Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby Shyster on Thu Sep 12, 2013 8:40 pm

Yes, I think it's a sweet relish or a chutney. I'm just not sure if there's some special way it's supposed to be eaten, or some particular foodstuff it's supposed to accompany.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 13, 2013 4:15 pm

Try it on crackers or toast.
Last edited by tifosi77 on Fri Sep 13, 2013 4:27 pm, edited 1 time in total.
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 4:20 pm

Conceptually, it reminds me of chow chow....which is particularly nasty:
http://www.mtnlaurel.com/recipes/752-so ... elish.html
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 13, 2013 4:28 pm

Just got a recipe for "Carolina Gold" bbq sauce, a paen to the German migrant community in South Carolina and their blessed love of mustard with pork.

Dijon mustard 300 g
Distilled vinegar 150 g
Cider vinegar 150 g
Lea & Perrins® Worcestershire sauce 60 g
Salt, kosher 8 g

Whisk to combine.

This recipe is a little too liquidy for my taste. It you want a thicker consistency add 0.1% of the weight of the yield in xanthan gum and whisk til thickened.
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Re: Where my fellow cooks at???

Postby Gaucho on Fri Sep 13, 2013 4:31 pm

Sounds rather too vinegary.
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 4:33 pm

They're definitely not using dijon mustard at SC barbeque places, though the metric units should have given that away. :wink:
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Re: Where my fellow cooks at???

Postby Gaucho on Fri Sep 13, 2013 4:37 pm

I'm addicted to Dijon mustard.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 13, 2013 4:38 pm

The community of 'que masters this is from are in the area between Columbia and Charleston, and the normal recipe there uses traditional yellow mustard.
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 4:41 pm

Yeah, this place is mustard all the way:
http://www.sweatmansbbq.com/

I don't care for it (mustard sauce), personally.
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 4:52 pm

This is the most commonly sold mustard sauce in SC:
http://www.shealysbbq.com/page.php?pageid=4

I'm vaguely related to those people (going back about 3 generations), though all of my recognizable relatives in Batesburg-Leesville are at the cemetery.
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Re: Where my fellow cooks at???

Postby Shyster on Fri Sep 13, 2013 5:06 pm

Ye gods, both of those places are using the four magic words: “all you can eat.” For barbecue. How is everyone down there not dead of a heart attack by age 40? I’d sure be.
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Re: Where my fellow cooks at???

Postby sj? on Fri Sep 13, 2013 5:12 pm

Gaucho wrote:I'm addicted to Dijon mustard.



Image
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Re: Where my fellow cooks at???

Postby Gaucho on Fri Sep 13, 2013 5:17 pm

Want.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 13, 2013 5:26 pm

Shyster wrote:Ye gods, both of those places are using the four magic words: “all you can eat.” For barbecue. How is everyone down there not dead of a heart attack by age 40? I’d sure be.

I love how they have like six different menu items, but they're really just different size portions of the same thing. :lol:

This has been an interesting summer for me....... I've begun barbequeing..... :shock:
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 5:33 pm

Shyster wrote:Ye gods, both of those places are using the four magic words: “all you can eat.” For barbecue. How is everyone down there not dead of a heart attack by age 40? I’d sure be.


I've seen some pretty hefty people at the Shealy's buffet.
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Re: Where my fellow cooks at???

Postby BigMcK on Fri Sep 13, 2013 5:55 pm

What is "Hash"? It is listed on both websites as a side dish. Is it like corned beef hash? Hash brown potatoes?
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 6:03 pm

BigMcK wrote:What is "Hash"?


Many a diner has asked themselves that. :pop:

Various low end meats, which has been cooked to death with a ketchup and a few spices.
It's not very visually - or otherwise - appetizing.
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Re: Where my fellow cooks at???

Postby Gaucho on Fri Sep 13, 2013 6:08 pm

Sounds a little like Wurstebrei. Yuck.
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 6:10 pm

It's even worse:

Spoiler:
Image
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Re: Where my fellow cooks at???

Postby Willie Kool on Fri Sep 13, 2013 6:42 pm

columbia wrote:Yeah, this place is mustard all the way:
http://www.sweatmansbbq.com/

I don't care for it (mustard sauce), personally.

I usually use both a mustard and a hot BBQ sauce with my pulled pork.

columbia wrote:It's even worse:

Spoiler:
Image

Yeah, not a fan of hash. Or rice. Give me some cornbread, vinegar slaw, mac and cheese, Mississippi Caviar, and sweet tea.


Hmm, now I think I'll have to make some BBQ for supper on Sunday. :D
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Re: Where my fellow cooks at???

Postby Shyster on Fri Sep 13, 2013 7:24 pm

columbia wrote:Various low end meats, which has been cooked to death with a ketchup and a few spices.
It's not very visually - or otherwise - appetizing.

Sounds delicious to me. I think that sort of side dish is common in barbecue territory. I know there's something called burgoo in Kentucky and Tennessee, which I think fulfills a similar throw-all-the-scraps-in-a-pot role.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Sep 13, 2013 7:26 pm

I've heard of "burnt tips", are those bbq related?
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Re: Where my fellow cooks at???

Postby Shyster on Fri Sep 13, 2013 7:31 pm

mac5155 wrote:I've heard of "burnt tips", are those bbq related?

Looks like it:
http://playingwithfireandsmoke.blogspot ... -ends.html
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Re: Where my fellow cooks at???

Postby columbia on Fri Sep 13, 2013 7:31 pm

mac5155 wrote:I've heard of "burnt tips", are those bbq related?


That's NashvilleCat's territory. :)

There's a barbeque dude from KC about 5 miles from my house, who has seriously good brisket and ribs, etc.
The burnt ends....well. :thumb: Like nothing you've had before.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Sep 13, 2013 8:38 pm


Recipe, including links to their rub, gold bbq sauce, and coleslaw.
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