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User Name | Thread Name | Subject | Posted |
cnd | BS: Supper Bowl 50 (48) | RE: BS: Supper Bowl 50 | 07 Feb 16 |
But the question is, Mrrzy, which style of Carolina BBQ? Eastern-NC's "Lexington-styled" vinegar base which uses the whole hog, or Western-NC's tomato-based BBQ made of only the shoulder, SC's Savannah River-styled BBQ of peppery tomato-based sauce, SC's Midlands-styled BBQ of yellow "Carolina gold" sauce (a mixture of yellow mustard, vinegar, brown sugar and other spices), or SC's Pee Dee-styled BBQ, using the whole hog covered in spicy but watery vinegar and pepper sauce? |