Best Regional Food

Greyhound said:

I'm sure the pork was awesome, and the BBQ sauce might have had North Carolina in the title, but we here in NC are proud of not using "sauce" on our BBQ. Here's how you tell the difference:

Eastern style BBQ is characterized by its use of a large portion of the hog -- a lot of the fat is left on and so is the crispy skin. That is all chopped together and doused with a cider vinegar/red pepper/spice mixture. It is smoked over a hickory wood fire-not over a propane grill. A clearly superior pork in all shape and form.

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My buddy smoked (he used alder to smoke it) the whole shoulder... there was a lot of fat. And he didn't "sauce" the pork while it was smoking it had some sort of rub on it he likes to use. And he simply had a mason jar of very vinegar-y "sauce" that he had made and referred to as "Carolina-style"... which I used liberally and ended up gorging on the pork.

But I'll concede it may not have been true "Carolina" BBQ pork.

SkaredShtles said:

My buddy smoked the whole shoulder... there was a lot of fat. And he didn't "sauce" the pork while it was smoking it had some sort of rub on it he likes to use. And he simply had a mason jar of very vinegar-y "sauce" that he had made and referred to as "Carolina-style"... which I used liberally and ended up gorging on the pork.

But I'll concede it may not have been true "Carolina" BBQ pork.

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The hog needs to baste in a pool of **** from 5000 other pigs to taste authentic.

Jeremy R said:

<snip>
Hey SS, I hope you enjoyed a refreshing Coors Light with your pork shoulder you Redneck!

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I was drinking Odell's IPA for a change.

I had a mojito, too.

Used to be a Deli in Laguna Beach, Stottlemiers, great sandwiches made by cute girls. What was best was the names of the sandwiches; (this was in the '70s)
Uncle Sam - Red Cabbage, White Tuna & Blue Cheese
Don Rickles - Tongue, Horseradish on Jewish Rye
Lyndon Johnson - Baloney on White
Liz Taylor - Turkey Breast, Cranberries
Richard Nixon - with this one you never know what you'll get
plus many others

Westy said:

We have plenty of BBQ joints around here but they all use molasses based sauce. I loves me some Carolina style vinegar bases sauces.

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Nail on the head. Carolina vinegar based bbq is the best. Too bad nobody up here in NE gets it. There are a couple that are ok, Redbones, Blue Ribbon, Tennessee's but most "bbq" joints here in New England are slopping tomato based sweet sauce on a piece of grilled meat and calling it bbq.

BadDNA said:

Nail on the head. Carolina vinegar based bbq is the best. Too bad nobody up here in NE gets it. There are a couple that are ok, Redbones, Blue Ribbon, Tennessee's but most "bbq" joints here in New England are slopping tomato based sweet sauce on a piece of grilled meat and calling it bbq.

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No matter the style any sauce should be on the side. The meat should be able to stand on its own.

Westy said:

No matter the style any sauce should be on the side. The meat should be able to stand on its own.

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True, when I bbq I usually leave the sauce on the side, half the time it stays there.

a dry rub on ribs is my-tee-fine too!

Another good on here is the "butter burger"....yes, they put butter on the burger. And they love frozen custard here too.

Westy said:

No matter the style any sauce should be on the side. The meat should be able to stand on its own.

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If it can stand on its own... you'd better cook it a little more.

KavuRider said:

Grew up in Vermont, had a local place that made the best Grinders. People here in AZ just give you a blank stare when you mention it...

Good seafood, my family used to go to Cape Cod every year. Not much out here.

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Aren't you forgetting something?

bbq of either flavor in nc makes me a happy person.

southern cooking. ive lived in orange county for 16 years and have never had it

North Carolina BBQ is the only way to go...until I tried South Carolina style, with a mustard-based sauce instead of purely vinegar. Un-****in-real. Got it from a place in Salem VA.

DC has no good food IMHO.

I miss Mexican from SoCal and a bit of NorCal. I miss good pizza and Jamaican from the Northeast. I miss good BBQ from the south. I'm in a culinary nowhere-land.

Except for Ethiopian. We have some AWESOME Ethernopian places. I find myself eating a lot of raw beef these days. Some pretty good kabob joints and Lebanese dives/restaurants, too, which is good b/c I can live off of that. But I miss my schwarma joint on Kearny in SF just south of Pine. And I'd kill to turn a Starbuck's, just one, into a Peet's.