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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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07-23-2013, 11:18 PM | #16 | |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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07-24-2013, 12:04 AM | #17 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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This is exactly the kind of discussion/info that I was seeking when I decided to register on this forum. Great stuff gang.
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07-24-2013, 12:15 AM | #18 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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So, a quick summary. South Carolina = mustard based sauces. North Carolina East tends to ketchup base and West is vinegar based. Dang, I don't even want to ask about peaches....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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07-24-2013, 12:27 AM | #19 | |
Is lookin for wood to cook with.
Join Date: 07-09-13
Location: Wilmington, NC
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07-24-2013, 06:43 AM | #20 | |
is Blowin Smoke!
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
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http://www.bbq-brethren.com/forum/at...1&d=1374666157 |
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07-24-2013, 07:41 AM | #21 |
Got rid of the matchlight.
Join Date: 11-03-11
Location: Toronto Ontario
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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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07-24-2013, 07:46 AM | #22 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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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.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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07-24-2013, 08:13 AM | #23 | |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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South Carolina is where Peaches come from. Georgia claims to be the peach state but SC exports more peaches than GA could dream of.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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07-24-2013, 08:33 AM | #24 | |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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07-24-2013, 09:20 AM | #26 | |
Knows what a fatty is.
Join Date: 07-02-13
Location: Arkansas
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07-24-2013, 10:01 AM | #27 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-01-13
Location: Alexandria, VA
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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?
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07-24-2013, 10:20 AM | #28 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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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.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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07-24-2013, 10:24 AM | #29 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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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... |
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07-24-2013, 10:40 AM | #30 |
Is lookin for wood to cook with.
Join Date: 07-09-13
Location: Wilmington, NC
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