To: OldSmaj
I agree that a dry rub is the way to go.
But I'd eat a piece of pig coated in store-bought red sauce before I'd eat one soaked in that gawdawful N.C. vinegar.
To: Eric Pode of Croydon
before I'd eat one soaked in that gawdawful N.C. vinegar. hear, hear! i just do not get the vinegar style at all... last year we went to a bbq joint--my first one in NC... i was so excited because i love bbq pork... what a shocking disappointment! it was a sad day for me... :(
10 posted on
06/24/2014 7:32:59 AM PDT by
latina4dubya
(when i have money i buy books... if i have anything left, i buy 6-inch heels and a bottle of wine...)
To: Eric Pode of Croydon
But I'd eat a piece of pig coated in store-bought red sauce before I'd eat one soaked in that gawdawful N.C. vinegar.I would cut my throat before I'd allow anyone to soak a piece of my brisket in vinegar.
I make a sauce that uses a small amount of vinegar, but also has mustard and Jim Beam bourbon in it.
But I agree...that NC so-called BBQ is just a burnt piece of raccoon hide...or something.
15 posted on
06/24/2014 7:38:28 AM PDT by
OldSmaj
(I am an avowed enemy of islam and obama is a damned fool and traitor. Questions?)
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