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

  • Thread starter Math Is Hard
  • Start date
In summary: Better yet, these are microwaveable, so just nukem and pukem.Mmmmmmm, now that is an effective advertising slogan!In summary, a group of individuals are discussing plans for a BBQ gathering at MIH's house. They mention Dreamland BBQ sauce and share recipes for hot slaw and corn casserole. They also joke about a BBQ sauce from Strieber and a questionable breakfast item involving chocolate chip pancakes and sausage. They also discuss the importance of pickles or slaw on BBQ sandwiches. The conversation ends with a discussion about microwaveable pancakes and the power of maple syrup to absolve breakfast transgressions.
  • #1
Math Is Hard
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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.
 
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  • #2
I'm coming.

Does that go well with frozen broccoli and NyQuil?
 
  • #3
I'm on my way! <grabs bib>
 
  • #4
Ivan Seeking said:
I'm coming.

Does that go well with frozen broccoli and NyQuil?

You can bring the venison. :biggrin:
 
  • #5
Evo said:
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.
 
  • #6
Evo said:
<grabs bib>

Amateurs. :rolleyes:

:smile:

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. :approve: I can even stab with a fork the hand of anyone who tries to open it and let out all the heat and moisture. :biggrin:
 
  • #7
Moonbear said:
Amateurs. :rolleyes:

:smile:

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. :approve: I can even stab with a fork the hand of anyone who tries to open it and let out all the heat and moisture. :biggrin:

yikes! ok, you can mind the grill. I'll make some noodle salad.
 
  • #8
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!
 
  • #9
larkspur said:
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. o:)
 
  • #10
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.
 
  • #11
Math Is Hard said:
Dreamland BBQ sauce

I didn't realize that Strieber had a BBQ sauce. I would bet that it is missing thyme.
 
  • #12
Ivan Seeking said:
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! :smile: :smile: :smile:
 
  • #13
Math Is Hard said:
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).
 
  • #14
Moonbear said:
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.
 
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  • #15
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.
 
  • #16
Math Is Hard said:
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?
 
  • #17
turbo-1 said:
Have met in a former life?

I'm sure of it. And it was at a tiny roadside BBQ shack. :approve:
 
  • #20
Evo said:
Chocolate chip pancake wrapped around a sausdage?:bugeye:

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.
 
  • #21
Better yet, these are microwaveable, so just nukem and pukem.

Mmmmmmm, now that is an effective advertising slogan!
 
  • #22
Math Is Hard said:
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.
 
  • #23
Math Is Hard said:
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!:-p
 
  • #24
Math Is Hard said:
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.

Math Is Hard said:
p.s. My Dreamland sauce came today while I was out at a lecture. ooh, I'm drooling!:-p
Mmm! Have fun!
 
  • #25
turbo-1 said:
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.
 
  • #26
Math Is Hard said:
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.
 
  • #27
Ivan Seeking said:
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.
 

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

1. What makes Dreamland BBQ from Tuscaloosa, AL the best in the USA?

Dreamland BBQ is known for its signature hickory-smoked ribs, which are slow-cooked for hours to achieve a perfect tenderness and smoky flavor. Their sauce, a family recipe passed down for generations, is also a major factor in their delicious BBQ. Additionally, their commitment to using high-quality, locally sourced ingredients sets them apart from other BBQ restaurants.

2. How long has Dreamland BBQ been in business?

Dreamland BBQ was established in 1958 by John "Big Daddy" Bishop. It has been a staple in Tuscaloosa, AL for over 60 years, and has expanded to multiple locations across the southeastern United States.

3. Is Dreamland BBQ only known for their ribs?

While Dreamland BBQ is most famous for their ribs, they also offer a variety of other BBQ dishes, including pulled pork, smoked sausage, and chicken. They also have a selection of sides, such as their famous banana pudding, that are equally delicious.

4. Is Dreamland BBQ only available in Tuscaloosa, AL?

No, Dreamland BBQ has expanded to multiple locations across the southeastern United States, including Alabama, Georgia, Florida, and Tennessee. They also offer nationwide shipping for their BBQ sauce and merchandise.

5. Do they cater events or large parties?

Yes, Dreamland BBQ offers catering services for events and large parties. They have a variety of options to choose from, including their popular BBQ buffet, and can accommodate parties of all sizes. They also offer delivery and setup services for a hassle-free experience.

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