!!!!!!!Carverfest 2010 is less than 24 hours away!!!!!!!!!!!

O.K. George you asked for it.

Are you going to bring those dinky little tube amps again? Do we have to listen to them & pretend we are impressed just to get some of Janice's wedding soup? I mean I'll do it, the soup is worth it. I'm just asking.

And lets talk wheather. Is it going to rain the whole damn time again?

Is Jesse coming? If not who's going to stay with Eddie. Who else is willing?

Will I get another Prius. I liked the Prius but I'm still not feeling gay. Should I Be?

So many questions.

My brain hurts.



P.S. I can't wait.

Frankie,

Please get a Prius. we we need to talk about something other than Carver gear

If George decide to leave his amps at home, that's OK as I will be bringing a set of Bob's 180's tube amps.

As for the wedding soup I am in.

I was told that Bob will be staying with Eddie.

Brian.

Yeah,, thats more like it guys-- keep it coming--see ya'll soon.

Too be honest - it rains around these parts - often - and the humidity is always high. My best advice would be to leave the ribbons at home unless you are like me and Bob. We believe Carver plays better than other crap in all conditions.

I am bringing a big sheet behind which I am hiding a lot of BOSE to fool yall. Opps - just blew that plan.

Bill...you are defiantly the wild card

Bill...you are defiantly the wild card

Not wild - just fun.

On the other hand, no matter what I do, us SC boys will stand together.

I got your back there Wayne so relax.

Eh,, how do you SC guys like your BBQ? Mustard or Tomato based?

Tomato based? I ain't no damned Yankee. Tomato based?

I'm a Yankee then? Um, no. Am I gonna have to slap Sasquatch silly?

Old Mule for me and not mustard based either [Yuck!]. There's a thread about it if you look hard enough.... viewtopic.php?f=141&t=11875

My BBQ gotta be Haberno HOT!!!!!!

Bill...you are defiantly the wild card

Not wild - just fun.

On the other hand, no matter what I do, us SC boys will stand together.

I got your back there Wayne so relax.

I look forward to meeting you...give me a call..U got my #####

Tomato based? I ain't no damned Yankee. Tomato based?

Tell us how you really feel Skip,, reason that I asked,my family is from SC,, since the mid-late 1700's,,thats another story though,,anyhow,thru the years they have been in the BBQ business,,and somewhere I have the family receipe for the Original Shealy's mustard BBQ sauce,,I'll try and dig it out if anyone is interested.That is all,,back to your regurlarly scheduled programming.

I'd love to have a copy George, Shealy's made some great BBQ. Maurice's is good too.

Me too George! I'll always into trying new things! Eddie!

My BBQ gotta be Haberno HOT!!!!!!

I like both mustard and tomato based - and I bet most do.

Wayne has nailed it for me though -> we like spice.

I can take a little home grown habanero thrown in, but more than a tiny bit can over power everything. It is a beautiful plant to grow as an ornamental. Put one in a pot next year on your deck. It is really nice to look at when in fruit. One plant will give you enough "hot" to get you through the Winter as a little goes a long way.

I am a fan of TEXAS PETE, even like it in on my grits.
When I cook I put garlic and Texas Pete in everything. Texas Pete has a "twang" the others lack.
At the last minute before serving (no matter what) add fresh Basil, which is also easy to grow. A couple plants in a pot can produce enough for a family, just pinch off the top as you eat it, and it will spread. The more you take, the more you have. A good Basil plant is like a pot of gold.

My favorite meal right now is B-B-L-T-O w/C (bacon, basil, lettuce, tomato, onion, with American cheese). Summer life is good in the South if you like to eat.

....somewhere I have the family recipe for the Original Shealy's mustard BBQ sauce,,I'll try and dig it out if anyone is interested.That is all,,back to your regularly scheduled programming.

Hmmm, I wouldn't be opposed to whipping that up and giving it a whirl George. Last weekend we cooked over 20 pounds of pork and here it is, the next weekend and the pork is still just as moist and textured as the moment it came off the grill. I ordered more of the Old Mule sauce [both half kick and full kick] and I made my own conglomeration BBQ sauce that admittedly is not to far off from perfection [...if only I wrote down the recipe ].*

I'm ready to try some mustard based sauces since their are so many fans out there. If it's anything like Maurice's though, I'll pass. Last time I was there, I ordered an $11.00 plate and threw all but a couple of bites away. YUCK! Best damn thing about the meal was the drink, and I'm not that big a fan of Coke or sodas either.

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* While it's still on my mind, I do remember getting four bottles of BBQ sauce at the store when I didn't have any of the Old Mule on hand....

16oz. bottle of HOT Bone Suckin' Sauce [too hot to enjoy the flavor of the sauce itself]
18.5oz. bottle of Jodeco's Southern Twang [too much tomato paste, flavor...lame spices]
19oz. FunniBonz HOT BBQ Sauce [best of the four but not quite Old Mule]
and some cheap 16oz. bottle of Hickory smoked BBQ sauce [not good, lame]
added 1/2" of Apple Cider Vinegar in an 8" wide sauce pan and continued to reduce everything on a little lower than medium heat for about 3 and 1/2 hours. Anything else I added was purely in the spice category and I'm drawing a blank there because I always tweak as I go with slow cooked meals. I can guarantee you there was a pinch or 10 of onion powder and garlic salt in the mix but anything else I may have added is a blur.