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Posted: 9/16/2009 8:57:10 AM EST
I am of the opinion that it is indeed tasty.
Link Posted: 9/16/2009 8:58:06 AM EST
For pulled pork and other non-bbq like items, it's fine.

For real Texas BBQ brisket, it would indeed be sacrilege.
Link Posted: 9/16/2009 8:59:20 AM EST
That depends on your definition of BBQ.
Link Posted: 9/16/2009 9:00:48 AM EST
Well, it's a sauce. As good as many other sauces.


Sauce, however, does not barbecue make.
Link Posted: 9/16/2009 9:02:20 AM EST
Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based?
Link Posted: 9/16/2009 9:07:03 AM EST
Link Posted: 9/16/2009 9:08:27 AM EST
I like the vinegary black pepper sauce on pulled and sliced pork, not sure if I would like it on other things though.
Link Posted: 9/16/2009 9:09:04 AM EST
I celebrate diversity and enjoy almost everything called barbecue.
Link Posted: 9/16/2009 9:11:56 AM EST


Good read.
Link Posted: 9/16/2009 9:15:10 AM EST
[Last Edit: 9/16/2009 9:20:30 AM EST by Q3131A]

Originally Posted By Torqued:
Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based?
Or the white?


Need recipes!!!!

ETA:
Big Bob Gibson™s White Sauce

1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in bowl and mix well.
Link Posted: 9/16/2009 9:19:04 AM EST
Roxy sauce FTW!!!!!!
Link Posted: 9/16/2009 9:21:14 AM EST
[Last Edit: 9/16/2009 9:21:26 AM EST by Fingerpicker]
I thought NC was the epicenter of BBQ in this country?

Also, I thought that they did mostly dry rub?

Am I wrong?

Link Posted: 9/16/2009 9:24:34 AM EST
Eastern NC Style for the FTMFW!

SC Mustard Based

Western NC
Link Posted: 9/16/2009 9:26:56 AM EST
When I went down to NC I asked the Hometown folks for recommendations. I like the NC vinegar sauce but it's not for everybody. There is a place called Danny's BBQ near Raleigh/RTP that has the sauce separate from the BBQ so you can use the vinegar based or non-vinegar based sauce to your preference.
Link Posted: 9/16/2009 9:26:58 AM EST
It's alright...not really what I think of as barbecue though.
Link Posted: 9/16/2009 9:27:02 AM EST
Link Posted: 9/16/2009 9:29:07 AM EST
I grew up on and still live on Lexington Style, but a good Down-East vinegar style is a good change of pace. It's really all good. And its not called sauce, its Barbeque DIP. You don't slather it on like some sugar debauchery from those states where they think BBQ is beef. Those sick sons of bitches.


Really, any smoked meat of animals is good with me. I love it.
Link Posted: 9/16/2009 9:31:36 AM EST
I had lunch at Gardners in Rocky Mount Sunday. I will be going back.
Link Posted: 9/16/2009 9:31:53 AM EST
Originally Posted By Garand_Shooter:
Originally Posted By Fingerpicker:
I thought NC was the epicenter of BBQ in this country?

Also, I thought that they did mostly dry rub?

Am I wrong?



Some dry rub here, but most is a liquid/paste form in one way or another. More dry rub found around west TN such as Memphis.

BBQ is a serious subject here. There are towns where people divide up based upon what BBQ place they like. I have actually seen people leave a wedding reception because the "other" BBQ place in town was catering.


Thanks for the info, Garand. The part in red, though - that's hardcore!

Link Posted: 9/16/2009 9:32:38 AM EST
If it's done right, pulled pork needs no sauce.
(NC native )
Link Posted: 9/16/2009 9:35:36 AM EST
Originally Posted By AngeredKabar:
I am of the opinion that it is indeed tasty.


If you like 'vinegar and salty' .. hell you are halfway to a 'swallower' ... just admit it and get it over with.

TRG
Link Posted: 9/16/2009 10:01:48 AM EST
Originally Posted By crossedsabres:

You don't slather it on like some sugar debauchery from those states where they think BBQ is beef. Those sick sons of bitches.


Really, any smoked meat of animals is good with me. I love it.




Originally Posted By TheRedGoat:

If you like 'vinegar and salty' .. hell you are halfway to a 'swallower' ... just admit it and get it over with.

