1. Don't understand the hate for brown gravy, sometimes it is better than canned cream gravy on CFS
2. Raw japs are superior to pickled japs
3. Don't understand the confusion over a chunk of sharp cheddar being served or as an option with good bbq.
4. Pickles are ueseless unless they are sweet relish on a hot dog
5. Onions - meh, either way

Seriously showing my @$$ here, but is the cheese to be eaten at the same time as the meat, or are you just supposed to take a bite out of a hunk of cheese? Not knocking any of it, but it's a whole new concept to me.

schmellba99 said:

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1. Don't understand the hate for brown gravy, sometimes it is better than canned cream gravy on CFS
2. Raw japs are superior to pickled japs
3. Don't understand the confusion over a chunk of sharp cheddar being served or as an option with good bbq.
4. Pickles are ueseless unless they are sweet relish on a hot dog
5. Onions - meh, either way

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Disagree with your opinion on pickles but that's ok. I love pickles of all sorts while on their own but when the flavor can overpower other more featured flavors they're out of place.

Don't mind brown gravy on most anything and it's my preferred on potatoes.

As for raw jalapenos that's a point of contention for me. Raw jalapeno will destroy all other flavors real fast if too heavily applied. Pickled on the other hand won't. If you dig em raw, fine but I wouldn't think that would be the default served to all, and that was my confusion point.

Bulldog73 said:

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Seriously showing my @$$ here, but is the cheese to be eaten at the same time as the meat, or are you just supposed to take a bite out of a hunk of cheese? Not knocking any of it, but it's a whole new concept to me.

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I usually just pick hunks off and eat it like a side dish. It's usually cut 1/2" thick so it's a little much to put on a sandwich.

schmellba99 said:

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1. Don't understand the hate for brown gravy, sometimes it is better than canned cream gravy on CFS
2. Raw japs are superior to pickled japs
3. Don't understand the confusion over a chunk of sharp cheddar being served or as an option with good bbq.
4. Pickles are ueseless unless they are sweet relish on a hot dog
5. Onions - meh, either way

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Brah you'll appreciate this:

Are y'all really arguing over a slab of cheese? It doesn't go on the sammich. It's on the side. A little S&P, and it's a vehicle for dipping in bbq sauce.

Plenty of places make their own pickled onions and Their own pickles. Frankly I would rather have a quick pickled onion over a raw one. It cuts the sulfer.

And bread and butter pickles >>>>>> kosher dills>>>> sour pickles. Feel free to fight me over that one.

jtp01 said:

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I've been living in the Texas Panhandle for nearly 20 years. Still can't get past the apricot preserves. I grew up in SE Texas and I'll never forget the first time I had BBQ sat in front of me with "jelly" on the plate.

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I was going to add this. I grew up in the Panhandle and always had apricot puree. Never knew why. But it does balance the smokiness of BBQ. Growing up with it, I actually enjoy it.

But I also had more whole goat BBQ than brisket growing up in Hart, Texas.

Mathguy64 said:

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Are y'all really arguing over a slab of cheese? It doesn't go on the sammich. It's on the side. A little S&P, and it's a vehicle for dipping in bbq sauce.

Plenty of places make their own pickled onions and Their own pickles. Frankly I would rather have a quick pickled onion over a raw one. It cuts the sulfer.

And bread and butter pickles >>>>>> kosher dills>>>> sour pickles. Feel free to fight me over that one.

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Uhhhhh, bread and butter pickles ARE sour pickles.

Bread and butter pickles got their name because a farmer's wife took a family recipe for sour pickles and used it to preserve all leftover cucumbers they couldn't sell during the Depression. Her recipe was locally famous, so much so that she was able to barter with local grocers, trading her sour pickles for staples like bread and butter, hence the name.

tendiesinvesties08 said:

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Mathguy64 said:

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Are y'all really arguing over a slab of cheese? It doesn't go on the sammich. It's on the side. A little S&P, and it's a vehicle for dipping in bbq sauce.

Plenty of places make their own pickled onions and Their own pickles. Frankly I would rather have a quick pickled onion over a raw one. It cuts the sulfer.

And bread and butter pickles >>>>>> kosher dills>>>> sour pickles. Feel free to fight me over that one.

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Uhhhhh, bread and butter pickles ARE sour pickles.

Bread and butter pickles got their name because a farmer's wife took a family recipe for sour pickles and used it to preserve all leftover cucumbers they couldn't sell during the Depression. Her recipe was locally famous, so much so that she was able to barter with local grocers, trading her sour pickles for staples like bread and butter, hence the name.

