November Bombing Mission - Toxic Turkey!

[i.keenum]

Rockin pipe. Love that stem :shock:. Hope you enjoy bbq sauce, I put it on every thing.

 

[BigCasino]

awesome pipe! being a native pittsburghian of course I love me some Heinz 57 sauce! grat with pork chops, they also make one that has some Lea Perrins Worchestershire sauce in it that is awesome!

 

[Blackhorse]

Sweet! Is that what you call a 'naked' pipe?

 

[scotties22]

Sweet! Is that what you call a 'naked' pipe?

Yes Sir it is. I left it natural. I just buffed it and left it alone, not even any wax on that one.

 

[tech2576]

Very nice work Scotties!

 

[gravel]

Well done Scottie! Grats Greyson!

 

[Brewdude]

Heinz 57 was my condiment of choice many years ago. Used it on virtually everything back then.

Eggs, meats, mashed 'taters, etc...........

:lol:


Cheers,

RR

 

[Blackhorse]

I love the Cumberland stem with the blond wood. Could almost be a 'Harlow' theme.


Didn't see my favorites in the sauce/condiment lineup though...the Chipotle Hot Sauce and the Vietnamese Red Chile Sauce. Definitely light up your life!

We should think about adding a bottle of our favorite sauce to this month's packages. That would be fun - burns on both ends!

 

[scotties22]

I wanted to send him some "American Classics" as well as my favorite local KC BBQ sauce from Smoke House BBQ. Better than Gates and Arthur Bryants in my opinion.

My favorite way to eat 57 is on a piece of buttered bread. If you haven't tried it, you gotta. And no, it's not a pregnant thing, I've been doing it as long as I can remember.

 

[DrumsAndBeer]

My favorite way to eat 57 is on a piece of buttered bread.

Hmmm. I can honestly say that I have never had Heinz 57.

 

[scotties22]

Dude..........Go buy some right now. Get ya some good pork chops or a nice big portabello (if your a meat free kinda guy), light up the ol' grill and get to tasting the best sauce in the world.

 

[BigCasino]

Heinz 57 was my condiment of choice many years ago. Used it on virtually everything back then.

Eggs, meats, mashed 'taters, etc...........

:lol:


Cheers,

RR

By this do you mean the Ketchup? cause this sauce is completely different

 

[scotties22]

BC, you haven't ever put 57 on your mashed potatoes????? How about fried taters??? The Dude has it right, its great on everything (except for maybe icecream....never been quite that crazy).

 

[Brewdude]

Heinz 57 was my condiment of choice many years ago. Used it on virtually everything back then.

Eggs, meats, mashed 'taters, etc...........

:lol:


Cheers,

RR

By this do you mean the Ketchup? cause this sauce is completely different

Nope, not the ketchup. Although I used this on just about everything as well.




Cheers,

RR

 

[Blackhorse]

It's not a character flaw.

 

[gravel]

I use Heinz 57 (its not Catsup BC) on pork chops. Its A1 that gets on a lot of stuff: burgers, steaks, baked potatoes, french bread...

 

[Blackhorse]

My wife is one that would put catsup on truffles. Makes me crazy. I mean, we all know they're crying out for Honey Mustard!

 

[DrumsAndBeer]

Well this shows how much I actually know about American condiments. All together I don't care for catsup, and I thought that Heinz 57 was a variation on their catsup. I guess it's high time I gave 57 a try. I'll start with a pork cut.

On the other hand, I do not like A-1. I'd rather have a grilled Filet with a strip of bacon pinned to the edges seasoned with just black pepper and a touch of salt but grilled over lump mesquite coal. For a less expensive piece of meat a good marinade like one out of James Beard's book on BBQ would be my preference. And depending on the marinade I do like a touch of horse radish on the side for a little kick. I also like a dry rub of seasonings for cuts like tritip. Worcestershire is good in burger meat. I am assuming A-1 is bit of a take on the sauce that Lei & Perrins made famous. But A-1 is too pungent for my tastes.

Now for the portabello, I love olive oil, salt, pepper, fresh crushed garlic , and a little bit of balsamic vinegar but not too much (just a splash really) IMHO the shroom must be what's tasted.

 

[scotties22]

That's how I do my portabellos on the grill. Then I dip them, very liberaly, in 57 as I eat them.

A-1, when I use it, is just for steak and potatoes. Personally, just a little bit of salt and pepper is all a good piece of red meat needs.

 

[DrumsAndBeer]

Personally, just a little bit of salt and pepper is all a good piece of red meat needs.

Agreed. A really good piece of steak is kind of sacred for me. I rarely indulge, but when I do I don't want a lot of other flavors in the way.