Tri States BBQ Cook Off

AUTiger1 · « **Reply #20 on:** April 17, 2012, 12:37:49 PM »

Quote from: Tarheel on April 17, 2012, 12:27:41 PM

I think you're right about that; I get looks of scorn, derision, and revulsion from Uncle Sani and GarMan when I even suggest that they try slaw with anything...let alone a BBQ sammich.

Although...come to think of it AUTiger1 might be with us...he has a great slaw recipe you might want like to try.

I love all slaw, but refuse to put the mayo or vinegar based on my BBQ sammy. Not hot slaw or a good mustard based slaw, then yes sir. Pile it on there.

AU_Tiger_2000 · « **Reply #21 on:** April 17, 2012, 01:18:03 PM »

Hot dog bun, good deli mustard, Conecuh sausage hot off the grill, homemade cole slaw cold from the fridge. Done, Perfection.

JR4AU · « **Reply #22 on:** April 17, 2012, 01:37:55 PM »

Quote from: AU_Tiger_2000 on April 17, 2012, 01:18:03 PM

Hot dog bun, good deli mustard, Conecuh sausage hot off the grill, homemade cole slaw cold from the fridge. Done, Perfection.

Good stuff. I take my Conecuh sans the bun and slaw usually, but it's not BBQ.

Tarheel · « **Reply #23 on:** April 17, 2012, 01:47:55 PM »

Quote from: JR4AU on April 17, 2012, 01:37:55 PM

Good stuff. I take my Conecuh sans the bun and slaw usually, but it's not BBQ.

I usually drink my Conecuh...

JR4AU · « **Reply #24 on:** April 17, 2012, 01:51:04 PM »

Quote from: Tarheel on April 17, 2012, 01:47:55 PM

I usually drink my Conecuh...

Haven't had any of that.

Found this quote on teh wikis:

Quote

Conecuh Ridge is described as an "Alabama Style Tippling Whiskey", a rather imprecise designation which basically means that it's patterned after the spirits that would have been available at informal "tippling houses". Spring water from Alabama is added to a corn, wheat and rye mash, such as is used to make Bourbon whiskey. It is then aged for four years in caramel-charred white oak barrels.

The result is a 90-proof light-bodied sweetish red whiskey considered welcoming to novice drinkers, but not much of a challenge to the palates of Bourbon connoisseurs.

He says it's whiskey for pussies.

GH2001 · « **Reply #25 on:** April 17, 2012, 01:53:23 PM »

Quote from: Tarheel on April 17, 2012, 01:47:55 PM

I usually drink my Conecuh...

Everytime Ive cooked it, Ive seen enough grease where you probably could drink it.

Tarheel · « **Reply #26 on:** April 17, 2012, 02:05:32 PM »

Quote from: JR4AU on April 17, 2012, 01:51:04 PM

Haven't had any of that.

Found this quote on teh wikis:
He says it's whiskey for pussies.

Hmm. It also says "Alabama's Official State Spirit".

Well that says something...

And, I didn't say that was all I drank.

beta.

JR4AU · « **Reply #27 on:** April 17, 2012, 02:08:44 PM »

Quote from: Tarheel on April 17, 2012, 02:05:32 PM

beta.

I know you are but what am I?

back

Tarheel · « **Reply #28 on:** April 17, 2012, 02:12:44 PM »

Quote from: JR4AU on April 17, 2012, 02:08:44 PM

I know you are but what am I? back

What is this Conecuh snausage y'all are talking about? I've not seen it in the stores here in Atlanta.

JR4AU · « **Reply #29 on:** April 17, 2012, 02:16:50 PM »

Quote from: Tarheel on April 17, 2012, 02:12:44 PM

What is this Conecuh snausage y'all are talking about? I've not seen it in the stores here in Atlanta.

Made the same county that whiskey is made. None better! Grilled for the tailgate, or pan fried on biscuits, it's the best there is IMHO.

http://www.conecuhsausage.com/default.aspx

GH2001 · « **Reply #30 on:** April 17, 2012, 02:20:58 PM »

Quote from: JR4AU on April 17, 2012, 02:16:50 PM

Made the same county that whiskey is made. None better! Grilled for the tailgate, or pan fried on biscuits, it's the best there is IMHO.

http://www.conecuhsausage.com/default.aspx

JR is right. There is none better.

In a pan, on the grill - doesn't matter. And on a buttermilk biscuit with some homemade muscadine preserves, not sure it gets any better'n that.

Tarheel · « **Reply #31 on:** April 17, 2012, 02:44:04 PM »

Quote from: GH2001 on April 17, 2012, 02:20:58 PM

JR is right. There is none better.

In a pan, on the grill - doesn't matter. And on a buttermilk biscuit with some homemade muscadine preserves, not sure it gets any better'n that.

I can see by the Conecuh website that I'm going to have to make a trip to the Walmarks. They say it's at Publix too but I have not seen it there before.

Appreciate yours' and JRs' recommendation.

JR4AU · « **Reply #32 on:** April 17, 2012, 03:14:33 PM »

Quote from: Tarheel on April 17, 2012, 02:44:04 PM

I can see by the Conecuh website that I'm going to have to make a trip to the Walmarks. They say it's at Publix too but I have not seen it there before.

Appreciate yours' and JRs' recommendation.

Both Walmarks and teh Pube Licks carry it here, Target does not.

JR4AU · « **Reply #33 on:** April 17, 2012, 03:15:44 PM »

Oh, and Tarheel, start with the "Original" in the blue checked wrapping, like the pick I posted.

Tarheel · « **Reply #34 on:** April 17, 2012, 03:27:34 PM »

Quote from: JR4AU on April 17, 2012, 03:15:44 PM

Oh, and Tarheel, start with the "Original" in the blue checked wrapping, like the pick I posted.

Will do.

Now I'm wondering how well it goes with sauerkraut. Any 'sperience? Snausages and kraut are a favorite of mine...but then again I have Teutonic blood.

AU_Tiger_2000 · « **Reply #35 on:** April 17, 2012, 03:34:27 PM »

Quote from: Tarheel on April 17, 2012, 03:27:34 PM

Will do.

Now I'm wondering how well it goes with sauerkraut. Any 'sperience? Snausages and kraut are a favorite of mine...but then again I have Teutonic blood.

It's a little more spicy than a typical Geman sausage but I'm sure it would be good. It really is the best, I have relatives from Texas who bring an empty cooler when they come visit just so they can haul Conecuh sausage and bacon home with them. They also sell a spice mix which is hella good on burgers.

GH2001 · « **Reply #36 on:** April 17, 2012, 03:36:17 PM »

Quote from: Tarheel on April 17, 2012, 03:27:34 PM

Will do.

Now I'm wondering how well it goes with sauerkraut. Any 'sperience? Snausages and kraut are a favorite of mine...but then again I have Teutonic blood.

Don't go fucking up our precious sausage with that spoiled Kraut cabbage. I keed.

Seriously though, JR is right, go with original first. Then try the Hickory (Im sure you will like the flavoring on that one), and the Hot.

CCTAU · « **Reply #37 on:** April 17, 2012, 03:39:23 PM »

Reminds me of my favorite food challenge story.

http://gunsnplanes.blogspot.com/2011/04/yankee-judges-texas-chili-cook-off.html

GH2001 · « **Reply #38 on:** April 17, 2012, 03:45:06 PM »

Quote from: CCTAU on April 17, 2012, 03:39:23 PM

Reminds me of my favorite food challenge story.

http://gunsnplanes.blogspot.com/2011/04/yankee-judges-texas-chili-cook-off.html

Thats another thing that annoys me. Texas Chili is a gotdamned oxymoron if I ever heard one. Chili Con Carne with only the Carne please. MMmmmk Thanks.

GarMan · « **Reply #39 on:** April 25, 2012, 05:06:07 PM »

Quote from: JR4AU on April 17, 2012, 02:16:50 PM

Made the same county that whiskey is made. None better! Grilled for the tailgate, or pan fried on biscuits, it's the best there is IMHO.

http://www.conecuhsausage.com/default.aspx

Quote from: GH2001 on April 17, 2012, 02:20:58 PM

JR is right. There is none better.

In a pan, on the grill - doesn't matter. And on a buttermilk biscuit with some homemade muscadine preserves, not sure it gets any better'n that.

I had the itch to try sumpin' new last night, and

was nowhere around. So, I picked up this stuff and threw it on the grill. It was good, but it was prolly the greasiest sausage that I have ever tried. I don't mind a little fat... It tends to keep meat moist and add a bit of flavor. However, this stuff was spraying so much grease, it turned my grill into a heat treating kiln. Any tricks for dealing with that when trying to grill this stuff? I already had the heat down at it's lowest setting, and I finally shut one of the burners off.