Here is what we think about govt pork in TN! (warning - graphic images!)

[Matt Collins]

The Tennessee Center for Policy Research (TCPR), Tennessee’s free market think tank, in conjunction with Citizens Against Government Waste (CAGW), the nation’s premiere taxpayer watchdog, will release the 2009 Tennessee Pork Report: Waste, Fraud and Abuse of Your Tax Dollars Exposed at a press conference on Wednesday, May 27. This fourth annual Tennessee Pork Report reveals wasteful spending by state and local bureaucrats and elected officials in Tennessee.

Featured speakers will include TCPR President Drew Johnson and CAGW Vice President for Policy David Williams. CAGW mascot “PigFoot” will also be in attendance.

The Tennessee Pork Report exposes over $500 million in waste, fraud and abuse of tax dollars through nearly 100 examples of wasteful spending by state and local governments. The publication recommends many areas of government where wasteful spending can be eliminated, providing a valuable resource to policymakers and taxpayers.

​

​

 

[Matt Collins]

 

[Matt Collins]

Bump for humor.

 

[TonySutton]

I love NC bbq what type of sauce do you use in TN?

 

[acptulsa]

I love NC bbq what type of sauce do you use in TN?

Same kind we get sauced on in Oklahoma--Kentucky bourbon!

Oh, you meant sauce, as in something more civilized than cole slaw! Sorry. Bourbon is a good thing to marinate in, though.

 

[Matt Collins]

I love NC bbq what type of sauce do you use in TN?

Being my family is from Memphis, we like the sweet sauce. Carolina sauce is typically very vinegar tasting (yuk).

 

[acptulsa]

Being my family is from Memphis, we like the sweet sauce. Carolina sauce is typically very vinegar tasting (yuk).

Same way here, though any place worth its salt has a hot sauce as well. At the best places, the hot sauce is too hot to eat, so you mix both the sweet and hot. Good stuff!

As for the pork, I personally think it makes some of the best barbecue. But, around here, the ribs are almost always beef. Which works, actually; they have to go to greater lengths to get them tender enough (and usually to good effect).

Still cracks me up that briskit is up in price compared to when I was a kid. Back then, you bought it because it was the cheapest way to get enough to feed everyone, then you went to great lengths to make it edible. Now you pay extra for the honor of proving that you're good enough to do it.

 

[Matt Collins]

As for the pork, I personally think it makes some of the best barbecue. But, around here, the ribs are almost always beef. Which works, actually; they have to go to greater lengths to get them tender enough (and usually to good effect).

BLAH!

I'm from Memphis and dammitt BBQ = pork!



.

 

[dannno]

I like to bbq corn, peppers, onion, asparagus, mushrooms, potatoes and pineapple... yyyum!!

 

[malkusm]

Carolina BBQ is where it's at.

I lived on a pig farm for the first 18 years of my life, those were good times. 4th of July consisted of roasting a full hog over an open spit all day, plus Maryland crabs, burgers and hot dogs....4th of July is the best holiday ever.

 

[acptulsa]

I like to bbq corn...

Corn is the perfect food--but it wouldn't be perfect without the husk. What else comes prepackaged in a steamer--just add fire?

BLAH!

I'm from Memphis and dammitt BBQ = pork!

Well son, life's jest a tad differnt hyar on the ol' Chisolm Trail. Try bison some time. It works!

 

[Matt Collins]

Read my funny story about what happend after this:
[url]http://www.ronpaulforums.com/showthread.php?p=2145089[/URL]
​

​

.