City Barbeque Swine Wine Sauce. Posted Sun, May 12 2019 10:05PM, janet sonier August 2010 to May 2019 and apparently still going strong is remarkable-and a testament to the cultural aspects of Bar-B-Que.I grew up in Memphis and Jackson, TN - Leonard's opened int 1922 and was/is renowned. Posted Mon, Jun 16 2014 8:27PM, Texas Mike I've noticed some people calling the so-called Eastern recipes BBQ sauce. If you don't want it with as much kick, reduct the red pepper and cayenne by a teaspoon each, and increase the brown sugar by a tablespoon back to the original proportions.Posted Sun, Oct 21 2012 7:44AM, Doug Just wanted to say thank you for posting this. I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance.
Sweet And Sour Coleslaw, The Perfect BBQ Side - Meathead's AmazingRibs.com Meanwhile melt the butter in a large sauce pan over medium low heat.
Southern Soul BBQ Red Swine Wine - The "Q" Review City Barbeque menu 1 tbsp : 25: Baja Turkey. We BBQ'd a whole hog at least 3-4 times per year and smaller parts in between. I ordered bbq pig. Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. i live alone. I think its great!Posted Fri, May 1 2015 5:24PM, Ann Except for the brown sugar, this is how I make my sauce. Hell, you can use it on practically anything!!! You might lose some of the pepper "punch" after a while, but that much acid from the vinegar is going to prevent actual spoiling, especially if kept cold.Posted Fri, Jan 15 2016 10:47AM, tbearsghia Being from the middle section of NC The Piedmont Triad Area(Greensboro High Point Winston Salem). Mine is a secret. Posted Mon, Oct 24 2011 11:42AM, Texas Craig I hate to admit it, but this Dallas-born and raised boy had to modify the original recipe - it was TOO Hot!I used a different hot sauce, so that might have been the reason, but I doubled (at least) the brown sugar, and tripled the ketchup - was still a little bit too vinegar/spicey, but I thought I'd chalk it up to the experiencewe in the western-most Southern state prefer our bbq sauce sweeter and with more tomatoremember, it's just a preference, not a requirementthanks for the recipe to try!Posted Sun, Jan 8 2012 9:07PM, Jonathan Rice You forgot the most important thing.. 1 half a stick of butter.. One had no pig in it but a single ham hock with all the skin and fat removed. Garner Foods. City Barbeque City Barbeque - Swine Wine Sauce.
America's most popular BBQ sauces explained - TODAY.com If it's good it's GOOD!Posted Mon, Nov 16 2015 4:49PM, Mopping sauce versus BBQ sauce Trouble is, most folks don't know the process of whole hog, pit cooked cue. But there is great slaw and there is cabbage with crap. One of my favorite places was in Smithfield VA where I had family, it had a nice eastern NC style sauce. picked, pulled and chopped the pork drenched with the sauce then added what ever other sauce the customer wanted or sliced "naked" my personal favoritecouldn't use tomato, sugar or butter or the meats would char before they cooked thru. Yet closer to comment 06. I've lived there all my life and have never had one that contains ketchup. I have the recipe somewhere, but hubby's been digging through my recipes and I couldn't find it so I tried yours. Dumb ass.Posted Tue, Nov 15 2016 9:28AM, Lash Wow,I honestly say I'm amazed.I cooked it on my weber sp-320 i recommend it guys. There really is no "right or wrong way" to do it. Find City Barbeque locations near me Product Name Calories Angry Blackberry Sauce. Like most have already posted, there are MANY VARIATIONS to the "NC Vinegar Based Sauces." Love Josh B's recipes and wish to hell I could attend one of his Grilling Get-Togethers.Cheri from Treasure Island, Flor'Yda with Tenn and Illinois rootsGo figure on MY taste in great BBQ sauce. He appreciates good barbecue, and that is, of course, the great mediator. Of course, we slow roasted the entire hog outside for 24 hours. Nice post!Posted Sun, Jun 2 2013 12:35PM, Melba Wells Growing up in the 30' & 40's, in Central Texas, my dad made what I would call NC barbecue sauce--just vinegar, red pepper, black pepper and salt. I have had barbecue across this nation and nothing quite compares to how we do it at home.Posted Sun, Jan 16 2022 9:48AM, Lynn Also born and raised in Wilmington. Thanks so much-it's a Keeper! Posted Mon, Jul 6 2015 10:57PM, TK The argument over sauce reminds me of the Woody Allen movie "Radio Days" where his parents argue heatedly over the Pacific Ocean and Atlantic Ocean -- which ocean is better? 1 Serving : 250: Banana Pudding. Thanks so much!Posted Thu, Apr 9 2020 7:37AM, Kirsten My Dad lived many years in Winston Salem and for years tried to find the best sauce that mimicks the 'cue from that area. This one sounds better than clear stuff to me. He never calls it a "traditional ENC sauce".
