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Posted: Fri Jul 06, 2012 12:45 am
by Leisher
Posted: Fri Jul 06, 2012 7:50 am
by GORDON
Sweet Baby Ray's.
Posted: Fri Jul 06, 2012 8:35 am
by thibodeaux
Dear God, no, not another BBQ War.
Posted: Fri Jul 06, 2012 11:06 am
by TPRJones
None of these are BBQ sauce. They're spicy ketchups. Which is fine and all, but hardly worth the label BBQ.
Posted: Fri Jul 06, 2012 1:05 pm
by GORDON
TPRJones wrote:None of these are BBQ sauce. They're spicy ketchups. Which is fine and all, but hardly worth the label BBQ.
I thought i banned the Texan last time we discussed barbecue.
Posted: Fri Jul 06, 2012 1:12 pm
by TPRJones
Really? Leisher brings us an article about BBQ sauce written by a New Yorker that includes Kraft as a valid choice of BBQ sauce, and I'm the one you want to ban?
Posted: Fri Jul 06, 2012 1:17 pm
by GORDON
TPRJones wrote:Really? Leisher brings us an article about BBQ sauce written by a New Yorker that includes Kraft as a valid choice of BBQ sauce, and I'm the one you want to ban?
Yes, Mr. Beef Brisket.
Posted: Fri Jul 06, 2012 1:23 pm
by Leisher
TPRJones wrote:Really? Leisher brings us an article about BBQ sauce written by a New Yorker that includes Kraft as a valid choice of BBQ sauce, and I'm the one you want to ban?
The big fish are biting today.
I don't know shit about BBQ except what tastes good, and even I saw the humor in Kraft being listed as the first one.
And aside from poo pooing on the selections of the New Yorker, let's hear some alternatives. What do you recommend Bobby Flay?
Posted: Fri Jul 06, 2012 1:27 pm
by thibodeaux
TPRJones wrote:Really? Leisher brings us an article about BBQ sauce written by a New Yorker that includes Kraft as a valid choice of BBQ sauce, and I'm the one you want to ban?
Yeah, that's pretty damn stupid. How about we let TPR write an article on the best bagels in Houston?
P.S.: Goode and Co. is teh shizzle, yo.
Edited By thibodeaux on 1341595689
Posted: Fri Jul 06, 2012 1:36 pm
by Leisher
thibodeaux wrote:TPRJones wrote:Really? Leisher brings us an article about BBQ sauce written by a New Yorker that includes Kraft as a valid choice of BBQ sauce, and I'm the one you want to ban?
Yeah, that's pretty damn stupid. How about we let TPR write an article on the best bagels in Houston?
P.S.: Goode and Co. is teh shizzle, yo.
If any of you Southern bastards ever post an article on proper care of your teeth or how to sleep with someone that isn't a direct relative, I'm going to be pissed!
:p
Posted: Fri Jul 06, 2012 5:17 pm
by GORDON
Does it count if it is one of your direct relatives?
Posted: Fri Jul 06, 2012 8:55 pm
by TheCatt
Posted: Mon Jul 09, 2012 11:55 am
by TPRJones
Leisher wrote:And aside from poo pooing on the selections of the New Yorker, let's hear some alternatives. What do you recommend Bobby Flay?
If it's on a supermarket shelf at the store, then it's not good enough.
I could tell you my family's sauce recipe, but then I'd have to kill you.
Posted: Tue Jul 10, 2012 10:19 am
by Leisher
TPRJones wrote:If it's on a supermarket shelf at the store, then it's not good enough.
I could tell you my family's sauce recipe, but then I'd have to kill you.
Well see, that's not good enough.
Unless your sauce is available in stores or the recipe can be shared, it might as well not exist.
What sauce is best that can be purchased or made?
Posted: Tue Jul 10, 2012 10:25 am
by TPRJones
None that I know of. I mean, there's a BBQ place in Giddings, TX, that has a pretty good sauce. But I don't think that's what you mean.
I am sorry that you will never know good sauce. It really is sad.
Posted: Tue Jul 10, 2012 11:28 am
by Leisher
The sad goes both ways.
I make the best spaghetti and pizza.
Posted: Tue Jul 10, 2012 12:55 pm
by TheCatt
Leisher wrote:The sad goes both ways.
I make the best spaghetti and pizza.
Describe this pizza?
In the meantime, just get a bottle of Thomas' sauce, and you're all set.
Posted: Tue Jul 10, 2012 2:24 pm
by Leisher
Thin crust, my sauce (don't get excited Gordo, not that sauce), the freshest ingredients, and I don't skimp. I don't put 5 slices of pepperoni on and call it a pepperoni pizza.
My spaghetti takes about 4 hours to make. It's a recipe that's been passed down through the family.
Oh, and I'll be trying that BBQ sauce.
Edited By Leisher on 1341944710
Posted: Tue Jul 10, 2012 3:11 pm
by TPRJones
Spaghetti? Pizza? I'm not familiar with those cuts of beef. Which part do they come from?
:p
Posted: Tue Jul 10, 2012 4:11 pm
by GORDON
TPRJones wrote:None that I know of. I mean, there's a BBQ place in Giddings, TX, that has a pretty good sauce. But I don't think that's what you mean.
I am sorry that you will never know good sauce. It really is sad.
And you have a girlfriend, but she lives in Canada and we wouldn't know her.