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Post by bearman on Mar 15, 2023 9:06:55 GMT -5
You never will, in all likelihood, as it is commonly cooked to no more than medium. Yes, there is usually a separated layer of fat within the cut.  Hello Gar-Can. I would lack to hev the prime rib well done and defatted…plez add some Swit Bebby Rays BBQ sauce ve on the side. No snails on the plate either. I’ll have eggs but not the fish kind… In my neck of the woods if you ordered your prime rib well done you would be asked to leave the restaurant. We have a lot of world travelers on this board and the food sure looks good. However if you want some excellent food come to North Carolina for some real barbecue. We know how to do it here. |
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Post by pippsheadache on Mar 15, 2023 10:56:27 GMT -5
Hello Gar-Can. I would lack to hev the prime rib well done and defatted…plez add some Swit Bebby Rays BBQ sauce ve on the side. No snails on the plate either. I’ll have eggs but not the fish kind… In my neck of the woods if you ordered your prime rib well done you would be asked to leave the restaurant. We have a lot of world travelers on this board and the food sure looks good. However if you want some excellent food come to North Carolina for some real barbecue. We know how to do it here. I have a cousin in Greensboro and there's a great barbecue spot called Stamey's you might know. She took us to the nearby town of Lexington and Holy Cow it's one barbecue joint after another. Just the fragrance makes it worth the trip. But there's great bbq all over NC. Pigman in the OBX is one I remember. I like Memphis, Texas and KC styles too. All good from my standpoint. No wrong answer here. I do like the hush puppies you get with it in NC. |
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Post by bearman on Mar 15, 2023 11:49:28 GMT -5
In my neck of the woods if you ordered your prime rib well done you would be asked to leave the restaurant. We have a lot of world travelers on this board and the food sure looks good. However if you want some excellent food come to North Carolina for some real barbecue. We know how to do it here. I have a cousin in Greensboro and there's a great barbecue spot called Stamey's you might know. She took us to the nearby town of Lexington and Holy Cow it's one barbecue joint after another. Just the fragrance makes it worth the trip. But there's great bbq all over NC. Pigman in the OBX is one I remember. I like Memphis, Texas and KC styles too. All good from my standpoint. No wrong answer here. I do like the hush puppies you get with it in NC. In my opinion if you went to the original Lexington BBQ you went to the Mecca of pork.(I am having a large sliced tray and a load of hushpuppies from there tonight) Your cousin is one smart woman. I told my wife if I am able to eat my last meal, which is hopefully a long time from now, I want to sit at the counter of Lexington BBQ eating a chopped tray, a sliced tray, hushpuppies and sweet tea. Stamey's is great and one of the oldest places in North Carolina. Stamey's "gave birth" to two other mainstays in Shelby(farther west). Two Bridge's barbecue places in Shelby. If you get much east of Greensboro you get into the Eastern style of barbecue which is far different from the Western style, but I am guessing you already knew all of that. |
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Post by Renfield on Mar 15, 2023 12:46:08 GMT -5
I have a cousin in Greensboro and there's a great barbecue spot called Stamey's you might know. She took us to the nearby town of Lexington and Holy Cow it's one barbecue joint after another. Just the fragrance makes it worth the trip. But there's great bbq all over NC. Pigman in the OBX is one I remember. I like Memphis, Texas and KC styles too. All good from my standpoint. No wrong answer here. I do like the hush puppies you get with it in NC. In my opinion if you went to the original Lexington BBQ you went to the Mecca of pork.(I am having a large sliced tray and a load of hushpuppies from there tonight) Your cousin is one smart woman. I told my wife if I am able to eat my last meal, which is hopefully a long time from now, I want to sit at the counter of Lexington BBQ eating a chopped tray, a sliced tray, hushpuppies and sweet tea. Stamey's is great and one of the oldest places in North Carolina. Stamey's "gave birth" to two other mainstays in Shelby(farther west). Two Bridge's barbecue places in Shelby. If you get much east of Greensboro you get into the Eastern style of barbecue which is far different from the Western style, but I am guessing you already knew all of that. Having grown up where bearman now lives and moved east, I'm familiar with both styles and like them both, but I've come to prefer the eastern style with its vinegar based sauce. Biggest disappointment moving east, beside missing the hills, is that there is little liver mush down east. Surprising given the number of pig farms down here. Last time I was in the area, Windy City Grill (we called it Homer's back in the day) still had unbeatable mush and egg sandwiches. |
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Post by inger on Mar 15, 2023 12:55:13 GMT -5
