--
Will Work For Studebaker
MMmmmmmm...makes me hungry just thinking about it...and I had BBQ ribs
with 'tater salad and baked beans for dinner!! Yummmmmm!!!
--
Big Bob and the Studebaker All-Star BBQ Pit Crew!!!
Austin, Texas...home of the '98 SDC International Meet!!
Meet the newest chapter in SDC...the Texas Hill Country Chapter at:
http://jnautoair.com/hill_country_chapter.htm
email: bob....@worldnet.att.net
phone: (512) 272-5445
Steve Miller wrote:
> Don't believe food is ever off topic here!
>
> Bob Lyle wrote:
>
> > Gary McCollum wrote:
> > >
> > > A fella from Huntsville, Texas opened up a Smokehouse up here and needs
> > > Texas memorabilia stuff for his walls.SNIP
>
> > > Gary McCollum
> >
> > MMmmmmmm...makes me hungry just thinking about it...and I had BBQ ribs
> > with 'tater salad and baked beans for dinner!! Yummmmmm!!!
> > --
> > Big Bob and the Studebaker All-Star BBQ Pit Crew!!!
>
> ===================================
> Steve (Equal Opportunity Eater) Miller, Indianapolis
> SDC, Indy Chapter, Internet Chapter
> ===================================
> 63 Studebaker "BlackHawk" R-1 GT
> ===================================
Steve Miller <digi...@netdirect.net> wrote in message
news:37771D98...@netdirect.net...
--
Will Work For Studebaker
Steve Miller wrote in message <37771D98...@netdirect.net>...
The best Barbeque to be found is east of me, near Ray Fichthorn and
even bettter, near Jeff DeWitt.
Real PIG, not some old cow, and none of that sweet ketchup sauce! Ya
need VINEGAR. And PEPPER, and lotsa secret stuff, I don't even know
what is. Nope, Eastern NC style barbeque is the real deal!
Now send those flames... with HICKORY smoke!!!!!!
Ron
Ron
Nah...no argument today, Ron!! I agree with you about PIG over beef,
most of the time...but I do like them both! And sometimes even I like
the vinegar sauce...especially on the sausage! But I still haven't had
anyone come up with a decent excuse for that Brunswick stew!! YUCK!!
BBQ is sorta like having your favorite Studebaker style...different
strokes for different folks!! HA!! Fooled you...you thought you'd get
an argument out of old BBQ Bob, didn't you?? Nah,nah,nah -nah-nah-nah!!
--
Big Bob and the (We Like It ALL) BBQ Pit Crew !!!
Austin, Texas.....Home of the 1998 SDC International Meet
E-mail: bob....@worldnet.att.net
Truth is I like beef sometimes too, and a good thick tomato sauce can
really help a poor cut of meat, or a inexperiencd cook.
BTW you ever marinated your ribs in Pespi? I had some the other day,
and it was pretty dang good. Meat fell right off the bone, and wasn't
dried out.
Ron
No, I've never tried Pepsi, but had some once that was marinated in Dr.
Pepper! I only use worchestershire & soy sauce most of the time, along
with a little lemon or orange juice. I think it's the carbonation/acids
in the soda pop that does the actual 'marinading'...I can see it
now..."Mountain Dew Marinade" or "Big Red Ribs"...how about "Grape
Hot-Guts" for some sausage? I think I'll stick to my 'secret sauce'.
--
Big Bob and the Studebaker All-Star BBQ Pit Crew !!!
--
Bob Lyle wrote:
> SNIP
> BBQ is sorta like having your favorite Studebaker style...different
> strokes for different folks!! HA!! Fooled you...you thought you'd get
> an argument out of old BBQ Bob, didn't you?? Nah,nah,nah -nah-nah-nah!!
>
> --
> Big Bob and the (We Like It ALL) BBQ Pit Crew !!!
> Austin, Texas.....Home of the 1998 SDC International Meet
>
> E-mail: bob....@worldnet.att.net
--
================================================
Steve Miller, Indianapolis
SDC, Indy Chapter, Internet Chapter
================================================
63 Studebaker "BlackHawk" R-1 GT
================================================
SMDesign -- "a little graphic design company for your big ideas"
http://netdirect.net/~digiplnt/
================================================
As I understand it REAL Brunswick stew has rabbit, squirrel, and just
about any other critter you can kill and put in a pot. Maybe that's why
none of us seem to really like the stuff, not enough critters.
Jeff (really needing to get to bed) DeWitt
61 Lark Cruiser (aka Hazel)
Reading these posts about marinade got me to wondering, here in central
NC we have a local soda called Cheerwine, tasty stuff, sort of like Dr.
