God's Country
Traveled to North Carolina recently to attend a family gathering that included a high school graduation. Great trip. Saw family and experienced that comfortable feel of the southeast.
Of course the highlight, sorry JQ, was the pig... North Carolina Bar-B-Que. In the south Bar-B-Que is a noun. Out here in CAL, it's a verb; as in "why don't you come over Saturday we're going to Bar-B-Que some chicken." Well where I'm from, Bar-B-Que is slow cooked pig over hickory wood and served with hush puppies, cole slaw, beans and in eastern NC; Brunswick Stew. Washed down with Coke, beer, sweet tea and or Bourbon. Now, Bar-B-Que sauce is a sticky issue. In NC there are two types. A vinegar based sauce with a little kick from red pepper flakes and is a very nice complement to the rich, moist pulled and chopped pork. The other NC sauce is a thick sweeter option that also is very nice with the pork. Both are totally a personal choice. I enjoy both. On our most recent trip the vinegar based sauce was served and was outstanding. Books have been written and much scholarly research has been done on the subject, so I'll refrain from providing too much information on the virtues of the pig. Except to say: NC Bar-B-Que permeates the social fabric of the state. From black-tie affairs to college parties and family gatherings, NC bar-B-Que can not be duplicated anywhere else. Any true blooded Tarheel will have Carolina in their mind when the slightest whiff of hickory smoke and pork enters the atmosphere.
Click below to view a performance from another homesick Tarheel.
