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Old 03-30-2010, 09:47 AM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,608,126 times
Reputation: 2954

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Here's an outfit that auctions off stuff from police impounds and failed businesses, they're in Denver but I notice they seem to have a LOT of tools and such, and they do internet auctions (works like eBay) so it might be of interest to our handicraft and toolworking set. You can browse previous prices and it looks like folks are getting reasonable deals:

Roller Auctioneers of Denver, Colorado - Auctions and Appraisals

I couldn't find offhand how they handle shipping, tho.

I somehow got on a mailing list from some auction consolidating outfit that mainly handles small business liquidation auctions back east, but this is the first time they've listed one out west. Rather an unfortunate indicator of what's happening to small business, tho

 
Old 03-30-2010, 10:20 AM
 
Location: Where the mountains touch the sky
4,919 posts, read 5,805,760 times
Reputation: 8314
This one is a little different, but not bad.
Eastern North Carolina BBQ Sauce - All Recipes

This one I have used and liked:
Best Carolina BBQ Meat Sauce - All Recipes

I have my own recipe's that are based on some of the Carolina sauces, but those are propietory

There are several variations, but the base ingredients are the same. Vinegar/mustard/sugar, (maple sugar actually works pretty well too), hot sauce etc.

Good Stuff and a nice change of pace.
 
Old 03-30-2010, 10:50 AM
 
Location: Lost in Montana *recalculating*...
11,861 posts, read 15,514,458 times
Reputation: 12163
I love the Carolina styles. That's how I make my BBQ, especially pork and venison. Put pork in the crock with a little apple cider vinegar and water, cook all day until off the bone, drain, shred by hand, then add the Carolina mix. Mmmmm.
 
Old 03-30-2010, 12:02 PM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,608,126 times
Reputation: 2954
I've cooked pork in applesauce which I guess is kind of in the same direction -- more of a sweet cider taste than a hot or tomato taste.

Then again I once cooked liver in lime juice. Very odd. Not bad, but never stopped tasting odd.
 
Old 03-30-2010, 12:56 PM
 
Location: Where the mountains touch the sky
4,919 posts, read 5,805,760 times
Reputation: 8314
Threerun,
Wait until you try it with elk or bear!! Really works well

I have used a variation of the Carolina spices on gamebirds like sharptail and pheasant, I think it is one of the best ways to prepare it.

Reziac
Tomato sauce and vinegar are both mild acids that break down the meat fibers and make it tender.

The flavors come from the type of vinegar, ( I prefer cider vinegar) and from the mix of sugars and spices.

The vinegar makes it extremely tender, that is why the meat is shredded like Threerun mentioned.
Put that on a fresh kiaser roll with some grilled onion, and you have a meal better than a King's

Texas style or the tomato sauce brown sugar style draws more on the influences of Mexican BBQ, that is where most of the hotter peppers and spices come into play.

Carolina style is tangy without a lot of the bite you find with some of the styles further west.

Most BBQ was initially developed to utilze the poorer cuts of meat such as brisket, ribs or shoulder to make them tender and more appitizing.

One other thing, I have yet to find a recipe that makes liver taste good, except extreme hunger!

Heart is a different matter, use some sweet pickling spices, can it and let it sit to soak up the flavors and break down the muscle for a while, and pickled heart is a treat!!
 
Old 03-30-2010, 01:09 PM
 
Location: Lost in Montana *recalculating*...
11,861 posts, read 15,514,458 times
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Another thing I like with my BBQ sammywich- a big dollop of homemade coleslaw on top of it. And a cold beer of course!

The best way to cook liver? Cook it up with the trimmings from butchering and make it into pon haus
 
Old 03-30-2010, 06:30 PM
 
Location: Brendansport, Sagitta IV
7,543 posts, read 12,608,126 times
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<looks up pon haus> Oh, essentially fried meatloaf!!

The trick with liver is to fry it gently and just barely cook it through. (The more overcooked it is the nastier it gets.) Also, it has to be FRESH (or frozen real quick after butchering). Cook it with bacon and onions, either in slabs or cut into strips. Elk liver is particularly good, tho chicken liver as rumaki is a special treat. I suppose you could use any sort of liver or strong-flavoured seafood for rumaki (seems to me it might be good with squid or octopus):

Wrap a slice of water chestnut and a chunk of chicken liver (or whatever) in bacon. Marinate in whatever turns you on, or even nothing. Cook it on the grill, or broil it til the liver is cooked. Absolutely wonderful!
 
Old 03-30-2010, 08:32 PM
 
Location: Colorado
4,023 posts, read 4,731,457 times
Reputation: 8641
Okay, everybody! Here's the news!

My girl has decided to become a GRIZZLY at Missoula!
 
Old 03-30-2010, 10:28 PM
 
Location: Spots Wyoming
18,696 posts, read 36,462,881 times
Reputation: 2147483647
Outstanding!!!!!! She'll never regret it.
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Old 03-30-2010, 10:33 PM
 
Location: Spots Wyoming
18,696 posts, read 36,462,881 times
Reputation: 2147483647
Been working on the Sheep Wagon and neglecting City Data. I'm sorry.

But, the wagon is progressing nicely. Haven't posted any pictures lately because the pictures wouldn't do much justice. Mattress, door hinges and stuff. No major rework other then we added mirrors. haha Makes the damn wagon look like a bug. hahahahahaha

We went out the other day, at 5pm. Ended up running until 11 at night. It was a fantastic ride. We went late to test out the Percherons to make sure they wouldn't spook when cars pass. They did fantastic. Never spooked during the entire trip. It was a great trip. I think they are ready, but we need to work them some more.
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