The Goat Pen

Baumhauers isn't barbecue.

Professor Tiger wrote:Dreamland is okay. Full Moon gives Dreamland a run for its money with just a hint of chow chow.

"When they was havin them dope wars down across the border you could not buy a half quart
mason jar nowheres. To put up your preserves and such. Your chow chow.They wasnt none to
be had. What it was they was usin them jars to put handgrenades in. If you flew over
somebody's house or compound and you dropped grenades on em they'd go off fore they hit
the ground. So what they done was they'd pull the pin and stick em down in the jar and screw
the lid back on. Then whenever they hit the ground the glass'd break and release the spoon.
The lever. They would preload cases of them things. Hard to believe that a man would ride
around at night in a small plane with a cargo such as that, but they done it."

Harvey Updyke?

Cormac, you one-trick rube.

One of the few good things to come from UT.

AlabamAlum wrote:Sounds like you'd like Dreamland sauce. It's tomato-based, but its thin. Not pasty at all - with a high vinegar content.

EFZ... to those of us who do enjoy a vinegar based BBQ, Dreamland's is a very good sauce. A friend of mine here at work makes a very good vinegar BBQ... he's from SC... don't mention mustard or it insults him but watch out for the peppers in the boston butt.

AlabamAlum wrote:I don't like full moon near as much as Jim and Nick's.

Agreed re.. full moon / Jim and Nicks... Archibald's is pretty damn good too.

I was in Columbia last weekend, somebody got some pulled pork with mustard sauce on the side. I tried it, definitely better than ketchup based sauce, but still too thick for my tastes. Like most ketchup based sauces, I could detect added sugar, but at least the mustard offset it somewhat, as ketchup (which is already somewhat sweet to start with) does not. I just don't like a thick sauce, and definitely not a thick sweet sauce. And when I say sweet, I mean anything sweeter than vinegar...

I'm happy for you.....you like what you like. Be it a ribeye cooked well done at Golden Corral, ice cubes and Sprite in a nice merlot, or no tomato in your barbecue sauce, you are the captain of your culinary choices and the master of your palate.

I await Hedge's review of Alabamian white sauce.

I've had white sauce. It's a sauce for grilled chicken, turkey, duck....Certainly not something that one should put on real barbecue. It amazes me that it gets the play it does on this forum because it's not a big thing here (outside of a BBQ place in north Alabama called Big Bob Gibson's).

"you are the captain of your culinary choices and the master of your palate."

As are we all, or so one would hope...

The white sauce appears to be on the more of a gravy. Better than thick red sweet sauce, I suppose, and perhaps good on biscuits and such, or even on some inferior breakfast meat cutlet, but not on barbecue, except maybe as a lark...

hedge wrote:"you are the captain of your culinary choices and the master of your palate."

As are we all, or so one would hope...

Many are not - they are swayed, influenced, hypnotized by what is in vogue or popular. "No, you can't drink a red with fish!" "No, you can't have the cheese course before the entree!" "Add extra water to a good Scotch!" Etc, etc....

hedge wrote:The white sauce appears to be on the more of a gravy. Better than thick red sweet sauce, I suppose, and perhaps good on biscuits and such, or even on some inferior breakfast meat cutlet, but not on barbecue, except maybe as a lark...

No, it's too tangy for biscuits. It's a treatment for chicken. EOS.

The two proprietors of Bob's don't appear to have indulged very heavily in their own product. The guy dredging the meat in the vat of sauce, OTH....

Barbecue, on its own, won't put weight on you. Fairly low glycemic index (decently low in carbs unless you really slather on the sauce). It's the taters and baked beans and sweet tea and biscuits that are the bigger cause....and usually, with these folks, it's a meal capped with a big piece of pecan or coconut pie.

I see solid proportions of vinegar and lemon juice in the white sauce, I think that may work. The mayo already has lemon juice in it, and at any rate isn't sweet to start with, so I think I might like the white sauce...

What is EOS?

hedge wrote:I see solid proportions of vinegar and lemon juice in the white sauce, I think that may work. The mayo already has lemon juice in it, and at any rate isn't sweet to start with, so I think I might like the white sauce...

Like it on chicken all you want. It would not work on BBQ. You might as well drop a huge lump of cabbage and mayo on your pork...wait, sorry. Yeah, you may like it.