Age-old debate over N.C. barbecue fired up

AP Wire ^ | May 29, 2005 | AP Wire

[ncpatriot]

Rocky Mount has the best BBQ in the world.

End of subject.

[blackdog]

Mustard sauce?

Must be a real well kept secret.

My favorite barbeque is Stanton's fly-in barbeque and fish camp. I know where it is by the air, but for motorists it's somewhere about 40 miles north of Florence about 2/3 the way when you're fling from Charlotte/Rock Hill to Myrtle Beach/Grand Strand.

Next comes the sweet tea thread and the sweet potato biscuit thread. Perhaps then accompanied by a thread on true country ham and red eye gravy.

[blackdog]

Remember the 737 that crashed at Charlotte in 96? The cockpit recorder conversations prior to the downburst were mostly over barbeque sauces between the pilot and co-pilot. The captain of course had the dominating argument and it was for the vinegar based sauce although he could appreciate a misunderstood effort of tomato based sauce by an uneducated pallet.

[pepperhead]

tomato vs. vinegar

vinegar

[rwa265]

"While Texas generally unites behind beef brisket, Kansas City has its slathered ribs and South Carolina holds dear to its mustard-sauced pork"

And St. Louis has its pork steaks . . .

http://www.iowapork.org/recipes/recipe29.html

[scfirewall]

Lexington BBQ does not use a "sauce"...they use Dip,and yes it is Tomato based, Eastern NC Barbecue uses a Vinegar sauce, Kings BBQ out east and down on the Crystal Coast was one of the first to bottle their sauce.

SC has a mustard based sauce that is quite tasty....This is mostly available in the Low Country and the Midlands. You can find the Mustard Based Sauce at Maurice's Piggy Parks that Are around Columbia and Bessinger's which is down around Charleston.....Melvin's and Maurice's Mustard based sauces are are available in grocery stores.....although Maurice lost most of his distribution when he refused to take down his confederate flag and the NAACP muscled the Grocery chains to drop his line.

IMO,

1) Lexington
2) SC
3) Eastern NC

[No Blue States]

Ribeyes certainly work for me too. Slap em on the searing hot grill (those black lines just look so good) then drop a few oak or mosquite chips in for the smoke. A little flame hitting them early on doesnt hurt.

Now im hungry.

[RobFromGa]

Mustard sauce? Must be a real well kept secret.

It's from an area around Columbia, SOUTH Carolina. Maurice's is the most well known, Maurice Bessemer is a Southern Heritage guy and his BBQ joints sell a lot of Confederate and Old South stuff as well. I like the mustard based sauce, but prefer North Carolina.

I like Memphis pork ribs the best, and Lexington-style pork shoulder (coarse chopped, with lots of "brown" (outside charred pieces). I just brought a cooked whole shoulder back from Lexington this week, almost all gone now.

[FreedomCalls]

UNSWEET Tea!

Heresy!

[pepperhead]

I've never had a vinegar-based BBQ sauce. Sounds kinda good.

It is great.

1 cup cider vinegar

2 tablespoons salt

1 tablespoon brown sugar

1 teaspoon cayenne

1 teaspoon red pepper flakes

[No Blue States]

Barbeque Ribs, Get some!

[davetex]

What's the name of that famous joint in Rocky Mount? I ate there about 15 years ago, it was great, but I can't remember the name of it.

[Boomer Geezer]

mmMMMMMMmmmm ... OK so we missed the Memorial Day BBQ cycle (too late to experiment now), but the 4th is coming up before we know it. Wouldn't this be a great thread for local experts to post their recipes?

I'm along with the previous poster about being curious about the mustard BBQ, but I'm open to learning more about the vinegar one too ... and almost any other type of BBQ recipe!

Oh heck, why not throw in information as to the method of cooking ... marinaded and in an oven; on the pit over coals, or whatever ... ??

And how about the fixin's that go along with it? Any local reicpes on just what to have with that BBQ would be helpful too! This could be quite a well-fed 4th coming up ;)

Unless, of course, there already is an Official BBQ thread, but I didn't see one ...

[blackdog]

I like your recepie but I add 1/3 cup of molasses to it and reduce the brown sugar by half.

[Cvengr]

Black's BarBQ in San Marcos still gets my vote.

[blackdog]

And just last night I picked up twenty pounds of beef ribs from the butcher. This thread will make me enjoy them even more.

[glasseye]

Eastern style.

To die for.

[Jewelsetter]

Dish it up, I'll eat all.

[blackdog]

White's groceries in Winsto/Salem(downtown ghetto area) is the best for country hams, fresh greens and beans. The hams are hung from the ceiling, just about one per square foot. They run a band saw there for slices or any percentage of a whole ham. The greens are in huge sacks and the beans are in huge garbage cans and you scoop em out with a squashed coffee can. It's like walking into the south in the 50's. Mostly black folks around chatting in a very relaxed manner and very friendly.

It's real close to the airport. I find food joints near airports because it's a great way to kill time while waiting for customers to get back. Once you've arrived, there is usually hours to kill waiting for them to come back and fly home. The FBO usually gives you a free courtesy car to go do recon.

[Ditter]

My daddy (a Texan) was a great barbecuer. He mixed up something he called "sop" that he basted the meat as it slowly cooked all night sometimes. After it was cooked you could put any kind of barbecue sauce you wanted or none, which was the way I liked it. I know the "sop" had oil, lemon juice, salt and pepper and a few other things that I can't remember. Anyone have a good "sop" recipe?