Truce Y'all
 

Vic Smith wrote:
On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again
wrote:


For a long time country style ribs (sliced pork shoulder) were really
cheap. Then white folks discovered them. Now they often cost more than
pork chops.

Never had that. But they must be pretty good if you go by price.

BTW, crockpot cooked pulled pork bbq is great stuff.

There's a Weber restaurant near where I worked, in Wheeling, IL.
Think they make Webers in Wheeling, or close by.
The restaurant cooks everything on Webers, supposedly.
Never went in the cooking room (Don't feel right calling it a
kitchen.)
But the place does smell like my patio when mine is fired up.
I saw "pulled pork" for the first time on their menu, when a
group of us lunched there.
Made me wonder if the ladies in our group would be embarrassed by
that menu.
I tried to keep a straight face when I nudged the guy next to me and
pointed at that menu item. I think I made a little Beavis/Butthead
snicker. Don't know which one makes that noise.
He didn't get it. Had no idea.
Some people are so juvenile.
Anyway, I've tried it since then at some BBQ joint in Tennessee.
Tell the truth, only BBQ I go after is baby back ribs.
Maybe a sloppy joe now and then, if that counts.

--Vic
Oh man, we have a small Texas style smoke house in town, great to eat
there. Walked in one day and they were pouring a gallon of honey over a
chunk of beef to go back in the smoker.. The fried Twinkies are shear
heart attack, but soooo good..

Truce Y'all
 

On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!"
wrote:

Vic Smith wrote:
On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again
wrote:


For a long time country style ribs (sliced pork shoulder) were really
cheap. Then white folks discovered them. Now they often cost more than
pork chops.

Never had that. But they must be pretty good if you go by price.

BTW, crockpot cooked pulled pork bbq is great stuff.

There's a Weber restaurant near where I worked, in Wheeling, IL.
Think they make Webers in Wheeling, or close by.
The restaurant cooks everything on Webers, supposedly.
Never went in the cooking room (Don't feel right calling it a
kitchen.)
But the place does smell like my patio when mine is fired up.
I saw "pulled pork" for the first time on their menu, when a
group of us lunched there.
Made me wonder if the ladies in our group would be embarrassed by
that menu.
I tried to keep a straight face when I nudged the guy next to me and
pointed at that menu item. I think I made a little Beavis/Butthead
snicker. Don't know which one makes that noise.
He didn't get it. Had no idea.
Some people are so juvenile.
Anyway, I've tried it since then at some BBQ joint in Tennessee.
Tell the truth, only BBQ I go after is baby back ribs.
Maybe a sloppy joe now and then, if that counts.

--Vic
Oh man, we have a small Texas style smoke house in town, great to eat
there.

Is that the place with the chuck wagon in front of it - right at the
corner of Sullivan Avenue and Rt 83?

It sucks if it is. I had freakin' heartburn for a week after eating
there.

No offense.

Truce Y'all
 

On Jul 17, 1:03*am, Captain Zombie of Woodstock
wrote:
On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!"



wrote:
Vic Smith wrote:
On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again
wrote:

For a long time country style ribs (sliced pork shoulder) were really
cheap. Then white folks discovered them. Now they often cost more than
pork chops.

Never had that. *But they must be pretty good if you go by price.

BTW, crockpot cooked pulled pork bbq is great stuff.

There's a Weber restaurant near where I worked, in Wheeling, IL.
Think they make Webers in Wheeling, or close by.
The restaurant cooks everything on Webers, supposedly.
Never went in the cooking room (Don't feel right calling it a
kitchen.)
But the place does smell like my patio when mine is fired up.
I saw "pulled pork" for the first time on their menu, when a
group of us lunched there.
Made me wonder if the ladies in our group would be embarrassed by
that menu.
I tried to keep a straight face when I nudged the guy next to me and
pointed at that menu item. *I think I made a little Beavis/Butthead
snicker. *Don't know which one makes that noise.
He didn't get it. *Had no idea.
Some people are so juvenile.
Anyway, I've tried it since then at some BBQ joint in Tennessee.
Tell the truth, only BBQ I go after is baby back ribs.
Maybe a sloppy joe now and then, if that counts.

--Vic
Oh man, we have a small Texas style smoke house in town, great to eat
there.

Is that the place with the chuck wagon in front of it - right at the
corner of Sullivan Avenue and Rt 83?

It sucks if it is. *I had freakin' heartburn for a week after eating
there.

No offense.

