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Now I Can Sing To "The BBQ Song"

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  • #16
    Thank you Kevin. I don't think I'll make it to KC this year. My youngest stepson has a deli & sandwich shop downtown on Grand Ave. next to Sprint Center. He knows all the good places, and he does some pretty good BBQ himself.[]


    Dwain G.

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    • #17
      One of our Midway Chapter members (and occasional poster on this forum) has won several Grand Prizes for his BBQ.
      (c'mon, Malcom )

      Chris Pile
      Midway Chapter SDC
      The Studebaker Special
      The only difference between death and taxes is that death does not grow worse every time Congress convenes. - Will Rogers

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      • #18
        I've had great BBQ in many places across the country and love to experience the local/regional twists that make 'em all special. I always try to bring home local BBQ sauces when I'm traveling and the variety of tastes make for good eatin' in the BShaw backyard.

        I have to say my favorite region is also Kansas City. Gates for a rack of bones and Arthur Bryant's for a beef/pork combo sandwich and Jack Stack for either. (pause for wiping drool from chin)

        Here in Minnesota most places serve tenderized roast pork on a bone "Ya sure, you betcha, it falls right off da bone dere."

        A very notable exception is Market BBQ in Minneapolis. Their ribs are on par with Gates (except you don't get the friendly shout, "May I help you?" when you set foot through the door). If you are ever in Minneapolis try 'em. You will not be disappointed.


        BShaw,Webmaster

        webmaster@studebakerdriversclub.com
        60 Hawk. 49 2R5, 39 Champion
        Woodbury, Minnesota
        sigpic
        Bob Shaw
        Rush City, Minnesota
        1960 Hawk - www.northstarstudebakers.com
        "The farther I go, the behinder I get."

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        • #19
          You guys have me drooling on my keyboard[]
          Jeff[8D]


          http://community.webshots.com/user/deepnhock
          HTIH (Hope The Info Helps)

          Jeff


          Get your facts first, and then you can distort them as much as you please. Mark Twain



          Note: SDC# 070190 (and earlier...)

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          • #20
            Okay, here's a thought...

            How about a BBQ sauce exchange at the Lancaster Meet? Here's how it could work...

            1. Sign up with me via email (name, email, and the LOCAL sauce you'll bring)
            2. Once a final list is compiled, (and we make sure there are no duplicate sauces) all participants would get the list.
            3. Bring X bottles of your sauce to Lancaster, one for each person on the list.
            4. Find each other, say Howdy and exchange.

            If a dozen folks do this you'd go home with 11 new sauces to tickle your taste buds! It's a StudeBBQ Meat 'n' Greet!

            BShaw,Webmaster

            webmaster@studebakerdriversclub.com
            60 Hawk. 49 2R5, 39 Champion
            Woodbury, Minnesota
            sigpic
            Bob Shaw
            Rush City, Minnesota
            1960 Hawk - www.northstarstudebakers.com
            "The farther I go, the behinder I get."

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            • #21
              Jeff what a great video! I noticed that they only mentioned the eastern North Carolina barbecue. I prefer this to that found in the NC piedmont and further west. I have eaten barbecue in many places and never can find any that I like as well as that here in eastern North Carolina.
              I still think that the Kansas City area thinks barbecue is a verb. They will "barbecue" anything. I just can't bring myself to believe that barbecue can be beef or turkey.

              Joe Roberts
              '61 R1 Champ
              '65 Cruiser
              Editor of "The Down Easterner"
              Eastern North Carolina Chapter
              Joe Roberts
              '61 R1 Champ
              '65 Cruiser
              Eastern North Carolina Chapter

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              • #22
                quote:I still think that the Kansas City area thinks barbecue is a verb. They will "barbecue" anything. I just can't bring myself to believe that barbecue can be beef or turkey.

                Joe Roberts
                Joe, I have eaten barbecued Deer! We used to drive to Wilson, North Carolina, just to eat barbecue. Do you know that place? Is it still there?

                Leonard Shepherd
                http://leonardshepherd.com/

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                • #23
                  I never had Babecue in NY until we moved to Georgia in 1991.
                  now we have it often.

                  Lenny
                  Atlanta Ga.

