Subj : Rib-A-Que was: Porky-Pine
To : Ruth Haffly
From : Dave Drum
Date : Sat Dec 23 2023 06:51:00
-=> Ruth Haffly wrote to Dave Drum <=-
R RH> Speaking of pork--a bbq place down in Knightdale (east of Raleigh)
RH> today offered free meals for vets and immediate families. We got there
RH> about noon, line was out the door and well down the block, got in the
RH> door about 45 minutes later and about half an hour later sat down with
RH> our food. Choice of 2 meats (12 lb), 2 sides with red onion and b&b
RH> pickles. I got pork ribs (brought home), pulled pork, cole slaw and
RH> green beans. (The beans were cooked with some of the fat drained from
RH> smoking the meats.) Steve got brisket, pork ribs, baked beans (he said
RH> a bit on the zingy side) amd sweet potato salad. He brought home a
RH> slice of brisket and his ribs. Definatly worth the trip and wait!!
RH> While in line we talked with another couple, (ate with them also) from
RH> Raleigh and found out we had some mutual friends. We will go back to
RH> that place, but on a less busy day.
Was the "Choice of 2 meats (12 lb), " supposed to be (1/2 lb)? Twelve
pounds of meat is a *LOT* Bv)=
Nearest we come to that is on/near 11 November our local Golden Corral
buffet does free breakfast if it's a weekend and/or free dinner. I've
been a couple of times. Last time was for the evening meal and I went
with my brother (Vietnam vet)) my chilli cooking friend Les (former "wing
wiper") and house-mate of that era, SSteve, who was a former member of
"Hooligan's Navy" and a current Captain in the National Guard. That day
was pretty chilly so we took turns standing on line holding our place
while the others warmed up in the car.
My brother asked me if I was goin g this year andf I replied "I've
stood in enough chow lines when I was in the Navy."
'nother good deal can be had at American Legion Post 32's Mess Hall
restaurant .... a real "hidden gem". On Tuesdays all veterans get
33% off their meal ticket.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Legion of BOOM!!!! Chilli
Categories: Beef, Vegetables, Herbs, Chilies, Beans
Yield: 12 servings
2 Ribs celery; diced
1 lg Bell pepper; cored, diced
1 lg Onion; peeled, diced
2 lb 80/20 ground beef
14 1/2 oz Can diced tomatoes w/ green
- chilies
4 oz Can diced green chilies
3 c Swanson's Mexican torilla
- broth
2 tb Chilli spice mix
1 ts Granulated onion
1 ts Granulated garlic
2 ts Minor's/GFS beef base
1/2 ts CJ's or Tony Chachere spice
- blend
1 1/2 tb Tomato paste
MMMMM----------------------1st SPICE DUMP----------------------------
2 ts Cumin
1/2 ts Garlic granules
1/2 ts Ground red chile
1 Tb Chilli spice mix
pn Nutmeg
1 ts Sugar
MMMMM------------------------FINAL DUMP------------------------------
48 oz Can Brooks Chili Beans
Tabasco sauce; as needed
1/4 ts Granulated garlic
1 ts Cumin
2 ts Chilli spice mix
Saute celery, green pepper and onion with 1/2 teaspoon
CJ's seasoning. Remove veggies to separate bowl and
brown ground beef. Drain.
Combine ground beef, vegetables, tomatoes, broth and
spices in large dutch oven and heat until boiling reduce
to simmer and cover. Stiring occasionally simmer for
about 1 to 1 1/2 hours.
Add 1st dump of spices and simmer 15 more minutes.
Add beans and add additional spices (Final Dump) if
necessary. Simmer an additional 15 minutes and serve.
Susan Magness, Cleburne, Texas
RECIPE FROM:
https://www.justapinch.com
Uncle Dirty Dave's Archives
MMMMM
... Paraffins: Found on the sides of fish
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