Watcha eating?

[IslandTractor]

BBQ joints are usually an exception to the sliced tomatoes...Lewis Grizzard used to say if you didn't see smoke coming from somewhere out of a BBQ joint "...don't waste your time..."

Sounds like good advice. Big Bob's in Decatur had smoke and a fifty plus year tradition to certify authenticity.

In addition to the usual southern style BBQ fare, they also have a delicious smoked turkey which is a particular favorite of mine. I still have Proustian dreams of smoked turkey at a roadside shack on a country road somewhere south of Gainesville on the way to Tampa in 1963. Remarkable how memories like that can remain vivid.

 

[/pine]

Sounds like good advice. Big Bob's in Decatur had smoke and a fifty plus year tradition to certify authenticity.

In addition to the usual southern style BBQ fare, they also have a delicious smoked turkey which is a particular favorite of mine. I still have Proustian dreams of smoked turkey at a roadside shack on a country road somewhere south of Gainesville on the way to Tampa in 1963. Remarkable how memories like that can remain vivid.

If you're not familiar with 'Lewis Grizzard' you should Google him and look for some of his books...several are compilations of his newspaper columns (AJC and CST's)...I think you would appreciate his humor...he had (RIP Lewis) a very unique perspective that makes the reader/listener relate in their own way and even realize why they think about things the way they do...he is pure wit and personal wisdom, nothing heavy...very easy and amusing stuff (you will laugh out loud)...!

Did you try a 'Cuban' sandwich in Tampa? The bread that still comes out of several Tampa bakeries is as good or better than Miami or Havana... But to cite your recollection but some of the best sandwiches I ever had were off catering trucks when I was working in Miami..."roast pork on hot Cuban bread with hot sauce"...one of "them" memories...!

BTW...love a smoked turkey sandwich with homegrown tomato slices...with just a little 'Blue Plate' mayo on white...

If you ever get back to Tampa send me a PM I will rec. a few dining establishments...from the world famous 'Bern's Steak House' to the "original" Hooters...and the best places to get fresh local seafood...!

 

[two_bit_score]

One thing that was unusual with my catfish combo was that it was served with a full slice of raw sweet onion. Is that just a northern Alabama thing or is that common in other regions? We had fried catfish at two different restaurants this weekend and both were served identically: a few whole catfish, baked potato, hushpuppies, coleslaw and the slice of onion. The onion was sweet and mild so it complemented the fish nicely but I'd never seen fish served that way before.

Most real catfish places in Texas fresh sweet onion with their coleslaw. Sometimes not a whole slice like that but at least a ring or two. Hush puppies, pickles, onion usually always standard 'extras'.

That looks like sweet slaw as opposed to the more vinegar based slaw. Man, some good sweet slaw with good hush puppies can't be beat.

.

 

[two_bit_score]

IT, here is a picture of some really good slaw with some ribs from Franklin BBQ in Austin. It was all good!





Good slaw ...and ribs.

 

[whistlepig]

Hopefully a slice of Vidalia onion. The stores around here start getting them about mid-April. I haven't seen any yet.

 

[toppop52]

I only saw the onion with catfish but my experience in restaurants was limited to two catfish joints and one BBQ place where I did not see it.

That's good eatin" Island boy! I love me some catfish! The onion and tomato slice thing is very common in the south, we often have fresh tomato slices with biscuits and gravy.

 

[2LaneCruzer]

That's good eatin" Island boy! I love me some catfish! The onion and tomato slice thing is very common in the south, we often have fresh tomato slices with biscuits and gravy.

Onion slices are not too common here, but more common rural than urban, and more common with chicken fried steak or chicken or BBQ. Sometimes you'll get pickled onions and carrots. Our fried catfish is most usually filets; although I know of one place just short of the Texas border that serves the whole catfish. They almost always serve hush puppies (which I could care less for). Fried oysters are hard to come by, but they can be had if you look hard enough. Cole slaw and Mustard greens go great with old Mr. Catfish!

 

[dmccarty]

...

Did you try a 'Cuban' sandwich in Tampa? The bread that still comes out of several Tampa bakeries is as good or better than Miami or Havana... But to cite your recollection but some of the best sandwiches I ever had were off catering trucks when I was working in Miami..."roast pork on hot Cuban bread with hot sauce"...one of "them" memories...!

More years ago than I care to admit, I was working for a short assignment in Tampa. I had lived in and around Tampa as a wee little kid and while I did not try to find the places we lived I did recognize the Sears at one of the Malls. Anywho, The Cuban bread in Tampa was EXCELLENT! Even the Publix grocery store was selling awesome Cuban bread. I had a couple loafs a week while I was over. At work, there was a small sandwich shop which at Cubans. The short time I was there, I had a Cuban sandwich almost every day for lunch. :licking::licking::licking:

I do miss those sandwiches, THE Bread, ham, pork, cheese, pickles, :drool::drool::drool::licking::licking::licking:

Later,
Dan

 

[sixdogs]

That's good eatin" Island boy! I love me some catfish! The onion and tomato slice thing is very common in the south, we often have fresh tomato slices with biscuits and gravy.

I spent time in Louisiana in 1970 and was surprised that we always seemed to be served tomato slices with a meal. Can't recall if onions as well but always tomatoes. Some of the best food and nicest people I ever met. Well, maybe with an exception or two. Old school Southern women are the best.

 

[MacLawn]

Look at where I live in my avatar! Hey, I know catfish and Vidalia onions!

In case some of you don't know, Mississippi is catfish country, and the Vidalia onion was developed in Vidalia, GA, where my ancestral roots are. These onions were developed by (university of GA? Can't remember) someone in Vidalia, GA, the soil type, etc. there is really the only place that can truly grow Vidalia onions. One of my best friends has a farm near Vidalia - mmmmm, can't wait to go see him!