(01-25-2020 08:52 AM)Garrettabc Wrote:  I really don’t know the difference, but because it’s talked about so much, I thought this was interesting to have a guide that broke it down:

https://www.groupon.com/articles/regiona...-bbq-guide


Spoiler: North Carolina Bar BQ apparently uses more vinegar in its sauces.

Thanks for posting.

I was raised in Tidewater Virginia & the Eastern Carolina style pulled pork was all I knew. The article is good, but to me BBQ is a style of cooking; tough cuts of meet that need to be slow cooked due to connective tissue. The sauce part is just a condiment. The article also commingles pork/beef/chicken.

IMO pilled pork is the easiest. Brine/dry rub a butt/shoulder/picnic with various peppers (black/white/red), mustard powder other spicy stuff. Add brown sugar and two types of vinegar. Slow cook in a crock pot (have not had as much luck in an oven – turns out dryer). Drain the liquid & use a gravy separator or refrigerate overnight to remove the fat. The meat is tender and flavorful. Add Cole slaw (cool crunch contrast the spicy) and whatever type of sauce/condiment you want (like a burger). Leftovers can be used in stir fries or whatever.

The picnic cut is often to big for my crock pot so slow roast it in the oven, not as moist, but love the flavor.

With beef I have different expectations for brisket and ribs. Expect more of a crust.

IMO BBQ chicken is any chicken with some BBQ sauce slammed on the skin when cooked.

Anyhow – thanks for posting.