As the summer draws to a close, I've got to stop and take a long,
deep
breath. We've done some hard travelin', seen some beautiful country,
and most
importantly, we've been able to hang with our good friends along
the way.
We came. We saw. We ate everything in sight. It's been a good
run.
"Recipes" has been a chart topper on Amazon.com for over a year in
the "emerging
artists" category. Our newly released "Best of the Sauce
Boss" has been selling
like hot cakes. All you crazy Parrotheads have
made our life more "interesting"
since your fearless leader started
singin' the praises of the Sauce Boss.
Southern Comfort jumped on the
train, sponsoring shows in New York City and
Peoria. We appeared on three
national TV shows: CBS Early Show, Extra, and CNN
Showbiz Today (which
actually has a worldwide audience). Our website was hit
for the millionth
time. Life is good!
THE GEORGIA PIG The Georgia Pig serves barbecue the way barbecue should
be served.
It's an institution... a period piece... a cartoon... Snuffy Smith
would
be right at home in this rustic cabin kitchen. Stereotypical to the
detail. BBQ incarnate. Many folks would travel way off the beaten path,
down
long dirt roads, and through deeeeep woods to find Q this good. But
this little
shack is not at the end of a cryptic route. No streams to
ford, no faded signs
to decipher, it's easy.
Exit 6 on I-95 in Brunswick Ga. Bout as quick
as Burger King and
so much better. These guys carry on the primal tradition. A
huge
fireplace with a steel mesh grate is loaded with LHOF (large hunks of
flesh) beef, pork, ribs, and sausage smoking over an open flame. As
you order, meat is taken from the fire and pummeled with a meat cleaver
into
fine pieces with a few larger chunks. The crispy outer edges mix
with the
tender moist center pieces to give a heavy "Q" texture. Or what
I call the
"Quotient"-the proportion of crisp to tender meat. This is what
separates good
barbecue from just barbecue. The only way to do this is to
pull the meat off the
fire and eat it right there. It just doesn't work
with meat that's been sitting
around for any time at all. Served with
respectable slaw and beans. ICB root
beer or cream soda. Cane syrup (in
season) and that funky sulfur well water
adds to the cracker ambience.
SAUCE BOSS WEB NEWS
BOARD TAPES Are you bored? Have you had enough of the slick over produced
pablum
that you get on the radio? If so, check out "Sauce Boss Live" at
. Yes, the Boss is live and well,
and you
can hear these new tracks just as they were taken from the mixing
board. All
the warts and moles, all the inspiration, all in the same
sandwich. So don't be
bored, get ON board with the Board tapes. Current
live show recorded at the
Culinary Institute of America.
Allright!
For the "Friends of the Sauce Boss",we have just started the SAUCE BOSS GUEST BOOK. You kids say the darnedest
things, and if you want to share them with the Cyber-world, now's your
chance.
See, I don't have a fan
club. My "friends" are way too cool to be fans,
but my friends are all over the
place. I love you guys! So...Come on down
and share yer Sauce Boss tales with
the whole shebang.
LIQUID SUMMER HABANERO TARTAR SAUCE
Chopped onion
Sweet relish
Mayonnaise
Liquid Summer Habanero Hot Sauce
That's all folks!
