It wouldn't be Dixie without

[chcr]

Ok, I've been here for 10 years now... am I still a Damn Yankee?

I've been here 15 and I am too. I done learnt to call it "The War of Yankee Aggression" though.

BTW Kruz, did I ever mention that I grew up just north of Ithaca.

 

[SouthernN'Proud]

From a man who advocates cornbread over biscuits...

Both have their place. Sausage gravy on cornbread is just wrong. Apple butter on cornbread is just wrong. Any true Southroner knows the difference before they learn to walk.

 

[TexasRaceLady]

Sausage gravy on cornbread is just wrong. Apple butter on cornbread is just wrong. Any true Southroner knows the difference before they learn to walk.

Oh, SN'P, it's not just wrong --- it's a cardinal SIN !

Ain't nothin' better than day-old cornbread and a glass of cold buttermilk.

 

[Gonz]

*can't imagine the horror of apple butter on cornbread*

 

[TexasRaceLady]

And you can't sop up good gravy with cornbread. no, no, no

 

[SouthernN'Proud]

Nope. But then, who wants white beans, onions, and biscuits together? I can't imagine trying to eat meat loaf or pot roast with biscuits either.

 

[Gato_Solo]

I can agree with everything you've said so far. I just wanted to give biscuits their due...

 

[Sharky]

Here's a couple of my favorites, both from the Barbecue Bible Cookbook by Steven Raichlen:

Basic Barbecue Sauce

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan (no bare metal) and bring slowly to a boil over medium-high heat.
Reduce the heat to medium and simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes.
Transfer the sauce to clean (or even sterile) jars and store in the refrigerator.
It will keep for several months.



Basic Barbecue Rub

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoke salt (or more coarse salt)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all the ingredients in a mixing bowl and stir to mix.
(Actually, your hands work better for mixing than a spoon or whisk does.
Use your fingers to break up any lumps of brown sugar.)
Store the rub in an airtight jar away from heat or light;
it will keep for at least 6 months.

 

[Sharky]

More:

Cajun Rub

1/4 cup coarse salt
1/4 cup sweet paprika
1 tablespoon garlic flakes
1 tablespoon onion flakes
1 tablespoon dried thyme leaves
1 tablespoon dried oregano
1 tablespoon black pepper
2 teaspoons white pepper
1 to 2 teaspoons cayenne pepper
1 teaspoon ground bay leaf

Same preparation method as Basic Barbecue Rub.


Basic Barbecue Mop Sauce

2 cups distilled white vinegar
1 tablespoon coarse salt
1 teaspoon black pepper
1 teaspoon hot red pepper flakes
1 small onion, thinly sliced
1 jalapeno pepper, thinly sliced

Place the vinegar, salt, black pepper and hot pepper flakes in a
nonreactive bowl and whisk until the salt dissolves.
Stir in the onion and jalapeno.
Taste for seasoning, adding more black pepper or hot pepper flakes
as necessary.
Brush on grilled chicken or pork once the outside is cooked.
The mop sauce can be made several hours in advance but use it the same day.
Makes enough for two chickens or 4 to 5 pounds of ribs or pork.

 

[Sharky]

While thin, clear vinegary sauce sure doesn't look like your typical American barbecue sauce, North Carolina pulled pork would be sorry stuff without it. Mix this sauce with shredded or chopped meats after they are cooked (you don't really use it as a slather).

North Carolina Vinegar Sauce

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons coarse salt
1 tablespoon Tabasco or other hot sauce
1 to 2 teaspoons hot red pepper flakes, or more to taste
1 to 2 teaspoons black pepper

Combine all the ingredients in a nonreactive mixing bowl and whisk
until the salt and brown sugar dissolve.
Taste for seasoning, adding hot pepper flakes as necessary.
Transfer the sauce to clean (or even sterile) jars and store in the refrigerator.
It will keep for several months.

If anybody wants the recipe for North Carolina pulled pork, just axe me. It really is outstanding.