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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-24-2013, 10:48 AM   #31
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_pa...eys_large.html
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Unread 07-24-2013, 02:51 PM   #32
jgbmgb
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Quote:
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.
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Unread 07-24-2013, 06:52 PM   #33
smoke'n Frank
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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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Unread 07-24-2013, 07:29 PM   #34
lantern
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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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Unread 07-25-2013, 01:07 AM   #35
creekwalker
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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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Unread 07-25-2013, 09:20 AM   #36
cjs27410
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You guys are making me hungry.
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