In my opinion if you went to the original Lexington BBQ you went to the Mecca of pork.(I am having a large sliced tray and a load of hushpuppies from there tonight) Your cousin is one smart woman. I told my wife if I am able to eat my last meal, which is hopefully a long time from now, I want to sit at the counter of Lexington BBQ eating a chopped tray, a sliced tray, hushpuppies and sweet tea. Stamey's is great and one of the oldest places in North Carolina. Stamey's "gave birth" to two other mainstays in Shelby(farther west). Two Bridge's barbecue places in Shelby. If you get much east of Greensboro you get into the Eastern style of barbecue which is far different from the Western style, but I am guessing you already knew all of that. Having grown up where bearman now lives and moved east, I'm familiar with both styles and like them both, but I've come to prefer the eastern style with its vinegar based sauce. Biggest disappointment moving east, beside missing the hills, is that there is little liver mush down east. Surprising given the number of pig farms down here. Last time I was in the area, Windy City Grill (we called it Homer's back in the day) still had unbeatable mush and egg sandwiches. This hurts my liver worst… 🤓 |
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Post by rizzuto on Mar 15, 2023 13:23:49 GMT -5
You never will, in all likelihood, as it is commonly cooked to no more than medium. Yes, there is usually a separated layer of fat within the cut. Mmm, that makes me salivate like Homer Simpson contemplating waffle runoff. It seems to me that prime rib exploded in popularity in the 1970s and like most foods has ebbed an flowed since then. A 70s food that was extremely popular for awhile and then seemed to almost disappear overnight was Green Goddess Salad Dressing. In fact a tomato-cucumber-onion-iceberg lettuce salad doused with Green Goddess would be a typical 1976 starter before your prime rib and parsley potatoes main course and chocolate mousse dessert. Martini beforehand (vermouth was automatically included), some California cabernet sauvignon during and Grand Marnier after. Of course a table in the brand-new non-smoking section, which was never very large. House of Beef dining during the Bicentennial. A few years ago, I noticed Green Goddess Salad Dressing making a bit of a comeback, on television food stations and in some supermarket aisles. There were just too many other choices for a full-fledged return to prominence, though. Have you ever noticed that ranch dressing is awful to foreign tongues? In California, dipping pizza crusts into ranch dressing is a real thing. |
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Post by bearman on Mar 15, 2023 13:25:23 GMT -5
In my opinion if you went to the original Lexington BBQ you went to the Mecca of pork.(I am having a large sliced tray and a load of hushpuppies from there tonight) Your cousin is one smart woman. I told my wife if I am able to eat my last meal, which is hopefully a long time from now, I want to sit at the counter of Lexington BBQ eating a chopped tray, a sliced tray, hushpuppies and sweet tea. Stamey's is great and one of the oldest places in North Carolina. Stamey's "gave birth" to two other mainstays in Shelby(farther west). Two Bridge's barbecue places in Shelby. If you get much east of Greensboro you get into the Eastern style of barbecue which is far different from the Western style, but I am guessing you already knew all of that. Having grown up where bearman now lives and moved east, I'm familiar with both styles and like them both, but I've come to prefer the eastern style with its vinegar based sauce. Biggest disappointment moving east, beside missing the hills, is that there is little liver mush down east. Surprising given the number of pig farms down here. Last time I was in the area, Windy City Grill (we called it Homer's back in the day) still had unbeatable mush and egg sandwiches. Yeah you would think with the eastern part of North Carolina being one of the largest pork producing sections of the country they would have good liver mush. I have a friend who moved to Fayetville from here and everytime he comes back we go to Homer's for liver mush and eggs. Love Homer's myself but not much for the mush. We go out with a group of folks for breakfast every Sunday after early Church. I get a kick out of them critiquing the Liver mush at the different restaurants we go to. |
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Post by rizzuto on Mar 15, 2023 13:42:10 GMT -5
In my neck of the woods if you ordered your prime rib well done you would be asked to leave the restaurant. We have a lot of world travelers on this board and the food sure looks good. However if you want some excellent food come to North Carolina for some real barbecue. We know how to do it here. I have a cousin in Greensboro and there's a great barbecue spot called Stamey's you might know. She took us to the nearby town of Lexington and Holy Cow it's one barbecue joint after another. Just the fragrance makes it worth the trip. But there's great bbq all over NC. Pigman in the OBX is one I remember. I like Memphis, Texas and KC styles too. All good from my standpoint. No wrong answer here. I do like the hush puppies you get with it in NC. You and Bearman have my mouth watering. Few things are more enjoyable than to gab with friends for a couple or three hours over a few plates of BBQ. The anticipation and smell is nearly as important as