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                  • #24
                    quote:Originally posted by lstude
                    Joe, I have eaten barbecued Deer! We used to drive to Wilson, North Carolina, just to eat barbecue. Do you know that place? Is it still there?
                    That would be Parker's. It was still there about 4-5 years ago when I went down there (twice) for a big auction in one of the tobacco warehouses with Barbee Cox. Barbee's dad (S.B. "Bobby" Cox) used to fly his plane down there just to get it for dinner.

                    Guido Salvage - "Where rust is beautiful" and real Studebaker horsepower lives

                    See pictures here: http://community.webshots.com/user/GuidoSalvage

                    Hiding and preserving Studebakers in Richmond, Goochland & Louisa, Va.
                    Join me in removing narcissists, trolls, self annoited "experts" and general idiots via the Ignore button.

                    The official SDC Forum heel nipper ���

                    �Middle age is when your broad mind and narrow waist begin to change places.� E. Joseph Cossman

                    For every mile of road, there are 2 miles of ditch. ���

                    "All lies matter - fight the kleptocracy"

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                    • #25
                      For just plain good old bbq, nothing fancy....it's JL's
                      in Pryor OK! Where the N.US 69 crosses the OK 20 in Pryor
                      OK....sawdust on the floor, self service and don't look
                      for a health card being displayed. This location is a
                      step up from its former spot, south of town near the
                      horse auction. [}]

                      Once you are hooked you'll keep coming back! They have
                      ribs, brisket, sausage, and everything else [] the
                      beans are the "real deal". A true Okie Land treat! [8D]

                      glen
                      Between Somewhere
                      and Nowhere, AZ.

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                      • #26
                        I like the idea of the sauce exchange that sounds about as much fun as actully traveling around trying some regional faves. but with BBQ I wonder if you were to try to prepare a dry rub smoked KC style then slather on a heapin helping of a sauce meant to be a wet cook if it would be a fair rep. for the sause not to mention the fact some areas are beef some chicken some pork/sausage I think the bottle should have the best reciept atached as well.

                        My 1955 Commander

                        AKA Burnie

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                        • #27
                          I don't make my own barbecue sauce. My favorite is Sauers which in made right here in Richmond. It is vinegar based.







                          Leonard Shepherd
                          http://leonardshepherd.com/

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                          • #28
                            Hands down, here's my favorite:



                            Located in Owensboro, KY.

                            Mark Anderson
                            Member SDC and FMCA
                            Keeper of the Studebaker Cruiser Registry
                            www.65cruiser.com

                            My next Studebaker is in the future, but now getting my hair messed up in a Sebring ragtop!
                            Almost as fun as a Studebaker!

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                            • #29
                              BBQ is a funny thing.
                              But when it comes right down to it, its how slow it is cooked is the answer. Also you should match your wood to compliment your meat.Apple to ham and pork,hickory or cherry to beef,
                              mesquite to turkey.
                              Some may say "Its my secret rub".
                              Well most peoples secret rub is varied amounts of 1.Salt,2.Pepper,
                              3.Garlic powder,4. Chili or cayenne pepper,5 maybe a dash of lemon or something citrus,6. Maybe paprika or sugar. So I myself use a good commercial brand.That way I have more time for cooking.
                              Also some of the vendors of the secret rubs, buy their rubs from Cains,McCormick and usually just add something to it,like more garlic,sugar and repackage it as their own.
                              Another big secret is aluminum foil. After smoking for about 3-4 hours. Place meat in foil with onions. And some sort of liquid, beer, juice, soda pop, to keep the meat moist as it cooks. I've been experimenting with Dutch ovens and got some great results.
                              And on the subject of BBQ sauce, I leave it to your own taste. I have always felt that really good BBQ needs no sauce. But I also feel, that when the right sauce is chosen, it compliments the meat so well, it can be just heavenly.
                              But after all this, good bbq is what you like. Whether its sweet, sour,lots of smoke, not much smoke ect, its up to you. But I've found that you've got to do a little studying, and lots of practice.
                              It doesn't pay well, but like Studebakers, it gives you plenty of bragging rights.
                              Malcom
                              http://outdoors.webshots.com/album/565195073uFyuTG

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