Now lets talk about what to wash all of that barbecue down with :yep:


https://encrypted-tbn0.gstatic.com/i...96vhA&usqp=CAU

Someone said Keto...?

Anyone here remembering the episode of All Creatures Great and Small where James Herriot is on a farm and the farmer is so thankful for what he did for his animals that he invited him for lunch, and Herriot accepts - and then, sitting at the table, to his sheer horror gets served a plate full of 3cm thick pure white fat and nothing else? :har:

That was a jewel of a TV series, made by the BBC. A brilliantly sparkling, shining, excellent jewel. I think they just did a remake of it. I have no intention to watch, sorry. Some things are so good they just should not be touched again. The actors just matched the characters perfectly.

We can't be friends anymore and I'm never speaking to you again. :hmph:

OH YEAH! :D

I cut my I teeth on scrapple when I was growing up in north-eastern Penna.

BTW, not to derail a perfectly good BBQ thread, scrapple is actually a breakfast dish- typically served with eggs and grits or pancakes. :up: Think of it as "bacon's other cousin".

You really want to have a large cast iron pan to fry scrapple. Just slice it into 1/8th to 1/4 inch thick slabs while its still cold. Preheat the pan with a teaspoon or two of oil, or better yet lard, until it starts to smoke. Drop the heat slightly and place the slices down. Fry until the outer surface is brown and crispy but the innards are still moist. You should only have to flip scrapple once as it fries.

Good scrapple should really stay on its own, but it also goes well with catsup or maple syrup. :up:

Some folks swear by "farmer's market" scrapple but I still prefer the store-bought better. The pig bits (no, you don't want to know which pig bits) get ground finer and it has a more uniform flavor. :yep:

You would think that in corn and hog country like Iowa, scrapple would be everywhere and yet.. :wah:

:haha:

That's no way to treat the less fortunate. :timeout:

Can you imagine growing up and disliking smoked meats? *shudder*

Sausages one must presume :o

I seriously can't. I'm tempted to go the old "You just haven't had the right smoked ribs, brisket and/or sausage!" route. But surely the U.K. has some decent smoke houses ... right?


There's a smoked BBQ place nearby that has some amazing food. It's appropriately named "Smoke". I'm gonna go there tomorrow! :yeah:






... But what do I know, really? After all, I hate mac & cheese. :huh:

I can't decide if that is totally disgusting or not. Sounds like left over spam with cornmeal mixed in it. I didn't know what it was, so I had to look it up.

If you can handle a Head Cheese sandwich, you'll do just fine with Scrapple. :salute:

It tastes great and its full of things that aren't good for you (mostly fats, grease, and lard), what's not to love? :up:

It actually tastes better if they also grind up the liver, it gives the Scrapple a slight hint of liverwurst or braunschweiger. :yeah:

We feed that to the birds here in the UK :)

I suddenly recall an old memory I got some years ago.

I live on a little island, an island who is a popular for turist and one day I was watching something on the telly. Yea why not, why not open a genuin Texas BBQ restaurant.

My idea was to import almost everything from Texas, USA and only use fresh thing from Denmark, such as meat, onion a.s.o

Markus

Not a bad idea Markus, but all you really need is the recipes and some good brisket.

Go with just beef at first and if it's successful add the pork and chicken

Most people will argue that the real secret is in the sauce which you could order by the case online from Texas to give it a authentic flavor.

Don't forget the side dishes make it worth paying high prices, mac and cheese, cole slaw, ranch beans, Texas toast, pecan pie, etc

Picture of Texas and some big long horns should do the trick :up:

Not sausage, but ..

https://i.imgur.com/yFY3FWpm.jpg

Thank you.

It's not the restaurant itself only but the outside look I want this restaurant look like a genuin Texas BBQ restaurant from outside.

I have made searches and to be honest there isn't exactly picture of a traditional Texas BBQ restaurant.

Markus

I'm sure Neal can send you one ... when I was growing up in Fort Worth, Texas they had saw dust on the floor to catch the drippings I guess.

Check with you local health department and don't forget to add the outside smoker to spread the smell :yep:

History of Barbecue

https://www.livescience.com/32724-wh...he%20Caribbean.