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.

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.


Since I moved to the South, beans and cornbread have become comfort food
for me.

George L

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.

On Tue, 29 Dec 2009 21:09:41 -0500, lil abner > wrote:

>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.

Try Wilbur's in Goldsboro, NC. We ate there about a month ago and it
was still great. If you are near I77, Little Richards in Mt. Airy or
Yadkinville are not bad at all. BBQ Ribs & Co. at exit 143 on I40/85
near Burlington also makes good BBQ.


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
The Cook > wrote:

> On Tue, 29 Dec 2009 21:09:41 -0500, lil abner > wrote:
>
> >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.
>
> Try Wilbur's in Goldsboro, NC. We ate there about a month ago and it
> was still great. If you are near I77, Little Richards in Mt. Airy or
> Yadkinville are not bad at all. BBQ Ribs & Co. at exit 143 on I40/85
> near Burlington also makes good BBQ.

I would add to the list Lexington BBQ #1 in Lexington (featured in this
month's Southern Living), Bullock's in Durham, and Fuzzy's in Madison.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Fri, 01 Jan 2010 12:04:54 -0800, Cindy Fuller
> wrote:

>In article >,
> The Cook > wrote:
>
>> On Tue, 29 Dec 2009 21:09:41 -0500, lil abner > wrote:
>>
>> >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.
>>
>> Try Wilbur's in Goldsboro, NC. We ate there about a month ago and it
>> was still great. If you are near I77, Little Richards in Mt. Airy or
>> Yadkinville are not bad at all. BBQ Ribs & Co. at exit 143 on I40/85
>> near Burlington also makes good BBQ.
>
>I would add to the list Lexington BBQ #1 in Lexington (featured in this
>month's Southern Living), Bullock's in Durham, and Fuzzy's in Madison.
>
>Cindy

Lexington # 1 is also good. Another one I like is Allen & Sons. The
one between Chapel Hill and Pittsboro is neat. The one between Chapel
Hill and Hillsborough is a little more upscale. They also have one in
Burlington on Highway 54 south.

I see a road trip in the near future to Fuzzy's. We are not too far
from Madison. Will try Bullock's next time we get to the Triangle
area.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
The Cook > wrote:

>
> Lexington # 1 is also good. Another one I like is Allen & Sons. The
> one between Chapel Hill and Pittsboro is neat. The one between Chapel
> Hill and Hillsborough is a little more upscale. They also have one in
> Burlington on Highway 54 south.
>
> I see a road trip in the near future to Fuzzy's. We are not too far
> from Madison. Will try Bullock's next time we get to the Triangle
> area.

I should warn you that we moved to Seattle from Greensboro exactly 7
years ago. Bullock's is undoubtedly still there, since one of the docs
I work with here moved from Durham last year. I'm not sure about
Fuzzy's continued existence.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Sat, 02 Jan 2010 10:56:33 -0800, Cindy Fuller
> wrote:

>In article >,
> The Cook > wrote:
>
>>
>> Lexington # 1 is also good. Another one I like is Allen & Sons. The
>> one between Chapel Hill and Pittsboro is neat. The one between Chapel
>> Hill and Hillsborough is a little more upscale. They also have one in
>> Burlington on Highway 54 south.
>>
>> I see a road trip in the near future to Fuzzy's. We are not too far
>> from Madison. Will try Bullock's next time we get to the Triangle
>> area.
>
>I should warn you that we moved to Seattle from Greensboro exactly 7
>years ago. Bullock's is undoubtedly still there, since one of the docs
>I work with here moved from Durham last year. I'm not sure about
>Fuzzy's continued existence.
>
>Cindy


I will be sure to check that Fuzzy's is still there before we go. I
think about you every time we go through Greensboro. Still can't get
through there without slowing down for construction.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"The Cook" > wrote in message
...
> On Sat, 02 Jan 2010 10:56:33 -0800, Cindy Fuller
> > wrote:
>
>>In article >,
>> The Cook > wrote:
>>
>>>
>>> Lexington # 1 is also good. Another one I like is Allen & Sons. The
>>> one between Chapel Hill and Pittsboro is neat. The one between Chapel
>>> Hill and Hillsborough is a little more upscale. They also have one in
>>> Burlington on Highway 54 south.
>>>
>>> I see a road trip in the near future to Fuzzy's. We are not too far
>>> from Madison. Will try Bullock's next time we get to the Triangle
>>> area.
>>
>>I should warn you that we moved to Seattle from Greensboro exactly 7
>>years ago. Bullock's is undoubtedly still there, since one of the docs
>>I work with here moved from Durham last year. I'm not sure about
>>Fuzzy's continued existence.
>>
>>Cindy
>
>
> I will be sure to check that Fuzzy's is still there before we go. I
> think about you every time we go through Greensboro. Still can't get
> through there without slowing down for construction.
> --

I forgot the link to the place that is said to have the best bbq in the
triangle:

http://www.thepit-raleigh.com/

Lean (for bbq) and very tasty. I could face it cold, it was so lean. Just a
small bit of congealed fat in the bottom of the container, the thinnest
layer. Collards were so plump, not overcooked. The price was GREAT too. $36
for five pounds of chopped "whole pig" bbq, $18 for 2 1/2 pints of collards.
$9 for a whole chicken. I gave a bunch away. Froze some of the pork, we will
see how that turns out. Ate every single bit of the collards with some
hungry help.