Pepper but with more zing to it. Wonder what kind of marinade that
would make, have to try it sometime.
Jeff (getting hungry again) DeWitt
61 Lark Cruiser (aka Hazel, the slightly shiftless)
Ron Dame wrote:
> Dang it Bob! I felt like brawl, and I figgered a Texan would grab
> hold of this and RUN.
>
> Truth is I like beef sometimes too, and a good thick tomato sauce can
> really help a poor cut of meat, or a inexperiencd cook.
>
> BTW you ever marinated your ribs in Pespi? I had some the other day,
> and it was pretty dang good. Meat fell right off the bone, and wasn't
> dried out.
> Ron
>
> Bob Lyle <bob....@worldnet.att.net> wrote:
>
> >Champ 6 wrote:
> >> We hadn't had a good brawl here on the NG in, what, a week? I'm gonna
> >> start a new war here on the NG.
> >> The best Barbeque to be found is east of me, near Ray Fichthorn and
> >> even bettter, near Jeff DeWitt.
> >> Real PIG, not some old cow, and none of that sweet ketchup sauce! Ya
> >> need VINEGAR. And PEPPER, and lotsa secret stuff, I don't even know
> >> what is. Nope, Eastern NC style barbeque is the real deal!
> >> Now send those flames... with HICKORY smoke!!!!!!
> >
> >Nah...no argument today, Ron!! I agree with you about PIG over beef,
> >most of the time...but I do like them both! And sometimes even I like
> >the vinegar sauce...especially on the sausage! But I still haven't had
> >anyone come up with a decent excuse for that Brunswick stew!! YUCK!!
> >
Bob Lyle wrote:
> No, I've never tried Pepsi, but had some once that was marinated in Dr.
> Pepper! I only use worchestershire & soy sauce most of the time, along
> with a little lemon or orange juice. I think it's the carbonation/acids
> in the soda pop that does the actual 'marinading'...I can see it
> now..."Mountain Dew Marinade" or "Big Red Ribs"...how about "Grape
> Hot-Guts" for some sausage? I think I'll stick to my 'secret sauce'.
> --
> Big Bob and the Studebaker All-Star BBQ Pit Crew !!!
> Austin, Texas.....Home of the 1998 SDC International Meet
>
> E-mail: bob....@worldnet.att.net
--
================================================
Steve (Second Childhood) Miller, Indianapolis
not a BBBBBAAAAAADDDDDD idea !! <G>
Be sure to save any pan drippings to make a sauce for your rice, and enjoy
"a taste ob de ilan's."
P.S. I am dabbling with a barbecue sauce based on recent discussions in
this group. If it comes out anywhere what I think it should be, I'll share
it here for wider testing.
Bob Lyle wrote:
> Steve-shouldn't that label be : "Jerky Seasoning", not JERK Seasoning?
> Unless, of course, it's to smear all over those "Ford made those engines
> for Studebaker,you know" guys at the car show!!
> --
> Big Bob and the Studebaker All-Star BBQ Pit Crew !!!
================================================
Steve (Consumer Test Lab) Miller, Indianapolis
Ah pefffers cheeeeeeeeeeeeeekin. . .
--
Regards,
JT, Austin, Texas - Home of the Annual Spamarama Festival
(the kind in a can!)
Saturday, May 1, 1999 at Auditorium Shores on Town Lake!
Replace the “*” with an “s“ when replying!
--
JETman wrote:
> Ah pefffers cheeeeeeeeeeeeeekin. . .
>
> --
> Regards,
>
> JT, Austin, Texas - Home of the Annual Spamarama Festival
> (the kind in a can!)
> Saturday, May 1, 1999 at Auditorium Shores on Town Lake!
>
> Replace the “*” with an “s“ when replying!
--
================================================
Steve (No damn Spam for me) Miller, Indianapolis
Steve Miller wrote:
> Neither one of these is a 58 Scotsman!
>
> > --
> > Big Bob and the (We Like It ALL) BBQ Pit Crew !!!
> > Austin, Texas.....Home of the 1998 SDC International Meet
> >
> > E-mail: bob....@worldnet.att.net
>
> --
> ================================================
> Steve Miller, Indianapolis
> SDC, Indy Chapter, Internet Chapter
> ================================================
> 63 Studebaker "BlackHawk" R-1 GT
> ================================================
> SMDesign -- "a little graphic design company for your big ideas"
> http://netdirect.net/~digiplnt/
> ================================================
>
>
> -------------------------------------------------------------------------------------------------------------
>
> [Image]
Doesn't now seem like a good time to start thinking about "Stude'n and Food'n: the Internet Chapter Cookbook?"
Dan Snow wrote:
> My wife makes a great jerk sauce. No, it is not what some may think.
