Archives for: January 2007, 03
Here we shall plunge into the matter of so-called "BBQ", a type of restaurant one comes across in the USA, one posing a particularly knotty problem for B's, for reasons that shall be quite obvious. "Beneficials" are usually very limited, and "Avoids" abound. Use this guide especially if you're dining with others who have their hearts set on BBQ fare, unless you've found one that allows you to order more liberally. Note that sometimes we accidentally stumble upon a "wrong"-cuisine restaurant that makes the perfect broiled beefburger or salmon sandwich!
At most BBQ restaurants, your staple starch is Corn. Cornbread is the usual mopper-up of (tomato/ketchup-based) sauce (and Corn-on-the-cob is the usual "vegetable"). Because the meat supplies its own fat, even if the sauce is tomato-free, that meat has got to be, at the very least, "neutral", which it often is not. The following is the best we B's can do at MOST Barbecue-type eateries. Do order an especially good dessert if you like.
Proteins: Salmon, if available
Vegetables: Cabbage (slaw), carrots
Fruit: Maybe pineapple?
Protein: Beef (only if NOT cooked in tomato-based sauce!), Pork, likewise, and only on Tier One
Veg: Compliant salad and/or vegetable(s)
Beverage: Beer, wine, coffee, tea; Liquor (if Tier One only)
Protein: Chicken; Pork (if on Tier Two)
Veg: Tomato BBQ sauce/ketchup
Grain: Corn (on the cob and in bread)
Broiled or Grilled Burger/Steak/Fish, probably with baked potato (sour cream fine) or steamed rice, and compliant vegetable and/or salad.
Key Lime Pie?
Glad the series is being appreciated; More to come, and Happy 2007.