For me the flavor profile of the rub and the amount
of smoke on the meat are the most important factors.
Oh, yeah, the moistness and fattiness of the meat.
Also, the quality of the sauce (more than its style) and
my frame of mind at the moment are modestly relevant.
IOW, a number of factors, any of which can vary at the given time.
As it is with most of life. As a general rule, though,
feed me my meat without much if any sauce.
Well, that's two more things you know about that
I don't.
But now you know a bit more than you did a couple of weeks ago. (G)
Yep, but a week from now that will likely not
be true any more.
Very true.
And they fold up the sidewalks at 5 pm?
Put it this way - the best bar in town closes around 6:30.
There are others, but they're not as good and perhaps a
bit rougher. H'm, maybe the town's reputation is more
deserved than I'd thought.
Good place for a long nap?
After dark, there's the remote but distinct possibility
of a permanent one - it's not so remote as when Casey Tibbs,
Archie Moore, and Jimmy Cagney used to hang out when fleeing
the assaults of the famous life.
Yes, but I don't like sweet bbq sauce.
I don't usually, but generalizations are dangerous.
I'd still adapt it to make it less sweet.
I imagine something simple like diluting with a
good vinegar would make many sauces more acceptable
to you. My preferred approach would like be just
using a light film of sauce.
Just have to see when the time comes, how the spirit moves.
The best-laid plans of mice and men get shelved.
Entirely possible, and nobody will miss it.
Miss what?
Brains?
If I only had a brain ... .
Got the tickets for the trip yet?
Nope. Due to another diddle with my accounts, my
credit card has gone back into interest-charging mode,
and I don't want to buy anything until that's fixed.
Very understandable.
Actually, it's just as much to avoid hassling the docs.
No, not usually. Wegman's is having the grand opening of
their > ML> Raleigh > store on the Sunday of the picnic.
That might be fun, but I think most of the rest of us
have seen Wegmans before.
I'll wait till the WF one opens up, go to the grand opening there.
(G)
Don't hold your breath until that happens, either.
I'm not.
choke-inducing fiber.
It's a smell thing too.
We'll see if we can change your opinion at all.
Don't bank on it, remember the marischino cherries last year? I
couldn't > take even the natural ones Nancy brought.
What about after the nuclear holocaust, when all that's
left are the cockroaches and maraschino cherries?
I'd probably not be around anyway.
And the likelihood grows.
Wonder how that would have gone over.
Probably after a couple of "eeeeeeeeeeeeeeee,uuuuuuuuuuuu, grosses",
it > would have been a hit.
You know more robust kids than I do.
Probably so.
I bet we could carve the Tootsie Rolls with segments
and gross out even the most intrepid diner.
Looks a bit too much on the salty side too.
I found the barbecue peppery and a little salty on
its own, without a need for any sauce, which tasted
a bit peppery and salty itself. But note the tt part.
Also the amount of sauce that that's for.
True, and to taste can be wildly variable.
My father sometimes used to blanket his food with a
complete layer of cayenne. I've done the same without
ill effect but without especial enjoyment either.
I have known at least two people who salted their
food so much that it looked like Parmesan on top.
Strangely, their blood pressure, last I checked.
was fine.
---------- Recipe via Meal-Master (tm) v8.01
Title: Crusty Persian Rice with Cinnamon and Pistachios
Categories: Rice/grains, Ethnic
Yield: 8 servings
2 1/2 c Basmati rice (18 ounces) 1/4 ts Cinnamon
2 tb Salt (plus 1/4 teaspoon) 1/2 c Shelled unsalted
pistachios
1/8 ts Saffron threads -(2 1/2 ounces)
1 sm Orange 1/2 c Golden raisins
6 tb Butter 2 tb Vegetable oil
1 ts Sugar
Put rice in medium bowl with water to cover. Drain and repeat procedure
5
times. Return rice to the bowl and gently fill the bowl with cold
running
water. Keep the water running gently into the bowl until the liquid runs
clear. Drain, return rice to the bowl with water to cover, and let stand
for at least 6 hours. (Can let stand at room temperature overnight.)
Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle.
Keep the water boiling while slowly adding the drained rice. Simmer for 5
minutes; rinse with cold running water and drain thoroughly. Remove 1 cup
of rice and stir in the saffron threads; set aside. Put the plain rice
in
a large bowl. Peel a 3- by 1-inch strip of zest from the orange and cut
into 1/8-inch dice. Bring 1 cup of water to boil in a small saucepan,
add
the zest, and simmer for 2 minutes. Drain the zest and pat dry. Heat 1
tablespoon butter in a small skillet and saute the zest for 15 seconds;
add
the sugar and cook for 30 seconds. Stir in cinnamon, pistachios,
raisins,
and 1/4 teaspoon salt; saute, stirring continuously to coat with
butter-sugar mixture. Stir zest mixture into the plain rice.
Melt the remaining butter. Coat the bottom and sides of a heavy, lidded,
3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted
butter mixed with the oil. Heat the coated pan until hot. Remove from
the
heat and spread half of the zested rice over the bottom of the pan,
pressing down well with a spoon. Cover with a mound of the remaining
zested rice. Sprinkle the saffron rice over the top. Use the handle of
a
wooden spoon to make a hole in the center of the rice deep enough to
reach
the bottom of the pan. Make 2 or 3 additional holes in the rice to allow
steam to escape. Drizzle rice with remaining 4 tablespoons of melted
butter. Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a
linen towel, securing towel ends under or around lid handle. Cover the
pot
with the towel-wrapped lid and steam over low heat for 40 to 60 minutes,
until a crisp golden crust forms on the bottom of the rice. Remove pan
from
heat and let stand for 10 minutes.
SERVING: Spoon soft, fluffy rice onto a platter. Break the bottom crust
into pieces and arrange around the fluffy rice. Serve immediately
Makes 8 servings.
[COOKS; APRIL 1989] Posted by Fred Peters.
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