the taste and company. Years ago, while taking graduate courses, I worked at a funeral home/cemetery for about six months. Essentially, I was selling real estate to people in the form of burial plots and final resting places. There was a girl that worked in the finance part of the business whose parents were from North Carolina. Everyone there knew that I loved to cook, and she once gave me a loooooooooong BBQ sauce recipe. It was heavy on the vinegar (which I love by the way), so from Bearman's and Renfield's posts, her folks must have been from the eastern part of the state? When I left the business to move to California, they all gave me a beautiful cook book with recipes from all over the southern United States. Everyone there signed the cookbook like it was a high school yearbook. I was very touched by the gesture, and I am pretty sure that recipe is wedged between the pages of that book on a yellowed piece of notebook paper. |
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Post by Renfield on Mar 15, 2023 13:42:45 GMT -5
Having grown up where bearman now lives and moved east, I'm familiar with both styles and like them both, but I've come to prefer the eastern style with its vinegar based sauce. Biggest disappointment moving east, beside missing the hills, is that there is little liver mush down east. Surprising given the number of pig farms down here. Last time I was in the area, Windy City Grill (we called it Homer's back in the day) still had unbeatable mush and egg sandwiches. Yeah you would think with the eastern part of North Carolina being one of the largest pork producing sections of the country they would have good liver mush. I have a friend who moved to Fayetville from here and everytime he comes back we go to Homer's for liver mush and eggs. Love Homer's myself but not much for the mush. We go out with a group of folks for breakfast every Sunday after early Church. I get a kick out of them critiquing the Liver mush at the different restaurants we go to. Which restaurants serve the liver mush? Haven't eaten breakfast up that way much recently. I know Able's (sp?) up in Morganton and someplace down towards Conover (Granny's, maybe?) serve it. As for why livermush is a western NC thing, I've since heard it's because it's a German/Waldensian thing akin to bratwurst, etc. that came with the immigrants settling in the area way back when. |
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Post by rizzuto on Mar 15, 2023 13:45:19 GMT -5
In my opinion if you went to the original Lexington BBQ you went to the Mecca of pork.(I am having a large sliced tray and a load of hushpuppies from there tonight) Your cousin is one smart woman. I told my wife if I am able to eat my last meal, which is hopefully a long time from now, I want to sit at the counter of Lexington BBQ eating a chopped tray, a sliced tray, hushpuppies and sweet tea. Stamey's is great and one of the oldest places in North Carolina. Stamey's "gave birth" to two other mainstays in Shelby(farther west). Two Bridge's barbecue places in Shelby. If you get much east of Greensboro you get into the Eastern style of barbecue which is far different from the Western style, but I am guessing you already knew all of that. Having grown up where bearman now lives and moved east, I'm familiar with both styles and like them both, but I've come to prefer the eastern style with its vinegar based sauce. Biggest disappointment moving east, beside missing the hills, is that there is little liver mush down east. Surprising given the number of pig farms down here. Last time I was in the area, Windy City Grill (we called it Homer's back in the day) still had unbeatable mush and egg sandwiches. Thanks, Renfield. Truly, I am filing that in the back of mind to try if I am ever in that part of the country. That will be a novelty for me, as I have never before heard of liver mush, but I am quite a connoisseur of egg sandwiches.  |
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Post by inger on Mar 15, 2023 14:02:14 GMT -5
I’m simply not a foodie. There is nothing about the words liver and mush that I can logically combine to even make be believe it would be something I would even want to sample. I might throw up in my mouth if I was eating my standard fare and someone across from me was enjoying their liver mush.
Since Ruthie’s parents wound up in western North Carolina, I asked her if she had tried it, and she stated a firm “no!”, but that her mom did make it for her father when the family unit was all together back in the day.
The recent direction of the thread, with people munching on raw animal parts with blood running down their arms and doing whatever has to be done to eat liver mush is way out of my league. The Bearman says I’d be kicked out of establishments for asking for well dine prime rib… I guess I’d rather leave than eat something I wouldn’t enjoy and probably would vomit if I was forced to eat it.
It’s strange how we are all basically mammals with omnivorous tendencies that some of us become vegetarians (another direction I could never take) and others have various tastes for certain things. In one extreme case I learned of in Ruthie’s family, there is an autistic nephew who from a very young age would only eat pizza. He’s now 17 and recently tasted something, I think it was chicken, and has now added that to his diet.
