Just keep that North Carolina Vinegar Sauce out of the equation.
Hmmm...he called the styles cults.
Not exactly neutral words.
:]
It was an excellent segment.
One of the best BBQ places I ever went to believe it or not was in New Jersey. It was a small place in a rough area with an owner who was a true southerner and extremely proud of his craft.
Welcome to the South BBQ in Pleasantville, NJ
Dinner and a show!
Real PIT BBQ is food cooked in a LARGE/DEEP hole in the ground & SLOWLY cooked over hardwood coals (usually) overnight to as much as 24 hours.
Cooked that way, even the toughest (which generally are the most flavorful cuts) of beef become fork-tender & whole pigs become “falling off the bone” tender, too..
I will NOT get into the argument of beef or pork, as I like both.
Yours, TMN78247
The narrator completely glosses over just what makes barbecue, barbecue. It’s a noun. The pit cooking method came to the earliest English settlers in Tidewater Virginia via the local and regional tribes. Pork, beef, whatever it’s all good if well prepared but pork being the ideal frontier livestock is absolutely true and so, love it or hate it, Carolina style barbecue pork is the progenitor of them all. The sauce is even comparable to Elizabethan “catsup” which was vinegar with herbs and spices.
I am not a very good cook but it is pretty easy to grill any meat. I have a Son-in-Law who is a wizard on the grill. He goes to a lot of trouble tho.
Come on, RB, we’re in North Carolina, we both know that “cult” is a pretty accurate word to describe the great Tomato vs. Vinegar debate. (With the South Carolina mustard-based apostates occasionally chiming in.)
}:-)4