And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
I used to do BBQ competitions with a team composed of members of my Air National Guard unit. The cotton mop like the one displayed is a one time use item as they are near impossible to get clean after the cooking has ended. We used Purdy Pro-extra 3" paint brushes and dipping pans. The brushes could be hand cleaned and sanitized in a dishwasher and they would last 10 to 12 competitions before we would replace them.
We were based out of the metro Atlanta area and would compete in the amateur class for pulled pork, whole hog, and chicken. The rules were basically you had to do everything from scratch. We had a direct heat smoker for whole hog and the indirect heat smoker for fresh hams (pulled pork) and chicken. We had 4 sauces; a south GA mayonnaise based sauce for pulled pork sandwiches, a north GA vinegar based spicy marinade/sauce for chicken and whole hog, a Carolina mustard sauce that worked on everything, and another all-around sauce which was my family sauce which was a tangy tomato sauce that had lots of flavor in the medium to hot heat range (it originated in eastern Texas).
I used to do BBQ competitions with a team composed of members of my Air National Guard unit. The cotton mop like the one displayed is a one time use item as they are near impossible to get clean after the cooking has ended. We used Purdy Pro-extra 3" paint brushes and dipping pans. The brushes could be hand cleaned and sanitized in a dishwasher and they would last 10 to 12 competitions before we would replace them.
ReplyDeleteWe were based out of the metro Atlanta area and would compete in the amateur class for pulled pork, whole hog, and chicken. The rules were basically you had to do everything from scratch. We had a direct heat smoker for whole hog and the indirect heat smoker for fresh hams (pulled pork) and chicken. We had 4 sauces; a south GA mayonnaise based sauce for pulled pork sandwiches, a north GA vinegar based spicy marinade/sauce for chicken and whole hog, a Carolina mustard sauce that worked on everything, and another all-around sauce which was my family sauce which was a tangy tomato sauce that had lots of flavor in the medium to hot heat range (it originated in eastern Texas).
X2 that makes my mouth water.
DeleteA multi-use item.
ReplyDeleteLooks like they'd be great for swabbing out the toilet bowls too!