On 26 May 2006 04:24:51 -0700, "basskisser"
wrote:


Got to agree with you about Maurice's! It's really interesting to study
BBQ by locality. Here in Atlanta, if you go to a REAL BBQ joint, you'll
notice a difference on whether you are east of Atlanta, or west.
Farther toward S.C. you get, the more mustard in the sauce. West, you
are in Alabama style sauces which are tomato based and thicker than
real Georgia types of sauces. Here it has to be Brunswick stew with our
BBQ.

My wife's parents are from a small town in south GA, and every time
they cook a pig, they make a big pot of Brunswick stew. It's great
over rice or bread, with a few dashes of tabasco on it. Their
home-made BBQ sauce is mostly tabasco and black pepper with some other
stuff. Sort of thin, not sweet, with a good "bite".