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

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


The first I ever heard of 'em was when I lived in the Kansas City area.
Never ate any. Overhead a discussion of them in the city room at the
paper. First place I ever ate "Mexican" food, at Los Corrals in Kansas
City, which is still the

http://www.restaurant.com/microsite....4702&rpid=3406

And KC was the first place I ate barbecue, at Bryant's. And there was a
place that served steak and eggs for a dollar...steak, eggs, fries,
toast...a buck. Coffee was a buck.

We didn't have that sort of food readily available in New Haven. But we
had lots of European immigrants, and therefore lots of Italian,
Hungarian, German, French restaurants, and thanks to the foreign
language school at Yale, some really top-drawer Chinese restaurants.

On Thu, 16 Jul 2009 11:04:51 -0500, 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

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.

BTW, crockpot cooked pulled pork bbq is great stuff.
--

John H

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

On Thu, 16 Jul 2009 12:18:06 -0500, 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

You're thinking of 'pulled pud'!

Pulled pork is pork shoulder cooked very slow - five or so hours on a
charcoal Weber, 8-10 hours in a crockpot. To get good flavor, I trim
much of the fat, cut the shoulder into three or four chunks, and put
the chunks on a very hot grill long enough to get some black on the
outside. Then the chunks go in the crockpot with the seasonings.
--

John H

On Thu, 16 Jul 2009 14:17:32 -0400, Just John Again
wrote:

On Thu, 16 Jul 2009 12:18:06 -0500, 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

You're thinking of 'pulled pud'!

Pulled pork is pork shoulder cooked very slow - five or so hours on a
charcoal Weber, 8-10 hours in a crockpot. To get good flavor, I trim
much of the fat, cut the shoulder into three or four chunks, and put
the chunks on a very hot grill long enough to get some black on the
outside. Then the chunks go in the crockpot with the seasonings.

It's called 'pulled' because the meat is pulled apart with a fork once
cooked. It makes great bbq sandwiches, with some decent slaw of
course, or can be eaten with a fork. Good stuff.
--

John H

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..

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.

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. :)

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?