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Goner Message Board / Food & Drink / North Carolina BBQ is mighty fine!!!!!!!!!!!!!!!!!
Posted: Dec 17, 2009 7:08 am
just saying,
Bring on the Cheerwine.
Posted: Dec 17, 2009 1:07 pm
Eastern Carolina style is definitely my favorite.
Posted: Dec 17, 2009 1:53 pm
me likes the Eastern South Carolina mustard sauce style... mmm...
Posted: Dec 17, 2009 2:20 pm
yeah, the Carolinas the place to go for that pulled pork sammich
Posted: Dec 17, 2009 3:01 pm
ixnay on the mustard. Although I'm not opposed to mustard ribs on occasion. My very fave is the Eastern NC whole hog BBQ with the vinegar+red pepper flake sauce.
Posted: Dec 17, 2009 3:24 pm
ixnay on the mustard. Although I'm not opposed to mustard ribs on occasion. My very fave is the Eastern NC whole hog BBQ with the vinegar+red pepper flake sauce.

i bet i could make you ixnay that ixnay.
Posted: Dec 17, 2009 3:25 pm
Posted: Dec 17, 2009 4:25 pm | Edited by: SSSSSSS
But, yeah, no ixnayin the ixnay. I cut my teeth on BBQ in Pasquotank county, NC. It was all vinegar and pepper 'round there. I was glad to see that vinegar and pepper is the norm as far west as Rocky Mount when I visited there a few years ago.
Posted: Dec 18, 2009 3:47 pm
yeah, i grew up on upstate SC bbq which is pretty much NC style with the thin vinegar sauce. pulled pork and hash. that and "fish camp" style restaurants: deep fried flounder and hushpuppies.

i'll be sure to bring back some cheerwine when i'm down there for new years.
Posted: Dec 18, 2009 10:47 pm
Can't stand it myself, but I've only been to one place in Mt. Pleasant SC to try it. I was completely perplexed by the thin sauce with visible pepper flakes. Don't really care for the mustard-sauce either, but its OK. The pork itself was good, but the whole package just not what I expected from a "pulled-pork BBQ sandwich".
Posted: Dec 19, 2009 9:35 am
i smell a q-off a brewin'...
Posted: Dec 19, 2009 10:04 am
I like the vinegar pepper sauce over the mustard sauce. I prefer no sauce, but the regional differences are nice for a change of pace. Here's the real question: creamy cole slaw or vinegar? And the bonus question: sauce with cole slaw or without? I had a chopped sandwich from A & R that had creamy slaw and bbq sauce. That was one messy, but good, sandwich. Also, pulled or chopped? The only variation I won't abide is the "white sauce", never had it but I don't think I want any.
Posted: Dec 19, 2009 11:37 am | Edited by: SSSSSSS
I like whole hog coarsely chopped so you get the different meat parts mixed together a bit. Where I grew up it was served minced. Haven't had that style in 20 years, but don't think I'd like it as much as lightly chopped stuff. If it's just pork shoulder, then I'll take it pulled.

I like tons of sauce on ribs and rib tips. And this one K.C. joint had a burnt end plate with tons of sauce and that was just about the best thing ever. A whole plate of brisket crust served up with white bread for soppin'.

I'll take cole slaw any way I can get it, preference depends on my mood.
Posted: Dec 19, 2009 11:56 am | Edited by: saispas
I like coarsely chopped over pulled also. Creamy cole slaw is a must on a sandwich for me. I had a really great sandwich at Whole Hog in Little Rock the other night and then on the way home last night, I took Hwy 70 and stopped in the lot of this place called Craig's BBQ in DeValls Bluff. I just was stopping to make phone calls but noticed it was packed. As there are about 600 people living in DeValls Bluff, this wasn't too surprising as it was the only restaurant I could see. I didn't stop and eat and then later looked it up and found out it is a legendary BBQ spot. Gotta go back to LR next month and I'm stopping!
Posted: Jan 11, 2010 11:13 am | Edited by: Uptight White
Can't stand it myself

Neither can I. Growing up in Memphis with slow cooked and deeply flavored Hickory smoked BBQ makes it hard to appreciate anything else. Texas BBQ has it's moments (brisket perfection), but KC, STL, and Carolina are majorly lacking, particularly their ribs. They always seem under cooked and loaded with gristle.
Posted: Jan 11, 2010 4:35 pm
Had some ribs yesterday from the local SF preferred provider.
It weren't Memphis, no way.

I do like a Memphis pulled pork sammich, with slaw, but the right Carolina pork sammich w/vinegar sauce is undeniably good.

I've had good ribs in KC but not in St. Louis. Beef brisket and short ends best in KC. I had good beef in El Paso once, and good BBQ beans in Amarillo.
BBQ in California just barely passes muster, usually. Probably the best in SF is Big Nate's, owned by hoops star Nate Thurmond so you know it's got soul.
Posted: Jan 12, 2010 12:58 pm
Posted: Jan 12, 2010 1:30 pm | Edited by: SSSSSSS
I love the sides Parkers has to offer!
And damn if those livers don't look like the tastiest treat ever!
Posted: Jan 12, 2010 9:15 pm
b's just outside of greenville, nc also has some damn fine q:
Posted: Jan 16, 2010 11:23 pm
(brisket perfection)
i don't really toot his horn that much, but my dad's brisket is pretty dang good.
Posted: Jan 22, 2010 9:07 am
Coopers BBQ
(919) 832-7614
109 E Davie
Raleigh, NC 27601
Smithfield For the fast drive thru is good too!!!!!
Posted: Feb 10, 2010 9:15 pm
Anybody ever have the dipped BBQ chicken? Fried, then tipped into sauce? I'm visiting my folks in NC right now and am STOKED to try it...
Posted: Feb 11, 2010 7:42 am
no, but sounds good!

report back...
Posted: Feb 12, 2010 2:04 pm
Anybody ever have the dipped BBQ chicken?

i've done that before with a homemade dr. pepper sauce. its was pretty good.
Posted: Feb 17, 2010 2:14 pm
report back...

Went to Bar-B-Q King in Charlotte...really great! The fried BBQ chicken had a little spice to the sauce, really juicy dark meat. The perch was delicious, and so were the onion rings. I'm no Southern BBQ expert being from WI, but I know what I like!

Posted: Feb 18, 2010 6:35 pm
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