> It is a Carribean marrinate that is very spicy and hot. It is great on
> chicken and if you like pork, I've heard it is good on that too. It has
> probably eleven spices in it, and not just a little, anywhere from a
> table spoon to a quarter cup. It also contains scotch bonnet peppers
> and orange and lime juices. It is soooo good.
>
================================================
Did ya follow it up with some ice cream?
Dave Lester
Home of the Internationally renowned
STUDEBAKER UNDER CONSTRUCTION
http://www.provalue.net/studes
Meet the guys, gals and cars that make up the alt.autos.studebaker
newsgroup!
http://www.provalue.net/studes/newsgroupf.htm
THE GREAT DIVIDE
http://www.thegreatdivide.com
Yes sir-ee-bob!! Moxie....as my dad used to say, "That'll put hair on
your teeth".
Got some, canned and plastic bottles, always in my fridge, to cause
consternation to guests. Possibly the only Canadian in the Maritimes who
has. I always buy some every time I'm over to Maine. 'Interesting'
flavour--never thought to marinate meat with it.
Jim Bartley
Malpeque PEI
MAINE!!! Now, that's God's country!!
Bob Schmitt
Studebaker Challenged!
Now New Hampshire, that's a whole 'nother story!
Robert Schmitt wrote:
--
I found one place that will ship it for me, but it is around
$30 a case including shipping (ouch!)
I like "put hair on your teeth", good one. Definitely an
acquired taste, just like warm Guinness.
Karl in California (with roots in Northern New York and
Massachusetts, and VERY old roots in Quebec.)
**** Posted from RemarQ - http://www.remarq.com - Discussions Start Here (tm) ****
don't forget 'possum and armoreddildos
METALREADY !!!!!!!!!
www.reginaanns.com <G> No I really got attached to "Vernors" while in
Michigan, like a ginger spiced soda, makes great Ham marinade.
Uhhh.....I don't think they'd taste too good (I'm not talkin 'possum
either).
I saw a chrome one and a two headed one the other day, and I can't even
think about eatin' one of 'em, let alone skin'n' it......
--
Deep-N-Hock Acres
Home of:
"Rescue 911" Hawk Project (1961 Hawk)
1961 Hawk (Evil Twin)
1949 2R10 Pickup (Parts Chaser)
1939 Allis Chalmers Model B
Member SDC
armoreddildos?? Are those the armored ones they gave out in the Army??
Keeps a GI from getting the rusty mange.
Bob Schmitt
Studebaker Challenged!
Oh, Jeff...you don't "skin" an armadillo;
you "shell" it like an oyster!!! hahaha!!!
And, like almost every other wild critter, it tastes "just like chicken"
!!! hahaha!!!
--
Big Bob (give me a break, I was a kid when I ate it!) Lyle
Bob Lyle wrote:
<snip>
>Oh, Jeff...you don't "skin" an armadillo;
> you "shell" it like an oyster!!! hahaha!!!
>And, like almost every other wild critter, it tastes "just like chicken"
>!!! hahaha!!!
Just like the Energizer Bunny.......
"They just keep goin' and goin'.........
and goin'
and goin'
Jeff ( and goin'...) Rice
Deep-N-Hock Acres
Jeff Rice wrote:
> Oldcarfart wrote:
> >>As I understand it REAL Brunswick stew has rabbit, squirrel, and just
> >>about any other critter you can kill and put in a pot. Maybe that's why
> >>none of us seem to really like the stuff, not enough critters.
> >
> >don't forget 'possum and armoreddildos
>
> Uhhh.....I don't think they'd taste too good (I'm not talkin 'possum
> either).
>
> I saw a chrome one and a two headed one the other day, and I can't even
> think about eatin' one of 'em, let alone skin'n' it......
>
I only partake in the finest of entertainment establishments!
Jeff ( If you've seen one, you've seen both...) Rice
Deep-N-Hock Acres
The Energizer Bunny was found dead. Someone had stuck the batteries in
backwards, and he just kept coming, and coming, and coming...
Jeff Rice wrote:
--
--
Will Work For Studebaker
Steve Miller wrote in message <377AFE36...@netdirect.net>...
>Whatsa matta you? Scared of a little cholesterol? Actually, Jerk Seasoning
>does very nicely on chicken. The heck with that sauce I was planning. I'm
>gonna jerk (see? it's both a noun AND a verb; two, two, two parts of
>speech in one!) some chicken and fix some grilled corn on the cob with
>cilantro butter! Mmmmm, boy! Can't wait for dinner tomorrow!
>
>JETman wrote:
>
>> Ah pefffers cheeeeeeeeeeeeeekin. . .
