mnebergall

NONE You know, there might be a barbeque place or two out near Warrenton that could be worth working into a trip to Wegmans. That's what I was thinking......a good trip out for BBQ and stopping at Wegman's on the way home. Does this warrent an eGullet eVent? Like perhaps on the 29th?

NONE You know, there might be a barbeque place or two out near Warrenton that could be worth working into a trip to Wegmans.

That's easy, hot dogs. Their nothing but lips and assholes anyway.

April 9-11 is Easter and thus bad for many. For me, the weekend of April 23-24 is the first weekend of the spring turkey season and I plan to be invisible in the woods. The weekend in between works for me as does the first weekend in May.

You should have used russets like the recipe said. Yukon Golds have a differet texture. I also suggest that you check out the eGCI on potatos. PS: Russets are baking potatoes.

By that standard one should say that New York is the name of both the city and the state, which is the case. Quebec City is the City and Quebec is the province. I am not from the province so I did not get the subtelty.

The map seems to confirm my Kansas City/St. Louis dichotomy.

I went to college at University of Missouri, in Columbia which is roughly half-way between Kansas City and St. Louis. The guys in my fraternity house from St. Louis called it soda and the ones from Kansas City called it pop. We could always tell what part of the state someone was from by what they called it.

Good Guys is the more famous. Lots of bachelor parties there, lots of diplomatic plates. Good Guys also is on a more convenient side of the street. And how do you know?

Quebec is a province, not a city, unless you mean Quebec City.

Weiner Schnitzel--Vienna Hamburger--Hamburg Frankfurter--Frankfurt

"The soul of barbeque" perhaps?

Thanks for all the help. I went with the port-reduction technique. Turned out great. My 15-year old daughter loved it. I have ton of the stuff (juice) in my freezer and will make more as opportunities present themselves. I hestitate to use the frozen berries because the seeds get stuck in my teeth. The juice that I have has some residual pulp still in it. I will keep the other suggestions in mind. The red wine vinegar/black peppercorn, ginger idea sounds good too. Any more details on that one would be welcome. The pork loin was marinated in soy, ginger and garlic. I cooked it over indirect heat on the Weber and added soaked hickory chips. I can't wait for lunch time so that I can have a leftover sliced pork loin sandwich. What else could I put this stuff on? I think venison would be good (I would have used venison last night but my venision source has the flu). I have some pheasants in the freezer. Thanks again for all the help. Mark

"I mention this because we weren't trying to discuss the different variations of barbecue, but whether we could come up with a single definition of barbecue that applies to each of its variations." I think the sum and substance of this entire thread demonstrates that there is no "holy grail" single definition of "barbeque" that egullet can agree on. Like I said before, it is like obscenity, you know it when you see (taste) it. Who gives a shit?

I was merely agreeing with the previous post that "BBQ equaling pork is not always true." My point was that in some places BBQ might mean pork, in others it might mean beef and in others it can be both.

In Kansas City, where I grew up, it depends, barbequed ribs meant pork and most everything else was brisket.

Barbecue is a lot like obscenity: you know it when you see it.

Last summer, I went blackberry picking with my kids to Westmorland Farms near Fredericksburg, VA and came back with a s'load of blackberries. I froze some but the majority of them I put into the food processer, ground 'em up and extracted the juice. Then I heated the juice, added some sugar (as a preservative) and froze. Now I have a freezer full of the stuff. The only use I have made of it so far is to put it on vanilla ice cream and waffles (excellent on both). I plan to make a roast pork loin for dinner this evening and I thought it might be possible to make a sauce for the pork from the blackberry juice. Any suggestions on how I should proceed, or is this not a good idea?

Thanks for clearing that up.

As far as boundaries are concerned, the only boundary should be whatever is on the shelves are your local club. As far as leaders is concerned, whoever started this thread should lead or designate a driver.

What, pray tell, is beef on weck?

I was having dinner last night with a UCLA grad and I asked him what he thought LA's signature dish was; myself having spent three years in the LA area going to lawschool. We both agreed that it was the cheeseburger from one of the five Tommy's locations (me being familiar with #5 in Santa Monica). He was able to name the locations of all 5 and also point out that Tommy's son has opened up a Tommy's Jr.

Sesto Senso at 18th and Conn.??

There is no way that the half-smoke could be considered DC's 'signature" dish. Sabrett's appears to sell more in NY than DC. And, I think you can buy them at Costco.

There is a long weekend coming up, a possible opportunity to schedule the virtual "club" dinner. This would give folks plenty of time to do their shopping and stuff like brine their chicken. PS: I'm still watching that space and nothing is happening