TRG



Link Posted: 9/16/2009 10:10:34 AM EST
[Last Edit: 9/16/2009 10:11:36 AM EST by 74HC]
Good BBQ done right, whether it is NC, KC, TX, or Santa Maria style... it's all good!

Need fried okra on the side to make it complete though.
Link Posted: 9/16/2009 10:13:45 AM EST
Originally Posted By AngeredKabar:
I am of the opinion that it is indeed tasty.


You sir are correct.

Posted Via AR15.Com Mobile
Link Posted: 9/16/2009 10:19:45 AM EST
Originally Posted By Lonestar45:
For pulled pork and other non-bbq like items, it's fine.

For real Texas BBQ brisket, it would indeed be sacrilege.


What is this "real Texas BBQ" of which you speak? You mean smoked cow meat?
Link Posted: 9/16/2009 10:22:18 AM EST
Originally Posted By TheRedGoat:
Originally Posted By AngeredKabar:
I am of the opinion that it is indeed tasty.


If you like 'vinegar and salty' .. hell you are halfway to a 'swallower' ... just admit it and get it over with.

TRG


Is that expurt advice?
Link Posted: 9/16/2009 10:22:41 AM EST
Originally Posted By AR-180:
That depends on your definition of BBQ.


...Which has nothing at all to do with this "Texas brisket."
Link Posted: 9/16/2009 10:23:08 AM EST
[Last Edit: 9/16/2009 10:32:15 AM EST by callgood]
I need the recipe for Maurice Bessinger's Piggy Park mustard based sauce.

I won't dance the Dirty Elephant at your firstborn's wedding in appreciation.

eta:

this might be close

1/2 cup yellow mustard
1/2 cup honey
1/4 cup brown sugar, light
1/4 cup white vinegar
Salt and pepper to taste

Link Posted: 9/16/2009 10:26:46 AM EST
Originally Posted By TheRedGoat:
Originally Posted By AngeredKabar:
I am of the opinion that it is indeed tasty.


If you like 'vinegar and salty' .. hell you are halfway to a 'swallower' ... just admit it and get it over with.

TRG


The east pulls their pork,and the west dry rubs their beef. Different strokes for different folks [backs out of thread]
Link Posted: 9/16/2009 10:27:12 AM EST
Originally Posted By Garand_Shooter:
Originally Posted By Torqued:
Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based?


Yeah, do you mean the southeastern style sauce, Gastonia style sauce, Lexington stysle sauce, western style sauce? Or the stuff from Bridges in Shelby, or the mustard based sauce?

Saying NC Style Sauce is like saying "AR style rifle" there are lots of variants.


This.......

Link Posted: 9/16/2009 10:27:12 AM EST
Originally Posted By Garand_Shooter:
Originally Posted By Torqued:
Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based?


Yeah, do you mean the southeastern style sauce, Gastonia style sauce, Lexington stysle sauce, western style sauce? Or the stuff from Bridges in Shelby, or the mustard based sauce?

Saying NC Style Sauce is like saying "AR style rifle" there are lots of variants.


This.......

Link Posted: 9/16/2009 10:29:10 AM EST

Originally Posted By stockshift:
When I went down to NC I asked the Hometown folks for recommendations. I like the NC vinegar sauce but it's not for everybody. There is a place called Danny's BBQ near Raleigh/RTP that has the sauce separate from the BBQ so you can use the vinegar based or non-vinegar based sauce to your preference.

Danny's is Florida/non-NC style BBQ http://www.dannysbarbque.com/html/about.html
and damn good I might add!
Link Posted: 9/16/2009 10:29:49 AM EST
Link Posted: 9/16/2009 10:29:49 AM EST
Originally Posted By Fingerpicker:
I thought NC was the epicenter of BBQ in this country?

Also, I thought that they did mostly dry rub?

Am I wrong?



Errr, no, they aren't. Actual BBQ runs in a belt from Kansas City to Savannah, putting the "epicenter" about Memphis. Being a shithole of a city (practically the "Detroit of the South") doesn't stop it from having universally good BBQ. NC is "fringe territory" in the BBQ world.
Link Posted: 9/16/2009 10:41:19 AM EST
Originally Posted By Nulllogik:
I like the vinegary black pepper sauce on pulled and sliced pork, not sure if I would like it on other things though.


oh, yeah!!
Link Posted: 9/16/2009 10:57:33 AM EST
This thread needs more recipes!
Link Posted: 9/16/2009 11:05:35 AM EST
Most BBQ is good.
Link Posted: 9/16/2009 11:06:30 AM EST
Originally Posted By Fingerpicker:
I thought NC was the epicenter of BBQ in this country?
Also, I thought that they did mostly dry rub?

