Coffee and grub

[Joyce (AnnieLee)]

I'm glad I had dinner before reading this thread.


AnnieLee, who's eaten the steak tar tar.

[Four-Eyed Buck]

That sounds right up my alley.....Buck, who Susie calls CANNIBAL

[Trinity]

"Aw Miss Annie, it's all gotta live an' poop afore sittin' unner the fork!"  

[Delmonico]

No Trinity, I have heard that about making jerky under the saddle before too, but not from any reliable source.  I have read about lines being srtung on chuckwagons and emmigrant wagons and the meat being strung like that to dry in the sun. 

The under the saddle is not logical, because the warm moist enviromet of between the horse and the saddle would tederize it as the rocking montion and the weight of the rider broke down the fibers of the meat, but more than a few hours of this would encourage bacteria growth wich would lead to spoilage.  In fact the meat might even mold and that could be bad if the Mongol was allergic to such molds and it could cause Anaphylaxis.   

[Trinity]

Thanks Delmonico for clearing things up.  I have been curious since first hearing it.  I wish I could remember now where I first heard that story...

[Delmonico]

Back to the Tar Tar, someone along the way got tired of their supper tasting like horse sweat and  barbarian flatulance so they started grinding or chopping the meat with knives.  As the dish moved along Northern Europe, the folks in Hamburg Germany decided to grill it and created the Hamburg Steak. 

This moved to America and in the late 19th century became popular at fairs.  Someone decided that since syro-foam plates had not been invented and not wanting to have to was dishes, put it on a disposable plate, namely a hunk of bread.  Many places besides the 1904 Worlds Fair claim the title of first.   This of course allowed all kinds of things to be added to the meat and bread.

The fast moving world of the automoble made food that could be eaten on the go popular, often with out leavin' the car, instead someone would come to the car and take your order and deliver yer food.  Cheap electronics and holes in the side of the burger joint meant no one even had to come to yer car, pull up, order, pay and get yer food(?)   
This has made the "Take Out" hamberger the best selling preprepared food in the world.  And all because the Mongols wanted "Fast Food" at the end of the day.  Makes me wonder which is really the Barbarian.

[Joyce (AnnieLee)]

12:18 AM, been working on the floor, and now I am in the mood for some Mongolian BBQ.

Gee, thanks, Del.


< Smacks him with her hat>



AnnieLee

[Trinity]

"Did someone say somethin' bout BBQ??!!??!!??  When can I come over??"

[Delmonico]

Those caves in France and Spain with the animal pictures painted on the wall are the menu in a Knee-ander-thol BBQ resteraunt.   Point at species and part of animal wanted.  Mast-e-dawn trunk.  Sabre-teethed cat chops,  Horses hind quarter.

[Joyce (AnnieLee)]

<And this is where I get to scare Trinity, by being serious... bwaa haa haa... >

Trinity, you aren't that far from me. I have a big brick BBQ grill and you are welcome to come up anytime. I'll even shake the leaves out of the hammock for ya!


Morning, folks! The floor is fixed, the birds are congregating at their new and spiffy condo-bird feeder and the coffee is ready!



AnnieLee

[Delmonico]

Carful, he's south of the state line, -BQ is regional, he most likey ain't gonna lke Virginny type, don't they like a dry mustard rub and a vinergary mustardy sauce in Nort Carolier.

But then on the other hand I think Trinity will eat bout anything.

-BG some Potted meat product and some grey ground turkey.

[Trinity]

<And this is where I get to scare Trinity, by being serious... bwaa haa haa... >

Trinity, you aren't that far from me. I have a big brick BBQ grill and you are welcome to come up anytime. I'll even shake the leaves out of the hammock for ya!

Morning, folks! The floor is fixed, the birds are congregating at their new and spiffy condo-bird feeder and the coffee is ready!



