North Carolina BBQ??

even the Mongo--lian BBQ?

 

Mine is better and different, bitches. Eating leftovers from this weekend. mmmm good. :up:

 

Some is better than others. I had some at a place in KC near the Negro League Hall of Fame that was some of the best I ever had.

 

KC Q is a different animal entirely.

 

spoken like a true follower of the pig - with this glowing recommendation, we'll have to try this joint out -

 

Where in Raleighwood? I'll have to visit next time I visit Mom. I usually pick up a stash to take home for medicinal purposes.

 

oh...just oh...

mongo, one meeeeeeelion dollars to the a.f.f. to ban this foo'!

well, okay, how about $20 and he has to sit out today for blasphemy?

listen here, acree, in order of deliciousness, it's mustard and vinegar tied (or mixed together), then girly ketsup-based, and then only on babybacks.

this is canonical law. heathen.

 

I have to confess, I've only had this version from Maurice's near US 1 in Columbia. My experience there was not one that makes me interested in a return visit. Got a better suggestion? Oh, and eastern NC Q is infinitely better than either of the two concoctions you mentioned.

 

the sauce I make is both vinegar & molasses based, with a unique blend of spices. The molasses really puts it over.

 

eastern n.c. 'que is vinegar 'que. coastal eastern n.c. and s.c. (as I'm told) is mustard (which is mustard and vinegar mixed into a slurry) 'que.

tomato 'que is canadian 'que and should be avoided unless desperation has set in.

you should never need a sauce. if you do, vinegar-only sauce and mustard sauce are tied in order of deliciousness. tomato-based sauce is for spaghetti and is useful only as a glaze for my babybacks for my wife and son, and then only if for some reason they have a hankering for other-than-the-k.c. masterpiece-based-glaze. I will have it inscribed on tablets as such when I am king.

as far as widely available sauce, smokey bones has the best mustard sauce I've had from a chain. not awesome, but passable. otherwise, I'd be happy to hook you up with some of mine if you get to jennings sometime.

oh, blasphemer.

 

True, but peeps been having this arguement since long before it got to the BBS.

 

my barbecued Lamb never gets sauce. I won't even let people try to put sauce on it.

 

Yeah, this place is always good for the BBQ debate. This time it hasn't yet reached the point where Skyline chili is brought up.

 

Just to clear it up, eastern Carolina bbq is vinegar, not mustard-based. I haven't seen anything else east of Goldsboro. Then there's Western, or Lexington-style. I still think KC-style bbq ham and beef sandwiches from Hayward's with steak fries is a distant first over anything vinegar and then mustard-based. It's more whole hog here (white and dark meat chopped/pulled together). There is the Skylight Inn in Ayden, that I ain't tried yet, that claims National Geographic's title as best in the world.

 

The Pit is where Nanas Chophouse used to be on Davies st downtown. 919-890-4500

I'm eating the leftovers today for lunch.

 

Jacks Stack, Arthur Bryants, Oklahoma Joe's are some of Kansas City's finner BBQ places. But I do love that Carolina style too. There's a place along the Blue Ridge Parkway that has Carolina style pulled pork with cheese between two corn meal pancakes. One of the best dishes ever. -Snack