Quote:
Originally Posted by Rickysa
Please for all that is good in the world, don't confuse SC BBQ w/ NC BBQ 
NC: Down East = whole pig w/ a vinegar + pepper sauce served with white slaw
NC: Lexington = pork shoulder w/ a vinegar + pepper + TINY amount of ketchup (still a very thin sauce) served with red slaw. |
Yeah...what Rick said!!!
I've had SC BBQ (pork) once (Maurices? in Columbia)
...don't care for mustard based sauces w/ pork...fine with other meats though imo. For mustard based, I like Rumboggles Hot (out of Jax, Fl.)...a KC style sauce. Mmm...now I'm getting hungry
edited: A follow up...NC Lexington style uses no sauce/dip during the 14 hour smoking process...nuthin' but Hickory wood smoke...Eastern style "pig pickin's" (whole hog laid out) liberally applies sauce during the smoking process.