaurant, could be a road-side stand. (You know the kind were you can get barbecue, boiled peanuts and fresh squeezed lemon aide.) Me, I'm a little more particular.
DPR: I agree, shouldn't have sauce that thin, but he does like grilling sauces and being vinegar based they are pretty thin.
Now lets talk barbecue rubs! A nice spicy rub makes for really good bark - and I do like a good tangy bark on barbecue! We have a close friend that makes a great pork shoulder; he will hickory smoke the shoulder with the rub for a while then crunches it for about three hours. My-oh-my - good stuff, no sauce needed. The crunching keeps it really moist too.
having a baah bah Q (now using as verb) with out the pardy, is like having sex and beer by your self. just saying. complicated, delicate subject.
ALEX SANDERS is supposed to have said "Barbecue is like sex. The worst I've had was still pretty good."
maybe that's what he wuz talkin 'bout cuukoo !!!
http://gardenandgun.com/article/life-after-politics many things, dzrtlady, but not a woman, you are right. Someone obviously decided not to list SC on the poll because it would have eclipsed anywhere else. I expect that is better than having made them all feel inadequate. Just as there are Christians in almost any country ( and Jews and Muslims, too) there is barbecue all over the place. But there is one Jerusalem, y'all.
I NEED to find out more about "Crunching"
A true and funny (I think) BBQ story.... I'm in the moving business and I moved one of my brothers from Williamsburg, Virginia, to rural Louisiana... He went ahead and his Vermont-born wife followed... He went out to the airport to pick her up (she was exhausted and hungry....). Her single request was to dine out.... 'No problem! We're going to the best place in town,' he announced.... (Oh, my brother has the mind of an engineer, so you probably can guess what happened already.....). Yep, the best BBQ in town.... in a small shack... on the wrong side of the railroad tracks.... with no airconditioning.... and no potted plants... and no linens on the tables... She later described her initial impression in words I can't quite convey (she was emotionally overwrought to be kind, even remembering that night in retrospect....). Oh, did I mention that the lady is my EX-sister in law.... She never did adapt to rural Louisiana, and one day announced she was moving back to Vermont. My brother wished her well, helped her load the U-Haul, and she disappeared into history..... My brother still lives in Louisiana....
Willie T
you talkin 'bout the mustard based SC bbq ? i've had chicken and goat done with that stuff. Don't really care for it. is there another SC style?
and roadyacht....there actually is a custom that is a barbecue of fish..it's called Shad Planking. A long standing tradition here in the Tidewater.Uses the pit and the old style wooden frames etc.
doc, good story!!! have seen many come, and then eventually go....good for your brother! obviously a fortunate man.
Out of all of those, the only one I have tried is Kansas City BBQ. It was during a writer's conference in KC, so many of the memories were washed away in a sea of Guinness. But I do remember ribs. And sauce. And somehow ending up with the sauce on my elbows.
It's not done right if you don't end up coated.
Around here, we do have some real barbeque, but we keep it to ourselves. My uncle built his own slow rotisserie. We can load around 200 small pork roasts onto that at one time, fill the bottom with charcoal, and it turns slowly for hours. For my cousin's wedding, I think it took about 6-8 hours to get done.
And about 3 weeks to eat.
Miss Blue, maybe I could try and answer your question.
In the heart of South Carolina when you order a bbq sandwich, it comes with a sweet, yellow mustard sauce. It has the sauce mixed in with the pork, and once you get past the strange yellow look of it, it is beyond delicious. The closer you get to either North Carolina or Georgia, this delicacy changes to those styles.
Man make fire man cook food over flame. This is the way it has always been and the way it always should be. Cooking over an open flame, allowing the meat to stew in its own juices is something so primal, so basic, and so pure, that we all need to sit around the fire and wait for the meat to cook. With the blood of a fresh kill still on our garments, the meat is cleaned, seasoned, & dried, then impaled on a skewer and cooked slowly, turning slowly all the while.
Cynthia
I've never heard it called bark. But I know jest whatch yas taullking bout. What really makes the Memphis experiance complete is the Blues Cafe/Dinner clubs on Bealle Street. Its where it came to my attention by my English friend that England's number one blue musician was Eric Clapton. Jest rememberin it bring out a southern accent in me.
