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03-26-2010, 10:42 AM
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#121
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Rivet Master
1967 17' Caravel
1968 24' Tradewind
Northborough
, Massachusetts
Join Date: Aug 2003
Posts: 1,061
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Wow~
Holy Cow! I had no idea you had the shell off! Very brave of you. Good luck.
__________________
Planning the next trip....
New England Unit....in Fun, Fellowship and Adventure.
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03-26-2010, 10:57 AM
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#122
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Always Airstreaming!
2005 22' Safari
1960 24' Tradewind
Anytown
, Connecticut
Join Date: Oct 2006
Posts: 3,115
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Quote:
Originally Posted by biggoofball
I'm sure it's good but since BBQ was invented in KC I know it's better there.
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Sorry Skip, but you have been sadly misinformed on the true origins of BBQ: the history of pigs and the history of BBQ are closely intertwined, and pigs (far more than cattle or poultry) were a staple food throughout the South well before the Civil War. Often, hog-slaughtering time was a joyous community-wide occasion, and it was inevitable that, sooner or later, a whole animal would be roasted and shared to celebrate the occasion. BBQ historians are generally of the opinion that the traditional Southern barbecue grew out of these gatherings.
The history of the BBQ sauce is less murky. Prior to the invention of effective refrigeration, a common problem was how to preserve meat for long periods. In North Carolina a common method was to “cure” meat, particularly pork, in a mixture of vinegar, water, salt, and peppers (still the definitive North Carolina-style BBQ sauce). Vinegar was employed as the preservative, as a cheap and plentiful bactericide.
The original idea of adding mustard and mustard-based sauces still predominates in South Carolina and in some parts of eastern North Carolina, to this day. Adding tomato ketchup to produce something resembling modern-day BBQ sauce apparently arose in Virginia and Georgia.
In the half century preceding the Civil War, large outdoor BBQ parties had become entrenched in Southern culture, most often featuring a whole roasted pig. Plantation owners hosted large, festive BBQs to entertain neighbors and friends, or to feed their slaves. By the nineteenth century, barbecue had evolved into a standard feature of church picnics and political rallies: Barbecue, lemonade, and corn whiskey became a common and inexpensive way to buy political allegiance.
The addition of using Beef and Poultry for a BBQ was considered an attack on the orgins of what was considered the true BBQ. The meat was the foundation and the ingrediants and the process the framing. So as you can see, Texas and Kansas City along with Memphis adapted the process and ingredients to their own regional style.
__________________
J. Rick Cipot
Sandi Gould
NEU New England Unit
Airstream Life Magazine
Proud Member of WBCCI
WBCCI #3411
AIR #17099
2009 Silverado 2500HD
2004 22' Safari
1960 24' Tradewind
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03-26-2010, 10:58 AM
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#123
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Always Airstreaming!
2005 22' Safari
1960 24' Tradewind
Anytown
, Connecticut
Join Date: Oct 2006
Posts: 3,115
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Quote:
Originally Posted by Pam
Holy Cow! I had no idea you had the shell off! Very brave of you. Good luck.
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Actually Pam, Don and Paul realized that the smoker wasn't big enough to cook enough for the weekend, so buy gutting VT they now have a real "Smoke House"!
__________________
J. Rick Cipot
Sandi Gould
NEU New England Unit
Airstream Life Magazine
Proud Member of WBCCI
WBCCI #3411
AIR #17099
2009 Silverado 2500HD
2004 22' Safari
1960 24' Tradewind
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03-26-2010, 12:02 PM
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#124
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Usually Sleepy
1973 27' Overlander
East Haven
, Connecticut
Join Date: Aug 2007
Posts: 1,155
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Quote:
Originally Posted by rickandsandi
Sorry Skip, but you have been sadly misinformed on the true origins of BBQ: the history of pigs and the history of BBQ are closely intertwined, and pigs (far more than cattle or poultry) were a staple food throughout the South well before the Civil War. Often, hog-slaughtering time was a joyous community-wide occasion, and it was inevitable that, sooner or later, a whole animal would be roasted and shared to celebrate the occasion. BBQ historians are generally of the opinion that the traditional Southern barbecue grew out of these gatherings.
The history of the BBQ sauce is less murky. Prior to the invention of effective refrigeration, a common problem was how to preserve meat for long periods. In North Carolina a common method was to “cure” meat, particularly pork, in a mixture of vinegar, water, salt, and peppers (still the definitive North Carolina-style BBQ sauce). Vinegar was employed as the preservative, as a cheap and plentiful bactericide.
The original idea of adding mustard and mustard-based sauces still predominates in South Carolina and in some parts of eastern North Carolina, to this day. Adding tomato ketchup to produce something resembling modern-day BBQ sauce apparently arose in Virginia and Georgia.
