Have you ever had either of the two North Carolina barbecue sauces? North Carolina is BIG on barbecue. I didn't like either when I first moved here (I was accustomed to the barbecue up north and west of the U.S.), but it has grown on me over the years :o) Now I actually (who would have thunk it?) prefer the eastern one vinegar and all. In the west, they add tomato and brown sugar and butter but in the east NEITHER of those ingredients but a lot of vinegar (and their own special ingredients). If you ever have the opportunity to catch the barbecue festivals and cookoffs - give it a try.

For fun:
http://www.motherlindas.com/vinegar_barbecue.htm
http://www.washingtonpost.com/wp-dyn/content/article/2005/05/22/AR2005052200866.html

>Not sure how to BBQ sushi - but I did once go to a place in San Luis Obispo that had Beef sushi including a BBQ one. <g> If you're ever there, look in the phone book. It's owned by a Japanese guy who's really into Elvis (if I recall correctly). He is in the phone book in one of Elvis' jump suits that he bought at auction.
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>I got the BBQ Sauce recipe from Beth's dad. I'll paste it in here. I suspect the formatting may mess up a little, but it should be ok. If need be, I can upload it as a word doc (though I'm not sure what library to put it in <g>. Oh, and if you know Beth, you'll know where she gets a lot of her personality from reading his asides:
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>Bar – B – Q Sauce
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>1 ½ tbsp Butter (don’t use margarine; if you’re that worried about fat or calories don’t go any further.)
>One Medium size onion chopped. (If it’s as big as your fist – good.)
>½ cup each Water
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>Catsup
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>Tomato base chili sauce
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>Dark molasses (don’t be afraid of the dark, the darker the better.)
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>Brown sugar (this doesn’t mean lite brown, if you think it does; stop cooking at the first ingredient.) FIRMLY PACKED (read first ingredient)
>¼ cup Cider vinegar
>2 tbsp each Lemon juice (use fresh lemon.)
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>Worcestershire
>2 tsp each Dry mustard
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>Liquid Smoke
>½ tsp each Black pepper
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>Paprika (sweet or hot, I’ve used both and found no difference in taste.)
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>Now here’s the hard part, putting this all together. First gather together all of the ingredients in small bowls, cups, saucers, paper napkins if you wish – it’s your mess; that you are going to need.
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>In a 2 ½ quart pot melt the butter over medium heat – add the onions and cook until starting to caramelize. Make sure you stir the onions often and remember – don’t walk out of the kitchen while cooking or make sure you have more butter and onions ready.
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>Now add each of the remaining ingredients in this order (don’t argue with me I’ve done this more times then you have chopped onion pieces in this recipe, and it works.)
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>Water – stir
>Catsup – stir
>Tomato base chili sauce – stir
>Molasses – stir
>Brown sugar - stir
>Vinegar – again, stir
>Lemon juice - guess what? STIR
>Worcestershire - you guessed it, stir
>Mustard – what was that, right, stir
>Liquid Smoke – “OK” this is getting old, you know the drill.
>Black pepper -
>Paprika –
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>Turn heat to high and bring to a boil, then reduce heat and simmer uncovered until sauce is reduced to about 2 ½ cups. How long will this take one might ask, on my stove it’s about 45 minutes to 1 hour. Your stove - beats me.
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>This is wonderful on Beef or Pork ribs. Enjoy!
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>>Hey Alan
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>>I think it is very difficult for some people to realize that not getting the answer they want is not the same as not getting an answer. < s > I don't think MS has been particularly sneaky or secretive about what it considers its strategic direction. I think a lot of people have been in serious denial.
>>
>>When you and Rod, Ken, Rick, Kevin, Markus and others ( being also exactly the same people who probably had the most to gain if MS had decided in 1995 to make VFP the center of its world ) started saying "Gee, if I were you I'd start kind of looking at this new .net thing" it seemed like maybe it was at least worth consideration.
>>
>>But what I really want to know is : How do you BarBQ sushi ?