Sugar Creek MO Barbecue Contest

S

Shontae

New member
Competed in the Sugar Creek MO "Smokin' on the Creek" competition on
Friday/Saturday.

We got:

4th place Pork (refer to earlier quick brining post, it seems to be working)

First place dessert!!!! (Key lime pie)

MartyB
 
On Sun, 1 May 2011 16:51:36 -0500, Nunya Bidnits wrote:


Did you use real key limes (from Mexico) or regular limes? This was
the subject of a couple threads here recently.

-sw
 
Re: [email protected]

Sqwertz wrote:


Neither. We used bottled juice and zest for enhancing the lime flavor.

Bottled juice has the advantage of predictable acidity compared to fresh
which varies both in flavor and acidity. Since there is a reaction between
the citrus and dairy ingredients which affects hjow the pie sets up, it
works best for us.

MartyB
 
"Nunya Bidnits" wrote:


I can see that-- but I'm guessing you sprung for Nellie & Joe's. In
our almost scientific taste test, it came in second behind the key
limes-- and ahead of the fresh persian limes.

Congrats on your success!

Jim
 
On Mon, 2 May 2011 08:42:27 -0400, "jmcquown"
wrote:


Not so much anymore. Are there any commercial limes in the Keys? By
your reckoning are my Waltham Butternut squashes not Walthams because
I grow them in NY?

Jim
 
The Key lime (Citrus aurantifolia) apparently originated in the Middle East
and are grown in amenable climates all over. Check Wikipedia for a very
good entomology

--
Brick(Too soon old and too late smart)
 
On Mon, 2 May 2011 08:42:27 -0400, jmcquown wrote:


Maybe in Florida they're from the Keys, but the vast majority of key
limes are from Mexico - no doubt about it.

-sw
 
jmcquown wrote:

Or in my neighbor's back yard.

BUT.......neither of these places grow them
commercially any more.

They originated in the Mediterranian area (it's
been a while since I really cared, and I am NOT
going to look it up right now), and Mexico is just
about the world's largest producer right now.
 
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