Shake Me A Lot & I'll Get Hot
“Shake Me A Lot & I’ll Get Hot ” (Directions for “ 3 N 1 Stuff ” barbeque sauce)
By Ron Williams
April 2006
Actually, the entire “Hawghouse Jingle/Directions for Use: for 3 N 1 Stuff Barbeque Sauce is: “Shake Me Not & I’ll Be Cool, Shake Me A Little & I’ll Be Gentle, Shake Me A Lot & I’ll Get Hot.”
know that’s right! Fact is, there’s wisdom and sage advice in those lines that goes beyond just the use barbeque sauce.
Most folks when they’re traveling away from home have some sort of routine activities – hitting the antique stores, flea markets; checking out local art galleries and crafts; maybe dining at some restaurant featuring local cuisine. Joey Simeone, leader of The Bellfuries, always managed to visit the local strip joint when they were on tour, maintaining he was collecting data for a Travel Guide for musicians, establishing a rating scale, assuring quality control, and that sort of thing. Noble pursuit…
Me, I always read the local phone book and go to the grocery stores. On our first anniversary in 1976, Sandra and I drove from Chattanooga to Bar Harbor, Maine, and returned with 27 cases of local and regional beers. And two barely alive lobsters soon to be baptized in boiling Genesee Cream Ale.
So yesterday, having a jones for Buffalo Rock Ginger Ale (the best in the world, only available in Alabama), Sandra and I drove to the nearest location where it can be purchased, Scottsboro, Alabama, about 60 miles from Chattanooga. We stopped at a couple of grocery stores, bought 108 cans (all we could find), and picked up some other Southern provisions not found in stores in Chattanooga. (Chattanooga has two grocery chains: Bi-Lo and Food Lion. That’s all. No Kroger, no Winn-Dixie, no Piggly Wiggly – I’d die for an HEB!)
Among our finds were a couple of local Alabama products. The afore mentioned “3 N 1 Stuff” barbeque sauce in a classic clear plastic squeeze bottle being the prize item. It is made by Bishop’s Barbeque of Cherokee, AL, which is in Northwest Alabama close to the Mississippi line – in fact, about 20 miles east of Tishomingo, MS, where The Soggy Bottom Boys in “O Brother Wherefore Art Thou” sang into “a can”. Bishop’s Barbeque Pork sells vacuum packed hickory smoke pork barbeque to regional groceries and through mail order – and, they have a web site: www.bishopsbbq.com but you still have to call to order – no e-sales…
For you who prefer to smoke your own pig, a dry rub - usually containing salt, sugar, red pepper and various other spices – is essential in the preparation of fine barbequed ribs or shoulders. Chattanooga boasts of one such wondrous dry rub: Lucious “The Kings” Barbeque Seasoning. I highly recommend this product – strangely, it’s hard to find. The address on the package is that of The Johnson Mulroony & Coleman Law Office which fuels all sorts of speculation… However, in Scottsboro, we purchased several 8 oz. packages of Legg’s Old Plantation Barbeque Seasoning; each package contains enough to season 25 lbs. of meat. A. C. Legg Packing Co. of Birmingham also produces a similar package of Sausage Seasoning.
Fayette AL, located between the Luxapallila and Sipsey Rivers in Northwest Alabama, is the home of Golden Eagle Syrup, “The Pride of Alabama.” The first jar was produced on October 28, 1928 by Mr. and Mrs. Victor Patterson and the company is still a small family owned business. Golden Eagle Syrup is a sugar addict’s consummate dream. It is a blend of corn syrup, cane sugar syrup, cane molasses, and honey. Just reading the label caused my teeth to ache. Golden Eagle Syrup seems to exist for two purposes: Pecan Pie and Baked Beans (Southern style, not Boston). Those two recipes adorn the label on the jar and are featured at their web site – where you can not only order the syrup (their only product) but also boxer shorts with the Golden Eagle Syrup logo! (www.goldeneaglesyrup.com) Yes, they also have a t-shirt and a hat, but the boxer shorts are going to be a “must have” item for me. Sticky fingers!
Here is The Golden Eagle Syrup Famous Southern Style Baked Bean recipe:
2 cans (16 oz.) pork & beans
1/4 to 1/2 cup Golden Eagle Syrup
1/2 teaspoon garlic salt
1 medium onion, chopped
1 Tablespoon Worcestershire sauce
1 Tablespoon prepared mustard
Mix all ingredients and pour into greased 3-quart pan or casserole. Bake at 325 degrees for 35-45 minutes. Stir occasionally.
© 2006 Ron Williams
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