At 02:08 PM 8/13/2005, Jeff Kell wrote:
In my geographic area, I've sampled GA TN NC SC BBQ, and in my younger
days, "way south" GA.  (I omitted AL, you never know what they're
cooking).  John has it nailed in his description.  The sauce [if any] goes
on at the last minute, which can be while still on the fire (rarely but it
happens), by the cook before presentation, or by the consumer before
ingestion :-)

>There are two camps of BBQ sauce - the sweets (brown sugar, molasses, etc)
>and the tarts (vinegar).
>
>Then there is the no-sauce group which I prefer, generally attributed to
>Memphis TN but becoming a little more commonplace, is the "dry rub".  A
>mixture of dry spices is applied to the meat just after cooking.
>
>If you're ever in the neighborhood, there are two chains that are quite
>acceptable, Sticky Fingers and Famous Daves.  But the best BBQ by far is
>generally found at the small mom-and-pop stands.  Finding the right one is
>a challenge, but a culinary adventure :-)

Although this is all very interesting, I don't see what this has to do with
DST, which is what kicked off this whole BBQ discussion in the first place.

--
Tom Brandt
Northtech Systems, Inc.
130 S. 1st Street, Suite 220
Ann Arbor, MI 48104-1343
http://www.northtech.com/

* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *