fifedog, when you are out at the West End, head to Paw Paw Tunnel. It is dark and cool inside.
Lisa, we have a problem in electing the Chief to be mayor of Roseyville. It didn't even make the list of 100 best places to live. Click here to see the list. We now have our work cut out for us.
Needless to say, my beloved Roger's Corners, Ohio, made the list. The guys and gals who have been here will understand.
Celebrating 18 years on the CTT Forum.
Buckeye Riveter......... OTTS Charter Member, a Roseyville Raider and a member of the CTT Forum since 2004..
Jelloway Creek, OH - ELV 1,100 - Home of the Baltimore, Ohio & Wabash RR
TCA 09-64284
Bob Keller
Afternoon. Working at the pond. Look like I feel in. Now to do some rolling of paint on the soundboard. Got to get ready to ride to Raleigh to attend Mended Hearts. Usually leave here at around 6PM. Need to go as I go by the Dunkin Donuts and I get bags of their coffee [unground]. I'm about out. Grayson, you want to dicuss something else, go for it. We'll try to jump in. The Grits, Sweet Ice Tea and South/Yankee thing is a joke that has been going back and forth since before you could type. Word of advice from an old guy. Learn to swim before you jump in over your head. Learn to walk before you try to run.
Later
God bless TCA 05-58541 Benefactor Member of the NRA, Member of the American Legion, Retired Boss Hog of Roseyville , KC&D Qualified
No Bob, say it ain't so!!! Not you too!!??? What is this world coming to??
Every receipe I've seen for Grits involves water and a trowl.......makes you wonder......
ps - yes Chief, I'm just learning to walk......
I am the monster in your head...And I thought you'd learn by now, It seems you haven't yet.I am the venom in your skin --- Breaking Benjamin
Ogaugeoverlord wrote:Well, I stopped eating meals at the York Holidome when they dropped Grits from the menu ...
See what wonderful staff CTT has and the Editor for Trains is originally from NC. Kalmbach, the great company.
ChiefEagles wrote: The Grits, Sweet Ice Tea and South/Yankee thing is a joke
The Grits, Sweet Ice Tea and South/Yankee thing is a joke
What do you mean it's a joke????????????
I just go back from shopping wit the chitlins...Bought 'The Golden Age of Steam' by Railway Productions; anyone heard of it??? It must be pretty good...I had to shell out $15+ for 4-DVD's. It has Steam in each of the 4-seasons.
Sorry I didn't read earlier Laz...That would have been one worth trying to explain. Keep me posted if you see a UP set deal.
Not to get off the subject of Grits; I'm sure it'll return, but can anyone recommend a vinegar based BBQ sauce? Thought I'd ask with all those in the Carolinas. I had some really good sauce at Dreamland BBQ in Alabama, but the jar sauce isn't the same as at the restaurant. It's haurd to get good BBQ upin da nawth.
Thanks,
Kurt
ChiefEagles wrote: Grayson, you want to dicuss something else, go for it. We'll try to jump in. The Grits, Sweet Ice Tea and South/Yankee thing is a joke that has been going back and forth since before you could type. Word of advice from an old guy. Learn to swim before you jump in over your head. Learn to walk before you try to run. Later
Grayson, you want to dicuss something else, go for it. We'll try to jump in. The Grits, Sweet Ice Tea and South/Yankee thing is a joke that has been going back and forth since before you could type. Word of advice from an old guy. Learn to swim before you jump in over your head. Learn to walk before you try to run.
Chief, its a joke? Well, I do love grits and sweet tea (not sweet ice tea guess its a NORTH Carolina thing ) Well, if yall see the thread Grayson's Caboose, be sure to drop in.
Grayson
"Lionel trains are the standard of the world" - Jousha Lionel Cowen
I knew it......Yes, Chief got to the CTT Staff and has got them hooked on Grits. What is this Yankee world coming to ???
Buckeye.....We need to call an emergency meeting of the OTTS Security Counsel. It's a good thing Grits are banned in the Beautiful State of Ohio.
Well, I see the kid jumped into water over his head.
Vinegar based bar-be-que sause. They only one there is. All others are not bar-be-que. Vinegar, crushed red pepper, butter, catsup, black pepper [the amount used will determine the heat more so than red pepper, black pepper sticks to the meat], maple syrup or molasses, garlic salt and salt. Now my vinegar has had tobascco peppers soaking for some time. Bring to boil. Can be thinned with water. Want it brown, add some Kraft or other per done sause. Slop it on. Chickens, salt the skin side and cook meat side down. Salt will crisp the skin. Mop when turned. If I'm doing lots of chickens, then I fix a big pot of this sause and put chickens in with lid on [sause hot but burner off]. Steams it into the meat. Pork, I just soak the meat after chopping. Beef, I throw away. Beef is steak, roast, burgers, cubed steak [country style steak] and beef tips.
ChiefEagles wrote: Well, I see the kid jumped into water over his head.
Thats the worst part of telling people your age if your young, your treated differently.......
ChiefEagles wrote: Well, I see the kid jumped into water over his head. Vinegar based bar-be-que sause. They only one there is. All others are not bar-be-que. Vinegar, crushed red pepper, butter, catsup, black pepper [the amount used will determine the heat more so than red pepper, black pepper sticks to the meat], maple syrup or molasses, garlic salt and salt. Now my vinegar has had tobascco peppers soaking for some time. Bring to boil. Can be thinned with water. Want it brown, add some Kraft or other per done sause. Slop it on. Chickens, salt the skin side and cook meat side down. Salt will crisp the skin. Mop when turned. If I'm doing lots of chickens, then I fix a big pot of this sause and put chickens in with lid on [sause hot but burner off]. Steams it into the meat. Pork, I just soak the meat after chopping. Beef, I throw away. Beef is steak, roast, burgers, cubed steak [country style steak] and beef tips.
Well, I have to admit, Chief, that sounds good. Gosh, that was hard to admit.
"IT's GOOD TO BE THE KING",by Mel Brooks
Charter Member- Tardis Train Crew (TTC) - Detroit3railers- Detroit Historical society Glancy Modular trains- Charter member BTTS
Thanks Chief! I have a rub for the brisket. All other beef gets cut-up after the animal walks over the coals.
Maybe due to being raised by my Grandma, who was from around Vanceburg Ky, and growing up eating more cornbread than white bread, I like grits, as porriage, or fried as patties, or as strechers for the beans and potatoes. Lots of suppers was grits fried in bacon grease with beans.
Lisa-Glad hubby doing better
Doug-Take it easy with the eyes.
Jim
I grew up eating fried mush for breakfast. This is basically grits boiled up into a thick porridge (sp?) then set up in bread pan in the fridge. My Nana used to slice it and fry it up. Great with some butter and Maple Syrup!
Hope Doug Murphy has good news for us soon!
RIP Chewy - best dog I ever had.
Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...
Jim,It's not intended to be a spicy hot sauce, but it ages very well! You could add some red pepper for a bit of a touch, but seeing it is a family recipe I tend not to mess with it.Now red sauce... look out... Or chilli...
Sturgeon-Phish wrote: Maybe due to being raised by my Grandma, who was from around Vanceburg Ky, and growing up eating more cornbread than white bread, I like grits, as porriage, or fried as patties, or as strechers for the beans and potatoes. Lots of suppers was grits fried in bacon grease with beans.Lisa-Glad hubby doing betterDoug-Take it easy with the eyes.Jim
Jim, I know I would have loved your Grandma's cooking.
Buckeye Riveter wrote: fifedog, when you are out at the West End, head to Paw Paw Tunnel. It is dark and cool inside.Lisa, we have a problem in electing the Chief to be mayor of Roseyville. It didn't even make the list of 100 best places to live. Click here to see the list. We now have our work cut out for us. Needless to say, my beloved Roger's Corners, Ohio, made the list. The guys and gals who have been here will understand.
Buckeye, That list lost all credibility when I noticed they have 8 towns in NJ on it. The taxes alone should have disqualified that state.
lionroar88 wrote: Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...
Sounds good, any special poultry seasoning or is that the secret part of the recipe?
JF, I gotta tell ya, living in NJ wasn't bad (taxes are, yes). Wish I could go back. I lived in Souderton for a while, just liked Jersey better......THIS PLACE isn't the HEAVEN it was perported to be.....
Rich
jefelectric wrote: lionroar88 wrote: Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...Sounds good, any special poultry seasoning or is that the secret part of the recipe?
anjdevil2 wrote: JF, I gotta tell ya, living in NJ wasn't bad (taxes are, yes). Wish I could go back. I lived in Souderton for a while, just liked Jersey better......THIS PLACE isn't the HEAVEN it was perported to be.....Rich
Rich, No offence intended, but I have quite a few friends that have either lived there or still do and all they do is moan about the taxes. Several have moved to DE in retirement.
These ole eyes are getting tired, trains are asleep wife is asleep, don't know how many cable channels there are but nothing on there worthwhile. So nobody take my almost ripe tomato while I am sleeping.
The BBQ sauce that I can't find and don't know how to make looks pinkish in color when mixed with shreded pork.The vinegar one does not sound like that would be it. I wish I could find what it is.
lionroar88 wrote: jefelectric wrote: lionroar88 wrote: Vinegar Based Bar-B-Q sauce?1 egg beaten (I use a wisk)1 cup Vegetable Oil (wisk with egg till well blended)2 cups Red Cider Vinegar (wisk with egg and oil till well blended)2 Tblspn Poultry Seasoning1 Tblspn Black Pepper1 tspn SaltThis is great on Chicken, Turkey, Ham, and Pork Chops...It is a combination of the PSU and Cornell University Bar-B-Q sauces. My Great Uncle used to be a chicken farmer and he used to travel the Eastern US doing Bar-B-Qs for large groups. I like to marinate the chicken over night in the fridge, then baste it after each turn. Careful though because you will get flare-ups...Sounds good, any special poultry seasoning or is that the secret part of the recipe? John, Funny you should ask... the best I have found I got at the Green Dragon... now if you know what it is and where it is... I don't even know if it is available any longer... I bought a large container from a fellow there about 5 years ago, still have 1/2 a container left... has 'Spice It' on the label...
Yes I do know what & where it is, but I haven't been there for a long time, probably 25-30 years.
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