Sauce? You don't like Sauce??? Heck, I thought all Texans and Okies used that dark sweet sauce?? I thought I was being authentic??
I had about 300 guests at my place last night for a humane society fundraiser...great party.. I had the Briskets, pulled and chopped, Sliced PorkLoin with condiments and a Peach Chutney, a Georgia Brunswick Stew (thought these Tennesseean's tongues were gonna slap their brains out, they had never had Brunswick stew), Had a martini station with mashed potatoes, a vodka sauce and the stew that guests would place in martini glasses... most did the potatoes with the stew over the top... (a culinary first) oh there was a gourmet cheese board, champagned fruit, penne pasta salad with sundried tomatoes and prosciutto.... a Viennese table with assorted dessert bites... and about 20 varieties of wine (as this was a wine tasting too).....
After 21 years of living here and being in the foodservice business, I have decided to bring the "best of barbq from America", featuring the Oklahoma Brisket or maybe Texas, LOL, the Georgia Brunswick Stew, MY RIBS, and West Tennessee Pulled Pork..... I am calling the new company "eXtreme BBQ", which will be a division of my catering company, "Premier Place Catering".
It all is a learning curve gents, and you guys are making that process easier...
Speaking of the stew... gotta tell ya, a lot of test brisket, left over pork and brisket, gets buffalo chopped and becomes stew.... it is just a natural progression! In my business, food has second lives... for sure... most rave about the second generation dishes, go figure?
Cheers,
Carl
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Don't Postpone Joy!