Wednesday use to be Prince Spaghjetti night...

[Bill-Chicago]

But for me, Thursday's mean Thomas' Barbecue!

Tips and Hot Links tonight.

Very tippy and linky. Best Ive had yet.

Pint of beans and an extra bottle for this weekends cook

 

[txschutte]

MMMM- Artery clogging goodness there.

 

[JD McGee]

Looks like "down home"...complete with the white bread! :razz:

 

[big brother smoke]

Looks like stuff I grew up on the southside. Lem's and Leon's comes to mind!

 

[Bill-Chicago]

MMMM- Artery clogging goodness there.

The real artery cloggers are the steak fries at the bottom of that pile. They are by then soaked with sauce and porkyness, and each one seems to slow your heart rate as you eat it

:-o

 

[Bill-Chicago]

Looks like stuff I grew up on the southside. Lem's and Leon's comes to mind!

He bills himself as "Alabama Style"

I just know its good

www.thomasbbq.com

 

[Norcoredneck]

What no Beer?

 

[Rookie'48]

Good lookin' grub, right there:-D. Now I'm hungry again!

 

[Bill-Chicago]

What no Beer?

No, gotta go pick up my daughter

 

[Norcoredneck]

Ice tea it is then. Plenty of napkins mod.

 

[Mitch]

That is what I call C-O-M-F-O-R-T Food!

 

[G$]

What, no beer?

No, gotta go pick up my daughter

She got the beer?

And I agree, this does look tippy and linky.

 

[Norcoredneck]

Tippy and linky... Sounds like some hoity toity description of Alabama finger food for sure.

 

[Ron_L]

Yep... those are the tippiest tips and linkiest links I've seen.

Looks good, Bill!

 

[CajunSmoker]

Looks mighty tippy, linky and tasty Bill:grin: where's the coleslaw:twisted::biggrin:

 

[Bill-Chicago]

l:grin: where's the coleslaw:twisted::biggrin:

Thank god, Alabama style means no slaw!!

I see from the menu they got potato salad though. Yuck

 

[Bill-Chicago]

I got a side question, that might need to get reposted seperately to get a range of answers instead of buried here.

The bottle of sauce in my picture. I ordered an extra bottle of sauce.

The owners wife walked over to a shelf next to the Southern Pride, and grabbed an empty bottle, already labeled, and put it on the access counter to the kitchen from the front counter.

The owner then proceeded to take a funnel to the bottle, grab a mixing cup and dip into his vat he was using when adding sauce to orders, and filled the bottle.

After I thought about it, it struck me as: Cool! I just bought sauce from Andre's latest batch, the stuff he actually sells me every week. This aint no prepackaged stuff, its the stuff he's using everyday.

It also meant, to me, that nothing was added to improve shelf life. I put it in the fridge immediately when I got home (I usually wait till I open a bottle)

So my question to you folks (Especially Jorge, as I just today saw he organized a sauce basket I missed out on): at your local BBQ joints, do you buy the sauce, and more importantly, is what I experienced typical? That fresh is actually fresh? Or is some sort of prepackaging the norm?

 

[Bigmista]

I've never seen anybody bottle sauce on the spot before.

 

[CajunSmoker]

If you buy extra sauce at our local joint, they dip it out of the vat on the serving line and put it in a styrofoam cup with a cover. They used to bottle it, but it wouldn't hold up on the shelf without a preservative added and they chose not to do that. I think I read something SpiceWine posted about the PH having to be in a certain range to hold up well without preservatives.

 

[DaChief]

I think they ran out of bottled. I agree with you that it should go into the fridge immediately. I also wonder what else he might have used that mixing cup and funnel for that he just got the sauce with :shock:

But I would be all over those tips!!