Posted on 10/08/2011 11:58:25 PM PDT by Clairity
What did we expect from NewsObserver.com.
NewsObserver typesetting is done in the WhiteHouse basement in the presence of multi-mochalattechinos, some fine Mexican herb, and Che posters glowing brightly in the bask of mega-wattage blacklights.
I’m afraid you underestimate the depth of emotion around North Carolina Barbecue. You must not be from around here.
Having lived in both ends of this state, I am neutral in the East vs. West battles. I’ll maintain my pride in both styles.
Yes they did, intentionally, it can't be any other option..
Are you talking about this "Perry guy" from Texas?
What would he know about BBQ? Texas food is based on the 3 main food groups - beans, tortillas, and...beans.
Live in NC - there are a lot of loony lefties all around us in Cary.
If NC goes Obama, it would not surprise me.
“But then, beef is the only true BBQ meat. Pork is an unholy abomination to all things BBQ.”
The BBQ Jew begs to differ.
The BBQ Jew’s take on Perry’s slight of NC fare:
End of the Road(kill) for Rick Perry’s Campaign
http://bbqjew.com/2011/09/23/pig-perry/
Evidently Rick Perry doesn't even have any taste in his mouth. Roadkill indeed.
Texans think that barbecue is beef with some red sauce on it. I like a good beef brisket as much as the next man but it ain't barbecue. Oh, and leave the sauce off. It hides the flavor of the meat.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
Cain was left off the poll for a very good reason; either he actually beat Zero or they are dead afraid of him.
Cain was left off the poll for a very good reason; either he actually beat Zero or they are dead afraid of him.
I noticed that too.
It does tend to go sweeter the further west you go, and more pepper vinegar the further east you go, but I wouldn’t put Greensboro on the dividing line, I’d put Burlington on it. Theirs is a hybrid, with a side of slaw that is part western spicy red barbecue slaw and eastern creamy sweet coleslaw.
I love all of them, it’s the history of settlement and westward migration embodied in food. I even love furrin’ Texas brisket, lol.
Ref. your Post #57: Makes sense. Thanks
Yeah, I live in the North Carolina BBQ DMZ (Durham). I don’t actually know which variation of it they prefer here. There’s a place called “The ‘Q’ Shack” a little ways down the street from me but I’ve never been there.
Growing up in central Virginia (near Lynchburg), the hash-on-a-bun you’d get in all the dumpy convenience stores was western-NC-style tomato stuff. And not generally very good, either.
The last BBQ I had, actually, was Maurice Bessenger’s mustard-based hash down in Columbia. Leave it to those ornery South Carolinians to throw out both tomato and vinegar and use something else on their Q.
}:-)4
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