Ok Ladies...us men are not the sailors of the bridge table so like a rat and cheese at the bahbahque pardy, I'll take the bait. I am sure you can do better than ALEX SANDERS is supposed to have said "Barbecue is like sex. The worst I've had was still pretty good."
If Alex were a Colonel his saying would have gone a little differently....jest sayin
i'm taking the s train late this afternoon, crossing that mighty mississippi there heading east, circling back, once over the bridge and depart on bealle street. first stop, barbeque, while playing a little poole upstairs, in one of the bars, with the always great live bands, then stroll on down to the peabody and sip a little something roof top, listening, watching and enjoying the sounds of the mixed blues music and such........think i'll just wait and perhaps, just perhaps, catch a beautiful sunrise......one of those elusive green ray....ahhh, memphis. all aboard....
Here is a pretty good list of barbecue terms with definitions - does not include crunching because sanctioned events do not allow crunching. http://www.amazingribs.com/tips_and_technique/cooking_glossary.html Crunching can be done with shoulders or ribs: smoke the meat until you are sure the smoke flavor is all the way through the meat. Then take the meat and wrap it at least twice in heavy duty aluminum foil and crunch it around the meat really tight. This holds in the juices and cooks the meat faster. Also allows for the flavors from the rub to penetrate the meat more evenly.
When barbecuing do not go by time, go by temperature, here is a temperature chart for cooking meat - very useful!
http://www.ochef.com/418.htm
Memphis In May is a real show alright! KCBS is more barbecue than presentation/show.
MIM: http://memphisinmay.org/
KCBS: http://www.kcbs.us/
Link friendly version: http://www.amazingribs.com/tips_and_technique/cooking_glossary.html
"Barbecue is like sex. The worst I've had was still pretty good."
obviously a man, who didn't know how to make love.....and probably considers mc ribs, bbq.
Texas Crutch is listed there - adding apple juice is one of the favorite liquids, that and beer of course. Like the crunch its in the wrapping to steam the meat - one with meats own juices, one with other liquids.
cuukoo,
On board. Let me recommend a carriage ride to the Peabody. But I have to say that would be a night you'll not forget.
Cynthia,
I now as of last year finally have a BBQ oven suited for real BBQ I did a turkey last year for Thanksgiving. The toughest part with a charcol/wood fire is maintaing a steadty temperature for the cooking duration.
Now you ya'll have me primed for pork ribs and brisket on the 4th of July.
I'm gonna dress in jeans and a white tshirt and might even roll a pack of camel straights in my sleeve. Then I'll go hang the flag and then fire up the BBQoven. I'll need a BBgame on the radio...and then of course a few friends. I know mama will think I've once again flipped, but there aint a day goes by she doesn't think that.
Is it ok to say ribs and brisket in the same State.
Paul Murphy: Guess you will have to make do with a BBGame on the car radio since there wont be a NASCAR race that day! LOL! and YES! on the Blues Cafe/Dinner clubs on Bealle Street - a must see and do when in Memphis.
Come to think of it - Texas is the only state you can say ribs AND brisket in without someones mother passing out.
I have learned a lot today from reading the Eye. Mainly: I had no idea barbeque was such a passion. I've watched that Bobby Flay guy on the cooking channel on occasion, and he's as intense as it gets when he's grilling. I thought I'd seen him barbeque, but now I know he was just plain old grillin.
Anyhow: Paul Murphy, I can't find another sex = barbeque quote. Alas.
But I did find a page of barbeque quotes by barbeque-ers from all over and some are pretty darn good and here's the link to the quote page:
http://www.bbqsearch.com/quotes.htm
I'll leave you with this thought, from Hambone, written in August way back in 2005. Hambone writes, about his version of barbeque:
"We eat everything but the squeal."
Well, I should hope he doesn't eat the squeal.
All hail to you BBQ aficionados! Someday soon I hope to join your ranks.
i think there should be a new ribbon, badge or star for an offical of the memphis in may pardy!!!!! i'm still bowing ever time she speaks, and i'm listening carefully.....what an honor, that's serious power in these parts............cynthia, that's no small feat....wow! curtsie, backing out of the room now...head down in respect.
