Texas style bbq condiments question - Page 3

DatTallArchitect

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In reply to tendiesinvesties08 • 9:13a, 9/7/20

AG

Pickling jalapenos definitely takes the heat out of them. It's not like there's a lot of heat in jalapenos to begin with.

JCA1

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In reply to Tanya 93 • 10:30a, 9/7/20

AG

Tanya 93 said:
Mathguy64 said:
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.
When and where?

I hate bread and butter pickles.

Super garlic dill is where it is at

Best pickles I've ever found right here. I can not recommend them highly enough.

Edit - the picture did not come through too well. Klein Brothers hot garlic dill pickles.

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DavisGary88

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In reply to DatTallArchitect • 2:49p, 9/8/20

My wife is from Beaumont. The first time she made chicken fried steak for us, she put a bowl of brown gravy on the table. I was shocked that anybody from Texas would make brown gravy to go along with chicken fried steak.

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Agz_2003

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In reply to DavisGary88 • 7:52p, 9/8/20

AG

In the minority I'm sure but I prefer brown gravy on my CFS.

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rilloaggie

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In reply to eric76 • 8:36p, 9/8/20

AG

eric76 said:
tendiesinvesties08 said:
Gramercy Riffs said:
eric76 said:
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.

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.
I'm simply struggling with the fact that he called a po'boy a 'poorboy'.
Growing up in the Texas Panhandle in the 60's, I saw "poor boy" far more often than "po'boy".

Growing up in the Texas panhandle I the 90's, I learned that people from the Texas panhandle probably aren't to be trusted when it comes to Cajun food.

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AquaAg1984

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11:16p, 9/8/20

AG

Old school Hill Country brisket plate: brisket, sauce in small styro cup on side, pintos/coleslaw/potato salad sides, with a couple of slices of white bread, a couple of thin onion slices and a few dill pickle chips.

The brisket would be exchanged with corn meal fried catfish with the same sides for another standard.

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AggieChemist

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7:45a, 9/9/20

AG

Put me down for pickles, onions and cheddar cheese. If there is some good coleslaw or macaroni salad around, I'm down for that. Or little red potatoes.

Honestly, the only deal breaker for me is a dill pickle. No pickle, we have problems.

jtp01

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In reply to rilloaggie • 7:51a, 9/9/20

AG

Depends upon heritage. Growing up in SE Texas and moving up here almost 20 years ago there are some that know A little something. Last night for example we had gumbo. Partially because my kids love good gumbo and because there is something about the first cold snap that requires it.

When it comes to po boys, the biggest challenge I have is the bread. Finding the right style of bread is critical for a good po boy.

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Bigballin

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8:25p, 9/9/20

AG

Born and raised in Lee County. City Meat Market was the typical Saturday lunch when everything was sold for $6/pound

Standard Condiments:
- Sliced onion
- Sliced pickles
- Whole pickled jalapenos
- White bread, thin sliced. Given anywhere from a few slices or a whole loaf. Dependent on how much bbq was purchased.
- Sauce

Extra
- Beans
- Potato Salad

Also, didn't know bbq was served on plates until I left the county. Yes, I was sheltered.

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