[gardeners] Re: Barbeque

Michael & Bambi Cantrell (gardeners@globalgarden.com)
Thu, 2 Jul 1998 17:54:10 -0400

Now Harry, wait a cotton-pickin' minute!!  There's Carolina barbeque, and
then there's Carolina Barbeque.  We've got the real McCoy here with a pepper
and vinegar based sauce, *no* mustard and *no* tomatoes.  Why would anyone
want to ruin pure lean pork with any of that other stuff. Unless, of course
wanted to put some homemade coleslaw on the sandwich.  <BSEG>
This is the "true" DownEast Carolina Barbeque.  You just ain't never had
none o' my cousin, Durlin's, barbeque!!  You come up this way sometime
when you're coming to see your daughter, and I'll supply the barbeque,
*and* the coleslaw!  :-)


>"Genuine" North Carolina barbeque uses a mustard-based sauce, commonly
>known as yellow sauce, and this is truly a desecration and an apostasy.
>Likewise, combining slaw with the barbeque, such as <shudder>putting it
>on a barbeque sandwich, is an abomination.  I have had some well-prepared
>pork in some parts of the Carolinas, but the only place I've found that
>has a true barbeque sauce, that being a red sauce, is JB Digger's in
>Greenville, SC.  Texas gets the sauce right, but they have this morbid
>insistence on putting it on beef.
>On Thu, 2 Jul 1998, Michael & Bambi Cantrell wrote:
>> >Well, you know how fanatic Texas are about barbeque <bg>. I have been
>> >lucky enough to eat genuine North Carolina barbeque you describe and I
>> >gotta admit: You're right. It is heaven on earth. Add some slaw and
>> >cornbread made with cracklins and I'll be over in a flash! (Don't forget
>> >the tea, cousin!)
>> >Catharine
>> AMEN, sister!!  Come on up, and we'll do it all!!!  Ya know, we *always*
>> have
>> slaw with the barbeque.  And tea!  And we can do the cornbread with
>> cracklins
>> too!
>> Bambi
>Harry Boswell                 hboswell@netdoor.com
>USDA Zone 8 (Mississippi USA)
>Home Page:  http://www2.netdoor.com/~hboswell