Originally Posted by Boshizzle
You don't have to be in NC to cook NC BBQ. And, as we saw on this episode, just because you are in NC doesn't mean you can't cook KC style BBQ in NC.
Thanks for your vote of confidence
The thing about NC BBQ is that there's really not too much going on TV-wise. Some people in NC are pretty self-conscious about that. For example. If you look at my Facebook profile my cover is a Eastern Carolina whole hog. That's what I cook and dang proud of it. On the NC BBQ SOCIETY page however, it's a slab of ribs looking all glazed like something out of Kansas City. Now if the NC BBQ SOCIETY isn't proud enough to toss a hog on their own Facebook cover, well....
The other thing is Carolina BBQ is austere. Kinda like sushi and steak.
If you went to the finest sushi joints in Japan, you will basically get sliced fish on rice. That's it. No champange reduction, no secret himalayan spices, no Dragon rolls.
If you wanted the best steak ever - dry-age a ribeye. Add salt. Add fire.
While these items are all great it makes for dull TV. People like secret tricks and secret rubs and layers and layers of complexity.
Not too many people really going to watch real NC BBQ being cooked -
Salt pig, crack beer, and shovel coal under til done.