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sunseeker wrote:shrimp and grits........YUM!!!

never had it but now I'm hungry!!!!

ph4ever wrote:

sunseeker wrote:shrimp and grits........YUM!!!

never had it but now I'm hungry!!!!

Oh it's GOOD!

ph4ever wrote:

sunseeker wrote:shrimp and grits........YUM!!!

never had it but now I'm hungry!!!!

NEVER HAD SHRIMP AND GRITS???? OMG...girlfriend ..its better then you know what....

sunseeker wrote:

ph4ever wrote:

sunseeker wrote:shrimp and grits........YUM!!!

never had it but now I'm hungry!!!!

NEVER HAD SHRIMP AND GRITS???? OMG...girlfriend ..its better then you know what....

I sure hope you're not talking sex

ph4ever wrote:

sunseeker wrote:

ph4ever wrote:

sunseeker wrote:shrimp and grits........YUM!!!

never had it but now I'm hungry!!!!

NEVER HAD SHRIMP AND GRITS???? OMG...girlfriend ..its better then you know what....

I sure hope you're not talking sex

chocolate

sunseeker wrote:

ph4ever wrote:

sunseeker wrote:

ph4ever wrote:

sunseeker wrote:shrimp and grits........YUM!!!

never had it but now I'm hungry!!!!

NEVER HAD SHRIMP AND GRITS???? OMG...girlfriend ..its better then you know what....

I sure hope you're not talking sex

chocolate

I'll pm you the address...........

I need a new keyboard now.

Grits ---guess I'm just not Southern enough

springparrot wrote:Grits ---guess I'm just not Southern enough

I know quite a few Texans who don't like them

ph4ever wrote:

springparrot wrote:Grits ---guess I'm just not Southern enough

I know quite a few Texans who don't like them

Can't stand em myself.

I'd add Bubba to 5 and 6.

pair8head wrote:

ph4ever wrote:

springparrot wrote:Grits ---guess I'm just not Southern enough

I know quite a few Texans who don't like them

Can't stand em myself.

GOOD!!!! Leaves more for me!!!

Bob Roberts wrote:Okay, which one would you rather have?...............
Texas beef in redsauce
or Memphis Ribs with a dry rub?
Hands down, there is absolutely nothing, and I mean nothing that beats a Memphis dry rub!

Hey look, the picture of the "Memphis ribs" is from Sticky Fingers. A restaurant started in Charleston, South Carolina. By the way, I don't suppose any of you are familiar with the good old Bessinger family mustard based barbecue (That's right, I said it mustard). I'm personally a fan of all good barbecue, but my favorite is gonna have to be that sweet and tangy South Carolina mustard based.

Isn't it interesting how easily we get off topic? I now declare this the Southern Cuisine Thread!

WE ALWAYS GET OFF TOPIC. IT'S A BN TRADITION!!!

A1A BOUND wrote:5. We know our heritage. Most of us are more literate than you
(e.g.Welty, Williams, Faulkner). We are also better educated and generally a
lot nicer. Don't refer to us as a bunch of hillbillies or we'll kick your
ass.

(In my best Bugs Bunny voice.) Ironic, ain't it?
Also, who decided to through in Worldcom as a model of Southern business excellence in number 6. Oops!

Yes, I am aware that I just declared this the Southern Cuisine Thread, so now it's time to change the subject again!

I just did some ribs 2 days ago. Of course, I started cooking them 3 days ago. Ole Ray's rub, sat overnight as it should. Smoked them over apple ( I personally hate mesquite ) for about 4 hours with a 200-220 heat. There is nothing wrong with mopping them at the end with a sauce. Not too early or the sugar in the sauce will seize up on you and make the outside too crispy and hard.

those were some good ribs. And BBQ is not done indoors, absolutely impossible. Grilling is done over an open flame, BBQ is never done that way.

chalksoperations wrote:I just did some ribs 2 days ago. Of course, I started cooking them 3 days ago. Ole Ray's rub, sat overnight as it should. Smoked them over apple ( I personally hate mesquite ) for about 4 hours with a 200-220 heat. There is nothing wrong with mopping them at the end with a sauce. Not too early or the sugar in the sauce will seize up on you and make the outside too crispy and hard.

those were some good ribs. And BBQ is not done indoors, absolutely impossible. Grilling is done over an open flame, BBQ is never done that way.

BBQ MUST be smoked. And by smoking I mean setting fire to some kind of wood and letting that wood smoke. Unless you have a professional smoker installed in your kitchen it has to be done outdoors otherwise you'd smoke up your house.

Smoked pork, dry rubbed, grits, chocolate, shrimp...........not only am I riled up, I'm HUNGRY!!!!!!!!!!!!

chalksoperations wrote:I just did some ribs 2 days ago. Of course, I started cooking them 3 days ago. Ole Ray's rub, sat overnight as it should. Smoked them over apple ( I personally hate mesquite ) for about 4 hours with a 200-220 heat. There is nothing wrong with mopping them at the end with a sauce. Not too early or the sugar in the sauce will seize up on you and make the outside too crispy and hard.

those were some good ribs. And BBQ is not done indoors, absolutely impossible. Grilling is done over an open flame, BBQ is never done that way.

Damn those make my mouth water and I just ate!

ph4ever wrote:

Desdamona wrote:

A1A BOUND wrote:I MUST CLARIFY THIS TO THE YANKEES. BBQ IS SLOW COOKED PORK SHOULDER. NOT EVERY TIME YOU COOK OUT SIDE. THAT IS CALLED GRILLING OUT.

Don't tell our Texas PH's about that.
BBQ pork does not exist in the state.
(And yes, phriends, Texas is just a state! )

BBQ is BEEF!!!!!! Slow cooked over mesquite.

I always thought Texas was it's own nation!!!


Born Texan here btw........

If it ain't beef brisket, it ain't BBQ. Pork is for bacon and ham.

Born Charlestonian, raised from a pup in Tejas.

To sauce or not to sauce . . . that is the question!

Texas BBQ is chopped/sliced beef, pork ribs, sausage, chicken . . . everything smoked . . . sauce on the side.

Connie - now you know what to feed him . . .