06/23/06, 10:30 PM
|
|
|
|
Join Date: May 2006
Location: Wake Forest, NC
Posts: 91
|
|
|
This is a common question in NC.
<1> BBQ is always pork, with a little chicken perhaps thrown in on the side for those that don't like pork (heresey)
<2>There are two camps here; eastern & western. All are pulled and/or chopped bbq. East of Greensboro, the meat will be mixed with a vinegar/crushed red pepper sauce as soon as it is removed from the hog. Winston-Salem and west, the meat is served dry with a variety of tomato based sauces in squeeze bottles on the side.
Also, don't forget SC "Carolina Treat" chopped bbq, which is served with a sweet mustard sauce already mixed in ala eastern NC style. Some people chop it so fine it turns to a mush called hash, which is served over rice lowcountry style. This is my personal favorite even though I grew up in the eastern NC camp of bbq preparation.
BTW, bbq is always slow cooked over a lower temperature. Daddy taught me a trick to gauge the perfect temperature. You should be able to hold your hand more or less 1 foot over the coals for ten seconds. 9 seconds or less means your coals are too hot and you need to remove some. 12 or more seconds before you need to pull away means that you need to add more coals.
That stuff you do in your backyard over Kingsford bickettes is not bbq. We call it grillin' out.
|
thanks
