Thanks to the Apostle Peter.............
I love barbecue!
Acts 11:6-8 I looked into it and saw four-footed animals of the earth, wild beasts, reptiles, and birds of the air. Then I heard a voice telling me, 'Get up, Peter. Kill and eat.' "I replied, 'Surely not, Lord! Nothing impure or unclean has ever entered my mouth.'Yesterday our church had a barbecue. With all do respect to my friends in Texas, real barbecue is made from Pork. I like all kinds of barbecue. KC style is OK. Memphis style is good. North Alabama has an awesome white sauce. SC has a mustard base and Lexington, NC barbecue is great too. But my favorite is Eastern NC barbecue! It has a vinegar sauce that just tastes great. We suffered in Texas for three years @ Southwestern without having REAL barbecue! I'm glad to be back where people know how to make barbecue! The barbecue was a great success and raised a lot of money. There is something funny about poetic justice. Two animal rights protesters were protesting at the cruelty of sending pigs to a slaughterhouse in Bonn. Suddenly the pigs, all two thousand of them, escaped through a broken fence and stampeded, trampling the two hapless protesters to death. That's what they get for trying to ruin a good barbecue!
posted by Kevin Bussey at 3/10/2006 08:33:00 PM
17 Comments:
Kevin, NC BBQ can't be better then Willamson Bros. in Canton, can it?
WB is good. Like I said I like all BBQ. But the EC style is really good!
A little help, if you would. My only experience with eastern "BBQ" is with some sauce I remember from my childhood. I remember my dad bringing it home from a trip, it had a pig on the label, it was mustard based, and I used it on fried bologna. What can I say, I was 12.
Anyway, as I'll be heading east in, oh, say mid-June, I was hoping to find this sauce, and this time to use it as God intended. Any idea what I'm talking about?
Wes,
The mustard based is SC BBQ. Eastern NC BBQ is spicy with vinegar. It is awesome!
guys, guys, it's not about the sauce. it's about the smoked goodness of animal flesh.
mmmmmm beeeeef. mmmmmmmm pork.
mmmmmmmm.
Where is the policy prohibiting missionaries who like NC BBQ? I grew up on my grandpa's version which was smoked all day and daubed with his special secret sauce. He even slipped raccoon in amongst the pork ribs one time, and nobody asked about it until it was almost gone. When I moved to NC for a couple of years, people there told us we just had to try some real NC BBQ. My wife and I went to the place they recommended, tasted our first bite, and immediately gave each other the same look and said at the same time, "they have got to be kidding". The vinegar twang was just too much for us I guess. Glad you get some enjoyment from it though.
"Suffered in Texas... without having REAL barbecue!"
Just when I was really getting to like you, you have to go and knock Texas BBQ: "the food of the gods".
Next you'll probably tell me you're really a communist and don't like Mom or apple pie, either.
So I have to detour into SC on this trip if I'm to relive this childhood memory on something besides bologna? Any specific suggestions?
This debate is now running on your and Marty's blog. Obviously we are going to have to have a cook-off at some point bringing together both beef and pork and all the different styles of sauce, and just try them all. What I want to know is does anyone consider chicken as part of the BBQ equation at all ... it has been quite common at our family picnics in the past. Well, basically anything you could put BBQ sauce on counted. It was all about the sauce ... not the meat.
BLASPHEMY!!!
HERESY!!!!
I have lived in both TX and NC and can truly say:
Only reprobates and the unregenerate would claim that vile vinegar slime as God's ordained sauce.
Not to mention that you put it on that horribly abused excuse for meat - "pulled pork." They eat that nastiness here in Kentucky, too.
I need to see if NAMB will give me some money since I am obviously a missionary in America.
Fortunately for me, the local bbq place, while majoring in the vile nastiness of pulled pork with vinegar ooze drizzles over it, served sandwiched between two cornbread pancakes - minor in beef brisquet with a rich smokey sauce.
Not quite as good as God's own in Texas, but what can you expect living among pagans?
Who would have thought BBQ would cause such an uproar! First to my friends in TX. I do enjoy brisquet. But given the choice, I would take Pulled Pork --specifically Eastern Carolina Pork. My only problem while we were in Ft. Worth was there was no choice. I loved Risky's BBQ Ribs. America was built on choice and Texas needs to have both beef and pork!
Kevin,
Should you ever desire to come out of exile and return to the promised land (i.e. Texas!), you will be happy to know that some advances must have been made since your prior sojourn here. There is a restaurant called "Red Hot and Blue" which has seven locations throughout the DFW area including one in Arlington, and they serve pork bbq including something in a bottle called Carolina sauce ... I assume that is the vinegar concoction mentioned above. I have not yet expanded my horizons to attempt such an odd bbq ritual as pork and vinegar, and have only had the chicken caesar salad myself. So others in Texas would have to let you know if this restaurant has a true representation of what Carolina bbq really should be.
Dorcas,
That is exciting news!
Justamoe,
I liked Springcreek very much, esp. their rolls!
that's it. tomorrow i'm going to dreamland for some alabama barbeque.
Today I wandered into my local southeast Oklahoma grocery and inquired as to the availability of BBQ sauce that was mustard- or vinegar-based. I was politely escorted outside and SEVERELY BEATEN!
Just kidding, about the beating. But there appears to be no such thing where I live...
Wes,
You've got to try some real BBQ when you come to G-boro.
Joe,
I do miss Dreamland. "Ain't nothin like it nowhere!"
Den Mother,
Maurice's sauce is legendary. My dad's originally from SC (the Low Country), and when we used to go visit we would bring some of Maurice's sauce back home to TN.
I have learned to be tolerant when it comes to sauce, as long as it doesn't have any chunks of onion or peppers or anything else in it. Then it ain't fit to eat, no matter what style it is.
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