MissS
A-List Customer
- Messages
- 455
- Location
- Sydney, Australia
I'm sticking with steaktweezers. Much more ladylike.
Atticus Finch said:Hot tea will hold much more sugar in suspension than will cool tea. By adding sugar when the tea is warm and then letting the mixture cool, the tea can be supersaturated with sugar and is thereby much sweeter tasting.
AF
Cracker said:You have to sweeten your own glass, and it's such a hassle (as I found as a kid, often with a half-inch of sugar in the bottom of my glass) that I've gone back to drinking it unsweetened.
Smithy said:I experienced wonderful parilladas when we were living in South America but for me it still has to be a good old Kiwi barbie. Either steak, lamb chops and bangers or prawns, snapper and mussels all done on a charcoal tripod or if at the beach a grill propped up on a few bricks.
Cracker said:I was never sure how they did it in NC. Sometimes I thought it was sweetened with those little saccharine pills. But anyway, in Houston they don't seem to serve much sweet tea. You have to sweeten your own glass, and it's such a hassle (as I found as a kid, often with a half-inch of sugar in the bottom of my glass) that I've gone back to drinking it unsweetened.
(btw, love the Tele avatar.)
Atticus Finch said:My neighbor owns Moore's Barbeque, here in New Bern. He tells me that the sweet tea he serves in his restaurant is made by mixing one pound of sugar per gallon of warm tea.
http://www.mooresbbq.com/
By the way, I wish that Tele was mine! Its a '52 original.
AF
Cracker said:I have eaten takeout from Moore's many a time. A good friend of mine lives in New Bern, and I spent innumerable weekends on his front porch watching the train roll down the middle of Hancock. I love that town.
Atticus Finch said:It is a small world, indeed! I know many of the guitar players around here, so maybe we've crossed paths?
Tommy's restaurant isn't the most famous Q shack in North Carolina, but I think it is among the best. It is old enough that it was grandfathered when N.C. health regulations outlawed wood-cooked bar-b-que restaurants. If you've got a cravin' for real hickory-cooked Q, Moore's is one of the few places left where you can get your itch scratched.
AF
rumblefish said:I barbequed a brisket on Saturday. Dry rub, two hours with mesquite on the coals and six hours after- let sit, slice and serve with a vinegar base sauce. This is what it looked like an hour and a half in.