Conference turris::cooks

    SOUNDS GREAT!  I WANT TO TRY IT - WHERE CAN I FIND LIQUID SMOKE
    THAT'S CALLED FOR IN THE RECIPE?.  
    
    THANKS, AMY

Re:  < Note 1004.2 by NYOA::MANZO >
                        -< WHERE TO FIND LIQUID SMOKE? >-


Here in Mass. it is in little bottles like Gravy Master or
Kitchen Bouquet (if you're familiar with them), usually in the
same section as Tabasco and Worcestershire sauce and Gravy
Master.  I know Alexander's (Nashua, NH) has it, if you get
desperate let me know and I'm sure we can arrange something!


Jan  who_can't_wait_to_try_this_BBQ

    	If you can't find it with the Kitchen Bouquet, try the "gourmet"
    section of your local supermarket.  If I can find it way out here
    in Fitchburg, then you should have no trouble.
    
    	Good Luck.
    
    
    	Pam (Glenn's wife)

    
     I would go easy on the liquid smoke and start with about 1/2 the
    amount called for and taste the sauce before adding anymore. It
    has a VERY strong taste and you can very easily ruin dishes with
    too much of it.
    
    
      -mike
    

    Star Market has liquid smoke, it is by the meat department
    

    What's the Louisiana Hot Sauce? where do you find that one?
    

    Louisiana Hot Sauce should be found where other hot sauces/barbecue
    sauces are found i.e., where Tobasco sauce is.  It shouldn't be
    hard to find in the regular grocery stores.
    
    

    In Colorado, at least in the Kings Sooper I shop at, you will find
    Durkees Hot Sauce as well as Tabasco sauce in the Mexican food section.
    When I used to work in a grocry store it was in with the mustard
    and catsup but someone came up with a wild idea and changed things
    around!  Every store is set up different!
    
    Judy

    TEXAS BEEF BARBECUE
    
    I take issue with the person who implied Texas barbecue is inferior.
    It may be DIFFERENT from deep-south pork barbecue, but it ain't
    any worse.  In fact, the worst barbecue I ever had was just...
    WONDERFUL.
    
    Most Texans would insist the only way to barbecue is to go and
    slaughter a whole cow and roast it all day on a spit, using a patient
    Mexican equipped with a bucket of sauce and a string mop to baste
    the thing.  Here's my Texas girlfriend's substitute version done
    with only PART of the cow in a normal oven.  It's very easy and
    amazingly good.
    
    1 tablespoon salt
    2 tablespoons pepper
    2 tablespoons Dijon or dry mustard
    3 tablespoons paprika
    8 pounds beef brisket (you'll probably get two four-pounders)
    1/2 cup (1 stick) butter
    1/4 cup vegetable oil--NOT olive oil
    2-1/2 cups cider vineger
    3/4 cup sugar
    1/2 cup Worcestershire sauce
    3 large onions, chopped fine (4 to 5 cups chopped onion)
    6 cloves garlic, minced
    1-2 tablespoons Tabasco sauce 
    
    1.  Rub the salt, pepper, mustard and paprika over the meat.  Melt
    the butter and oil in a large pot and brown the meat in it (don't
    worry if it burns in spots--adds to the flavor.)  Remove the meat
    to a large casserole or roasting pan with a tightly-fitting cover.
    (I use a big turkey-roaster.  You can just use a roasting pan and
    cover everything with foil when the time comes.)
    
    2.  Pour off the excess fat from the browning pan and dump in
    everything else (vinegar, etc.)  Bring to a boil and simmer a few
    minutes, stirring to get up all the burned goodies on the bottom.
    
    3.  Pour the sauce over the meat, cover tightly, and bake in for
    four hours at 300 degrees F.  (No need to check, baste, or fuss
    during this period.)  Remove cover, turn the briskets over, and
    bake UNCOVERED for another 45 minutes to brown the meat and reduce
    the sauce a bit.
    
    4.  Serving:  Slice it and serve with the sauce on the side.  A
    good Texas-style meal would include potato salad, baked beans, corn
    bread, maybe a bit of cole slaw (we're not talking diet food here.)
    For a fancier occasion, slice the meat and arrange it on a serving
    platter, dribble a bit of sauce over it, and sprinkle sliced radishes,
    scallions, and lime wedges over it.
    
    This is even better reheated the second day, shredded and served
    on Wonder-bread style soggy old buns.  European visitors go absolutely
    nuts over this (they think it's "real american".)
    

    I grew up in South Carolina and the BBQ pork roast that I grew up
    is really different than any of these recipes that I see here.
    
    My mother, who cooks great BBQ, would buy a pork shoulder roast 4-6
    lbs.  She would then preheat the oven to 350-375 (not sure which)
    and would then place the roast into a roasting pan.  The only thing
    that she would use for seasoning would be vinegar and red pepper.
    She would baste the roast several times during cooking.  (The worst
    part of this is that the smell of the vinegar during cooking is
    so strong and it will bring tears to your eyes, so you need to do
    this when the weather is nice and you can open up the doors and
    windows to get fresh air)  She would cook the roast until it was
    tender.
    
    She would make a homeade BBQ sauce that consisted of Catsup, Vinegar,
    Worcestershire(?sp) sauce, red pepper and butter. This would be
    heated up and can be made as spicy as you like. 
    
    We ate this BBQ as sandwiches.   We would slice the BBQ real thin
    and place on bread.  On top of the BBQ, we would place cole slaw
    (yes, cole slaw) and then on top of this we would pour BBQ sauce
    on top.  Top with another slice of bread and you have the messiest,
    best tasting BBQ sandwich you'll ever taste.   [Of course, this
    is a matter of opinion, and what you grew up with]