Helpful ReplyHot!Favorite BBQ Sauce

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BackRhodes
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Re:Favorite BBQ Sauce 2012/01/05 23:43:54 (permalink)
I was wondering what I was going to do with the last portion of Guy Fieri BBQ sauce...there was about 1.5" of the stuff at the bottom of the bottle
 
It's fairly bland stuff,  possibly made for little old ladies, so here is my formula for some damn good sauce using it and others...
 
1 part Guy Fieri bbq sauce
2 parts OT's bbq sauce (Antioch, CA)
3 parts Kinders bbq sauce (Walnut Creek, CA)
1 capfull of liquid hickory smoke
 
Makes about 2 cups the way I do it...YMMV
 
Mix well...it's SO good it doesn't last long...I need to make another batch
 
Option: 2 or 3 dashes of tobasco sauce
1 tsp onion powder and 1 tsp corriander powder (they work well together)
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Re:Favorite BBQ Sauce 2012/01/07 12:39:36 (permalink)
bartl

I personally use Dinosaur original barbecue sauce; it's good, and it is the lowest in sugar of any non-diet barbecue sauces on the market.

Bart
I am a big fan of the Dinosaur BBQ Sensuous Slathering sauce myself...My daughter puts it on everything.
 
Click for a description:
http://www.dinosaurbbq.com/locations/syracuse/
 
Hmm...well the link takes you to the Syracuse website...go to the 'Dino Store' link and see their offerings.
post edited by Cosmos - 2012/01/07 12:41:48
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Greymo
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Re:Favorite BBQ Sauce 2012/01/07 15:14:11 (permalink)
Dinosaur BBQ Sensuous Slathering sauce is one of our favorites , too!  It is one of the very few barbeque sauces that I like.
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Re:Favorite BBQ Sauce 2012/01/07 15:14:52 (permalink)
To get the blain hill more like the monongahela style, try adding some celery seed and ground cloves and cinnamon. It may have a small amount of some of these, but you should definitely detect celery. I also like to smell a little clove and cinnamon. You'll be getting closer to heaven.

I don't know if I posted a new version of my sauce, using raw ingredients. Here is....


The following formula is my latest version using standard ingredients, instead of V8.
48 oz. cannned tomatoes in water.
1 can 15 oz whole beets
4 celery stalks
2 carrots
1 cup apple cider vinegar
1/2 teas. ground cloves
3 teas. marjoram
1 Handfull Spinach leaves.
1/3 teas Cinamon
1 1/2 teas. Oregano
1/3 teas. Celery seed.
3 to 4 teas. sea salt.
1 1/2 tbls. black pepper
1 lemon, zest taken off then squeezed without seeds.
Drain liquid from cans and disgard.
I used a juicer to pulverize veggies and used all the pulp.
Some garlic can be added as needed. I can use some garlic powder, but not garlic salt.
Lightly boil about 1 hour to reduce, or as necessary.
I still use a large enamled pot.
Makes about 2 quarts.


Greg
post edited by gregys - 2012/01/07 15:24:23
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1bbqboy
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Re:Favorite BBQ Sauce 2012/01/08 11:23:23 (permalink)
how does that fit under the definition of BBQ sauce?
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gregys
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Re:Favorite BBQ Sauce 2012/01/08 11:48:46 (permalink)
What definition? Some preconceived notion? BBQ sauce is anything put on a BBQed piece of meat. An enhancement. An after fact to the process. Could be anything.
BARBECUE IS NOT SAUCE. BBQ is cooking with smoke.

Greg
post edited by gregys - 2012/01/08 11:50:21
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1bbqboy
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Re:Favorite BBQ Sauce 2012/01/09 00:33:04 (permalink) ☄ Helpfulby Twinwillow 2018/05/29 15:08:18
Thanks for the education. I will now relabel my mayonnaise jar as BBQ sauce.
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Re:Favorite BBQ Sauce 2012/01/09 02:10:30 (permalink)
And that would be very similar to a white Barbecue Sauce, typical of the sort served with chicken in Alabama 'Que joints.
 
Sorry bbqboy, but gregys is absolutely right.  "Barbecue" is a cooking method using low temperatures and wood smoke.  It has nothing to do with the sauce, or the ingredients that go into same.  The recipe listed above is nothing like what I would have thought to put into a Barbecue Sauce, but I won't criticize it if I haven't tried it.
 
