Posted by Covv Tse-tung on 09/28/05 01:17

In article <ou9jj1129u71kjn5fdoh1jbdqdll6t1b3h@4ax.com>,
a6ahlyv02@sneakemail.com says...
> On Tue, 27 Sep 2005 11:47:19 -0700, Covv Tse-tung
> <ChairmanCovv@hotmail.com> transparently proposed:
>
> <sneck>
> >
> >The best BBQ sauce going, from Alabama by way of Oakland:
> >
> >http://www.super-que.com
> >
>
> Had that at Rosenblum Winery Wine Club open house in June. Pretty
> good. I like dry rubbed bbq rather than wet bbq. Back-Forty has some
> excellent sauces too.
>
> Best BBQ in the Bay is BO's BBQ in Lafayette. Dry, slow smoked. Even
> the bones are soft...

Lafayette is a bit of a drive for me these days. I'm down
in Banana Slug country.

Rosenblum, eh? You are a man who knows his wines. They're
one of the 'three R's'. I've got about 300 bottles in my
cellar, mostly Napa cabs of various stripes, along with
some classified growths, like '88 Margaux, '89 Lynch-Bages
and '90 Latour. I could get really crazy with it, but Type
II runs in my family, and I'd hate to have to donate a
thousand bottles to a charity auction...

--

"Tis an ill wind that blows no minds"

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