On Sun, 03 May 2015 08:14:24 -0400, Gary > wrote:

> sf wrote:
> >
> > On Sat, 02 May 2015 22:58:01 -0600, "W. Lohman" > wrote:
> >
> > > > My BBQ is great.
> > >
> > > Good.
> > >
> > > > It don't need no sauce.
> > >
> > > Texas style?
> >
> > I thought Texas style was a gloppy red sauce.
>
> Kansas City style is the "gloppy red sauce."
> I do believe that Texas style only uses a dry rub. And on beef, not
> pork. I could be somewhat wrong though - I didn't look it up.
>
> Eastern Carolina style uses a vinegar base and it not so red or gloppy
> and uses pork. This is what I like. Never tried the Texas style.

I ate at one BBQ spot in Maine (of all places) that was excellent.
She BBQ'd an entire pig to pull (very North Carolina, from what I
understand) everyday and had an array of sauces on the table to choose
from. I tried them all and decided I liked her version the best.
That gave me permission to go home and make up one that I liked rather
than be a slave to some regional "style". Hubby doesn't like BBQ
sauce of any kind on his meat, so I do it just with rub and just add
sauce to my portion at the very end. It's on the heat long enough to
not be wet anymore, but it's not on long enough to burn.

--

sf