AnnieLee

Why thank you for the offer, Miss AnnieLee!  Ah aint skeert by seriousness, mostly.  Now, how did you know my fav-o-rite place to hunker down is on a hammock??      I ain't got one where I live now 

Carful, he's south of the state line, -BQ is regional, he most likey ain't gonna lke Virginny type, don't they like a dry mustard rub and a vinergary mustardy sauce in Nort Carolier.

But then on the other hand I think Trinity will eat bout anything.

-BG some Potted meat product and some grey ground turkey.

You are right, Delmonico.  The sauces are very regional but I take a stance that many BBQ lovers frown upon. I love it all!  Personally I think they are just cheating themselves out of lots of goooooood food.  I grew up in Texas where the Steer rules and when I came here I was a little apprehensive to try the pig (The only pig I had eaten until then were my mom's pork chops <<shiver>>).  Since then I will try anything that has been BBQ'd.  You can prepare the BBQ with sauce or without, but if I see a bottle of Kraft...  I will promise you that I will be sorely disappointed.  (You know, there IS a reason that the stuff sells for under a dollar). 

You know... one of these days I'm going to get off of the eating end and try my end on the makin' end.  My problem is that I lack guts to do the work.  I'm to affraid of makin' a mistake.

Oh, congrats on the floor, Miss AnnieLee!

[Joyce (AnnieLee)]

Thanks, Trinity! It's nice to be able to walk down the hallway without a worry about my foot going through the floor.

It's really tough to mess up BBQ. The easiest and most common mistake I've seen is burning the outside while the inside is still raw. There's a "cheat" to prevent that: boil the meat, first! Cook it until it is almost done and get the fire and sauce ready. Then put the meat on the fire to BBQ it. I was told it was an old Southren trick.

And I thought you were a hammock kinda man. The offer stands, just let me know.



AnnieLee

[Trinity]

Thank you Miss AnnieLee!  I appreciate the invitation!

I had heard of that trick (may have seen it on the Food Network).  It makes great sense!  I like BBQ that is smoked, though, 'cause nothing can beat that flavor.  That's why I say that sauce is optional.  Since I don't have a smoker I'd have to shoot for option #1.  MMMM.  Now it's 9:15 and I'm hungry!  I wasn't going to eat this evening, dang it!

Yeah... when I go camping, the first thing I look for are the trees where the hammock will be strung up.

[Delmonico]

AAAAAH folks not just -BQ, many resteraunts boil the prime rib and then throw the hunk in a very hot oven when needed.  This warms it and browns the outside.   Makes lots of broth (I ain't usin' no 10 Franc French word for broth)   

We got a guy at work from Texas, he was whinin' one day there was no "Real" -BQ around here.  I asked what was wrong with it, he told me.  Had to break the news to him that most around here was KC style and I told him what he was after to a T.  He looked at me real funny, he had never figgered out that -BQ is done differently by regions.  He though -BQ was just slow cooked beef brisket with a hot "dippin' sauce" never imagined that anyone might do it different.   And yes I try them all, been playin' with the NC style here lately.  Did Andy, Goober, Floyd and Barney ever eat Aunt Bee's -BQ, don't remember.  Was there a -BQ joint in Mt. Piolet.

[Joyce (AnnieLee)]

Side note:

Doesn't Del think he's so cute with that "-" (Bar) BQ?   


I think he likes using that almost as much as he enjoys saying poop.



AnnieLee

[Delmonico]

-B Poop.

[Silver Creek Slim]

   

BTW, creme of tartar. 

Slim

[Trinity]

As a matter of fact, Delmonico, there's an "Aunt Bea's Barbecue" in Pilot Mountain.  I've never eaten there or at any of the other Barbacoa locales up there, though.  I don't make it up there that often even though it is not far away at all.

I've got a book somewhere in the mess here that rates the BBQ restaurants in NC, but I just can't find it right now.

[Delmonico]

I done had some -BQ Potted meat product fer supper with Kraft -BQ sauce.  The Haz-Mat team gave me my envalope back.   I'll get busy and get the size figgered out tommorow.  I some other stuff to finish up tonight.