Swine Wine Punch - Spiked Cheerwine Punch Recipe Out of the way unless you live there or are fishing the Roanoke River striper run, I don't think I've had much better.
PawPaw's NEW Homemade Wine Recipe ! - YouTube thought about tossing with nc sauce then freezing.
Recipes - CopyKat Recipes I certainly can't understand the vitriolic denigrations from people who won't try anything new ever. I think you got it right here except for the addition of the ketchup and the Texas Pete -- ketchup doesn't belong east of Durham at all, and you don't need the premade TP (or tabasco or even crystal, my favorite for flavor) if you steep the crushed reds in the vinegar/sugar/salt. Pork was cooked for about 18 hours and the chefs were in the back, chopping it up with cleavers. My family prefers my own sauce, and my ribs.
Easy Kansas City BBQ Sauce - Vindulge CITY BARBEQUE, Beavercreek - Menu, Prices & Restaurant - Tripadvisor Welcome to 'the melting pot'. GET OVER IT! My granddaddy had a BBQ pit out back of his house and that fabulous taste was deeply engrained in my memory. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. Too, like todays flavorless chicken, pork that was naturally raised had FAR more flavor. Copycat Recipe Secrets for 2023 . Instructions. While visiting two of my most favorite people in world in Eastern North Carolina, it was a given we'd be hitting up some local joints like Allen & Son and Ed Mitchell's The Pit. On purpose or are those fingers on the wrong keys? It was cooked in a clear, vinegar based liquid.and I have no idea exactly what it was.but it WAS nirvana.Posted Sun, Jun 21 2020 6:30PM, Nick I lived in Charlotte for 18 years and this is as correct a recipe as you will find for what is used in that part of the state. Scary!Posted Sun, May 18 2014 2:42PM, Catherine oops! Then slice, shred and mix in sauce. They were crazy good after a two week soak in this sauce!Posted Sat, Apr 2 2016 5:43PM, Phyllis Harwell High I.was born in Asheville, dad from Lincolnton, but raised in D.C., now in CA. The Sip & Swine BBQ Festival not only touts some of the best Kansas City-style barbecue in America, but it also impacts the future in extremely positive ways. The western piedmont and mountain regions were settled by different people with different tastes, and some very good barbecue made there may often contain both sugars and a bit of tomato, and yet is every bit as much a "genuine North Carolina barbecue sauce" as the eastern sauces. Born and raised in W-S, NC. The swineapple sensation began slowly in 2015 when meat smoker Josh Bush of Laporte, Texas posted it on Facebook. You might like these things (a lot) but that doesn't suddenly qualify them to be called something they're not.Posted Sat, Apr 25 2015 7:14PM, p3orion Don't be a pretentious ass, Carpetbgger. There are some things I just don't want to knowPosted Sun, Dec 6 2015 1:29PM, countryliving Check out the internet for "Scrapple" recipes. Little did I know that the evolution of the sauce had come such a long way from that dated recipe, and Serious Eaters let me know it in no uncertain terms. They have a lady there who does nothing but cook hushpuppies all day, for goodness sake, and hushpuppies show up on the table when the waitress brings the water. It's under lock and key, and won't be casually doled out to just anyone! Why even bother smoking the pork in your all electric smoker? Beef Brisket with 2 Sides $11.47 Choice of style. I use 2 cans of petite diced and squeeze by handPut cabbage, peppers, pimento, and tomatoes in large container. I bet they were good! The Swifty Swine Pig Races . Then I put one half upfor oulled pork the third day after. While many places in the south can whip up a mean hushpuppy, Ralph's comes close to perfection, and with that fantastic BBQ to go with it, I'd highly recommend going out of your way to find them. Seems to me that the best sauces in the area were made with distilled white vinegar, not cider vinegar. I'm on my second batch in two days! Pickup ASAP. Been to, and helped with, a number of pig pickin's through the years.