Buddy
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1bbqboy
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Re:Favorite BBQ Sauce 2012/01/09 02:24:08 (permalink)
I didn't say it wouldn't taste good, I just question calling it a BBQ sauce.
Meathead lays out 12 styles of Sauce on his website:
 Barbecue Sauce Recipes: The 12 American barbecue sauce types
Without some definition, everything and nothing is a BBQ sauce.
 
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SeamusD
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Re:Favorite BBQ Sauce 2012/01/09 09:40:45 (permalink)
I made some of this sauce last week: http://www.roadfood.com/F...amp;high=dr+pepper+bbq
 
The only changes I made were adding a couple chipotles in adobo for some smoke and heat, a tablespoon or so of honey, and I used olive oil instead of butter. I was very happy with the results. I think I'll be making it a lot more often.
gregys
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Re:Favorite BBQ Sauce 2012/01/09 15:02:39 (permalink)
Well, just remember pa style sauce!!
I did find one recipe thats very cloase to mine, that came from the south. It just includes some sugar. So some of us prefer not having that. Remember I do like it in a rub. I love the caramelization effect.

And there is Pa. Gold which everybody has to try. It's yellow, mustard based, from BBQ Stu's, right here in my area. He has stretched to Canada with his sauces. This has some mild bite and sweetness.
http://www.bbqstus.com/Home_Page.php

Greg
MetroplexJim
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Re:Favorite BBQ Sauce 2018/05/26 17:49:48 (permalink) ☄ Helpfulby JRPfeff 2018/05/26 19:08:31
About a week or so ago I finished the last of the six 16 oz. bottles of Scotts Barbecue Sauce that we, living near Dallas, have ordered directly from Scott's in Goldsboro, NC every other year or so.  That usually runs $8/bottle including shipping.
 

Before I re-ordered I checked alternative availability and, (Heavenly Days!), Wal-Mart carries it on-line with 'free' pickup at my nearest Wal-Mart for $1.98.
 
While I was at it I checked for my no-longer-locally-available favorite hamburger topping, Mezetta's Sweet Bell Pepper Relish and, sure enough!  Pressing my luck I tried Heinz Hamburger Relish, Lemon Blennd, and a few other reginal favorites, but 'no dice'. 
 
Anyways, a jar of Mezetta's and 2 bottles of Scott's came to $5.97 and 'made my day'!  I pick it up Thursday.
 
 
JRPfeff
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Re:Favorite BBQ Sauce 2018/05/26 19:11:59 (permalink)
Why not? I ordered both.
steve9570
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Re:Favorite BBQ Sauce 2018/05/27 09:37:28 (permalink)
I like Sweet Baby Rays also plus its made here in Mass by Kens Foods in Marlborough ( they make Kens salad dressing) and lots of store brand dressings and Mayo.
 
Open Pit seems kind of generic to me.   
 
 
Steve, Natick Ma
steve9570
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Re:Favorite BBQ Sauce 2018/05/27 09:41:29 (permalink)
Oh I forgot to mention James River brand BBQ sauce. Its made by Smithfield foods
Its big around here on Roast Beef sandwiches that are popular on the North Shore area and at Kellys Roast beef.
MetroplexJim
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Re:Favorite BBQ Sauce 2018/05/27 13:14:03 (permalink) ☄ Helpfulby Glenn1234 2018/05/27 17:59:44
BTW:  before anyone orders some Scott's thinking it is some variant of K.C. Masterpiece, know that it most definitely is NOT.
 
It IS a tangy, bordering on hot, vinegar/pepper sauce that is fantastic (to my taste) on any white meat - pork, chicken, fish, shellfish.
 
I take a bit of it to BBQ places here in Texas where I use it to flavor the bland pulled pork they serve here.  I tell the server to 'hold' their (sweet, slimy, nasty, ketchupy) dreck sauce.  If you like pulled pork, your first such use is guaranteed to be an OMG 'moment'.  It is also a stunningly good marinade for white meats.
 
Here's a great meal that Mrs. Metro 'invented':  marinate chicken breasts in Scott's Sauce overnight.  Par-fry the breasts, then dice into cubes.  Reduce some Scott's Sauce in the fry-pan, then finish cooking the chicken.  Put the chicken over some fresh steamed asparagus, top with pepper jack, and give it a short broil to melt the cheese.  Serve with a heated baguette. 
 
