Posted on 09/22/2011 6:39:00 AM PDT by Cincinatus' Wife
Rick Perry has some splainin to do when he gets to Eastern North Carolina, and were not talking about his dog-cussing of Democrats and Ben Bernanke.
Back when he was the Texas agriculture commissioner, Perry tried some Eastern North Carolina barbecue at the 1992 Republican National Convention in Houston, and reportedly said, Ive had road kill that tasted better than that.
The remark got picked in a book, Holy Smoke: the Big Book of North Carolina Barbecue, by John Shelton Reed and Dale Volberg Reed. That volume is probably making the rounds of Mitt Romneys headquarters right now.
He wasn't born with 4 aces in his hand like Mitt Romney, you know!!
Please can't you LEAVE Rick Perry alone!
Sob~~~sob~~~sob -- and you know who you are!
Mitt Romney would probably put Grey Poupon on his BBQ.
Get a rope!
So? He didn't like that particular bbq. That's a scandal, now?
But Obama's crew can do Fast and Furious gunwalking, bilk the taxpayers out of billions with Solyndra, have no birth certificate or personal history, use the Justice Department less for justice and more to harass opponents, and that's okay.
Gee, I don’t know, Tom... Maybe you’d better re-check that barbeque recipe.
Sure he was, Paint Creek is like The Hamptons of north Texas. /s
Oh now c’mon. It’s just a little southern joshin’. Y’all can’t tell me that the gentle folk of North Carolina have NEVER said ANYTHING critical of Texas cooking!
I can see why Perry felt that way:
http://carolinasaucecompany.blogspot.com/2008/05/regional-bbq-styles.html
*Eastern NC style BBQ Sauce: Authentic eastern NC style Barbeque sauce is deceptively simple in its short list of ingredients, but when blended in the correct proportions this tart, tangy and spicy thin sauce is the perfect complement for smoky pulled pork BBQ. Genuine eastern NC barbecue sauce is vinegar-based with no (or barely any) tomato and a healthy dose of pepper, usually ground black and/or red pepper flakes. The sauce may be savory, or might include some sugar, and either white or cider vinegar is used. Representative eastern NC barbecue sauces include Scotts Barbecue Sauce and Wells Hog Heaven Barbecue Sauce.
*Texas BBQ: Texas has regional styles, just like NC, but is commonly associated with Beef Brisket and beef ribs seasoned with a dry rub and served with a thick, not-too-sweet savory sauce on the side. Representative dry rubs and Texas BBQ sauces include Texas Rib Rangers Seasonings, and Texas Rib Rangers BBQ Sauces.
Vinegar as BBQ sauce? Sounds more like a salad dressing.
Ping to a Perry BBQ thread, like the good ol’ days.
Well, it has me salivating.
Decadence is a bitch! And if Americans do not end it soon--eating road-kill is going to be one of the least of their worries! They'll be longing for they days when they had road-kill to eat!
WAKE UP, AMERICA! AND FAST!
And their box in the middle of the road!!!
Oh no, it’s really good. At least, I really love it. I never really compare it to Texas-style, though, because in my mind, they are two completely different animals.
The Perry campaign should sign them up!
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Barbeque is an ethical argument, particularly when it comes to the sauce.
Memphis, Little Rock, and Kansas City Barbeque styles all use pork as the base and a tomato based sauce. Memphis is the “standard” sauce, Little Rock is sweeter, KC is a little less sweet and more smoky.
Texas Barbeque is beef based with a very savory sauce.
North Carolina is pork based with a vinegar based sauce.
South Carolina is pork based with a mustard based sauce.
I personally prefer a Memphis style sauce when I eat pulled pork (Sweet Baby Rays is my current favorite), a dry rub when I eat ribs, and a Texas style sauce when I eat beef.
But eat what you enjoy, it’s not a moral argument!
Chili, on the other hand, is a moral argument.
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