[AT] OT Redbud/asparagus

[charlie hill]

Yeah it seemed like their regular way of cooking BBQ chicken.  I was just 
surprised that it was so similar to the way we do it.

Charlie
----- Original Message ----- 
From: "Vaughn Miller" <VMiller at messiah.edu>
To: <at at lists.antique-tractor.com>
Sent: Friday, April 22, 2005 2:38 PM
Subject: Re: Re[2]: [AT] OT Redbud/asparagus


> 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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>>
>
>
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