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Some will say the Triangle sits on the fence between eastern and western NC style BBQ. Any agree? To me, it seems like the Triangle slightly leans to eastern NC style but what do y'all think?
Without reading the thread I'm going to say for sure Eastern NC.
Although I've been to my share of pig-pickin's in eastern NC, I'm not a big bbq fan. That said, I have heard good things about The Pig in Chapel Hill and I believe they cook the whole hog.
I was invited by Que's GM into the kitchen during one of my meals there. While they don't use gas they use Kingsford charcoal briquettes, not wood. Also, I did not see whole hogs being cooked.
Although I've been to my share of pig-pickin's in eastern NC, I'm not a big bbq fan. That said, I have heard good things about The Pig in Chapel Hill and I believe they cook the whole hog.
They do cook the whole hog and it's locally sourced and organic but they use a gas cooker. Eat at The Pig and then drive a few miles down to Allen & Son for a sandwich and one can clearly taste the difference between wood and gas cooked BBQ.
do we eat other styles? Sure. But any respectable place that serves a "BBQ dinner", be it church or company gathering, it will be Eastern. And if its not, then you know they don't know what they're doing.
This is true. But vinegar is for fish and chips or salads. No idea who in their right mind ever thought it appropriate drown a pork shoulder in vinegar. A chunk of meat that absorbs smoke and imparts an amazing flavor all it's own from the slow breakdown of collagen and fats is ruined by vinegar.
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