Now folks, my husband was born the year of the rooster by account of the chinese zodiac.
About 4 years ago he turned 48 yrs old in the year of the rooster. I'm sure he felt he was safe from a 50th birthday party for a couple of years. so I planned a BBQ pig pickin Birthday party for his 48th and held it 1 week after his birthday just to be different.
I wanted it to be a surprise so everyone was sworn to secrecy. I contacted the local High Priest of "Q' here, Bob, who also runs a body shop and made our plans. Things started to get a little ify with the surprise part when phone calls started a few days before the date. I explained them away by telling him I was having Mega Girls Nite here.
well, Bob went to NC and picked up a cleaned and dressed 320 hog and brought it back. He started the charcoal makin part the night before at the body shop/BBQ base and by 5am the morning of he had enough to get the guest of honor roasting in his steel barbecue roasting contraption on wheels.. two friends of my husband showed up at 3pm and took him down to the boat house for a few beers. You can't see our house from down there. They were given instruction not to let him come up the creekbank til 4pm and we would send a signal.
One by one the guests arrived. Each had part of the party. One person had the tubs for the beer, another the ice, a couple brought tables and so on.
By 3:45 or so everything was well on its way to completion . I got a call from Bob, who was waiting at the foot of the driveway. the pig was all roasted with enough coals left to keep it hot. He drove up the drive, parked under the Maple tree and began to set up his table, chop the pork etc. Mrs Bob had made the tato salad, slaw and beans.
By the time i sent our daughter to get dad and tell him I needed him to move something for me all the guests were here( 80 or so) and everything was ready.
Billy came up the hill to the house , came around the corner to the kitchen side and SURPRISE.....he broke into tears upon seeing a Cuban American friend ,who is an Elvis impersonator , in costume and singing happy birthday to him.
We had the whole neighborhood and all of his friends who could make it and most of his family. Rich, poor, black, white, young ,old...everyone one was here with a smile on their face and a dribble on their chin..the dribble factor was high that day due to the succulent bbq and the 4 bushels of steamed crabs a waterman friend brought!Another friend brought a country western singer and another a blues singer.
Bob ceremoniously called Billy over at one point and handed him the cracklins to pass out to everyone.I got my dribbly,greasy public thank you kiss in front of everyone to applause.
We rocked way past dark.
I
he's one loved man! good job blue!
cuse me...miss blue.
I have to stand up for Judge Sanders, who is not close kin to the Col, I don't believe. He is a smart and witty man ( see the link to Garden and Gun above). And, like most South Carolinians, he certainly would not consider McRib to be barbecue- even the worst barbecue is better than the McRib. South Carolina has four sauces, allegedly connected to the soil types of various regions. While many of us do enjoy mustard based, Miss Blue, we also enjoy vinegar and pepper, as used by Scott's Variety Store, featured in John T Edge's article in the Times ( upper right- slow food reference in the title) and various tomato sauces. http://www.scbarbeque.com/ South Carolina also has all four types of venomous snakes native to North America.
Any owners/companions/friends of dogs who don't like thunderstorms? This has been a great month for the rains, but my little chow mix has, at the age of six or so, decided she is frantically terrified of storms. She is an outside dog and that makes things pretty tricky.
Miss Blue - you are my hero.
WillieTrask: How about the Charleston area? Down there, those low country islands. I've been there but no BBQ. Lots of Cajun foods, no BBQ. Shrimp boils, no BBQ. What's up with that, do you know? Or have I been hanging with the wrong crowd down there?
wt, my catahoula, developed a rage syndrome of types. after much observation i determined there was an "occurance" that triggered this. she's not afraid, she tries to attack the storm to defend me against it. it makes thunderstorms, something i love , miserable. the vet, after several different therapies, determined that it progressively gets worse, never better. i watch the weather, closely, and if i can catch it an hour out, she rides the storm out calmly, with the help of prescribed medications. i thnk it's an anti-anxiety medication, it's liquid and i can give, for her weight, up to 3 cc's per 24 hr period.
she sure does enjoy her barbecue after a storm.
w.t. couple of links i use to keep an eye on things.
http://www.stormpulse.com/
http://www.wunderground.com/cgi-bin/findweather/getForecast?query=72121
you can tweek both these with storm trackers that give you an eta of the storms.