FANTASTIC! 
Thank her!
 

post edited by MetroplexJim - 2018/05/28 10:01:49
the grillman
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Re:Favorite BBQ Sauce 2018/05/28 08:30:02 (permalink)
Zardas is the favorite of my son and I.   From a Kansas City restaurant, not too thick, not too sweet.  They stopped offering it for shipping, so you have to go there and pick it up.   Usually if we hear someone is going to KC, we can have them pick it up for us. 
 
Usually also have Sweet Baby Rays on hand....sadly, the St Louis favorite, Maull's, went out of business this year...
MilwFoodlovers
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Re:Favorite BBQ Sauce 2018/05/28 12:08:54 (permalink)
ScreamingChicken's  a little spicy hot sauce?
mar52
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Re:Favorite BBQ Sauce 2018/05/28 18:00:50 (permalink)
I like a local barbecue sauce from a place that used to have a few restaurants in Los Angeles.  The restaurants are only 2 now, but the sauce lives on.  Chris n Pitt's Original.
post edited by mar52 - 2018/05/28 18:01:53
Michael Hoffman
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Re:Favorite BBQ Sauce 2018/05/28 18:35:15 (permalink) ☄ Helpfulby JRPfeff 2018/05/28 19:08:09
Roadhouse Hot, Sweet & Tangy. And it's going on the racks of ribs lleechef is smoking tonight.
 Oh, and Roadhouse Texas Tango is my next favorite. It's close, but Hot, Sweet & Tangy is hotter.
post edited by Michael Hoffman - 2018/05/28 19:17:58
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Re:Favorite BBQ Sauce 2018/05/28 18:40:56 (permalink)
I've always been partial to Bone Suckin' sauce and used their hot and thick sauce on one of my rib racks today. I used Gates Original sauce on the other rack. I have a sweet tooth and probably have a slight preference for the Bone Suckin' because it's sweeter. Having it with a little heat was a nice bonus.
 
I've been wanting to try Arthur Bryant's Sweet-Hot sauce and will probably order a jar in the next few months.
post edited by phlmaestro - 2018/05/28 18:42:34
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Re:Favorite BBQ Sauce 2018/05/28 21:33:57 (permalink)
MilwFoodlovers
ScreamingChicken's a little spicy hot sauce?

Since it didn't apparently kill anybody yesterday, give it a try!  It might even work as a marinade...maybe on some fish or shrimp?
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Re:Favorite BBQ Sauce 2018/05/29 15:01:23 (permalink)
Here in Dallas and essentially all of central Texas, BBQ sauce is either not available or,
an afterthought.
However, in Dallas there is a small, local BBQ chain named Baker's Ribs. Their BBQ is nothing to speak of BUT, their BBQ sauce is the very best in town. Their (rare for Dallas) baby back ribs are very good and, the only menu protein I order. They're especially good with their BBQ sauce which they sell as well. I always keep a bottle on hand at home.
BuddyRoadhouse
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Re:Favorite BBQ Sauce 2018/05/29 18:27:22 (permalink) ☄ Helpfulby Michael Hoffman 2018/05/29 18:36:25
Twinwillow
...in Dallas there is a small, local BBQ chain named Baker's Ribs. Their BBQ is nothing to speak of BUT, their BBQ sauce is the very best in town. Their (rare for Dallas) baby back ribs are very good and, the only menu protein I order. They're especially good with their BBQ sauce which they sell as well. I always keep a bottle on hand at home.

 
I've eaten at Baker's Ribs' Twin Cities location several times.  Your assessment of their quality as "nothing to speak of" is probably true in terms of Dallas, but in Mpls/StP, Baker's is just about the best in town.  Their sauces are okay too.
 
Twinwillow
Here in Dallas and essentially all of central Texas, BBQ sauce is either not available or, an afterthought.

 
As a Sauce Manufacturer I get a little weary and wary of folks from a certain Lone Star State telling me that really good 'Que should never be served with sauce.  I accept the underlying point about sub par Pitmasters using sauce to cover up shortcomings.  But I can't help rolling my eyes deep into the back of my head over the obstinance of many Greasehouses in their refusal to serve BBQ Sauce with their smoked meats.
 
Yes, properly prepared Smoked Meats shouldn't need sauce, but the conceit that it shouldn't even be made available is obnoxious.  If we're going to apply absolutes to the association of BBQ Meats and Sauce, how about this; I've never had a hunk of 'Que that was so good, it couldn't possibly be made any better by a dab of BBQ Sauce.
 
Maybe I'm looking at it all wrong.  Maybe those BBQ Joints don't serve sauce because, as good as they may be at smoking meat, they simply lack the talent or know-how to make really good Sauce to go with it, and don't want to embarrass themselves.
 