Am I wrong?



Miserably wrong
Link Posted: 9/16/2009 11:07:14 AM EST
Originally Posted By alc1343:
Originally Posted By Fingerpicker:
I thought NC was the epicenter of BBQ in this country?
Also, I thought that they did mostly dry rub?

Am I wrong?



Miserably wrong


Exactly. We all know it's Memphis.
Link Posted: 9/16/2009 11:09:03 AM EST
Originally Posted By Shootist_Jeff:
Most BBQ is good.


Link Posted: 9/16/2009 11:09:49 AM EST
Originally Posted By Seraph:
Originally Posted By alc1343:
Originally Posted By Fingerpicker:
I thought NC was the epicenter of BBQ in this country?
Also, I thought that they did mostly dry rub?

Am I wrong?



Miserably wrong


Exactly. We all know it's Memphis.


LOL...over-cooked ribs doused in ketchup

Link Posted: 9/16/2009 11:23:24 AM EST
Originally Posted By Q3131A:

Originally Posted By Torqued:
Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based?
Or the white?


Need recipes!!!!

ETA:
Big Bob Gibson™s White Sauce

1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in bowl and mix well.



Everything else sound ok, but mayonnaise on BBQ is just
Link Posted: 9/16/2009 11:28:02 AM EST

Originally Posted By dcs12345:
Originally Posted By Q3131A:

Originally Posted By Torqued:
Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based?
Or the white?


Need recipes!!!!

ETA:
Big Bob Gibson™s White Sauce

1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in bowl and mix well.



Everything else sound ok, but mayonnaise on BBQ is just

+1 And I was born and raised in the Carolinas!

Link Posted: 9/16/2009 11:32:18 AM EST
It's all good!
Hessian-1
Link Posted: 9/16/2009 11:35:26 AM EST
I only use "Explosion Sauce", a mustardy North Carolina blend with a hint of cilantro.

Link Posted: 9/16/2009 11:39:23 AM EST
I Love NC vinegar based BBQ sauce, not to say I don't like most others as well.
Link Posted: 9/16/2009 11:43:30 AM EST
It's good on pork. But that's all it's good for.
Link Posted: 9/16/2009 11:43:48 AM EST
Originally Posted By jwr6:
Originally Posted By Lonestar45:
For pulled pork and other non-bbq like items, it's fine.

For real Texas BBQ brisket, it would indeed be sacrilege.


What is this "real Texas BBQ" of which you speak? You mean smoked cow meat?


Come on over to Central Texas and hang a lip on some real BBQ you'll know. Everyone knows pork and chicken are just side items.
Link Posted: 9/16/2009 11:46:42 AM EST
Originally Posted By alc1343:
Originally Posted By Seraph:
Originally Posted By alc1343:
Originally Posted By Fingerpicker:
I thought NC was the epicenter of BBQ in this country?
Also, I thought that they did mostly dry rub?

Am I wrong?



Miserably wrong


Exactly. We all know it's Memphis.


LOL...over-cooked ribs doused in ketchup



Come to the World Championship BBQ Contest in Memphis next May and repeat that.

Being from Texas, it is only appropriate that you bring your own rope.

Link Posted: 9/16/2009 11:51:39 AM EST
[Last Edit: 9/16/2009 11:53:21 AM EST by Seraph]
Originally Posted By alc1343:
Originally Posted By Seraph:
Originally Posted By alc1343:
Originally Posted By Fingerpicker:
I thought NC was the epicenter of BBQ in this country?
Also, I thought that they did mostly dry rub?

Am I wrong?



Miserably wrong


Exactly. We all know it's Memphis.


LOL...over-cooked ribs doused in ketchup



Nope. Dry rub. Smoked pork ribs.
Link Posted: 9/16/2009 12:06:21 PM EST
All BBQ is good. Trying different suaces and rubs is a good thing.

I am not a BBQ snob though. I accept BBQ as a verb and as a noun. Neither have a clear precise definition either. As long as you are slow cooking a slab of meat outdoors, preferably while generating some wood smoke for flavor, its BBQ to me. Both the act and the food itself. What you do your cooking in is a BBQ too. The event itself can even be called a BBQ.

I recognize that others have their own definition and that is fine by me.
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