[AT] OT Redbud/asparagus

[Vaughn Miller]

Hey Charlie, that probably was Chambersburg you were at.  I'm closer to
Harrisburg, and a lot of the fire companies around here have BBQ chicken
dinners similar to what you describe.  Having lived in this area all my
life, it has never struck me as unusual.

Vaughn Miller
Dillsburg PA

>>> chill8 at cox.net 4/22/05 2:25:11 PM >>>
Spencer,

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.
We use it to season hogs and chicken.  I've never seen chicken cooked 
exactly like we cook it anywhere but around here....until I went to that 
show.  Those guys were cooking chicken halves on hog wire covered up with 
sheets of tin EXACTLY the way we would do it and soaking the birds down
with 
the exact same tasting sauce that would be used in the western end of
Craven 
Co and the southern end of Pitt Co. NC.

You guys do it about the same in the western end of NC but the sauce tastes

different and usually has some mustard or ketchup in it.
Just as good but different.

For a minute I thought I was in a time/space warp.

Charlie
----- Original Message ----- 
From: "Spencer Yost" <yostsw at atis.net>
To: <at at lists.antique-tractor.com>
Sent: Thursday, April 21, 2005 10:04 PM
Subject: Re[2]: [AT] OT Redbud/asparagus


> *********** REPLY SEPARATOR  ***********
> On 4/21/2005 at 9:12 AM George Willer wrote:
>
> ...snip...
>
>>I'll agree that poi should be at the bottom of the list, right after
>>*GRITS*.  Avocado would make the upper 1/4 since it does have a flavor.
>>
>>George Willer
>>
>
>
> Three ATIS demerits for you George!.  I have them a lot and I like mine
> with a touch of butter and Texas Pete Hot sauce.   If I want a change, 
> some
> cheese with hot sauce.   If I want to thumb my nose to the American
Heart
> Association, I use both butter and cheese and hot sauce.  If I am
feeling
> really wild, a spoonful of honey or jelly(no hot sauce).  If I was
allowed
> to eat country ham anymore, I would eat them with red eye gravy.
>
> Honestly, they aren't that great but they are not as slimy as oatmeal,
> warmer than cereal and everyone knows cream of wheat is disgusting.  If 
> you
> will notice, everyone that likes grits will say so, but then finish the
> statement with a laundry list if items they put in them.   If they were
> good, people wouldn't add stuff to them.
>
> Even though there is not one southern baptist within sight of my family
> tree and I was born to German Lutheran and Irish Catholic families in
> western PA, I was raised eating grits(By the way, put a bunch of German
> Lutherans and Irish Catholics in a room together if you ever want to
have
> fun).   No idea way we eat them and no one in the family can explain it
> since not too many neighbors or other know associates in PA ate them, or

> at
> least owned up to eating them.   I guess the grits fairy, on her WV run,
> got blown off course and dropped some at our house and we kept eating 
> them.
>
> I can run antique tractors (obligatory reference) bringing in the hay
all
> morning on a bowl of grits,.   Try doing that on Cocoa Puffs.
>
> Spencer Yost
> Owner, ATIS
> Plow the Net!
> http://www.atis.net 
>
> _______________________________________________
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> http://www.antique-tractor.com/mailman/listinfo/at 
> 


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