I'm sure that must be the reason.
 
Buddy
 
 
post edited by BuddyRoadhouse - 2018/05/29 21:11:32
MetroplexJim
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Re:Favorite BBQ Sauce 2018/05/30 10:09:43 (permalink)
BuddyRoadhouse
Twinwillow
...in Dallas there is a small, local BBQ chain named Baker's Ribs. Their BBQ is nothing to speak of BUT, their BBQ sauce is the very best in town. Their (rare for Dallas) baby back ribs are very good and, the only menu protein I order. They're especially good with their BBQ sauce which they sell as well. I always keep a bottle on hand at home.

 
I've eaten at Baker's Ribs' Twin Cities location several times.  Your assessment of their quality as "nothing to speak of" is probably true in terms of Dallas, but in Mpls/StP, Baker's is just about the best in town.  Their sauces are okay too.

 
When a man is thirsty in a desert he doesn't turn his nose up at well water and insist on properly chilled Vosss.
 
I got my Scott's Sauce earlier than I expected, so the Princess and I are going to celebrate by using our BOGO coupon at our local Dickey's where I'm going to turn their pork protein into a semblance of Carolina Heaven!
 
BTW, thanks again to my friend and trusted Dallas Food Sherpa, Michael (Twinwillow) for the 'down-low' on Baker's. 
 
When I worked down there I had lunch every day in the Park Lane/Abrams/NW Hwy. neighborhood and never thought to stop there.  Now, I'm hungry for those baby backs and their sauce!
MetroplexJim
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Re:Favorite BBQ Sauce 2018/05/30 10:53:35 (permalink)
BuddyRoadhouse
Twinwillow
Here in Dallas and essentially all of central Texas, BBQ sauce is either not available or, an afterthought.

 
As a Sauce Manufacturer I get a little weary and wary of folks from a certain Lone Star State telling me that really good 'Que should never be served with sauce.  I accept the underlying point about sub par Pitmasters using sauce to cover up shortcomings.  But I can't help rolling my eyes deep into the back of my head over the obstinance of many Greasehouses in their refusal to serve BBQ Sauce with their smoked meats.
 
… I've never had a hunk of 'Que that was so good, it couldn't possibly be made any better by a dab of BBQ Sauce.

 
Damn straight!
 
Maybe it's that I was (aside from ketchup and mustard) "sauce-deprived" as a youth or maybe because I'm 50% ethnic French, but I sauce all my meats.  If someone 'objects' I take that as rudeness (or condescension) and I cordially invite them to kiss my ... .
 
I don't care where I'm eating steak, bring me the Lea & Perrins.  I prefer the bottle, but I understand when classy joints trot it out in a ramekin.  Even at white tablecloth places in Rio and Buenos Aires, "Salsa Inglesa, por favor".
 
Yes, just for curiosity sake, I'll have an un-sauced bite or two, but I'd hit even Aaron Franklin's brisket with some of his Espresso Sauce.  Honey on original KFC; Louisiana Pete on my Popeye's, cranberry with my turkey, tartar on my G&M crab cakes … , etc.
 
And, I'm in pretty good company.  Here is the place setting required by the Lord & Master of San Simeon:
 
 
 
And, channeling the spirit of William Randolph Hearst, we have another man who likes his sauces:
 

 
Davebassman
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Re:Favorite BBQ Sauce 2018/05/30 11:15:01 (permalink)
 
MetroplexJim
 
 





Scott's is one of my favorite sauces! Another good one is Carolina Treet. 

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Twinwillow
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Re:Favorite BBQ Sauce 2018/05/31 17:48:14 (permalink)
I eat at a few BBQ joints (Slow Bone and Pecan Lodge) in Dallas that really know how to smoke a fantastic, "melt in your mouth" brisket. That brisket that I enjoy so much, will never see a lick of sauce. I just want to be enveloped in that fatty, sweet, and smoky hunk of meat. I truly believe that it is a travesty to dilute the flavor of a superbly smoked juicy brisket.
 
However, on the other hand, I just have to lather a good BBQ sauce on my smoked ribs. Because, I just love them that way.
Also, I cannot eat a good chopped beef sandwich without sauce on it.
So it's not entirely one sided for me.
post edited by Twinwillow - 2018/05/31 18:10:25
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Re:Favorite BBQ Sauce 2018/06/01 21:38:51 (permalink)
MetroplexJim
About a week or so ago I finished the last of the six 16 oz. bottles of Scotts Barbecue Sauce that we, living near Dallas, have ordered directly from Scott's in Goldsboro, NC every other year or so.  That usually runs $8/bottle including shipping.
 

