Real Southern Barbeque

Shucks.net ^ | 13 May 2003 | Brad Edmonds

[Lee'sGhost]

Wheat beer sucks like your barbecue. If it's not an IPA it's not worth the water it takes to brew.


(And I didn't think I could stir this thread up any greater than it already was . . .)

Hehehehehehe. . . again.

[Constitution Day]

And, while other areas or cities may claim to be the "Barbecue Capital of the World," people who enjoy food should understand that the reference would only apply to quantity.
For the best barbecue in the world, go to Eastern North Carolina.

Bears repeating, and LOUDER!

[AppyPappy]

I'm counting on some seafood when I get there. My friend swears by some places down there. I went to Washington one time and those are the loudest frogs I have ever heard.

My fraternity in Gboro used to have a huge alum party every year and we recruited a guy from Wilson to do the pig pickin. Them people know something about the hog.

[Lee'sGhost]

Thanks.


Hey! When's the next get together? I think the last two were passed . . .

[Lee'sGhost]

A true brother in food.

[putupon]

I always thought SC was more mustard base.

[russdawg]

1 gallon of apple cider vinegar
1 cup of sugar
1 oz. of salt
1 oz. black pepper
1 oz. red pepper
mix all in large pot and bring to boil mixing frequently to keep sugar from sticking to the bottom. let boil until the harshness of the vinegar is gone or taste is desired.
Works on chicken and pork bbq. that's the way I know.

[al_c]

The best ribs ever were at Autry's Barbecue in Oak Cliff, 'cross the river from Dallas, TX. But, alas, Autry's is closed. Forever.

That leaves my place. And it ain't in Memphis. It's on Contrary Creek, in Granbury, TX. And, like you, neither wind, nor rain, nor snow, nor dark of night can stay me from my appointed rounds with the smoker...

Looking for good BBQ in TX? Try Clarks in Tioga (birthplace of Gene Autry). They're in Texas Monthly's top 10.

[Non-Sequitur]

Spoken like a true Carolina barbecue afficionado. Your yellow sauce looks like something my daughter's cat puked up. And for the record, Boulevard does brew an excellent pale ale as well. Very good for getting that horrible taste of Carolina barbecue out of your mouth.

[putupon]

Thanks, I may git me a bottle an check it out. Looks like it would do right good on some babybacks.

[petitfour]

This dude is crazy if he thinks Kraft makes anything that compares to Dreamland sauce! Dreamland makes the best ribs in the country!!!!! Their sauce is just the right mix of . . . whatever's in it.

When lazy (which is usual), we mix a little bit of Stubb's with a bit of Sweet Baby Ray's, and that seems to satisfy our brood. But nothing compares to Dreamland! We think they put some black coffee or coffee grinds or some such in it. I've heard Keith Jackson many a Saturday in the Fall mention Dreamland ribs and how mouth-waterin' delicious they are. They sell ribs, bread, and drinks. Mmmmmm-mmmmmmm.

[Phantom Lord]

I doing BBQ for 60 people next Saturday for my cousins college graduation party, and then for 100 for a corporate party I got hired to do the follow weekend!

[Lee'sGhost]

Ha, the yellow puke is just that, but it's not Eastern style vinegar-based.

I'll try your local IPA though. I'm always up for local brew.

[AppyPappy]

It is actually really good on the yardbird as well. I prefer just vinegar, pepper(red, black and hot) and salt. A little sugar or molasses helps.

[Non-Sequitur]

I'll try your local IPA though. I'm always up for local brew.

Here's their website with location information. But come on out to KC and do it right. You would probably like Arthur Bryant's.

[Rebelbase]

My 2 cents about BBQ wars:

First of all, the definition varies from poster to poster on this thread. For the NC people its pork shoulder or butt that is smoked with hickory and served with either the vinegar and pepper sauce or mustard sauce.

For the Midwest crowd its a combination of Beef/Chicken and Pork, smoked and served with a thick, traditonal BBQ sauce.

For Carolinians and Virginians the debate seems to be over which sauce is best....the smokeyness of the meat is secondary.

Texans have a different attitude....Its all how the meat is smoked and which type of wood is used..Hickory or Mequite. I've used apple, maple and oak before, but Hickory and Mequite appear to be the most aromatic that i've tried. The art of smoking meat, taking hours and hours to do it appears to be a Texas tradition that is faithfully pursed, the sauce is secondary in their culinary realm.

I grew up eating the Texas version until I moved to NC. It took me 10 years before I could accept coleslaw as a topping on my bbq sandwich. I've eaten at every BBQ place in Davidson, Forsyth and Guilford County, as well a couple in Rocky Mount and Wilson. The major differences between all of these NC places is the sauce used. The meat varies in blandness (I prefer a heavy smoked flavor), and lacks the boldness of the Texas smoked meats.

Its all good and I look forward to tasting each and every regional version of BBQ as my time and travels allow.

[stainlessbanner]

Stubbs is good stuff ("Ladies and Gentlemen, I'm a Cook!"). I also use a local marinade called Pirate's Gold - get compliments all the time.

[Constitution Day]

(Wilson) appears to be the bbq capital of NC.

I would go along with that, Appy.
Most of mom's family are from Wilson County and they can cook some of the best I have ever tasted.

[Constitution Day]

We are planning a meeting for June, but I would still like to have a FReeper pig pickin...

[stainlessbanner]

One of these days we should meet for some bbq (Wilson). The best way to eat BBQ is with good friends.

I'm still a little partial to a FR BBQ contest-----it's just tough to taste over the web.