Dreamland BBQ from Tuscaloosa, AL - Best in the USA!

[Math Is Hard]

all the way from Dreamland in Tuscaloosa, Alabama, USA.

I can't wait! It's so yummy! If I remember correctly there are no napkins in Dreamland, just a big plate of slices of Sunbeam white bread to wipe your hands on.

http://www.dreamlandbbq.com

http://www.dreamlandbbq.com/images/db/7-53-ThumbnailImage.jpg

Who's coming over to MIH's for BBQ? I need someone to help me with the grill.

 

[Ivan Seeking]

I'm coming.

Does that go well with frozen broccoli and NyQuil?

 

[Evo]

I'm on my way! <grabs bib>

 

[Math Is Hard]

I'm coming.

Does that go well with frozen broccoli and NyQuil?

You can bring the venison.

 

[Math Is Hard]

I'm on my way! <grabs bib>

The bib's a good idea. I was thinking about wearing a complete smock. It gets really messy.

 

[Moonbear]

<grabs bib>

Amateurs.



I carefully studied the cooking show where they were judging a BBQ contest, and now consider myself fully qualified to stare at the closed lid on the BBQ with mouth watering. I can even stab with a fork the hand of anyone who tries to open it and let out all the heat and moisture.

 

[Math Is Hard]

Amateurs.



I carefully studied the cooking show where they were judging a BBQ contest, and now consider myself fully qualified to stare at the closed lid on the BBQ with mouth watering. I can even stab with a fork the hand of anyone who tries to open it and let out all the heat and moisture.

yikes! ok, you can mind the grill. I'll make some noodle salad.

 

[larkspur]

I can bring some corn casserole. It's Paula Dean's Recipe. I met her once. She is so nice...she signed my cook book!

 

[Math Is Hard]

I can bring some corn casserole. It's Paula Dean's Recipe. I met her once. She is so nice...she signed my cook book!

yes, bring it on! Corn casserole sounds yummy.

I was just telling my friend how we once put Dreamland BBQ sauce on Angelo's (Ft. Worth) ribs and created the most perfect BBQ ribs the world has ever known.

 

[Math Is Hard]

This is a wonderful tangy hot slaw recipe from Alabama. We put it on pulled pork sandwiches, and it is great on hotdogs, too.

Hot Slaw Recipe

1 head of cabbage
1 large green bell pepper
1 large onion
3 carrots
1 Tbs salt
1 tsp black pepper
1 Tbs ground cayenne pepper
¼ c. sugar
¼ c. white vinegar
1/3 to ½ c. yellow mustard

1. In food processor, chop vegetable ingredients until fine. May also be done by hand. Just go for finely chopped as opposed to a typical slaw or kraut “shred”.
2. Add salt, sugar, peppers. Toss well.
3. Add white vinegar. Mix
4. Add yellow mustard and stir well to incorporate. Cover with plastic wrap and allow to stand for at least a couple of hours. Taste. Adjust.

 

[Ivan Seeking]

Dreamland BBQ sauce

I didn't realize that Strieber had a BBQ sauce. I would bet that it is missing thyme.

 

[Math Is Hard]

I didn't realize that Strieber had a BBQ sauce. I would bet that it is missing thyme.

ar ar ar ar ar ar! good one, Ivan!

 

[Moonbear]

This is a wonderful tangy hot slaw recipe from Alabama. We put it on pulled pork sandwiches, and it is great on hotdogs, too.

Hot Slaw Recipe

1 head of cabbage
1 large green bell pepper
1 large onion
3 carrots
1 Tbs salt
1 tsp black pepper
1 Tbs ground cayenne pepper
¼ c. sugar
¼ c. white vinegar
1/3 to ½ c. yellow mustard

1. In food processor, chop vegetable ingredients until fine. May also be done by hand. Just go for finely chopped as opposed to a typical slaw or kraut “shred”.
2. Add salt, sugar, peppers. Toss well.
3. Add white vinegar. Mix
4. Add yellow mustard and stir well to incorporate. Cover with plastic wrap and allow to stand for at least a couple of hours. Taste. Adjust.

Ooh, that sounds yummy! I like to add cole slaw to sandwiches instead of lettuce or mayo, so I think I'll be giving that recipe a try...that should certainly spice up bland turkey sandwiches (of which I'm bound to have a lot of over the next several days).

 

[turbo]

Ooh, that sounds yummy! I like to add cole slaw to sandwiches instead of lettuce or mayo, so I think I'll be giving that recipe a try...that should certainly spice up bland turkey sandwiches (of which I'm bound to have a lot of over the next several days).

One thing that my wife and I have been doing to cole slaw recently is cutting back on the mayo and adding bread and butter pickles. That slaw is killer with baked beans or on BBQ pork sandwiches. I should mention that the bread and butter pickles are the batch that we made with jalapeno peppers, so they're a little snappy.

 

[Math Is Hard]

to me, BBQ sandwiches do not taste right unless they have either pickles or slaw on them. The BBQ places around here just don't get it.

 

[turbo]

to me, BBQ sandwiches do not taste right unless they have either pickles or slaw on them. The BBQ places around here just don't get it.

Have met in a former life?

 

[Math Is Hard]

Have met in a former life?

