Jack Goff wrote:
On Thu, 25 May 2006 08:51:44 -0400, DSK wrote:

Jack Goff wrote:
.... Don't laugh, we consider North
Carolinians to be yankees. :-)


I know, I lived down there a while

You all have "barbecue" which contains rice & mustard....
that should at least get points for originality, I suppose


I grew up on mustard-based BBQ. The little local places have the good
stuff, not the Maurice Bessinger's crap. But we've gotten worldly
now... most places have vinegar and tomato based sauces as well.

The rice is for the string hash, not the BBQ. You can't eat BBQ
without hash!

A goup of us does BBQ at the local hole-in-the-wall every Friday for
lunch. Now I can't stop thinking about it! Glad tomorrow is Friday.

Got to agree with you about Maurice's! It's really interesting to study
BBQ by locality. Here in Atlanta, if you go to a REAL BBQ joint, you'll
notice a difference on whether you are east of Atlanta, or west.
Farther toward S.C. you get, the more mustard in the sauce. West, you
are in Alabama style sauces which are tomato based and thicker than
real Georgia types of sauces. Here it has to be Brunswick stew with our
BBQ.

On 26 May 2006 04:24:51 -0700, "basskisser"
wrote:


Got to agree with you about Maurice's! It's really interesting to study
BBQ by locality. Here in Atlanta, if you go to a REAL BBQ joint, you'll
notice a difference on whether you are east of Atlanta, or west.
Farther toward S.C. you get, the more mustard in the sauce. West, you
are in Alabama style sauces which are tomato based and thicker than
real Georgia types of sauces. Here it has to be Brunswick stew with our
BBQ.

My wife's parents are from a small town in south GA, and every time
they cook a pig, they make a big pot of Brunswick stew. It's great
over rice or bread, with a few dashes of tabasco on it. Their
home-made BBQ sauce is mostly tabasco and black pepper with some other
stuff. Sort of thin, not sweet, with a good "bite".