Carolina style? - Page 3

N8man · 07-24-2013, 10:48 AM

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_pa...eys_large.html

jgbmgb · 07-24-2013, 02:51 PM

Quote:

Originally Posted by N8man

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.

smoke'n Frank · 07-24-2013, 06:52 PM

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

lantern · 07-24-2013, 07:29 PM

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.

creekwalker · 07-25-2013, 01:07 AM

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 · 07-25-2013, 09:20 AM

You guys are making me hungry.

07-24-2013, 10:48 AM	#31
N8man Babbling Farker 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.... http://www.ncbbqsociety.com/trail_pa...eys_large.html __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

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

07-24-2013, 07:29 PM	#34
lantern is Blowin Smoke! 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.

07-25-2013, 01:07 AM	#35
creekwalker 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.

07-25-2013, 09:20 AM	#36
cjs27410 Knows what a fatty is. Join Date: 02-07-13 Location: greensboro nc	You guys are making me hungry.