I’m just thankful for the things I do like. At times I think that if I could just take a pill for the day it would suit me, but I know that’s not true. Some foods are just so satisfying that I would hate to lose the chance to chew them up and enjoy them…
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Post by Renfield on Mar 15, 2023 14:12:35 GMT -5
I’m simply not a foodie. There is nothing about the words liver and mush that I can logically combine to even make be believe it would be something I would even want to sample. I might throw up in my mouth if I was eating my standard fare and someone across from me was enjoying their liver mush. Since Ruthie’s parents wound up in western North Carolina, I asked her if she had tried it, and she stated a firm “no!”, but that her mom did make it for her father when the family unit was all together back in the day. The recent direction of the thread, with people munching on raw animal parts with blood running down their arms and doing whatever has to be done to eat liver mush is way out of my league. The Bearman says I’d be kicked out of establishments for asking for well dine prime rib… I guess I’d rather leave than eat something I wouldn’t enjoy and probably would vomit if I was forced to eat it. It’s strange how we are all basically mammals with omnivorous tendencies that some of us become vegetarians (another direction I could never take) and others have various tastes for certain things. In one extreme case I learned of in Ruthie’s family, there is an autistic nephew who from a very young age would only eat pizza. He’s now 17 and recently tasted something, I think it was chicken, and has now added that to his diet. I’m just thankful for the things I do like. At times I think that if I could just take a pill for the day it would suit me, but I know that’s not true. Some foods are just so satisfying that I would hate to lose the chance to chew them up and enjoy them… Not everyone loves livermush. Most eat it fried more or less crispy. I prefer it fried crisp but somewhat soft in the middle. But I can eat an uncooked loaf as is on a cracker. But, to each his own! |
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Post by inger on Mar 15, 2023 14:21:18 GMT -5
I’m simply not a foodie. There is nothing about the words liver and mush that I can logically combine to even make be believe it would be something I would even want to sample. I might throw up in my mouth if I was eating my standard fare and someone across from me was enjoying their liver mush. Since Ruthie’s parents wound up in western North Carolina, I asked her if she had tried it, and she stated a firm “no!”, but that her mom did make it for her father when the family unit was all together back in the day. The recent direction of the thread, with people munching on raw animal parts with blood running down their arms and doing whatever has to be done to eat liver mush is way out of my league. The Bearman says I’d be kicked out of establishments for asking for well dine prime rib… I guess I’d rather leave than eat something I wouldn’t enjoy and probably would vomit if I was forced to eat it. It’s strange how we are all basically mammals with omnivorous tendencies that some of us become vegetarians (another direction I could never take) and others have various tastes for certain things. In one extreme case I learned of in Ruthie’s family, there is an autistic nephew who from a very young age would only eat pizza. He’s now 17 and recently tasted something, I think it was chicken, and has now added that to his diet. I’m just thankful for the things I do like. At times I think that if I could just take a pill for the day it would suit me, but I know that’s not true. Some foods are just so satisfying that I would hate to lose the chance to chew them up and enjoy them… Not everyone loves livermush. Most eat it fried more or less crispy. I prefer it fried crisp but somewhat soft in the middle. But I can eat an uncooked loaf as is on a cracker. But, to each his own! Fried crisp sounds a bit more attractive than the “paste” I was imagining. That soft in the middle might be problematic for me. The closest thing I do eat might be corned beef hash. We buy the pre made Hornels in a can. Ruthie usually adds corn to it. When she hollers come and get it, I dish hers up and then turn the stove up and keep cooking until there is a nice little crust on about 1/2 of the beef is crisped up at bit (but not burned)… |
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Post by Renfield on Mar 15, 2023 14:25:02 GMT -5
Having grown up where bearman now lives and moved east, I'm familiar with both styles and like them both, but I've come to prefer the eastern style with its vinegar based sauce. Biggest disappointment moving east, beside missing the hills, is that there is little liver mush down east. Surprising given the number of pig farms down here. Last time I was in the area, Windy City Grill (we called it Homer's back in the day) still had unbeatable mush and egg sandwiches. Thanks, Renfield. Truly, I am filing that in the back of mind to try if I am ever in that part of the country. That will be a novelty for me, as I have never before heard of liver mush, but I am quite a connoisseur of egg sandwiches. You're welcome. But it's a sad commentary on my culinary acumen and experience that after all the talk of fine dining above, my contribution is about livermush and an off the wall diner in Hickory, NC. Great story about your bbq sauce recipe! You can get in some serious contention about eastern v. westen NC que. But, having grown up in the west, I like them both. My wife is the same way. |
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Post by inger on Mar 15, 2023 14:35:49 GMT -5
Thanks, Renfield. Truly, I am filing that in the back of mind to try if I am ever in that part of the country. That will be a novelty for me, as I have never before heard of liver mush, but I am quite a connoisseur of egg sandwiches. You're welcome. But it's a sad commentary on my culinary acumen and experience that after all the talk of fine dining above, my contribution is about livermush and an off the wall diner in Hickory, NC. Great story about your bbq sauce recipe! You can get in some serious contention about eastern v. westen NC que. But, having grown up in the west, I like them both. My wife is the same way. But the love of food comes is so many ways and it is very geographically affected. It was an interesting contribution! … |
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