Pulled Pork Results

Yep.

North Carolina style can go from dang near straight vinegar to vinegar/ketchup with a runny mater soup consistancy.

Basically you start at the eastern end of the state and add ketchup as you head west until its not vinegar base anymore just before you hit Tenn.

quote:

Originally posted by cronyism sucks:
Yep.

North Carolina style can go from dang near straight vinegar to vinegar/ketchup with a runny mater soup consistancy.

Basically you start at the eastern end of the state and add ketchup as you head west until its not vinegar base anymore just before you hit Tenn.

That's the best explanation I've ever heard.

Siler City, former home of Aunt Bea (God rest her soul), seems to be the axis point of NC. It is the furthest west you can find a Smithfield's BBQ, a local chain that serves eastern style. Otherwise you're stuck with the catsup junk as you head west. Even the slaw has catsup. Stamey's in Greensboro is a good example of western style, along with all the joints in Lexington.

Loved that description by cronyism too.

quote:

Originally posted by Pags:
...I've had the Carolina style in the past and seem to remember a much stronger vinegar taste.

crony's explaination is perfect, I'll now use that (hadn't heard it that way)

Remember, mine is a sample NC vinegar style trying to expose those on the forum to a different way of doing it. There certainly are many varieties (some even demand a specific vinegar) so feel free to find something that's suits your taste.

FYI, I've actually had comments back that it was toooooo vinegary. Uh, it's a Vinegar sauce.. LOL

Thanks. Very interesting.

A lot of guests simply took the Kansas City style for their pulled pork sandwiches cause that's what they're used to. So I asked them to take a little of the Carolina style to try. Most everyone like it. Some preferred it.

My daughter made three colorful labels for me, and I stuck them right on the counter in front of each respective product. The labels read:

Pulled Pork
Kansas City style - sweet barbecue sauce

Pulled Pork
Carolina style- vinegar base sauce

Cole Slaw
Some Carolinians like slaw on their
SAMICH

Several of the guests even tried a samich as did I (actually two piled high). They really enjoyed it.

My goal is to introduce my California friends to different styles of Q from around the country. Kansas City and Carolina were introduced on the 4th. Memphis style (looking for suggestions) is next and then Texas with brisket--no sauce. The barbecue was a huge success based on all the nice comments at the party and all the great messages on our recorder on the 5th. Everyone wants to know when we're having the Memphis style.

Oh. And based on a forum member's suggestion, I used Sweet Baby Rays for the Kansas City Style.

Pags, you left of Smokin Okies Virgin Carolina Style Mustard Sauce...

I love this stuff.

You called it Carolina. Is it similar to Memphis? Looks good.

quote:

Originally posted by Pags:
You called it Carolina. Is it similar to Memphis? Looks good.

Noooooooo! Not similar to Memphis, or anything else you've ever had. Very, very regional specific around Charleston SC, but one of the Charleston chains(Sticky Fingers) uses it in their restaurants outside of SC so people are slowly starting to see it. Kind of like a tart honey mustard salad dressing. Bessinger's BBQ I think has the best mustard sauce, if there could ever be a "best" mustard sauce.

Bessinger's BBQ

I bookmarked the site. Maybe I'll try two types of mustard sauce.

quote:

Originally posted by Pags:
I bookmarked the site. Maybe I'll try two types of mustard sauce.

Nope, you missed my point.

I already HAVE a recipe posted on here and PB 101 for Mustard sauce, here's a link (and this one is free): If fact we have several here in the forums, Greyhound had one also.

http://forum.cookshack.com/eve...311038883#4311038883

I bookmarked Todd's sauce. He has now pm ed the recipe to me. His and yours make up the two types. I know where all your stuff is Smokin.

Thank you.

OK. I looked up Memphis style barbecue and see that it's totally without Mustard. Seems like Carolina has two distinct types--vinegar base and mustard base. I think I could live there.

quote:

Originally posted by Pags:
... He has now pm ed the recipe to me.

Todd, have you posted the recipe or is this super secret Todd's mustard sauce

quote:

Originally posted by SmokinOkie:

quote:

Originally posted by Pags:
... He has now pm ed the recipe to me.

Todd, have you posted the recipe or is this super secret Todd's mustard sauce

Yeah, super secret! But I trust you not to tell anybody else.

It actually came from Bessinger's in Charleston SC. Of the 6 or so mustard sauces I've tried down there, I liked theirs the best, so I asked the waitress for the recipe and she brought out the kitchen notebook and gave it to me. I tipped her well. I'll stick it in the recipe section so you don't have to move it. Hope it's different enough to justify the space.

SC Mustard Sauce

For anyone that has it or wants it, the book Smoke Stack Lightning has a profile of Mr. Bessinger on p.156-159. He was "Old South" to the core, and not in a lot of good ways, but he could make sauce.