The pig divides us

CFordUNC said:
Dang, is Stamey's not good anymore? Granted, it's been like 12 years since I last ate there but I remember it being pretty good.
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IMO Stamey's is basically replacement-level BBQ. I wouldn't call it bad, but I wouldn't call it good either. I'd eat it, and be perfectly content, but I wouldn't go out of my way to get it.

Their brunswick stew is good though.
 
when my heart wants BBQ, it’s Lexington-style because that’s what I grew up on.

But good BBQ is good BBQ and it can be in any style. And, if it’s good, I’ll happily eat any style of BBQ.

Even mustard-based, which can be delicious. (Even if the first time I had it I thought the meat had gone bad because it was yellow.)
 
Croatoan said:
Not another Trump thread, despite the title.

Look, political opinions are one thing. They give us insight into another’s perspective on the world and what they want it to be. The choice we make between Lexington and Eastern-style bbq reveals more than that though. It cuts to the true nature of a person; it shines a light on their soul. I know this has been discussed before, but this is a new board and a chance for some to start anew.

To the Chosen, my fellow Lexington-style believers, keep it up and remain steadfast in your righteousness. Even though I’ve always known in my heart that pork shoulders were all you ever need, I’ll admit that I’ve strayed off the Path at times. I’ve even enjoyed, what was for all intents and purposes, a pickled pig sandwich once or twice. No one said sin can’t be delicious, but I always come back to what is true and right. Know that we must remain humble though and not flaunt our refined palates in non-believers faces. Remember that we have flaws just like the Others, we’re just not going to hell for ours. This thread can be a place to reach out, to help them. Let them know about your favorite places of pig worship and why it’s some place other than Stamey’s in Greensboro or Kepley’s of High Point, which are both abominations.

I’d like the vibe of this thread to be mostly positive, so I’ll say that I think most of you Eastern-style cultists are not truly lost yet. You probably suck as people right now, but I recognize that there are “reasons” you are what you are. Maybe, by terrible misfortune, you grew up out of state or east of Mebane. Maybe your folks didn’t know any better and that’s all you had growing up, just ignorant that there was something better out there. Maybe some kind of childhood trauma plays a role or maybe you don’t have the capacity to know what “good” means. Whatever the “reason”, know that you could change today. Go to Lexington Barbecue, sit at the counter, order a chopped plate with slaw, hit it with two (and only two) shakes of Texas Pete, and experience what bbq evolved to when something more than just vinegar was available. If you can’t appreciate the heightened flavor profile that a touch of ketchup adds after that? You are beyond salvation. Tell me what’s better. Might as well add in why you hate America and all that is good and holy while you’re at it so we get it all out of the way now.

Mustard-lovers? Just like hardcore Eastern-types, vegans and vegetarians, people who use “barbecue” as a verb, and dook basketball fans, you’re a demon walking this Earth. If I read the terms “mustard” or “Texas” or “Memphis” or some reference to BBQ as anything but pork, used unironically or approvingly in this thread, I swear to God….

So, let’s see who some of you really are.
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Money corrupts everything.
If this isn't evidence that the western-style lobby has deep pockets then I don't know what is. Giant, post seething with bias and he doesn't even mention hushpuppies (or gasp, cornsticks). Corporate america, congrats on buying this poster hog.


(honeymonks for me please)
 
I have to say: I do not get he hype on cornsticks. Maybe I've had the wrong ones. I don't like them very much at all. Would prefer a good hushpuppy (though candidly I'm trying to eat a little healthier and will try to avoid both).

One thing I do hate is the Lexington-style red "barbecue slaw." I much prefer the mayo-based, "sweet" slaw.
 
rodoheel said:
One thing I do hate is the Lexington-style red "barbecue slaw." I much prefer the mayo-based, "sweet" slaw.
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We disagree here. I despise mayonnaise in anything, so having a slaw that doesn't make me retch is better. I can eat all kinds of BBQ except Alabama white sauce for that very reason.
 
Eastern vs. Western NC BBQ: Eastern - Whole Hog. Western - Shoulder only. The reason the Western is shoulder only is because it is not as old of a style as Eastern. When the Eastern style was developed, there wasn't a distribution network that would allow pork to be sold more than a few miles from where the hog was slaughtered. But, by the time the Western style developed, the transportation networks and preservation techniques were developed enough to allow for wider distribution of the various cuts of the pork. So, when the Western style developed, none of the good cuts--that sold for a premium price--were included in the BBQ. Only the leftovers that really couldn't be sold were put into to BBQ, pretty much because it was that or throw it away.

