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Southern Bar BQ distinct styles
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Garrettabc Offline
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Post: #1
Southern Bar BQ distinct styles
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.
01-25-2020 08:52 AM
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UCGrad1992 Offline
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RE: Southern Bar BQ distinct styles
I was clueless when it came to North Carolina barbecue until I moved here. I've always enjoyed the thicker, tomato based BBQ but now I have a taste for the eastern NC style that tends to be thinner, vinegar based.
01-25-2020 10:57 AM
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Side Show Joe Offline
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Post: #3
RE: Southern Bar BQ distinct styles
(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.

The article is not accurate. The "South Texas" style they refer to has gained popularity over the last 150 years as Mexicans have migrated to Texas. But, the true South Texas style originated with the original Spanish settlers (Tejanos). It is centered around smoking beef using mesquite wood and regional seasonings. Yes, barbacoa was a part of the Tejano's tradition, but not to the extent mesquite BBQ is associated in the south Texas region. The writer needs to do more research.
01-26-2020 05:36 PM
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dcCid Offline
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Post: #4
RE: Southern Bar BQ distinct styles
(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.
02-21-2020 02:17 PM
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Wolfman Offline
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RE: Southern Bar BQ distinct styles
NC has 2 distinct styles. Eastern is pulled pork with vinegar based sauce. Western seems chopped but I guess it could be pulled and has a tomato based sauce. The dividing line is somewhere between Durham and Greensboro.

Both regions do BBQ other meats but if you don't specify you will get pork.

There are some variations in the coleslaw too. White vs yellow and served on the BBQ or as a side.
02-22-2020 04:27 PM
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AppfanInCAAland Offline
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Post: #6
RE: Southern Bar BQ distinct styles
(02-22-2020 04:27 PM)Wolfman Wrote:  NC has 2 distinct styles. Eastern is pulled pork with vinegar based sauce. Western seems chopped but I guess it could be pulled and has a tomato based sauce. The dividing line is somewhere between Durham and Greensboro.

Both regions do BBQ other meats but if you don't specify you will get pork.

There are some variations in the coleslaw too. White vs yellow and served on the BBQ or as a side.

There are plenty of good local BBQ places in Western NC where I grew up, but the only edible BBQ places in NC east of Alamance County are the newer or chain ones that sell something other than Eastern NC style BBQ. Eastern NC Q is nasty.

This is also true of my adopted home state Virginia, which local styles basically copy NC with the same east-west divide. Here in Richmond, we have one of the best locally owned BBQ places in America (and I've had BBQ in 33 states, and 3 territories), but it specializes in something other than the traditional eastern VA style - which is why this place is so good, because the traditional local style is just as nasty as the Eastern NC style.
(This post was last modified: 02-25-2020 02:09 PM by AppfanInCAAland.)
02-25-2020 01:54 PM
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