Before I re-ordered I checked alternative availability and, (Heavenly Days!), Wal-Mart carries it on-line with 'free' pickup at my nearest Wal-Mart for $1.98.
 
While I was at it I checked for my no-longer-locally-available favorite hamburger topping, Mezetta's Sweet Bell Pepper Relish and, sure enough!  Pressing my luck I tried Heinz Hamburger Relish, Lemon Blennd, and a few other reginal favorites, but 'no dice'. 
 
Anyways, a jar of Mezetta's and 2 bottles of Scott's came to $5.97 and 'made my day'!  I pick it up Thursday.
 
 


Metro,
 
Winner Winner Chicken Dinner!
 
The Mezetta's relish was a complete surprise. We've just tried it on a spoon so far, but were blown away by the flavor. Thanks for bringing this to my attention.
 
The Scott's sauce was perfect on my smoked pork butt sandwich. Much more flavor than the sauce they serve in NC. Thanks again.
 
Jim
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Re:Favorite BBQ Sauce 2018/06/02 12:37:13 (permalink)
JRPfeff
 
Metro,
 
Winner Winner Chicken Dinner!
 
The Mezetta's relish was a complete surprise. We've just tried it on a spoon so far, but were blown away by the flavor. Thanks for bringing this to my attention.
 
The Scott's sauce was perfect on my smoked pork butt sandwich. Much more flavor than the sauce they serve in NC. Thanks again.
 
Jim




You are most welcome.
 
At its essence, RoadFood is about discovery and sharing exceptional ones with others who, otherwise, we may well never encounter.  As I try not to 'steer people wrong', your gracious note deserves a little back-story.
 
Mezetta's Sweet Bell Pepper Relish:
In the 1970's my first full-time professorship was at Mary Baldwin College, a truly great place for me to live my twenties.  There, all student meals were served in a formal dining room and one of the faculty 'perks' was "free lunch".  And the food was absolutely delightful.
 
Overseeing this remarkable operation was Ms. Betty Carr, Southern Chef extraordinaire.  (I'm still searching for ham biscuits or a Brunswick Stew as good as hers).  She also catered faculty events and, at one faculty reception at the president's house one could select an extraordinarily tasty red relish as a condiment.  I really should have asked her for the particulars of that delightful stuff, but sadly never thought to, assuming I would encounter it again someday.  "Someday" took 35 years, but I finally discovered Mezetta's.
 
My favorite home-prepared burger is plain on a bun with a jar of Mezetta's and a demitasse spoon on the side.  Before each bite I spoon a little on the part I'm about to consume; strange, but delicious!
 
Scott's (Eastern Carolina) Barbecue Sauce:
Raised in Pittsburgh I thought Barbeque was Isaly's chipped, chopped ham heated in a sauce pan with Isaly's Barbecue Sauce  Tasty stuff, but not barbecue.
 
I was introduced to real barbecue by my (now) life-long best friend and Mary Baldwin colleague with whom I shared many interests, including the 'cultural wonders'() of his native Eastern Carolina which, of course, included their wonderful minced whole hog barbecue laced with pepper/vinegar sauce. 
 
We ate often at both Wilber's and Scott's barbecue places in Goldsboro.  Much later, to my delight, I learned that Scott's had developed a mail-order business for their sauce and I have been ordering it regularly for the past 25 years.
 
JRPfeff
The Scott's sauce was perfect on my smoked pork butt sandwich. Much more flavor than the sauce they serve in NC. Thanks again.

 
Pungent, bold, tangy Eastern Carolina vinegar/pepper sauce () should never be confused with the watery, ketchupy Western Carolina "dip".()
 
Totally my fault, but my most profoundly disappointing 'RF venture' was driving over 100 miles out of our way to try the legendary Lexington #1.  I hated their tepid 'dip'.  For me, a "sauce man", that ruined the whole visit, a little like the so-called 'joke':  "Other than that, Mrs. Lincoln, how was the play?" ! 
  
As I have noted above, I do love my sauces; had I had a bottle of Scott's along, doubtless I would have raved about Lexington #1's chopped pork shoulder.  Oh well ….  Asheville and Biltmore are on this summer's list.  You can bet I'll be packing some Scott's!  
 
 
 
 
post edited by MetroplexJim - 2018/06/02 13:38:20
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