48 Hours in Jackson Hole: Everything You Need to Eat and Drink Good sauces, but usually with a lot more ingredients.All of these are meant for use on pulled pork, which is what God meant when He said "Let there be Barbecue. Thanks.Posted Tue, Mar 18 2014 3:52AM, Ann No sugar or ketchup! Note I didnt list how much of each, thats because it depends on whos making it, though it always starts with a gallon of apple cider vinegar. I believe it has been made popular relatively recently by Bob Gibson's. It was the very best. This whole, you should know better than do such and such, "you're not traditional, you're so wrong" is so idiotic and a symptom of the degradation of morality and politeness in today's modern society.I followed his recipe, modified the peppers to piquins, the hot sauce to a real good Mexican one we like and have on hand, and it turned out great. A peppery, vinegary sauce, perfect on pulled pork. It's not quite as hot as Tabasco, so I raise it up closer to 1 tablespoon Texas Pete.
Menus for City Barbeque - Madison - SinglePlatform Its kind of like Texans telling the rest of the world what chili is. The only change I make is to add 1 heaping tbs of chili powder. We Also Recommend. Through this overnight process, the hickory smoke and vinegar that is watered down soaks slowly into the meat; its not supposed to be a glaze. I can't say that I didn't like most of it, some more than others.But the first BBQ I remember is what we used to cook ourselves over open pits. Really the Texans should probably stay out of this debate. Posted Wed, May 29 2013 4:09PM, Steve Yes! Even in Wilmington bbq joints (thats what we call them) the sauces are different. Cover and cook low 8 to 12 hours, until tender. I'm just a NC born gal who was transplanted to California in her youth. My only deviation from the recipe was using Cholula in place of Texas Petes, and I added a bit of bourbon to the sauce as it was boiling.Posted Thu, Mar 30 2017 4:40AM, Rae Lammers I have been making this recipe for about 2 years now..Everyone loves it's! Share 0 Tweet 0 Pin it 0 Fancy +1. It does have ketchup in it. Liquids. Recipes vary but are always tomato-based, according to Botello. I did find this recipe that might give you a start in what you are looking for.I made up some BBQ yesterday in my crockpot for New Year's using the recipe above which a slight adjustment for personal taste. Shucks, I'm hungrier than a tick on an scrawny dog!
Final weekend events for the San Antonio rodeo Very thin, usually clear. Some want hushpuppies, but then they argue over whether to include onion. Try switching to a butt (now called a shoulder-blade roast in some markets) or a picnic, and save the tenderloins for quick cooking.Posted Sun, Jul 19 2015 4:49PM, Fully Alive I was born in Farmville and graduated from ECU (Go Pirates!). If you like Eastern North Carolina barbecue this is it ! There's enough material here for a book! Pulled Chicken. Lexington style is good, and I won't deny there are many good sauces out there, but for my taste, that simple Eastern taste is what made me fall in love with a BBQ sandwich. City Barbeque 373 reviews Claimed $$ Barbeque, Caterers, American (Traditional) Closed 11:00 AM - 10:00 PM See hours See all 379 photos Write a review Location & Hours 208 West N Carolina 54 Durham, NC 27713 Chris K. said read more read more Thanks for the shout out about our 'que! Is Scott's not Eastern? For example, I don't do whole hog in my backyard. 3. You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. Put it over smoked pork loin. Great sauce even if a NY'orker developed it. Worse yet, in far western GA, it's mustard based, like the central SC sauces. My "go to" now us Smithfield's Chicken and Barbecue in the east and Lexington in the Piedmont. Chill. I'm not religious about measuring the flakes, either, but I probably double them.
