Wet & Dry
So yesterday (Saturday) we ate lunch with Verlinda at Corky's in Memphis. Corky's is a BBQ place offering both wet and dry barbecue. I've never been a fan of the dry BBQ. To me, it's not BBQ unless you get that red sauce all over your face, napkin, sleeve shirt, and family pet (if eating at home). What's more, good BBQ by my definition must be slow cooked, and as we all know slow-cooking saps meat of its juices. This is probably why BBQ sauce was invented in the first place. Why, then, offer a "dry" variety? Dry BBQ they tell me involves a "dry rub", and of course a "rub" is a mixture of dry spices that are... you got it... rubbed on the meat in question. This is dumb. This shouldn't be called BBQ. You know, you can almost always find a "dry rub" on the restaurant table: we call it "salt" and "pepper". Why should I pay extra to have some dude salt and pepper my slab of ribs? I ask you?
I'm wondering if dry vs wet is anything akin to those other Very Important Food Tastes That You Can Use To Categorize Mankind, like
- mayo vs salad dressing
- skim milk vs whole milk
- dry mac 'n cheese cheese sauce vs liquid mac 'n cheese sauce
- spaghetti sauce ladled on top of pasta plates individually vs spaghetti sauce mixed with pasta en masse
- Kool-Aid vs Wyler's
- Soft serve ice cream vs real ice cream
- Jack Daniel's Green Label vs Jack Daniel's Black Label
- Crunchy vs smooth peanut butter
Or maybe not.
I'm wondering if dry vs wet is anything akin to those other Very Important Food Tastes That You Can Use To Categorize Mankind, like
- mayo vs salad dressing
- skim milk vs whole milk
- dry mac 'n cheese cheese sauce vs liquid mac 'n cheese sauce
- spaghetti sauce ladled on top of pasta plates individually vs spaghetti sauce mixed with pasta en masse
- Kool-Aid vs Wyler's
- Soft serve ice cream vs real ice cream
- Jack Daniel's Green Label vs Jack Daniel's Black Label
- Crunchy vs smooth peanut butter
Or maybe not.
4 comments:
wet BBQ
mayo
1% milk
liquid cheese sauce
spaghetti sauce ladled on top
Kool-Aid
both ice creams
don't like whisky
smooth PB
Nancy
Monday, August 16, 2004 at 8:20:00 PM CDT
Mayo
Whole milk
Liquid mac n cheese sauce
Spaghetti sauce en masse
Kool-Aid
soft serve frozen custard
Vodka
Smooth peanut butter
V
Tuesday, August 17, 2004 at 10:56:00 PM CDT
Salad dressing (as long as it's not gross)
Skim
Dry (with no butter, just milk, skim, of course)
Both (you mix a little with the whole bowl to keep the pasta moist [alternatively toss the pasta with oil, but that's kind of silly when you've got all that sauce sitting there] and leave plenty of extra sauce to accomodate those people who want their pasta to learn to swim)
Kool-aid (I've never heard of this other thing)
They both have their time and place
I have no opinion
Smooth
Also, I did not know that Blogger now has comments. That rules.
Wednesday, August 18, 2004 at 12:56:00 AM CDT
Yeah, blogger has had comments for a while, now, but I was using Halo and didn't want to lose my old comments. Then, inexplicitly, about 75% of my old comments got erased, so I decided to then migrate over to Blogger's comment system. It's a bit better, too, since it has email notification, whereas the free version of Halo did not.
Wednesday, August 18, 2004 at 9:35:00 AM CDT
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