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Topic: In other news ...

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Cincydawg

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Re: In other news ...
« Reply #658 on: November 17, 2020, 04:55:29 PM »
Quote from: MrNubbz on November 17, 2020, 04:29:20 PM
Evidently the East Carolina Que with spicy mustard is from the Tuetonic Types
That is more South Carolina.  Eastern Carolina is vinegar based.

https://www.allrecipes.com/recipe/58486/eastern-north-carolina-bbq-sauce/

  • [color=rgba(0, 0, 0, 0.95)]1 cup white vinegar
    [/color]
  • [color=rgba(0, 0, 0, 0.95)]1 cup cider vinegar
    [/color]
  • [color=rgba(0, 0, 0, 0.95)]1 tablespoon brown sugar
    [/color]
  • [color=rgba(0, 0, 0, 0.95)]1 tablespoon cayenne pepper
    [/color]
  • [color=rgba(0, 0, 0, 0.95)]1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
    [/color]
  • [color=rgba(0, 0, 0, 0.95)]1 teaspoon salt
    [/color]
  • [color=rgba(0, 0, 0, 0.95)]1 teaspoon ground black pepper [/color]
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utee94

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Re: In other news ...
« Reply #659 on: November 17, 2020, 05:03:27 PM »
That's a lotta vinegar.
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betarhoalphadelta

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Re: In other news ...
« Reply #660 on: November 17, 2020, 05:30:27 PM »
Quote from: utee94 on November 17, 2020, 04:08:26 PM
From your link:

"What would a barbecue be without a great sausage hot dog topped with sauerkraut and mustard accompanied by potato salad and pickles and washed down with a refreshing glass of beer? "

Uhhh, no.  That's not BBQ.

Hence my point about many regions around the world having foods they refer to as "BBQ" but none are the American style of slow-smoked indirect heat for huge hunks of poor animal cuts.

There's something called "Korean BBQ" too, which is delicious-- but it's not BBQ.
I thought BBQ was anything, as long as it's slathered in "BBQ sauce"?
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Cincydawg

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Re: In other news ...
« Reply #661 on: November 17, 2020, 06:02:05 PM »
Quote from: bwarbiany on November 17, 2020, 05:30:27 PM
I thought BBQ was anything, as long as it's slathered in "BBQ sauce"?
BBQ is anything that is slow cooked with offset heat, in effect, with or without sauce.

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utee94

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Re: In other news ...
« Reply #662 on: November 17, 2020, 06:02:13 PM »
Quote from: bwarbiany on November 17, 2020, 05:30:27 PM
I thought BBQ was anything, as long as it's slathered in "BBQ sauce"?
Good point.

The McRib is a fine BBQ sandwich. :)
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Cincydawg

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Re: In other news ...
« Reply #663 on: November 17, 2020, 06:03:13 PM »
Quote from: utee94 on November 17, 2020, 05:03:27 PM
That's a lotta vinegar.
It is rather vinegary, another thing I adjusted to over time and came to like.  The pulled pork has a distinctive gray color and doesn't look very appetizing really.
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utee94

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Re: In other news ...
« Reply #664 on: November 17, 2020, 06:37:43 PM »
I don't like vinegar sauce on pulled pork, and I won't use it. When I smoke a pork butt I just capture the juices and reintroduce those when pulling and mixing the meat.

And also, when I smoke a pork butt, it always ends up with great color and a lot of barky bits, that I pull into the mix.  Not sure why the folks in Carolina wouldn't be able to do that.
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FearlessF

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Re: In other news ...
« Reply #665 on: November 17, 2020, 09:15:08 PM »
they do, but when it sits in a warmer for hours waiting in the buffet it turns grey
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MaximumSam

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Re: In other news ...
« Reply #666 on: November 17, 2020, 09:16:25 PM »
Cooking a whole pig is more popular in Carolina, but it's a lot tougher to get good flavor through the whole thing.
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FearlessF

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Re: In other news ...
« Reply #667 on: November 17, 2020, 09:17:56 PM »
popular in Hawaii as well

comes out kinda grey
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MrNubbz

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Re: In other news ...
« Reply #668 on: November 17, 2020, 11:45:48 PM »
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847badgerfan

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Re: In other news ...
« Reply #669 on: November 18, 2020, 06:30:29 AM »
Quote from: utee94 on November 17, 2020, 04:48:24 PM
They smoke a few things.  They don't make BBQ.  A smoked sausage in a hot dog, is not BBQ.  They certainly don't make anything like brisket or whole hog, which is what I'm pointing out as being "American" and yet you're arguing an incorrect viewpoint because... reasons?

:)
I posted that you will not find brisket there. They use it for hamburger - which is good. I do the same on occasion.

As for not doing BBQ, well, they do. Applying smoke and low levels of heat is BBQ. They do this. They just don't do it on cuts that take 18 hours.

They do make pork shoulder a lot. Poultry too. Not much in the beef department though.

Why is sausage not BBQ in Germany, but it is in Texas? I've had both and they are both stellar.
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847badgerfan

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Re: In other news ...
« Reply #670 on: November 18, 2020, 06:52:23 AM »
I love vinegar, so obviously I love the Carolina sauce. I love pickles too.
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847badgerfan

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Re: In other news ...
« Reply #671 on: November 18, 2020, 06:56:20 AM »
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