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Old 07-25-2006, 03:00 PM   #11
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Don't get too upset with me. It is a NC joke.

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Old 07-25-2006, 04:25 PM   #12
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Gretchen, 'splain about the battle in NC over the mustard-based and tomato-based sauces. Can't remember which side of the state prefers which.

I had always thought in NC that it was all mustard/vinegar all the time.

Kool Aid - Think before you drink.
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Old 07-25-2006, 08:34 PM   #13
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OMG, NO, NO. NC has the dignity to have TWO sauce preferences and never the twain shall meet. Eastern NC loves its vinegar sauces--take a quart of vinegar, add a little brown sugar and then add about a half a cup of either black pepper or red pepper. Put THAT on your sammich and try to breathe.
Western NC--defined as "Lexington BBQ-- favors a tomato/vinegar based recipe that is much like mine that is posted in a lot of places--including here, along with my Carolina Pulled pork recipe. It is mellow and delicious.
However south of the NC state line there is a mustard concoction that they refer to as "BBQ sauce". It was first made famous )and not too long ago) by Maurice ____ who runs a BBQ place in Columbia, SC.
I would not dare serve it!!! (Can you take a joke!.But I don't serve it)
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Old 07-24-2008, 03:52 PM   #14
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That mop sounds very good, I think ill try it on some pork this weekend.

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