Pansy. :)

Truce Y'all
 

On Thu, 16 Jul 2009 23:30:13 -0700 (PDT), Tim
wrote:

On Jul 17, 1:03*am, Captain Zombie of Woodstock
wrote:
On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!"



wrote:
Vic Smith wrote:
On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again
wrote:

For a long time country style ribs (sliced pork shoulder) were really
cheap. Then white folks discovered them. Now they often cost more than
pork chops.

Never had that. *But they must be pretty good if you go by price.

BTW, crockpot cooked pulled pork bbq is great stuff.

There's a Weber restaurant near where I worked, in Wheeling, IL.
Think they make Webers in Wheeling, or close by.
The restaurant cooks everything on Webers, supposedly.
Never went in the cooking room (Don't feel right calling it a
kitchen.)
But the place does smell like my patio when mine is fired up.
I saw "pulled pork" for the first time on their menu, when a
group of us lunched there.
Made me wonder if the ladies in our group would be embarrassed by
that menu.
I tried to keep a straight face when I nudged the guy next to me and
pointed at that menu item. *I think I made a little Beavis/Butthead
snicker. *Don't know which one makes that noise.
He didn't get it. *Had no idea.
Some people are so juvenile.
Anyway, I've tried it since then at some BBQ joint in Tennessee.
Tell the truth, only BBQ I go after is baby back ribs.
Maybe a sloppy joe now and then, if that counts.

--Vic
Oh man, we have a small Texas style smoke house in town, great to eat
there.

Is that the place with the chuck wagon in front of it - right at the
corner of Sullivan Avenue and Rt 83?

It sucks if it is. *I had freakin' heartburn for a week after eating
there.

No offense.

Pansy. :)

You just make sure that T-shirt shows up so I can forgive you your
transgressions.

And what the hell are you doing up this late?

Truce Y'all
 

Calif Bill wrote:
"NotNow" wrote in message
...
Vic Smith wrote:
On Thu, 16 Jul 2009 09:09:17 -0400, "Lu Powell"
wrote:


BTW, northerners and snooty southerners call them "chitterlings".

They always called them chitlins in Chicago. But the blacks brought
them from the south.

--Vic
I love what some refer to as soul food. Like I've stated, my neighbor is
old school black south Ga. He and I get together on weekends and cook. He
makes the BEST ox tail stew on the planet!

Can not believe the price of Ox Tail these days. Same with a lot of the
other cuts of meat that used to be the cheap cuts. Black guy I worked with
in the 80's said his daughter left the house, the one time he cooked
chittlin's.



Yeah, it's expensive to make a big pot of ox tail stew these days.

Truce Y'all
 

Just John Again wrote:
On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill"
wrote:

"Vic Smith" wrote in message
...
On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote:


I like GOOD head cheese. It's only the meat from around the head.
I've always heard it's got lips and eyeballs thrown in there.
Used to like beef tongue when I was a kid.
Can't tolerate it now.

--Vic
Have not had head cheese in a lot of years. Dad loved it. As to Tongue,
wife will not cook it, so I get Lengua a the Mexican deli's I frequent.
Along with goat. Berria. Just do not get those things at the regular
eatery.

We used to eat tongue and beef heart quite a bit. Both were cheap.
Five boys in the family, and they didn't pay Air Force sergeants much
back then. I've tried heart within the last couple years. Didn't like
it. I love liver though.
--

John H

Mmmm, LOVE calf's liver. I used to hate it, but I found out that was
because that was the only thing my aunt didn't cook well. She fried it
until it was shoe leather!

Truce Y'all
 

Captain Zombie of Woodstock wrote:
On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!"
wrote:

Vic Smith wrote:
On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again
wrote:


For a long time country style ribs (sliced pork shoulder) were really
cheap. Then white folks discovered them. Now they often cost more than
pork chops.

Never had that. But they must be pretty good if you go by price.

BTW, crockpot cooked pulled pork bbq is great stuff.
There's a Weber restaurant near where I worked, in Wheeling, IL.
Think they make Webers in Wheeling, or close by.
The restaurant cooks everything on Webers, supposedly.
Never went in the cooking room (Don't feel right calling it a
kitchen.)
But the place does smell like my patio when mine is fired up.
I saw "pulled pork" for the first time on their menu, when a
group of us lunched there.
Made me wonder if the ladies in our group would be embarrassed by
that menu.
I tried to keep a straight face when I nudged the guy next to me and
pointed at that menu item. I think I made a little Beavis/Butthead
snicker. Don't know which one makes that noise.
He didn't get it. Had no idea.
Some people are so juvenile.
Anyway, I've tried it since then at some BBQ joint in Tennessee.
Tell the truth, only BBQ I go after is baby back ribs.
Maybe a sloppy joe now and then, if that counts.

