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> I had to reply to this old message because it mentioned Poway, which is where I
> grew up.  It's good to know that there is decent BBQ there.  When I lived there

We were going back yesterday but discovered that
they've raised the prices to 28/lb for brisket,
which is a bit much. I understand they have to
survive, and it's more honest than what some
places are said to do, tot up your ticket and
then adding a COVID/S2 surcharge, but when I can
cook a pretty good sirloin strip for $8, ... .

Actually, the reason we were going back was we
wanted to hit Grand Ole BBQ in Flinn Springs,
but a quick call determined that that's closed
altogether until further notice. It would have
been better if the Valley Fire had gotten it,
because then the insurance would have paid off.
Grand Ole used to make its own several varieties
of sauce and then went to Cattlemen's, which is
not too bad. Anyhow, Smokin' J's is the best we
can do these days.

> (back in the late 80's) it was pretty much all Fast food, Italian, and Mexican
> places... which was okay with me, at the time, with my childish tastes.

Filippi's is still okay, though the one we go
to, or used to, is the one in Escondido - they 
had sort of patio dining for a while, but now as
with apparently every store in the state are
takeout only. Boy, won't people be sore when it
is discovered that transmission isn't dependent
on any of these things or much deterred by any
of the precautions.

>  ML> were odd craft IPAish things, good for yuppies
>  ML> but not so for BBQ.
> I love a strong IPA or double IPA with BBQ.  The heavy sauce works well with
> the strong hop flavor.  Plus the bulk of the BBQ can provide a nice base for
> the booze to sit on top of. :-)

For me, Q is not about the sauce but the smoke,
and I prefer whatever beer I'd drink in the
climate, which generally speaking means Shiner
Bock, which is a good hot-and-humid beer, rather
light in body, not a bock at all, or Negra
Modelo. If it's cooler out (not BBQ weather)
I'll go for a heavier dark beer, a sweeter
Doppelbock, for example, much as I'd drink with
a Schaufele or Haxe. An APA such as .394 with
prime rib, roast or smoked. I've lost the taste
for IPAs in my old age, or maybe they've lost
the taste for me. In my earlier days, an IPA
had 40-odd units; now that hardly qualifies.

> My preferred wines with BBQ is Syrah, Malbec, or Cab Franc.  My favorite being
> the Cab Franc.  Since the BBQ sauce flavor is so promimante you need a
> flavorful wine to balance it out, and nothing too sweet.  Cab Franc typically
> has a nice spicy/pepper flavor that works well with BBQ.  

That I'd mostly agree with, especially the Syrah
and Malbec; but a small bit of sugar with BBQ is
a plus for me; again, in my case it's not about
the sauce, and more often I eat mine without any
at all unless the meat is dry or second-rate.

> My experience here is with the typical west coast BBQ sauce, which is saucy and
> dark red with a molasses tinge.  Not the vingar based sauce.

Although I did use to go to KC every couple years
for a beef ribs and burnt ends and sauce fix, so
I'm not, like, 100% consistent.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Comforting Barbecue Sauce
 Categories: Cajun, Sauces
      Yield: 25 servings

      4 c  Onions, chopped                     1 c  Celery, chopped
      1 c  Bell pepper, chopped                1 c  Fresh parsley, chopped
      1 c  Peanut cooking oil                  2 T  Garlic, chopped
      3 c  Steak sauce                       1/2 c  Louisiana hot sauce
      3 c  Ketchup                             3 t  Salt
      1 c  Southern Comfort Liquor

  In a large skillet, saute onions, celery, bell pepper and parsley in
peanut
  oil until onions are clear or tender.  Add garlic and cook a little
longer.
  Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern
  Comfort.  Bring to a boil.  Lower heat and cover. Cook for 2 to 3 hours.
  This sauce can be stored in the refrigerator for several weeks. Makes 3
  quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use
as
  a bubba-que sauce, but it also, too, is mighty fine for soppin." From
  Justin Wilson's "Outdoor Cooking With Inside Help"

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