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Texas BBQ Restaurant Rewarding Customers Who Bring Guns

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frenchmanflats
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14 Jan 2016, 4:48 am

Rockymntchris wrote:
Although I've openly pledged online and in public to NEVER own or carry a gun, I think I prefer "open carry" over "concealed" permits. At least that way I would know who possesses what.



Some states specify that open carry occurs when the weapon is "partially visible," while other jurisdictions require the weapon to be "fully visible" to be considered carried openly. Nothing is better than plinking at paper targets and have BBQ ribs at the same time.



Fogman
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14 Jan 2016, 6:38 am

Misslizard wrote:
/\Very possible.There are variations,but basically it's the following ingredients.Its not sweet but tangy.
2tsp Worcestershire sauce
2tsp chili powder,to to taste
1tsp salt
1tsp paprika,or more
1/2 tsp red pepper
1/2 black pepper
2tblsp vinegar
1/2 c water
Add to a shaker bottle,shake well.
This is enough for two or three sandwiches.The sauce is usually kept in the shaker and used at will.
People change proportions to taste,I usually add more red pepper.


Sounds like a variation on Eastern North Carolina BBQ sauce, which is just cider vinegar, black pepper, and red pepper flakes. It's generally best to make it a few days before you fire up your pit in order for the pepper to steep into the vinegar. and if you make too much you'll have no problems becaue it keeps pretty much indefinately.

FWIW, ENC BBQ is whole or half hog, so in order to do it right you'll need about a gallon of cider vinegar and from a half cup to a cup each of black pepper and red pepper flakes.


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