--Vic
Oh man, we have a small Texas style smoke house in town, great to eat
there.

Is that the place with the chuck wagon in front of it - right at the
corner of Sullivan Avenue and Rt 83?

It sucks if it is. I had freakin' heartburn for a week after eating
there.

No offense.

Yup, you must be gastorically challenged...;)

Truce Y'all
 

Just wait a frekin' minute! wrote:
Captain Zombie of Woodstock wrote:
On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!"
wrote:

Vic Smith wrote:
On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again
wrote:


For a long time country style ribs (sliced pork shoulder) were really
cheap. Then white folks discovered them. Now they often cost more than
pork chops.

Never had that. But they must be pretty good if you go by price.

BTW, crockpot cooked pulled pork bbq is great stuff.
There's a Weber restaurant near where I worked, in Wheeling, IL.
Think they make Webers in Wheeling, or close by.
The restaurant cooks everything on Webers, supposedly.
Never went in the cooking room (Don't feel right calling it a
kitchen.)
But the place does smell like my patio when mine is fired up.
I saw "pulled pork" for the first time on their menu, when a
group of us lunched there.
Made me wonder if the ladies in our group would be embarrassed by
that menu.
I tried to keep a straight face when I nudged the guy next to me and
pointed at that menu item. I think I made a little Beavis/Butthead
snicker. Don't know which one makes that noise.
He didn't get it. Had no idea.
Some people are so juvenile.
Anyway, I've tried it since then at some BBQ joint in Tennessee.
Tell the truth, only BBQ I go after is baby back ribs.
Maybe a sloppy joe now and then, if that counts.

--Vic
Oh man, we have a small Texas style smoke house in town, great to eat
there.

Is that the place with the chuck wagon in front of it - right at the
corner of Sullivan Avenue and Rt 83?

It sucks if it is. I had freakin' heartburn for a week after eating
there.

No offense.

Yup, you must be gastorically challenged...;)

Or a pansy.....

Truce Y'all
 

On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote:

Just John Again wrote:
On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill"
wrote:

"Vic Smith" wrote in message
...
On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote:


I like GOOD head cheese. It's only the meat from around the head.
I've always heard it's got lips and eyeballs thrown in there.
Used to like beef tongue when I was a kid.
Can't tolerate it now.

--Vic
Have not had head cheese in a lot of years. Dad loved it. As to Tongue,
wife will not cook it, so I get Lengua a the Mexican deli's I frequent.
Along with goat. Berria. Just do not get those things at the regular
eatery.

We used to eat tongue and beef heart quite a bit. Both were cheap.
Five boys in the family, and they didn't pay Air Force sergeants much
back then. I've tried heart within the last couple years. Didn't like
it. I love liver though.
--

John H

Mmmm, LOVE calf's liver. I used to hate it, but I found out that was
because that was the only thing my aunt didn't cook well. She fried it
until it was shoe leather!

Which is the common mistake. It should have a little pink on the
inside, as was pounded in my head by the chef in a German restaurant.
After I sent the liver back twice because I thought it was
undercooked, the chef came out and told me how Americans knew nothing
of cooking liver. So I tried it his way. Very good.
--

John H

Truce Y'all
 

Lil' John wrote:
On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote:

Just John Again wrote:
On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill"
wrote:

"Vic Smith" wrote in message
...
On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote:


I like GOOD head cheese. It's only the meat from around the head.
I've always heard it's got lips and eyeballs thrown in there.
Used to like beef tongue when I was a kid.
Can't tolerate it now.

--Vic
Have not had head cheese in a lot of years. Dad loved it. As to Tongue,
wife will not cook it, so I get Lengua a the Mexican deli's I frequent.
Along with goat. Berria. Just do not get those things at the regular
eatery.

We used to eat tongue and beef heart quite a bit. Both were cheap.
Five boys in the family, and they didn't pay Air Force sergeants much
back then. I've tried heart within the last couple years. Didn't like
it. I love liver though.
--

John H
Mmmm, LOVE calf's liver. I used to hate it, but I found out that was
because that was the only thing my aunt didn't cook well. She fried it
until it was shoe leather!

Which is the common mistake. It should have a little pink on the
inside, as was pounded in my head by the chef in a German restaurant.
After I sent the liver back twice because I thought it was
undercooked, the chef came out and told me how Americans knew nothing
of cooking liver. So I tried it his way. Very good.
--

John H
Yes indeed! A friend's wife cooked me liver the proper way once, and
I've loved it since. She also taught me how to make it.