In the half century preceding the Civil War, large outdoor BBQ parties had become entrenched in Southern culture, most often featuring a whole roasted pig. Plantation owners hosted large, festive BBQs to entertain neighbors and friends, or to feed their slaves. By the nineteenth century, barbecue had evolved into a standard feature of church picnics and political rallies: Barbecue, lemonade, and corn whiskey became a common and inexpensive way to buy political allegiance.
The addition of using Beef and Poultry for a BBQ was considered an attack on the orgins of what was considered the true BBQ. The meat was the foundation and the ingrediants and the process the framing. So as you can see, Texas and Kansas City along with Memphis adapted the process and ingredients to their own regional style.
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Let's not confuse the issue with actual facts. I was hoping to start a heated debate with my poor information!!! perhaps even causing threats og bodily harm when I got to Don's house.
__________________
Skip
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03-26-2010, 01:39 PM
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#125
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Rivet Master
2007 23' Safari SE
Central
, Connecticut
Join Date: Jul 2008
Posts: 1,652
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Quote:
Originally Posted by biggoofball
Let's not confuse the issue with actual facts. I was hoping to start a heated debate with my poor information!!! perhaps even causing threats og bodily harm when I got to Don's house.
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I'm worried Skip. First the offer to chop off fingers. Now the sheer gumption, spunk - dare I say, audacity - to question the origins of BBQ.
Hope you're still alive when I get there later in the afternoon.
p.s. If not, I call the Overlander!
Tom
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03-26-2010, 01:43 PM
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#126
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Rivet Master
1963 26' Overlander
Austin
, Texas
Join Date: Feb 2008
Posts: 2,640
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Quote:
Originally Posted by rickandsandi
Sorry Skip, but you have been sadly misinformed on the true origins of BBQ: the history of pigs and the history of BBQ are closely intertwined, and pigs (far more than cattle or poultry) were a staple food throughout the South well before the Civil War. Often, hog-slaughtering time was a joyous community-wide occasion, and it was inevitable that, sooner or later, a whole animal would be roasted and shared to celebrate the occasion. BBQ historians are generally of the opinion that the traditional Southern barbecue grew out of these gatherings.
The history of the BBQ sauce is less murky. Prior to the invention of effective refrigeration, a common problem was how to preserve meat for long periods. In North Carolina a common method was to “cure” meat, particularly pork, in a mixture of vinegar, water, salt, and peppers (still the definitive North Carolina-style BBQ sauce). Vinegar was employed as the preservative, as a cheap and plentiful bactericide.
The original idea of adding mustard and mustard-based sauces still predominates in South Carolina and in some parts of eastern North Carolina, to this day. Adding tomato ketchup to produce something resembling modern-day BBQ sauce apparently arose in Virginia and Georgia.
In the half century preceding the Civil War, large outdoor BBQ parties had become entrenched in Southern culture, most often featuring a whole roasted pig. Plantation owners hosted large, festive BBQs to entertain neighbors and friends, or to feed their slaves. By the nineteenth century, barbecue had evolved into a standard feature of church picnics and political rallies: Barbecue, lemonade, and corn whiskey became a common and inexpensive way to buy political allegiance.
The addition of using Beef and Poultry for a BBQ was considered an attack on the orgins of what was considered the true BBQ. The meat was the foundation and the ingrediants and the process the framing. So as you can see, Texas and Kansas City along with Memphis adapted the process and ingredients to their own regional style.
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That's all well and good, but of course BEEF was far more plentiful than swine in Texas. So naturally BEEF became the BBQ of choice here, also before the Civil War. I'm not certain how BBQing beef could be considered an attack on Carolina-style BBQ, since the Carolinians never did it (or of they did, they did it so poorly that nobody bothers to talk about it ).
And smoking meats has long been a natural preservative in itself, that one goes back thousands, not just hundreds, of years.
Anyway, y'all be sure to enjoy your BBQ, I'm certain you'll have a grand time debating the best, and the origins of, BBQ into the wee hours, all whilst soaking up some suds as well.
I'm jealous, wish I were there (except that it's currently 78 degrees and bright sunshine here, of course ).
-Marcus
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03-26-2010, 01:45 PM
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#127
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Rivet Master
1963 26' Overlander
Austin
, Texas
Join Date: Feb 2008
Posts: 2,640
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And now seems an appropriate time to re-post something I'd never seen until our dear friend Francis posted it a couple of years ago, it makes me laugh every time:
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03-26-2010, 02:10 PM
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#128
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Usually Sleepy
1973 27' Overlander
East Haven
, Connecticut
Join Date: Aug 2007
Posts: 1,155
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Quote:
Originally Posted by mutcth
I'm worried Skip. First the offer to chop off fingers. Now the sheer gumption, spunk - dare I say, audacity - to question the origins of BBQ.
Hope you're still alive when I get there later in the afternoon.
p.s. If not, I call the Overlander!