I'm sure of it. And it was at a tiny roadside BBQ shack.

 

[fuzzyfelt]

I can bring some corn casserole. It's Paula Dean's Recipe. I met her once. She is so nice...she signed my cook book!

Is she any relation to Jimmy Dean? Our Christmas orders are in.
http://www.junkfoodblog.com/2006/07/jimmy-dean-chocolate-chip-pancakes.html

 

[Evo]

Is she any relation to Jimmy Dean? Our Christmas orders are in.
http://www.junkfoodblog.com/2006/07/jimmy-dean-chocolate-chip-pancakes.html

Chocolate chip pancake wrapped around a sausdage?

That is so WRONG!

 

[Math Is Hard]

Chocolate chip pancake wrapped around a sausdage?

That is so WRONG!

But is it so wrong that a dip in maple syrup couldn't make it right? Maple syrup is sort of a baptismal, wrong-absolving fluid in many breakfast transgressions.

 

[Ivan Seeking]

Better yet, these are microwaveable, so just nukem and pukem.

Mmmmmmm, now that is an effective advertising slogan!

 

[turbo]

But is it so wrong that a dip in maple syrup couldn't make it right? Maple syrup is sort of a baptismal, wrong-absolving fluid in many breakfast transgressions.

Maple syrup has magical properties. My favorite smoker recipe is to brine a big filet of Atlantic Salmon, rub it with salt and pepper and drizzle maple syrup all over it. Then into the smoker it goes (in an aluminum foil boat) for about 20 minutes in heavy hickory smoke. Simple and delicious.

 

[Math Is Hard]

This is a wonderful tangy hot slaw recipe from Alabama. We put it on pulled pork sandwiches, and it is great on hotdogs, too.

Hot Slaw Recipe

1 head of cabbage
1 large green bell pepper
1 large onion
3 carrots
1 Tbs salt
1 tsp black pepper
1 Tbs ground cayenne pepper
¼ c. sugar
¼ c. white vinegar
1/3 to ½ c. yellow mustard

1. In food processor, chop vegetable ingredients until fine. May also be done by hand. Just go for finely chopped as opposed to a typical slaw or kraut “shred”.
2. Add salt, sugar, peppers. Toss well.
3. Add white vinegar. Mix
4. Add yellow mustard and stir well to incorporate. Cover with plastic wrap and allow to stand for at least a couple of hours. Taste. Adjust.

Hey, turbo, do you think I could preserve this hot slaw in sealed mason jars if I made up a batch?

p.s. My Dreamland sauce came today while I was out at a lecture. ooh, I'm drooling!

 

[turbo]

Hey, turbo, do you think I could preserve this hot slaw in sealed mason jars if I made up a batch?

I wouldn't try that unless you want food poisoning. There is not enough salt or vinegar to inhibit bacterial growth, and even if there were, you'd have to cover the solids with fluid to exclude air. Bad idea.

p.s. My Dreamland sauce came today while I was out at a lecture. ooh, I'm drooling!

Mmm! Have fun!

 

[Math Is Hard]

I wouldn't try that unless you want food poisoning. There is not enough salt or vinegar to inhibit bacterial growth, and even if there were, you'd have to cover the solids with fluid to exclude air. Bad idea.

Thanks, I won't attempt it then. Someday I do hope to try doing preserves. Looks tricky, though.

 

[turbo]

Thanks, I won't attempt it then. Someday I do hope to try doing preserves. Looks tricky, though.

Preserves aren't real tricky, as long as you follow procedure. Foods that are acidic enough (like our jalapeno and habanero sauces and tomato-based salsas) can be canned with minimal processing (sterilize your jars and lids, hot-pack them with the finished sauce, put lids on and immerse them in boiling water for the recommended time). This type of processing creates a nice vacuum seal - very safe. It's things like beets, beans, carrots, etc that you have to be very careful with - extensive processing in a pressure cooker is required to avoid food poisoning. Simply cooking the foods and sealing them is not enough because the temperature won't get high enough to kill the organisms that produce the toxins that cause Botulism. We blanche such foods to stop enzymatic breakdown, bag them, and stuff them in one of the chest freezers. Some vegetables are remarkably tasty even after freezing. Swiss chard is one of the best.

 

[Math Is Hard]

Mmmmmmm, now that is an effective advertising slogan!

The comments on that page were hysterical. There was this:

This is a vast improvement over squirrel and sausage on a stick.

and then this exchange:

Are you alright? I mean, seriously. This isn't food! And being a 'junk-foodie' isn't something to be proud of, in case you were unaware. And promoting it, eating junk food in place of natural foods, is going to create a wonderful example for your children. They'll grow up with these fabulous eating habits and I'm sure you'll be proud of them when they weight three-hundred pounds and have high cholesterol and diabetes.

I wish you would take a step back for a moment and realize the real, honest-to-god consequences of your actions.

Oh man, please shut up. Seriously, not everything in life requires your activism.

People can eat crappy food every once in a while and live normal, happy lives. Not everyone who ever ate a donut and enjoyed it grew into a 300 pound sloth with diabetes and fat kids.

Get over yourself. You want to do some good? Go save Darfur. Leave my pancakes alone.