>>
>> --
>> Regards,
>>
>> JT, Austin, Texas - Home of the Annual Spamarama Festival
>> (the kind in a can!)
>> Saturday, May 1, 1999 at Auditorium Shores on Town Lake!
>>
>> Replace the “*” with an “s“ when replying!
>
>--
>================================================
>Steve (No damn Spam for me) Miller, Indianapolis
> Steve Miller wrote in message <377AFE36...@netdirect.net>...
> >Whatsa matta you? Scared of a little cholesterol? Actually, Jerk Seasoning
> >does very nicely on chicken. The heck with that sauce I was planning. I'm
> >gonna jerk (see? it's both a noun AND a verb; two, two, two parts of
> >speech in one!) some chicken and fix some grilled corn on the cob with
> >cilantro butter! Mmmmm, boy! Can't wait for dinner tomorrow!
Heck, just cooked me up a chunk of fresh Atlantic salmon, stuffed with
fresh dill, cracked black peppercorns and butter, (and lime/mango
dipping sauce) served up with sauteed café mushrooms and tender new
boiled PEI potatos with chives from the garden, and fresh (best in ten
years) strawberries for afters. I'll save some of those tempting 'jerk'
ideas for a cooler day.
Jim Bartley
Malpeque (it gets hot here too) PEI
Hey, this isn't fair. I just had dinner, and I'm ready to eat again!
Did do the jerk chicken tonight -- we'll do the grilled corn tomorrow near
beautiful downtown Hanover, IN. Yes, I'll be barefoot. <g>
Gary McCollum wrote:
> Stub's Wicked Wing Sauce is gooooooooood stuff!
> Found Stub's BBQ and Blues House in Austin. Low and Behold, his stuff is
> available up here in Seattle. Also found Stub's Moppin Sauce works great
> for ribs and brisquet.
>
> --
> Will Work For Studebaker
>
> Steve Miller wrote in message <377AFE36...@netdirect.net>...
> >Whatsa matta you? Scared of a little cholesterol? Actually, Jerk Seasoning
> >does very nicely on chicken. The heck with that sauce I was planning. I'm
> >gonna jerk (see? it's both a noun AND a verb; two, two, two parts of
> >speech in one!) some chicken and fix some grilled corn on the cob with
> >cilantro butter! Mmmmm, boy! Can't wait for dinner tomorrow!
> >
================================================
Steve Miller, Indianapolis
SDC, Indy Chapter, Internet Chapter
================================================
63 Studebaker "BlackHawk" R-1 GT
================================================
BlackHawk Design
http://netdirect.net/~digiplnt/
================================================
George Mills wrote:
> Gary McCollum wrote:
> > Stub's Wicked Wing Sauce is gooooooooood stuff!
>
> > Steve Miller wrote in message <377AFE36...@netdirect.net>...
> > >Whatsa matta you? Scared of a little cholesterol? Actually, Jerk Seasoning
> > >does very nicely on chicken. The heck with that sauce I was planning. I'm
> > >gonna jerk (see? it's both a noun AND a verb; two, two, two parts of
> > >speech in one!) some chicken and fix some grilled corn on the cob with
> > >cilantro butter! Mmmmm, boy! Can't wait for dinner tomorrow!
>
> Heck, just cooked me up a chunk of fresh Atlantic salmon, stuffed with
> fresh dill, cracked black peppercorns and butter, (and lime/mango
> dipping sauce) served up with sauteed café mushrooms and tender new
> boiled PEI potatos with chives from the garden, and fresh (best in ten
> years) strawberries for afters. I'll save some of those tempting 'jerk'
> ideas for a cooler day.
>
> Jim Bartley
> Malpeque (it gets hot here too) PEI
--
================================================
Steve (I'll take everything on the menu, please.) Miller, Indianapolis
StudeBob Kabchef
Studefarmer Extrodinare
and his Five Parrot pit pals
Located: central California
,south of Fresno
60 Lark Conv.
57 Transtar PU
In work:
51 Champion Biz cpe.
66 Wagonaire
63 Daytona
57 Silver Hawk
49 2R17
Sody-pop??? I thought that was transmission fluid!!
--
Will Work For Studebaker
Bob Lyle wrote in message <377D0EDA...@worldnet.att.net>...
>Jeff Rice wrote:
>> Uhhh.....I don't think they'd taste too good (I'm not talkin 'possum
>> either).
>> I saw a chrome one and a two headed one the other day, and I can't even
>> think about eatin' one of 'em, let alone skin'n' it......
>
>Oh, Jeff...you don't "skin" an armadillo;
> you "shell" it like an oyster!!! hahaha!!!
>And, like almost every other wild critter, it tastes "just like chicken"
>!!! hahaha!!!