🚀 go-pugleaf

suzanne <suzanne47@hotmail.com> wrote:

> On Fri, 20 Jul 2001 09:52:18 -0500, "Amy" <atoomim@yahoo.com> wrote:
>>I never had anything in Tennessee that I would call food.  My ex would rave
>>about some place and some particular thing you could there, so we would go.
>>Yuck!  The BBQ tastes like baked beans only sweeter.  

> Real Tennessee BBQ is served with the sauce on the side.  It is
> hickory smoked pork shoulder.  The sauce is thin and usually vinegary.
> The hot sauce is usually similar to Tabasco in heat and consistency.
> The mild sauce is often sweet and vinegary.

No, no, no, no, no......  I grew up in Alabama, and lived in Nashville
for quite a while, and still stop by and eat TN style BBQ whenever the
chance arises.  I've eaten at all the best BBQ places in both
Nashville and Memphis (and quite a few that weren't "the best"...)
"thin and usually vinegary" sounds like North Carolina style BBQ --
nasty stuff in my opinion.  TN BBQ usually has strongly smoked pork
shoulder (always hickory smoked) and a tomato and mollases based
sauce, and as such is usually pretty thick.

> There is a fairly popular (with non-natives) chain of BBQ
> restaurants whose name escapes me at the moment that serves chopped
> beef and chopped pork swimming in a sauce that resembles KC
> Masterpiece.

There's a chain around here called "Red, Hot, and Blue" that serves
fairly authentic TN style BBQ.  *Pulled* pork, not chopped (they do
also offer beef for the heathen Texans).  They don't seem to have "the
touch" on getting the meat right (it's often too dry), but the sauces
are pretty authentic.

-- 
Steve Tate --- srt[At]cs.unt.edu | Gratuitously stolen quote:
Dept. of Computer Sciences       | "The box said 'Requires Windows 95, NT, 
University of North Texas        |  or better,' so I installed Linux."
Denton, TX  76201                |