Kripplerk
MemberGot rid of the matchlight.
Also very thankful for the mustard base sauce. Been trying to find a good one that I can make myself at home so thanks again.
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Carolina style?
- Thread starter Damn True
- Start date
Cack
is Blowin Smoke!
Most will say that's South Carolina, but it's more Midlands-Low Country. The upstate is a mixture of the NC versions ... but nobody does whole hog.
Cack
is Blowin Smoke!
South Carolina is where Peaches come from. Georgia claims to be the peach state but SC exports more peaches than GA could dream of.
ICDEDTURKES
Full Fledged Farker
Thats the exact recipe I got off another forum and use.. I like it alot
Cobra7
Knows what a fatty is.
South Carolina has the best BBQ in the world. Sauce is vinegar and mustard based.
J
jstrong
Guest
for NC style, do you guys put some of the vinegar-based sauce on the whole batch of pulled pork, or just let people put their own amount on?
Cack
is Blowin Smoke!
I absolutely HATE mustard, but there are a few places that make a mustard base sause that I can eat. I would say I really love any of them, but I can eat them and that's saying a lot. :laugh:
N8man
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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...
it was much later in my life before I ever heard about pulled pork...
NeuseRvrRat
Well-known member
as N8man said, it's usually added as you chop. most of the time there's a bottle on the table if you want to add more.
N8man
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Dang!!! Now I'm craving Barbecue Joint Chopped Sandwiches....
think I'm going to head over to Hursey's for lunch....
http://www.ncbbqsociety.com/trail_pages/hurseys_large.html
think I'm going to head over to Hursey's for lunch....
http://www.ncbbqsociety.com/trail_pages/hurseys_large.html
jgbmgb
is one Smokin' Farker
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.
smoke'n Frank
Is lookin for wood to cook with.
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
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
lantern
is One Chatty Farker
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.:razz:
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.:razz:
creekwalker
Full Fledged Farker
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.
cjs27410
Knows what a fatty is.
You guys are making me hungry.
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