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This sounds like old wives tales to me. They are clearly two different things. B&B pickles are sweet with spices like clove, mustard seed and even cinnamon. Not buying the "our bread and butter" bs.

Gramercy Riffs said:

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eric76 said:

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I once ordered a shrimp poorboy at one restaurant that came with a really bizarre sauce that I couldn't figure out instead of the traditional cocktail sauce I expected.

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I can't be the only one who's having a tough time getting past the idea that a po'boy traditionally comes with cocktail sauce. That should be mayo or remoulade. I suppose there are people who might prefer cocktail sauce, but "traditional" wouldn't be a word that I'd use.

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That could be.

Except for the one place, a few of the restaurants I've eaten it at gave a choice of cocktail sauce or tartar sauce. The rest were cocktail sauce only including in New Orleans.

wadd96 said:

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Bill Millers has been doing pickled onions for 40+ years...

And yeah, I know the BBQ sucks, but it's what I grew up with. The only thing I get there now are the carne guisada and potato/egg/cheese tacos because they use the hash browns from lunch in the taco.

FYI, the pickled Fresno's at Evie Maes are the bomb!

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Yeah, but the fried chicken is righteous.

Give me a tortilla every day of the week over the crappy slices of white bread typically served with Central Texas Q.

Belton Ag said:

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Give me a tortilla every day of the week over the crappy slices of white bread typically served with Central Texas Q.

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Saltine crackers.

I found the reference.

My mistake, it was a recipe for sweet and sour pickles

Source

tendiesinvesties08 said:

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Gramercy Riffs said:

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eric76 said:

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I once ordered a shrimp poorboy at one restaurant that came with a really bizarre sauce that I couldn't figure out instead of the traditional cocktail sauce I expected.

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I can't be the only one who's having a tough time getting past the idea that a po'boy traditionally comes with cocktail sauce. That should be mayo or remoulade. I suppose there are people who might prefer cocktail sauce, but "traditional" wouldn't be a word that I'd use.

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I'm simply struggling with the fact that he called a po'boy a 'poorboy'.

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Growing up in the Texas Panhandle in the 60's, I saw "poor boy" far more often than "po'boy".

Panama Red said:

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eric76 said:

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Gramercy Riffs said:

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eric76 said:

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I once ordered a shrimp poorboy at one restaurant that came with a really bizarre sauce that I couldn't figure out instead of the traditional cocktail sauce I expected.

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I can't be the only one who's having a tough time getting past the idea that a po'boy traditionally comes with cocktail sauce. That should be mayo or remoulade. I suppose there are people who might prefer cocktail sauce, but "traditional" wouldn't be a word that I'd use.

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That could be.

Except for the one place, a few of the restaurants I've eaten it at gave a choice of cocktail sauce or tartar sauce. The rest were cocktail sauce only including in New Orleans.

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This was either a bad dream you had, or
You are confused as to what "cocktail sauce" is

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Mainly ketchup and horseradish, often with a spash of lemon juice and a splash of worcestershire sauce.

How do you make whatever it is that you call cocktail sauce?

My go to cocktail sauce for 30+ years

1.5 cups ketchup
1/2 cup chili sauce
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs prepared horseradish (NOT horseradish sauce)
1 Tbs lemon juice
2 tsp Worchestershire sauce
1/4 tsp Tabasco sauce
1/3 tsp fresh ground black pepper
Salt to taste

Whisk all ingredients until combined. Cover and refrigerate.

Recipe from Cajun-Creole Cooking

Agasaurus Tex said:

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2 Tbs prepared horseradish (NOT horseradish sauce)

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I tried making it with horseradish sauce once and only once. That one time was enough to learn better.

Yep, been there. It only takes one time to learn.

Pickled jalapenos suck. They lack heat and carry too much vinegar to any party they attend.

BBQ places should offer raw peppers, vinegar shakers, and hot sauce.

Sliced 1015 onions, dill pickles and raw jalapenos.

Castro County!! I lived in Dimmitt and Tulia as a kid.

normaleagle05 said:

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Pickled jalapenos suck. They lack heat and carry too much vinegar to any party they attend.

BBQ places should offer raw peppers, vinegar shakers, and hot sauce.

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If they lack heat, they're pickling them wrong.

Are you sure you're not eating candied jalapenos?