Park, there is very good commercial barbecue ( IMHO) from Melvin Bessinger, aka Melvin's, in the Charleston area. One of the comments in Mr Edge's article says Scott's Variety Store is about an hour and a half northeast of Charleston. By my reckoning it is more like NNE, but I woulnd't argue with the time. Hemmingway is only about 30 miles from the ocean, as the crow flies, but that would be a ways up the coast from Charleston, like maybe Georgetown. To my mind, the best barbecue is from Williamsburg County ( including Hemmingway and Kingstree ) and maybe Lee County, a little further inland. I do not dispute that you ate Cajun food in Charleston, but I am not aware of any Cajuns within hundreds of miles of the place. Maybe LowcountryPen can better answer that one. Why your friends prefer not to eat barbecue, I can't say. Maybe they just like seafood better. Now and then, I have been to catered parties in Charleston and have been served barbecue. Maybe you hit them at the wrong time of year. I just don't know.Next time, make them take you to eat some Q. The other day somebody told me that Country Ham is the most unhealthy meat ( and probably the most unhealthy food ) that you can eat- salt and pork together in one delicious deadly package.
Willie Trask and cuukoo1
I have a 91 lb GermanPitWeilerChesHound who wants to sit on my head during thunder storms. Not much to be done other than drugs( will eventually effect their kidneys i'm told) or ride it out. We just ride it out...
I keep the weatherunderground going this time of year Right now there are what appear to be 2 funnel clound doun in the tidewater area!
as for the snakes, I know of only cotton mouths and copper heads here but I hear there is an occasional rattler that comes in now and then on produce trucks etc.
I have a large freshwater pond and we live on a tributary of the Chesapeake....so we just try to stay out of their way....never kill them when we find them just relocate them to a distant part of the property.
oh and most folks aroud here love that salty, smelly Va Ham....ugh....don't like pork.
oh Cynthia....i'll look you up next time we are at Memphis in May...we stay at the peabody.
cuuckoo, Molto Graze. I do not know that Oley ( Oleander ) could care any less about protecting me, but she does have a big old rage and it does start just before the storm. Maybe she just doesn't want it in her yard. She and I have a fairly standoffish relationship most of the time- respectful of each other's privacy. Her yard mate, Moonpie, is the affectionate one. But everything changes when that pressure drops. She wants in the house ( they are most assuredly yard dogs) and she doesn't want to play with her buddy. And tonight, ten minutes after picking a fight, she sat calmly on a bench with me, far more affectionate than she has ever been. I have read plenty of conflicting advice, much of it pretty dubious, but the constant does seem to be that they don't outgrow it. Again, thanks. And stay dry, all.
Thanks, Miss Blue,
We also have the tiny, elegant, deadly Coral Snake in SC. .......... .......... .......... At least Oley is small. Now that she has her summer cut, she is probably about 35 pounds.
Just a note to say that i use to received a hard copy of the catalogue, and always enjoyed the writing,as it comported with my romantic feelings about travel, faraway places, and times gone by. Time did go by, the catalogue stopped coming, and JPeterman left my consciousness. For whatever reason I googled "classy catalogues" looking for that wonderful writing, and on page 20 or so, the name popped up. And i'm thrilled - you haven't lost the touch!
Miss Blue is right as always! The vote-seekers need to give us something for our votes. My globe is very limited, but the best barbecue (spelling varies according to where one lives) I've had is at OLD HICKORY in beautiful downtown Owensboro, Kentucky.
Miss Blue is right as always!
Willie Trask: A belated thank you for the information about BBQ in South Carolina Low Country. Next time I will ask, and suggest we go find some. Also: when I wrote Cajun I thought to myself, "now, that's wrong" and of course it is. We did find some so called Cajun food, but it was just more Low Country cooking than the real thing. But thanks for the restaurant/BBQ information; it was kind of you to explain it to this Yankee.