[AT] OT Redbud/asparagus

[Cecil Monson]

> You run into some unexpected little culanary (sp) pockets up there in 
> PA.  I was at a show there several years ago.  I can't remember the 
> town but is was somewhere NW of Chambersburg or maybe it was at 
> Chambersburg.   Down here in eastern NC  we have a vinegar based BBQ 
> sauce that it simply a blend of apple cider vinegar, salt, red and 
> black pepper with a secret ingrediant that changes about every 5 miles 
> from the Atlantic ocean to Raleigh.


    Everywhere I went in the south and southern Midwest, the receipe for 
barbecue changed
about every 25 or 30 miles. Some used vinegar, some mustard, some 
molasses or dark sugar.
I liked all of it to be honest with you but the best was the beef in 
Tulsa at Rosie's Ribs. Next
I liked the barbecue at a nice country restaurant on the north side of 
Jackson, Tennessee.
In North Carolina, I depend on Charlie Hill as he knows all the good 
spots. 

Cecil