User Panel
Posted: 9/16/2009 9:57:10 AM EDT
I am of the opinion that it is indeed tasty.
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For pulled pork and other non-bbq like items, it's fine.
For real Texas BBQ brisket, it would indeed be sacrilege. |
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Well, it's a sauce. As good as many other sauces.
Sauce, however, does not barbecue make. |
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Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based?
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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. |
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I like the vinegary black pepper sauce on pulled and sliced pork, not sure if I would like it on other things though.
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I celebrate diversity and enjoy almost everything called barbecue.
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Quoted: Or the white?Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based? 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. |
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I thought NC was the epicenter of BBQ in this country?
Also, I thought that they did mostly dry rub? Am I wrong? |
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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.
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It's alright...not really what I think of as barbecue though.
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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. |
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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. |
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I had lunch at Gardners in Rocky Mount Sunday. I will be going back.
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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! |
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If it's done right, pulled pork needs no sauce.
(NC native ) |
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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 |
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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. Quoted:
If you like 'vinegar and salty' .. hell you are halfway to a 'swallower' ... just admit it and get it over with. TRG |
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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. |
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I am of the opinion that it is indeed tasty. You sir are correct. Posted Via AR15.Com Mobile |
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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? |
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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? |
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That depends on your definition of BBQ. ...Which has nothing at all to do with this "Texas brisket." |
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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 |
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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] |
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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....... |
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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....... |
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Quoted: 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! |
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Quoted: For pulled pork and other non-bbq like items, it's fine. For real Texas BBQ brisket, it would indeed be sacrilege. Good answer |
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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. |
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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!! |
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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 |
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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. |
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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 |
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Or the white?
Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based? 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 |
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Quoted: Quoted: Quoted: Or the white?Which NC BBQ sauce are you referring to? The vinegar-based, tomato-based, or mustard-based? 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! |
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I only use "Explosion Sauce", a mustardy North Carolina blend with a hint of cilantro.
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I Love NC vinegar based BBQ sauce, not to say I don't like most others as well.
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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. |
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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. |
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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. |
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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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