cybercat wrote:
> For a breath of fresh air after the holiday food. I didn't cook the collards
> or pork, tried the place below instead, and the barbecue is less fatty than
> most but just as flavorful, the collard leaves in large pieces and not
> cooked to death, with vinegar already in them and just enough. Wonderful
> stuff. For sweet potatoes with the right flavor but less fat and sugar I
> baked them and mashed them lightly with a little butter and dark brown
> sugar.
>
> I could eat just the collards and potatoes for days on end. I was not raised
> on these things but sure did take to them once I found them.
>
>
Last year when traveling through NC we tried to find some Carolina BBQ.
The place we found had a famous name but had been bought by Inidans or
Somalis.
The meat was boiled and taken out of the pot and slapped on a grill long
enough to burn it. They served that with some sugar syrup with liquid
smoke and hot sauce and vinegar mixed in.
The beans and fries were worse than Hardies. They didn't know what sweet
potatoes were.
The slaw was the packaged mix with some cabbage stirred in mintes before.
The bread was toasted light bread slathered with butter flavored veg oil.
The beans were canned pork and beans with some ketsup and more sugar
stirred in.
our first clue should have been when we pulled into the parking lot that
the pit hadn't been used in a very very long time and their was no oak
or hickory smoke mixed with meat smell.
They got both our orders wrong.
This is the place with the Big Pig as it's symbol. It was the best of
the three places we tried.
All the good places seem to be gobbled up by foreign interest who figure
the cheapest crap they can serve up with inflated prices will make them
rich.
The place was packed though. Go figure.