Traditional Scottish fare at Balmoral, plus other restaurant openings No mayo!!! If it has tomato of any kind in it - it's not Authentic Eastern North Carolina Style.Signed,A Proud Born and Bread Eastern North Carolinian Posted Thu, Jul 12 2012 9:50AM, J Luffman I live in the NW part of the state, and we have amazing 'que here. I'm making some crock-pot pulled pork right now and I added some Buffalo Salsa Chipotle from Mexico in place of the Texas Pete in my sauce. No one here does it right. for those of you that insist ketchup is taboo in eastern nc.
City BBQ Delivery Menu | Order Online | 2647 Lawndale Dr - Grubhub 12 teaspoon ground cayenne pepper. $10.79 +. Posted Sun, Nov 10 2019 12:51PM, Jason I am definitely bookmarking this page. He hadn't learned by now he just f**** it up. It is not spicy so skip the Texas thing for NC authenticity. I'm going to try it, and I hope I don't screw it up. Give it a shot. you'll love it. Don't forget the slaw, which is another argument all by itself. This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. It's in the piedmont which is just below the foothills. I discovered Carolina Sauce in 2013, and my taste has been changed forever away from tomato based sauce. I remember them being out there all night with a hickory fire burning on a steel plate and they would occasionally shovel some coals into the pit.The next day when it was time to eat, oh baby! Posted Thu, Dec 20 2012 2:43PM, Maggie Hello there, just emailing from Glasgow, Scotland as I have just 'boiled', yes boiled some pork and it looks a bit on the pale side and lacking in taste although I did put in a few carrots, onions, bay leaf etc., Anyway rather than have it with plain old gravy I noticed your receipt, liked the sound of it and have made it. Place the pork roast on top, fatty side up. It also gives it some red; mine is pretty dark otherwise, because I use sorgham molasses instead of brown sugar.Posted Fri, May 13 2016 9:34AM, jethro Like it all eastern bc and e. VA are the best try 50/50 w brown sugar and molasses and instead of Texas petes(sorry garners) try Panola gourmet sauce from lousianaPosted Tue, Jul 19 2016 6:58PM, Mark There was a comment on this board that there was good BBQ sauce in Georgia. Calorie breakdown: I never heard of anyone dipping livermush in flour before frying it, though; that must be strictly a scrapple thing.I agree about interchangeable "pork parts," except that you want be sure there are enough un-meaty parts like snouts and ears, so that you end up with some gelatin in the broth, and don't have to count on loads of cornmeal to hold it all together.And I think we can all agree that "Interchangeable Pork Parts" would be a fine name for a southern rock band.Posted Fri, Jan 1 2016 12:58PM, p3orion On second thought, I don't think I can use anything from these scrapple recipes. This stuff hit the spot and even my kids enjoyed it and poured it all over just like I do. Made in-house at our Kansas City facility, all of our rubs, sauces and blends have an award winning history that dates back nearly 30 years.Posted Sat, Nov 12 2016 8:30AM, p3orion Anybody else put off by the frikkin' COMMERCIAL that has suddenly appeared on this longstanding forum? This weekend I am going to use a combination of peach and bourbon barrell oak wood. Only hickory wood. Recipes. The first restaurant BBQ I ever tasted was at A&M Grill in Mebane, NC. Fry until fragrant then add the wine and lemon juice. I like just a touch of ketchup as well as just a hint of brown sugar to balance the vinegar(not much still want the vinegar bite) For my basting sauces I add nothing with sugar because of the long cook time 12-14 hr this can lead to burning of the bark too much. My Dad gave me his recipe. Still quite yummy!Posted Sun, Jul 19 2015 4:15PM, p3orion Tenderloins are usually pretty lean. Sorry, but what makes it truly "Eastern North Carolina Style" is the absence of Ketch-up or any tomato based product. Perfect for any backyard barbecue or a special occasion like Memorial Day, Father's Day or Fourth! I gues I was stuck in the middle.
