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Sauce is on the way

  1. Nov 21, 2006 #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

    [​IMG]

    Who's coming over to MIH's for BBQ? I need someone to help me with the grill.
     
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  3. Nov 21, 2006 #2

    Ivan Seeking

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    I'm coming.

    Does that go well with frozen broccoli and NyQuil?
     
  4. Nov 21, 2006 #3

    Evo

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    I'm on my way!!!! <grabs bib>
     
  5. Nov 21, 2006 #4

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    You can bring the venison. :biggrin:
     
  6. Nov 21, 2006 #5

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    The bib's a good idea. I was thinking about wearing a complete smock. It gets really messy.
     
  7. Nov 21, 2006 #6

    Moonbear

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    Amateurs. :rolleyes:

    :rofl:

    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:
     
  8. Nov 21, 2006 #7

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    yikes! ok, you can mind the grill. I'll make some noodle salad.
     
  9. Nov 21, 2006 #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!
     
  10. Nov 22, 2006 #9

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    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:)
     
  11. Nov 22, 2006 #10

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    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.
     
  12. Nov 22, 2006 #11

    Ivan Seeking

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    I didn't realize that Strieber had a BBQ sauce. I would bet that it is missing thyme.
     
  13. Nov 22, 2006 #12

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    ar ar ar ar ar ar! good one, Ivan! :rofl: :rofl: :rofl:
     
  14. Nov 22, 2006 #13

    Moonbear

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    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).
     
  15. Nov 22, 2006 #14

    turbo

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    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.
     
    Last edited: Nov 22, 2006
  16. Nov 22, 2006 #15

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    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.
     
  17. Nov 22, 2006 #16

    turbo

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    Have met in a former life?
     
  18. Nov 22, 2006 #17

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    I'm sure of it. And it was at a tiny roadside BBQ shack. :approve:
     
  19. Nov 22, 2006 #18

    fuzzyfelt

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  20. Nov 22, 2006 #19

    Evo

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  21. Nov 22, 2006 #20

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    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.
     
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