Re: [PLUG] SELF- Travel and meetups

[Will <staticphantom@gmail.com>]

Ask Jason Plum when you are there. He is a big time foody and knows the spots down there after having family live in the area. Just follow us fat guys when down there, we'll take care of you. 

-Will 

On Tue, May 15, 2018 at 1:57 PM, Doug Stewart <zamoose@gmail.com> wrote:

On Tue, May 15, 2018 at 1:55 PM, Eric S. Raymond <esr@thyrsus.com> wrote:

Rich Mingin (PLUG) <plug@frags.us>:
> NC BBQ style tends to be less sweet and more about the texture and avoiding
> dryness, dry rubs are common.

I will enjoy it, then.  I do like dry rubs and don't like heavy sweet sauces;
they step on the flavor of the meat.

>                                  As you move south, BBQ sauces become more
> prominent and sweet, and as you hook around and cross the deep South, more
> heat and spicyness.

I know. None of the regional idioms is quite ideal for me.  Ideal would
be something like Memphis style with thoughful integration of capsicum
peppers and *no sugar*.

I cope.  I get dry-rubbed barbecue and put Melinda's XXX on it.  Ah,
habaneros and lime!

...Well I *wasn't* hungry. 

--

-Doug

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