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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-24-2013, 10:48 AM   #31
Babbling Farker
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Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC

Dang!!! Now I'm craving Barbecue Joint Chopped Sandwiches....
think I'm going to head over to Hursey's for lunch....
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
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Old 07-24-2013, 02:51 PM   #32
is one Smokin' Farker

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Join Date: 09-06-09
Location: Wilson, NC

Originally Posted by N8man View Post
In my experiences the sauce is added to the pork as it is chopped, either coarse or fine....
it was much later in my life before I ever heard about pulled pork...
Bill's BBQ, Parker's BBQ, Kings BBQ, Skylight Inn, B's BBQ, Wilber's BBQ. Just a few examples. All east of I-95 and all still chopped and sauced.

Rec Tec 680, Pit Barrel Cooker, Weber Performer, Wilmington Grill, M1 Grill/Smoker (ordered 11/28/16)

"Do not eat the meat raw or boiled in water, but roast it over a fire..." Exodus 12-9 NIV
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Old 07-24-2013, 06:52 PM   #33
smoke'n Frank
Got Wood.
Join Date: 06-10-13
Location: China Grove, NC

The way i know it to be is
eastern nc is vinegar base
western nc is ketchup base
and central ( i call it lexington style ) is a combo of both in the sauces

the mustard sc based i have only had once at maurices bbq and it was GOOOOOOOOD
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Old 07-24-2013, 07:29 PM   #34
is One Chatty Farker

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Join Date: 12-16-07
Location: Marion,NC

Dang I'm late to to explaining my own state!!!

But here's how I explain it to people that ask me.

Start East with nearly all vinegar and a little red pepper as you head towards the west keep adding a little ketchup and sugar to the sauce and shrink the hog down to the shoulder halfway and the butt towards the end. Now, the chunks of pork oddly enough start fine with the whole hog and get bigger as you get towards the much smaller butts. And texas pete is served at most tables across the whole state.

Now slaw? That is a little harder to pinpoint but mayo, vinegar and red vinegar are all over the place.
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Old 07-25-2013, 01:07 AM   #35
Full Fledged Farker

Join Date: 03-15-13
Location: Beaufort, NC

That's right, Texas Pete is bottled in the piedmont, but it's actually an inter-faith "extra" that may be found on a table anywhere.
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Old 07-25-2013, 09:20 AM   #36
Knows what a fatty is.
Join Date: 02-07-13
Location: greensboro nc

You guys are making me hungry.
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