Comments on: Carolina is for Pig-Lovers

By: Bart

Bart — Wed, 01 Jul 2009 22:15:09 +0000

Thousands of Virginians died on their own soil to protect North Carolinian barbeque pits from Unionist intruders. Long live vinegar!

By: Stacie

Stacie — Wed, 01 Jul 2009 02:18:25 +0000

What a delight to read this! I took a course in college (in North Carolina) all about Southern Culture. A lively debate ensued between those of the ketchup variety of ‘cue and those of the vinegar variety. Geography set me promptly in the vinegar camp, and good taste has kept me there. I am amenable, however, to trying other types of barbecue; I’m just delighted to get back to my senses with a good dose of vinegar when an opportunity affords itself.

By: That boy is a P-I-G… « Tugging on the String

That boy is a P-I-G… « Tugging on the String — Wed, 01 Jul 2009 02:13:52 +0000

[...] This post on Front Porch Republic was a delight to read. I’ll take my ‘cue Eastern-style, please. [...]

By: Chris DeBrie

Chris DeBrie — Tue, 30 Jun 2009 20:52:44 +0000

I’ve had cause to stay in N. Carolina & Memphis. You get no turf divide here. All of that ‘cue is sweet to me–vinegary or saucy, no matter. It’s never all about the pork anyway. The sides make the meal. Simmered red taters, collards, red beans, green beans, dumplings, biscuits, homemade iced tea, corn on the cob… I can’t live by meat alone.

By: D.W. Sabin

D.W. Sabin — Tue, 30 Jun 2009 20:28:17 +0000

I’m with R.A.F……Abe’s in Clarksdale, Mississippi may be at one of the rumored Crossroads and while it might have reasonable Ribs, there is no end to good rib joints all along Route 61 from Memphis to N’arlins. Dry rub or wet, it don’t matter but what matters is the Collard Greens and the absolutely vital meat stock reduction these bluesy greens simmer in. Proper Collard Greens is a thing of art.

Gnawing ribs with a mess o greasy sticky sauce all up in your hands is about a fine a repast one can enjoy.

Not to mention some Pecan Pie.

Now, wheres my Charlie Patton tapes?
http://www.celticguitarmusic.com/patton12.htm

By: Jim Curley

Jim Curley — Tue, 30 Jun 2009 19:24:36 +0000

South Carolina celebrates with bbq too! I raise pigs and am kicking myself that I don’t have any 80-100 pounders (only weaners) available for sale. I have been getting calls all over the place for bbq pigs. Next year I will plan better. Enjoyed reading this.

By: Carolina is for Pig-Lovers | Front Porch Republic - Find Restaurants

Carolina is for Pig-Lovers | Front Porch Republic - Find Restaurants — Tue, 30 Jun 2009 17:09:10 +0000

[...] Michael Harrelson wrote an interesting post today onHere’s a quick excerptNorth Carolina has been invaded by placeless professionals and retirees in recent years, so much so that in 2007 Metro magazine of Raleigh gave its top three “Best of Barbecue” citations to “a Memphis-style chain, a Texas-style chain, … Besides revealing “epidemic ignorance among Triangle-area yuppies,” the poll points to a disturbing trend: by the Reeds’ reckoning, no more than perhaps one in four North Carolina barbecue restaurants and joints cooks entirely with … [...]

By: Mike at The Big Stick

Mike at The Big Stick — Tue, 30 Jun 2009 16:10:19 +0000

As a Kentuckian I have tried the mutton in establishments all over the state…and find that while I like it, nothing beats pork for BBQ.

This book is one of a long line of tomes that confirm what many of us know: To really understand a culture, eat and learn about their food. BBQ is one way to do that. Another way I am fond of is to ask people how they make their chili. That recipe alone will tell you volumes about their roots.

By: Russell Arben Fox

Russell Arben Fox — Tue, 30 Jun 2009 15:36:52 +0000

I am a Mid-South bbq man myself: Memphis, St. Louis, Kansas City, Arkansas, Oklahoma. You can take take yours Carolina-style if you prefer, but I say, along with Robert Johnson, that the best bbq comes from the cross-roads.