Tom
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Chalk it up to cabin fever/Spring fever
__________________
Skip
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03-27-2010, 07:14 AM
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#129
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Usually Sleepy
1973 27' Overlander
East Haven
, Connecticut
Join Date: Aug 2007
Posts: 1,155
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Quote:
Originally Posted by biggoofball
Chalk it up to cabin fever/Spring fever
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jungle fever/dance fever/night fever ..... hay fever?
__________________
Skip
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03-27-2010, 07:18 AM
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#130
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Rivet Master
1958 30' Sovereign of the Road
Plymouth
, New York
Join Date: Apr 2004
Posts: 1,776
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TAC on the brain
Thinking of you guys out there... high teens or low 20s last night? Staying warm I hope! I know it was down near 12 here last night. Got Propane!?
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03-27-2010, 07:25 AM
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#131
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Usually Sleepy
1973 27' Overlander
East Haven
, Connecticut
Join Date: Aug 2007
Posts: 1,155
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They a hearty lot!! I'm heading over to check on them in just a little bit. I'll let you know how they faired.
__________________
Skip
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03-27-2010, 07:39 AM
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#132
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Rivet Master
1963 26' Overlander
Austin
, Texas
Join Date: Feb 2008
Posts: 2,640
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Quote:
Originally Posted by robandzoe
Thinking of you guys out there... high teens or low 20s last night? Staying warm I hope! I know it was down near 12 here last night. Got Propane!?
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Teens? They make temperatures down in the TEENS???
You yankees are some crazy folk living like that...
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03-27-2010, 07:40 AM
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#133
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Patriotic
1973 23' Safari
North of Boston
, Massachusetts
Join Date: May 2002
Posts: 4,546
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think of it this way: its much easier to make "heat" than it is to make "cold".
__________________
Air:291
Wbcci: 3752
'73 Safari 23'
'00 Dodge Ram 1500 4x4 QC
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03-27-2010, 08:16 AM
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#134
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Rivet Master
1963 26' Overlander
Austin
, Texas
Join Date: Feb 2008
Posts: 2,640
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Quote:
Originally Posted by Chuck
think of it this way: its much easier to make "heat" than it is to make "cold".
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I suppose that's ONE way to look at it.
Here's another!
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03-27-2010, 07:29 PM
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#135
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Usually Sleepy
1973 27' Overlander
East Haven
, Connecticut
Join Date: Aug 2007
Posts: 1,155
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__________________
Skip
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03-27-2010, 11:41 PM
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#136
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Rivet Master
1956 26' Cruiser/Overlander
1967 17' Caravel
Newport
, New Hampshire
Join Date: Oct 2003
Posts: 1,058
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Attn: All.
Wish we were there! Actually thought of jumping on I-91 and showing up for a few hours, but other things happened.
__________________
KB1UFH
KB1UFI
"Reality Is The Leading Cause Of Stress"
"There are only five great men in the world and three of them are hamburgers."
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03-28-2010, 01:42 AM
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#137
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Rivet Master
1993 25' Excella
Full Time
, Anywhere USA
Join Date: May 2003
Posts: 2,708
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Boy, am I ever out of touch! Don: I scanned your posts in this thread trying to see if you are setting VT up for solar and I didn't see anything about it (I could have missed it). Is solar in your future? As you know Leon and I could not be happier about the solar system we installed on "The Tube". With the interior out of VT it's the perfect time to at least get the wiring in place.
PS: Your key incident made me howl with laughter.
__________________
Michelle & Leon
New England Unit
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03-28-2010, 06:33 AM
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#138
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Rivet Master
1958 30' Sovereign of the Road
Plymouth
, New York
Join Date: Apr 2004
Posts: 1,776
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Maple Airstreaming
Yup, wishing we were there, but with a short 5 week deployment coming up in just 2 weeks, I needed to get the rest of the sap boiled off into Maple Syrup. Here's a shot of a chilly saturday (yesterday) for us...
Have a safe drive home everyone!
Rob
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03-28-2010, 07:12 AM
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#139
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Rivet Master
1963 26' Overlander
Austin
, Texas
Join Date: Feb 2008
Posts: 2,640
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So how was the BBQ yesterday? Here's what I'm up to so far today, the brisket has been on for a couple of hours now.
I also have ribs that will go on the pit around noon, and the pork tenderloins around 4.
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03-28-2010, 08:07 AM
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#140
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Patriotic
1973 23' Safari
North of Boston
, Massachusetts
Join Date: May 2002
Posts: 4,546
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Quote:
Originally Posted by myboyburt
Boy, am I ever out of touch! Don: I scanned your posts in this thread trying to see if you are setting VT up for solar and I didn't see anything about it (I could have missed it). Is solar in your future? As you know Leon and I could not be happier about the solar system we installed on "The Tube". With the interior out of VT it's the perfect time to at least get the wiring in place.
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Its fun spending Don's money, isn't it?
__________________
Air:291
Wbcci: 3752
'73 Safari 23'
'00 Dodge Ram 1500 4x4 QC
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