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Thread: Southern BBQ

  1. #1
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    Southern BBQ

    Don't know how accurate this is but what little I know about Southern Q it was at least interesting.

    https://www.msn.com/en-us/foodanddri...tandhp#image=1

    And another

    https://www.msn.com/en-us/foodanddri...tandhp#image=1
    Last edited by Rich Dahl; 05-05-2019 at 12:36 PM.
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  2. #2
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    I've been saying for quite a while that there's 'cue and there's 'cue. "Okay, you like barbecue. Just what about it do you like? Meat? Rub? Sauce? Now we're getting somewhere."

    I'm a huge fan of Central Texas preparations. There's nothing wrong the other styles, I've been known to make Memphis ribs and a Carolina inspired pork butt. One of the women I work with (remote from South Carolina,) swears by mutton with a vinegar marinade, claims it's not gamy, just plain tasty.

  3. #3
    TVWBB Diamond Member Dustin Dorsey's Avatar
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    I try not to be snobby about it, but it's hard. Generally, if I don't see a wood-fired pit of some kind, I'm not interested. That's not to say I don't make exceptions. I'm just not likely to go out of my way for it.
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  4. #4
    TVWBB Guru Rusty James's Avatar
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    Here in western NC, you will not find pork BBQ cooked with a rub (in mom & pop restaurants). Not sure about South Carolina, but I am quite sure eastern NC BBQ is prepared with no seasoning.

    Me, personally, I like a rub after trying it for the first time a few years ago, but places like Bridges do not need a rub...

    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C, Q1000

  5. #5
    TVWBB Guru Rusty James's Avatar
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    UNC-TV's, Bob Garner, has the best job in the state. All he does is sample restaurant food.
    Last edited by Rusty James; 05-15-2019 at 09:37 PM.
    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C, Q1000

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