The Doughtie's family loves their 'que served the old fashioned way - on a soft bun with a pile of fresh cole slaw and a few dashes ofTexas Pete. Here recently though we've been exploring other ways to use this classic barbecue.
One cold afternoon, I wanted to make chili but had no ground beef in the frig. I had no interest in venturing out into the bitter cold air ofJanuary in Tidewater, VA(of course it was 70 degrees the next day - typical). So, this being the barbecue house and all, I decided to throw in a little left over classic 'que and see what would happen.