Bobby D.
Well-Known Member
- Joined
- Nov 8, 2005
- Location
- Trinity, NC
ord.sgt.26NC said:Hey Bobby,down east sauce ain't worth 2 cents if the wood you use is hickory.Gotta use oak or gas.
Mr. Flatlander,
How you been? I've missed ya'll. You're just the guy to help.....
I'm an oak kinda guy at heart, but you can't completly knock out the hickory when cooked right. I've been known to mix it up. Have you ever tried maple wood? it adds a little sweet taste to it.
"I cook on coals not natural gas if that ani't country..."
I know that's not how the song goes(that's my version)
You must have had some of that 99% ketchup sause on hickory from Lexington. (i couldn't fing a smile that was puking) My sause is more like the eastern style than the lex style. I'm not saying it's traditional "eastern style", but It's close(even closer if'n ya'll come up and help) I'll never get the flat lands & salt water outta my blood.
I also figured we would do half plain for those that don't like sause and they could dround it in ketchup
sounding like a plan with support & logistics...
Where to get some proten? and sides like hush puppies, slaw or some thing easy like that...
Joel said:I wouldn't mind doing some "woman's work" either. Authentic WI beer brats are my specialty and usually what I serve during wrenching at my place. Some of the folks here can even attest to them.
I've heard good things about those brats, would definatly like to try some.
"woman's work"? You better not let the missus hear that, she'll skin you alive
Hey, is this stuff cool with the mud devils?