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From: John Mc on 20 Jun 2010 06:25 kidagain wrote: > > What park to visit on a given day is a scientific endeavor. So many > variables to consider. I spend hours going over schedules, hours and > such. > > Actually I just avoid EMH days. > Bill I agree. We avoid the "early" park on any given day. Frankly, other than MK I've never really found an advantage to early entry anyway. You might get on a couple of rides with little wait but given that WDW has umpteen quadrillion rooms on property there's still a lot of folks to contend with. We've been going in Oct. and doing MNSSHP. The $50 for the hard ticket and the somewhat limited number of tickets helps. John Mc.
From: Blossom on 20 Jun 2010 13:40 > >I'll usually do a couple of decent table service places a trip. But > >also remember, I eat at Casey's. Some of the best food comes > >out of no-name places that use hardwood smoke and have 'pig' in the > >name, usually in North Carolina.... > > Pig is good. > North Carolina is too far north for good BBQ. > Venture down to Tenn (Memphis) or Mississippi for the real thing. > Bill > > > > > > >Keane Umm, Bill... Tenn is pretty much the same north/south as NC. And as a native North Carolinian, I beg to differ -- eastern NC BBQ is the best, that stuff with sweet tomato-y ketchup-y sauce, well, it just ain't real PIG. It's good, but it ain't pig <grin> B
From: jt august on 20 Jun 2010 14:46 In article <c163e902-1197-425a-a125-2e7b1b954500(a)i31g2000yqm.googlegroups.com>, Blossom <dznyknitter(a)yahoo.com> wrote: > Umm, Bill... Tenn is pretty much the same north/south as NC. And as a > native North Carolinian, I beg to differ -- eastern NC BBQ is the > best, that stuff with sweet tomato-y ketchup-y sauce, well, it just > ain't real PIG. It's good, but it ain't pig <grin> I will open by saying that the Carolinas, KY and TN abost some fabulous BBQ, but I lean west a bit to the arguable heart of real BBQ, KC style. Deep, smokey flavor served naked and then splashed with your choice of sauce (which KC Masterpiece, now owned by Clorox, is NOT truly representative). And the History Channel got it wrong, KC style stands well naked. St. Louis style is the abomination that calls for the meat to be finished in sauce. That said, beef is good, but pig IS better. jt
From: Paul on 20 Jun 2010 16:19 jt august <starsabre(a)sbcglobal.net> wrote in news:starsabre-97072B.13463920062010(a)aquila.ka.weretis.net: > In article > <c163e902-1197-425a-a125-2e7b1b954500(a)i31g2000yqm.googlegroups.com> > , > Blossom <dznyknitter(a)yahoo.com> wrote: > >> Umm, Bill... Tenn is pretty much the same north/south as NC. And >> as a native North Carolinian, I beg to differ -- eastern NC BBQ >> is the best, that stuff with sweet tomato-y ketchup-y sauce, >> well, it just ain't real PIG. It's good, but it ain't pig <grin> > > I will open by saying that the Carolinas, KY and TN abost some > fabulous BBQ, but I lean west a bit to the arguable heart of real > BBQ, KC style. Deep, smokey flavor served naked and then splashed > with your choice of sauce (which KC Masterpiece, now owned by > Clorox, is NOT truly representative). And the History Channel got > it wrong, KC style stands well naked. St. Louis style is the > abomination that calls for the meat to be finished in sauce. > > That said, beef is good, but pig IS better. > > jt Pigs themselves seem to prefer Wendy's: http://www.londonderrynh.net/?tag=wendys-pigs -- Paul in NH (PSS) pssawyer at comcast dot net
From: Keane on 20 Jun 2010 17:25
On Sun, 20 Jun 2010 13:46:39 -0500, jt august <starsabre(a)sbcglobal.net> wrote: >In article ><c163e902-1197-425a-a125-2e7b1b954500(a)i31g2000yqm.googlegroups.com>, > Blossom <dznyknitter(a)yahoo.com> wrote: > >> Umm, Bill... Tenn is pretty much the same north/south as NC. And as a >> native North Carolinian, I beg to differ -- eastern NC BBQ is the >> best, that stuff with sweet tomato-y ketchup-y sauce, well, it just >> ain't real PIG. It's good, but it ain't pig <grin> North Carolina has a vinegar base. Eastern NC BBQ is the best. Now you can find great BBQ all over, but they're few and far between. In North Carolina, they're every other block. I can get really good BBQ in Chicago, and they use a NC based sauce... On the side, of course. (They do an excellent brisket, too, but you're right, it's ain't pig.) Memphis is supposed to be different than NC, I think it's more about the sauce in Memphis. I don't know. Yet. I was going to route a trip up through Memphis and try places like Interstate, but I've read such disappointing reviews, that I've put it off. One of my top 5 BBQ joints is in Oregon. Another is a florescent pink Quonset hut named "The Pig Man", or something like that, on some state highway in NC. >I will open by saying that the Carolinas, KY and TN abost some fabulous >BBQ, but I lean west a bit to the arguable heart of real BBQ, KC style. >Deep, smokey flavor served naked and then splashed with your choice of >sauce (which KC Masterpiece, now owned by Clorox, is NOT truly >representative). And the History Channel got it wrong, KC style stands >well naked. St. Louis style is the abomination that calls for the meat >to be finished in sauce. I specifically routed my way home out West a couple of years ago and stopped in at Arthur Bryant's for lunch. I couldn't have been more disappointed. The chain joints in NC that hang NASCAR parts from their walls and ceilings had better BBQ. Maybe I was there on a bad day, but PiC agrees that NC is better... >That said, beef is good, but pig IS better. > >jt Good brisket and beef rib is good, but good pig is inches to your waste line... Now I'm hungry... Keane -- When stars are born, They possess a gift or two, One of them is this, They have the power to make a wish come true... -- Wishes Visit my site: http://keanespics.com |