Catching up, and wildly off-topic

[alex330]

Faux Pas and Larry1, those are excellent points.  NC style is vinegar based, and I've only done Memphis-style tomato-based, so I'm reluctant to try a new style on my visitors.

Sounds like a great party! My wife and her Russian friends love American BBQ but as most mentioned they do not care for the spicy rubs and sauces. The wet vinegar based NC style is not a favorite among them either, although it is my favorite.

[Vaughn]

Just a follow-up... the cookout has been approved, but will only be for the technical team.....    Out of humor, should I write up a trip report when this is over? 

Tech team only, that's actually perfect IMHO. Yes, when this gig's history, please check back and report how things went.
 
Me, I prefer Texas BBQ. Even the roadside stands serve up tastier chopped or sliced heaven than restaurants can around here.

[steste1122]

Ugh, Bill and Hillary Clinton Airport is gonna be their first experience in Arkansas?  That's just sad.  At least they are traveling north. It just gets more depressing the further south you go. Good luck with the BBQ.

[Jumper]

They'll love it!
[size=78%]shaslik is a common enough thing to do in Russian families and friends.[/size]


As many have mentioned , just dont have it too spicy.


(my wife loves BBQ ribs )

[Faux Pas]

They'll love it!
[size=78%]shaslik is a common enough thing to do in Russian families and friends.[/size]


As many have mentioned , just dont have it too spicy.


(my wife loves BBQ ribs )

Several have mentioned this, what exactly is too spicy? 

[Slingerland]

Several have mentioned this, what exactly is too spicy? 

Good question.  I think what I'll do is follow a suggestion above: make up my rub without cayenne or chipotle powder, and let the Russians pick from a sweet or regular sauce.  I like Cattlemans sauce and Kroger has them on sale.
 
FYI, here's the rub I use on pretty much everything:

• 1 tablespoon each of chili powder, paprika, salt, ground black pepper.
• 1 tablespoon of sugar for pork or chicken.  For pork I use dark brown sugar.  For chicken I use turbinado sugar.  For beef I don't add sugar.
• 1 teaspoon each of garlic powder and onion powder.
• 1/4 teaspoon of cayenne or chipotle.

[Faux Pas]

Good question.  I think what I'll do is follow a suggestion above: make up my rub without cayenne or chipotle powder, and let the Russians pick from a sweet or regular sauce.  I like Cattlemans sauce and Kroger has them on sale.
 
FYI, here's the rub I use on pretty much everything:

• 1 tablespoon each of chili powder, paprika, salt, ground black pepper.
• 1 tablespoon of sugar for pork or chicken.  For pork I use dark brown sugar.  For chicken I use turbinado sugar.  For beef I don't add sugar.
• 1 teaspoon each of garlic powder and onion powder.
• 1/4 teaspoon of cayenne or chipotle.

The FSU peeps aren't use to food as spicy as "generally" we eat it in the U.S. but, that doesn't  mean they don't or won't like it. If you have some good heat, make it available. Let them choose. Put your good stuff out there.