Comments on: Happy Independence Day, You Independent Motherscratchers!

By: TFG

TFG — Mon, 07 Jul 2008 21:01:46 +0000

Good article, but by gosh, these are fightin’ words:
Unlike Texas cooks, who usually apply the sauce before, during, and after barbecuing or smoking

I’m going to give it a shot, but without that damn apple cider and about 1 crumb of brown sugar. Ugh. Sauce, not syrup…

By: Wes

Wes — Mon, 07 Jul 2008 19:56:34 +0000

http://www.motherlindas.com/vinegar_barbecue.htm

That site has one near the bottom of the page that would probably fit your bill with some adjustment.

Cider vinegar + red pepper is the base to all of recipes. Some people add sweet with brown sugar or honey (or even ketchup).

By: Da Goddess

Da Goddess — Mon, 07 Jul 2008 12:13:42 +0000

You can send extra food to me. I like grilled piglet. As for a good BBQ, call Monty Guitar Tyler. I hear it’s good.

By: TFG

TFG — Mon, 07 Jul 2008 02:13:04 +0000

Can you get me a recipe for one of the hot peppery ones? I like that stuff a lot.

By: Wes

Wes — Mon, 07 Jul 2008 00:53:17 +0000

Mustard sauce is ONE type of sauce used in the Carolinas. It is a staple in the midlands of South Carolina. Some are very sweet but they vary to ones that are almost black with pepper. We also have an Orangeburg Sweet sauce, peppery vinegar (more vinegar the further south you go starting up east in NC), and a red sauce usually seen in the upstate of SC and central to western NC, as well as along the SC/Georgia border. Shealy’s has a vinegar sauce you can buy in the store or online. http://www.shealysbbq.com/

I’m more partial to Jackie Hite’s in Batesburg (where I took Drizz a few weeks ago), but he doesn’t bottle it.

And before your Texas readers start talking about how it’s all about the meat and no sauce is needed, I agree. I won’t go to a place where I can’t taste the smoke in the pig. A good sauce though, adds a great element of taste.

By: TFG

TFG — Fri, 04 Jul 2008 21:23:57 +0000

I love chicken thighs. Found this last week sometime, gotta try it out soon:

Mix marinade of 3/4 cup chicken stock, ½ cup lime juice, 1 ½ Tbsp. cumin, ½ Tbsp. garlic, 1 Tbsp. chopped cilantro. Allow thighs to rest in marinade for 1 hour. Place on medium-hot grill, 5-6 minutes a side. Remove from heat and let rest under tented foil for 10 minutes.

I bet those are awesome.

Good luck with yours. I’ll let you know how the pig turns out.

By: charles austin

charles austin — Fri, 04 Jul 2008 20:35:02 +0000

You’re killin’ me. I have to grill chicken thighs.