So, the question you ask yourself: which style of BBQ do you prefer: 1) Whole Hog, where all the good cuts are included in the final mixture or 2) Western, where the final product consists of a) all the cuts that nobody wanted and b) whatever else was shoveled up off the floor?
 
05C40 said:
Eastern vs. Western NC BBQ: Eastern - Whole Hog. Western - Shoulder only. The reason the Western is shoulder only is because it is not as old of a style as Eastern. When the Eastern style was developed, there wasn't a distribution network that would allow pork to be sold more than a few miles from where the hog was slaughtered. But, by the time the Western style developed, the transportation networks and preservation techniques were developed enough to allow for wider distribution of the various cuts of the pork. So, when the Western style developed, none of the good cuts--that sold for a premium price--were included in the BBQ. Only the leftovers that really couldn't be sold were put into to BBQ, pretty much because it was that or throw it away.

So, the question you ask yourself: which style of BBQ do you prefer: 1) Whole Hog, where all the good cuts are included in the final mixture or 2) Western, where the final product consists of a) all the cuts that nobody wanted and b) whatever else was shoveled up off the floor?
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If you don't use the entire hog for BBQ, you can use it for other things.

So, which would you rather have, BBQ...or BBQ and country ham and bacon?
 
farce said:
We disagree here. I despise mayonnaise in anything, so having a slaw that doesn't make me retch is better. I can eat all kinds of BBQ except Alabama white sauce for that very reason.
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Well yeah if you despise mayo you're gonna despise white slaw. I just don't think the red slaw is good at all. I would choose no slaw over red slaw.
 
This thread in numbers up to this point:

4 poor, mixed-up souls, bless your hearts. I really don’t know how you could get to a point in your life where you decide to mix sauces. Honestly, I don’t want to know. Still, there might still be some hope for you all. T’s & p’s.

1 grizzled ex-mod who knows the truth but apparently is willing to do whatever, whenever for gastronomic pleasure. Grow a spine, man.

7 monsters who should never be allowed to see the light of day again. I promise that I WILL be writing strongly-worded messages urging that each of you be perma -banned to Rock on this date, every year, until it happens. Freaks.

0 true believers and the amount of faith I have in humanity after this thread.
 
I'm an eastern guy by upbringing.

When visting my aunt/cousins in Dallas as a youngster in the 60s they would take me to a smoky BBQ restaurant. Good old TX Q. Not having traversed the Q landscape as such I always told them that wasn't BBQ. Tasted great, not Q.

As years progressed I was fortunate to travel around and expand my palate. A friend had moved to St. Louis, did KC as well. During working years I went to Memphis and dealt with a native very hooked in to the AA community. He would take me a place deep in what some might call the hood. He grew up with the owner. Man, that was some damn fine Memphis Q. Never have eaten better. Told me never to drive there myself; especially at night.

Lexington is ok for what it is. Forget that mustard crap. Not Q.
 
There are only two places in this world to get a ham sandwich.

Either side of a pig’s ass.

Trump thinks “barbecue” is grilling out hamburgers and hotdogs.

Nah, just kidding. Trump has never cooked anything in his life. Closest he ever came to a hamburger on an open flame grill was when he drove past a Burger King on his way to McDonalds.
 
John Shelton Reed's book Holy Smoke is a fun read. I had him for a course or two at UNC back in the day.

chathamjournal.com

Dr. John Shelton Reed examines the history and culture of barbecue - Chatham Journal Newspaper

Pittsboro, NC – Few things spark an argument as quickly in this state as the mere mention of barbecue. Eastern or western. Tomato or no tomato. Rub or no rub. Does grilling even count? And that doesn’t even touch some…<p class="more-link-p"><a class="more-link"...
chathamjournal.com chathamjournal.com
 
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Croatoan said:
Not another Trump thread, despite the title.

Look, political opinions are one thing. They give us insight into another’s perspective on the world and what they want it to be. The choice we make between Lexington and Eastern-style bbq reveals more than that though. It cuts to the true nature of a person; it shines a light on their soul. I know this has been discussed before, but this is a new board and a chance for some to start anew.

To the Chosen, my fellow Lexington-style believers, keep it up and remain steadfast in your righteousness. Even though I’ve always known in my heart that pork shoulders were all you ever need, I’ll admit that I’ve strayed off the Path at times. I’ve even enjoyed, what was for all intents and purposes, a pickled pig sandwich once or twice. No one said sin can’t be delicious, but I always come back to what is true and right. Know that we must remain humble though and not flaunt our refined palates in non-believers faces. Remember that we have flaws just like the Others, we’re just not going to hell for ours. This thread can be a place to reach out, to help them. Let them know about your favorite places of pig worship and why it’s some place other than Stamey’s in Greensboro or Kepley’s of High Point, which are both abominations.

