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> (barbecue, as practiced through most of the south, is pork
> ribs, with a
> sauce (of varying hotness and thickness) based on tomatos.
> In Texas, as far
> as I can tell, a rack of pigs' ribs isn't impressive enough,
> so they go for
> cows ... roughly the same sauce. In the coastal carolinas, the term
> "barbecue" refers to shredded pork treated with a vinegar-based sauce
> (sometimes called "white barbecue") and usually served as a
> sandwich. Look,
> folks can't even agree on what *barbecue* is, how will they
> ever agree on
> other, less pressing issues?)
In the NW, we like alder-smoked king salmon. Does that qualify?
If not, it sure gives any "real" BBQ a run for its money, IMHO.
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