On Thu, 4 Apr 1996, Judith B. wrote: > Does anyone have any recommendations for Cincinnati? Don't forget the Montgomery Inn (in suburbs). Best ribs in the world... no kidding. =========================================================================== Nelson G. Rich | E-mail: [email removed] Department of Mathematics & Computer Science | Phone: (716) 586-2525 (x327) Nazareth College | FAX: (716) 586-2452 4245 East Avenue, Rochester, NY 14618-3790 | "Only the educated are free." =========================================================================== From [email removed] Wed Apr 10 17:26 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f X-Sender: [email removed] Mime-Version: 1.0 To: [email removed] Subject: Re: Introduction, NC BBQ Content-Type: text/plain; charset="us-ascii" Content-Length: 1572 >Hi y'all! > >I just discovered this list a couple of days ago, I've read through Welcome Tom, I've been here for only two weeks myself but the waters nice so come on in. >the archives, and I can't tell you how happy I am to see a forum for >discussing barbeque on the internet! I've always wanted a smoky room to talk about dead cow, pig, chick, game and the benifits from feeding them a pure diet of smoke from a 3 alarm fire. I'm originally from North >Carolina but now live in Virginia; I grew up in Greensboro about a >mile from Stamey's Pit-Cooked Barbeque restaurant (Lexington style >BBQ) but later in life became a convert to Eastern North Carolina I lived in Salisbury NC for 6 years and got hooked on BBQ in the first week. Some of the more memorable BBQ restrruants I ate at were.... Frankies Chicken Shack Salisbury NC Damn good BBQ chicken!!!!!! College BBQ Salisbury NC Oh yeah can they cook a pig!!!!!!!! F&F BBQ Statesville NC The best pig place I ever ate at down there!!!!!!!!!!!!!!!!!!!!! Oh yeah and the huspuppies were the best. > >While this is hardly definitive, this is how I do it. >------------------------------------------- >Tom's Eastern North Carolina Style Barbeque > > Wow!!!! That was a mouthfull. Thanks.... but..... I don't recall the BBQ places going through all that. What are the difference's een lex style and eastern? I thought they all used vinigar sauce in place of that cloying, thick, sweet, paste everyone calls BBQ sauce. Smokin in MD, Bear From [email removed] Mon Apr 15 09:27 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f Mime-Version: 1.0 To: [email removed] Subject: re: Introduction, NC Barbeque Content-Type: text/plain; charset="us-ascii" Content-Length: 2666 Bear writes: >Welcome Tom, I've been here for only two weeks myself but >the waters nice >so come on in. Thank you very much! >I lived in Salisbury NC for 6 years and got hooked on BBQ in >the first week. >Some of the more memorable BBQ restrruants I ate at were.... Sounds good. I have a web page of BBQ restaurants recommended by members of the Bubba-L mailing list--it's not nearly as detailed or complete as Phil Harbison's page, but I suppose it could do in a pinch. I'll add your recommendations to that page. The address, in case anyone is interested, is: http://www.cochran.sbc.edu/qjoint.html >Wow!!!! That was a mouthfull. Thanks.... but..... >I don't recall the BBQ places going through all that. What >are the difference's >een lex style and eastern? I thought they all used vinigar >sauce in place >of that cloying, thick, sweet, paste everyone calls BBQ >sauce. Sadly, most BBQ places don't go to that much trouble anymore...not that I'm as efficient or as good as the best by any means. Most just stick the meat in gas cookers or Infrared Horizontal Ovens or some other newfangled time and labor saving contraption--and, of course, most places are driven to this also by the myriad of health, zoning, pollution, and insurance regulations they've had imposed upon them :-(. I've found that you can still get authentic, slow-smoked BBQ in the country, but if you're in a city you are (with a few notable exceptions) out of luck. As to the difference between Eastern NC BBQ and Lexington style BBQ...this is a debate that has raged for more than a century in North Carolina, and has riven the state in twain, roughly along U.S. Route 1 running though Raleigh. East of that line you have Eastern style, which dates back to colonial times, when the tomato was thought to be poisonous. It is hickory or oak smoked, and sauced in the pan after smoking and pulling with apple cider vinegar and red pepper flakes--Fundamentalist BBQ, if you will. Lexington style incorporates tomato sauce and/or ketsup, has something of a vague red tint, and is somewhat sweeter, though still tangy and vinegar based--this is likely closer to what you had in Salisbury and Statesville. It is not uncommon for other ingredients to be added to both Eastern and Lexington sauces (garlic powder, black pepper, orange peel, etc.) depending upon the individual cook, and both are very thin sauces, but the use or the rejection of the tomato is the distinguishing characteristic between the two regions. A sign in a BBQ joint in Eastern North Carolina said it best, I think: "We don't truck with tomatoes." Anyways, take care, and keep on smokin'. Bubba Tom
Barbecue
Cincinnati recommendation.
Nelson R. wrote: >Don't forget the Montgomery Inn (in suburbs). Best ribs in the world... >no kidding. I don't mean to be a wet blanket here (and I do love Montgomery Inn's ribs) but if someone from, say, Texas or Kansas City or Memphis were to drop by Montgomery Inn they probably wouldn't think they are the best in the world. All over that region of Ohio, the ribs are falling-apart tender and covered with a very thick sweet sauce. I love them, but others really hate those kinds of ribs. Same goes with Cincinnati Chili. I'm a world's greatest fan of Skyline (no kidding!) but someone from Texas is going to say, "yuk, that's not chili." And they're right, it's not chili in the Texas-sense. It's more like a Greek-style meat sauce that is served over spaghetti or weiners. And it's great. But mis-named. As far as other Cincinnati places, I always really liked Zino's (near the University, or in Hyde Park), Jeckle's in Hyde Park and the Rookwood Pottery. I have absolutely no idea if any of these places are still there. Montgomery Inn and Skyline, however, will always be.