I’d like the vibe of this thread to be mostly positive, so I’ll say that I think most of you Eastern-style cultists are not truly lost yet. You probably suck as people right now, but I recognize that there are “reasons” you are what you are. Maybe, by terrible misfortune, you grew up out of state or east of Mebane. Maybe your folks didn’t know any better and that’s all you had growing up, just ignorant that there was something better out there. Maybe some kind of childhood trauma plays a role or maybe you don’t have the capacity to know what “good” means. Whatever the “reason”, know that you could change today. Go to Lexington Barbecue, sit at the counter, order a chopped plate with slaw, hit it with two (and only two) shakes of Texas Pete, and experience what bbq evolved to when something more than just vinegar was available. If you can’t appreciate the heightened flavor profile that a touch of ketchup adds after that? You are beyond salvation. Tell me what’s better. Might as well add in why you hate America and all that is good and holy while you’re at it so we get it all out of the way now.

Mustard-lovers? Just like hardcore Eastern-types, vegans and vegetarians, people who use “barbecue” as a verb, and dook basketball fans, you’re a demon walking this Earth. If I read the terms “mustard” or “Texas” or “Memphis” or some reference to BBQ as anything but pork, used unironically or approvingly in this thread, I swear to God….

So, let’s see who some of you really are.
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Converted demon here, I guess.

I used to like my uncle's special blend Kentucky sweet smoked BBQ chicken when I was a kid. He built his own cooker. He also took me to a place that had killer BBQ mutton. The seasoning was nuanced but the taste was unbelievably good.

I had never had mustard-based BBQ before I came to South Carolina. The thought of the concept was perplexing to me. Then I tried it at one of the best BBQ places in the state. People bring tour buses to this place and they're always packed. Their country-style veggies and fried chicken are out-of-this-world but the hero is their mustard-based BBQ on a fresh roll. I'm salivating thinking about the goodness of those rolls filled with that BBQ. I could snarf down five to ten of them right now if given the chance. I've taken several visiting guests to the place and all have become converts.

So, yeah, Mustard is now my demonic overlord.

.
 
SnoopRob said:
If you don't use the entire hog for BBQ, you can use it for other things.

So, which would you rather have, BBQ...or BBQ and country ham and bacon?
Click to expand...
Depends on what kind of BBQ you are talking about. South Carolina/Mustard based BBQ? I'd choose Ballpark brand hotdogs. Western NC BBQ and country ham, a fair tradeoff. Eastern NC and getting country ham from Nahunta Pork Center, I'd be AOK with that.
 
As a complete aside, back in the day, Bojangles used to offer a vinegar-based slaw that I LOVED. I would love to find a recipe for that stuff.

I had a German descended babysitter as small child and my family had enough German background to have some German food mixed in with the standard Appalachian fare, so I always loved some vinegar-based foods. I admit it, I ate pickled beets with my mashed potatoes as a kid and thought it was divine. Somehow I don’t actually like pickles, though. LOL.
 
grimes70 said:
I'm an eastern guy by upbringing.

When visting my aunt/cousins in Dallas as a youngster in the 60s they would take me to a smoky BBQ restaurant. Good old TX Q. Not having traversed the Q landscape as such I always told them that wasn't BBQ. Tasted great, not Q.

As years progressed I was fortunate to travel around and expand my palate. A friend had moved to St. Louis, did KC as well. During working years I went to Memphis and dealt with a native very hooked in to the AA community. He would take me a place deep in what some might call the hood. He grew up with the owner. Man, that was some damn fine Memphis Q. Never have eaten better. Told me never to drive there myself; especially at night.

Lexington is ok for what it is. Forget that mustard crap. Not Q.
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When I lived in Kentucky, I would get BBQ mutton in Owensboro, KY at the Moonlight BBQ Inn. When I living in Western TN, I loved the dry rub ribs from Rendezvous in Memphis. When I'm in Kansas City, I love burnt ends from Arthur Bryant's BBQ. When I lived in Pittsburgh, I worked across the square from a Primanti Bros. sandwich shop and they were wonderful. There's a BBQ and steak place in Sommerville, TX that is wonderful and the extra-small steak is 16 oz. And truth be told, I even like Red or Alston Bridges BBQ in Shelby, NC. They are all good, but none of them are Eastern NC BBQ. There's never been much in Eastern NC and even less since the sewing machine plants and textile mills pulled out and tobacco was finally outed as being worse than the Black Death, but Eastern NC BBQ abides.
 
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