I thinnk I've been a total of twice--back when we were in HI. A friend
took me there for lunch once, then for my birthday a few weeks later.
That was while Steve was not eating pork so it was a chance for me to
get some. He's since resumed eating pork, and makes much better ribs.
(G)

One thing - I am not a proponent of fall-apart tender
just about anything, and of places such as Tony Roma's
that actually try for that texture, I'm not a fan at all,
nor of sweet BBQ sauces. But any pork in a storm.

internet before I listed each, tho I was 99.5% sure of which Tony

went > with which association.
I did a very cursory look and found sufficient
references to Tony Roma doing ribs and boots that
I figured that there might be a connection there.

We've driven thru TX enough times and seen signs for Tony Lama boots
that I had no trouble remembering that. Tony Romo, OTOH, I know he's a quarterback for the Dallas Cowboys, but beyond that, don't know anything about him.

Well, that's two more things you know about that
I don't.

line as > ML> it > fit the discussion so well.

No doubt.

We all have our moments...........

Which moments are that ... ?

The ones I've forgotten. (G)

Me three.

I never saw that done. Steve buys watermelon from time to time when

It was called plugging, as I recall.

I've heard of other forms of plugging. (G)

Oh, for sure. We will draw a discreet veil
over some of them.

This guy apparently has the 1909 svdb coin, quite a
plum find. He trusted me to hang out in his barn, but
I guess to let me know he had this kind of collection,
that's pretty big confidence.

Or figured you weren't the type to either go after it or blab to

others > who might go after it.
Which is a relatively high form of trust.

Very much so.

It's a small town, and there's relatively little serious
crime despite its less than pristine reputation. I mean,
throwing firecrackers on Cinco de Mayo hardly counts.

Blue Ridge Smokies Sauce

Just looking at the list of ingredients, I can see that it's too sweet
for me. Ketchup, brown sugar and molasses--enough to make my teeth itch!

I kind of agree, but upping the vinegar just a bit
might well make the recipe quite a bit sexier. Consider
the model for it. Consider also that the ratio of sweet
to nonsweet is not all that bad, despite the number
of sweet ingredients.

---------- Recipe via Meal-Master (tm) v8.00

Title: Barbecue Sauce Prudhomme
Categories: Cajun, Sauces
Yield: 5 servings

-------------------------------SEASONING MIX-------------------------------
1 1/2 ts Black pepper 1 ts Salt
1 ts Onion powder 1 ts Garlic powder
1/2 ts White pepper 1/2 ts Ground cayenne pepper

------------------------------MAIN
INGREDIENTS------------------------------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans,
chopped
5 tb Orange juice (1/2 orange) Rind & pulp from 1/2
orange
2 tb Lemon juice (1/4 lemon) Rind & pulp from 1/4
lemon
2 tb Minced garlic 1 ts Tabasco sauce
4 tb Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in
the onions, cover pan, and continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
and
pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue
cooking about 10 minutes, stirring frequently. Remove orange and lemon
rinds. Continue cooking and stirring about 15 minutes more to let the
flavors marry. Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped,
about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5
Cups. From Paul Prudhomme's "Louisiana Kitchen"

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi MIchael,

I thinnk I've been a total of twice--back when we were in HI. A

friend > took me there for lunch once, then for my birthday a few
weeks later. > That was while Steve was not eating pork so it was a
chance for me to > get some. He's since resumed eating pork, and makes much better ribs. > (G)

One thing - I am not a proponent of fall-apart tender
just about anything, and of places such as Tony Roma's
that actually try for that texture, I'm not a fan at all,
nor of sweet BBQ sauces. But any pork in a storm.

I'll take mine not sweet, thank you. Eastern NC style sauce is my
favorite, if it has to have any sauce.

internet before I listed each, tho I was 99.5% sure of which

Tony > ML> went > with which association.

I did a very cursory look and found sufficient
references to Tony Roma doing ribs and boots that
I figured that there might be a connection there.

We've driven thru TX enough times and seen signs for Tony Lama boots that I had no trouble remembering that. Tony Romo, OTOH, I know he's

a > quarterback for the Dallas Cowboys, but beyond that, don't know anything > about him.

Well, that's two more things you know about that
I don't.

But now you know a bit more than you did a couple of weeks ago. (G)

line as > ML> it > fit the discussion so well.

No doubt.

We all have our moments...........

Which moments are that ... ?

The ones I've forgotten. (G)

Me three.

Agreed.

I never saw that done. Steve buys watermelon from time to

time when > ML> It was called plugging, as I recall.

I've heard of other forms of plugging. (G)

Oh, for sure. We will draw a discreet veil
over some of them.

This guy apparently has the 1909 svdb coin, quite a
plum find. He trusted me to hang out in his barn, but
I guess to let me know he had this kind of collection, that's pretty big confidence.

Or figured you weren't the type to either go after it or blab

to > ML> others > who might go after it.

Which is a relatively high form of trust.

Very much so.

It's a small town, and there's relatively little serious
crime despite its less than pristine reputation. I mean,
throwing firecrackers on Cinco de Mayo hardly counts.

And they fold up the sidewalks at 5 pm?

Blue Ridge Smokies Sauce

Just looking at the list of ingredients, I can see that it's too

sweet > for me. Ketchup, brown sugar and molasses--enough to make my
teeth itch!

I kind of agree, but upping the vinegar just a bit
might well make the recipe quite a bit sexier. Consider
the model for it. Consider also that the ratio of sweet
to nonsweet is not all that bad, despite the number
of sweet ingredients.

Yes, but I don't like sweet bbq sauce.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)