LowCo Barbeque Sauce - City Barbeque This sauce is actually good for dipping grilled wings into!!! I think of it as the cucumber and tobacco belt.Posted Mon, Nov 16 2015 4:45PM, Cheri Nice to hear someone speak with an open mind about this sauce and others. Ate lunch at Scott's BBq, supper at Wilbur's BBq and Rolaids all the way home to Wilmington.189, Here is a red slaw recipe from Lexington, NCRed Slaw6 lb. Small Party Salad. My late father-in-laws institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. Posted Wed, Aug 26 2015 3:04PM, steve p Well I read all the posts and I guess I might be a little old fashioned. I know my way around a kitchen and followed the recipe to the tee despite knowing better than to add this much heat! Great hot sauce with a unique, natural flavor. I know that stuff had to have been cooked in smoke and it was delicious but smoke flavor was missing. They cooked over hickory. I'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. Texas Pete has been around since 1929, when it was first mixed up by Thad Garner, who was at that time the owner of the Dixie Pig BBQ in Winston Salem. A lot of places I've been to offer either, I prefer shredded. enc style is minced. Oh well I guess I'd have to buy a smoker and do it myself. Smoked 6 cases of butts 8-10 lb avg ea.
City BBQ - Greensboro, NC Restaurant | Menu - Seamless City BBQ - Lexington, KY Restaurant | Menu + Delivery | Seamless By the way, many would consider Eastern NC as the area around and east of Interstate 95. Keep up the great work here!Posted Wed, Aug 25 2010 10:50AM, jennifer I moved to MD from NC last year and MISS BBQ!!! This is still a thin sauce, but not as thin as eastern NC style. He will take this proclaimed perfect sauce & change it, to "improve" it. The sauce was thin but red so there was probably ketchup in it. That was just the vinegar, salt, black pepper, and chili pepper he said in the beginning. it took 9-10 hrs for the butts to 170 degrees the beef to 130 degrees. They gobbled it up. I found that I like the flavor more if I bring the temp up almost to boil and then turn it off. I guess charcoal comes from wood so maybe it counts a little bit. Top notch, A , 5*! I had no idea this was a local thing, but I should have guessed. Will be my new goto pulled pork sauce base (personal touches are what makes it your own).Thanks Ben!Posted Sun, May 3 2015 6:00PM, kellee It was awfull ! I usually like Texas style with a kick but this was my first homemade trial. Back then it was the process, the event, and the technique that all led to a perfect barbecue. Please don't. From my original post, where the recipe called for only four ingredientscider vinegar, crushed red pepper, ground black pepper, and saltI've added only three additional. 2000 calories a day is used for general nutrition advice. One recipe I enjoy also has white pepper, that probably doesn't fit the ENC purist either. Melt the butter in the pan and add the garlic. As one of the most decorated barbecue champions in the world.how to make a best bbq ribswe start withPremium Cuts & Fresh IngredientsWe take pride in using the freshest ingredients, the best quality farm raised beef, pork, chicken and turkey always prepared daily and wood smoked in-house. A good example is Maurice Bessinger's, based in Columbia. I grew up in Piedmont NC. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. It's even in the Cole slaw. Scott's is a traditional Eastern NC sauce made in Goldsboro, which is the heart of ENC BBQ country. It darkens the sauce and gives it a bold flavor that really compliments the meat. I am going to try this sauce out this weekend and I will let you know how it compares to some of those I've had, thanks for sharing.Posted Fri, Jan 15 2016 10:45AM, p3orion If you have to ask how long it will keep, then you're not eating enough barbecue!However, my sauce is pretty similar, and I have had some in the fridge for six months (I made way too much in one of my batches) with no appreciable loss of quality. butt that's slow cookin' in the oven. I had a very expensive barbecue dinner at The Pit in Raleigh, and immediately knew that the original owner had not really disclosed his true award-winning recipe. Couldn't find a recipe any where when I started making my own in early 2000's.
City Bbq Swine Wine Recipe | Visit A Winery Made In-House: Mac and Cheese with Swig and - Charleston City Paper There are 20 calories in a 1 tbsp serving of Choose a sauce: Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce Beef Brisket $8.49 Choice of style. The son, James T King out of Greensboro sells the "Secret Sauce" on Facebook. A little different but tasty. City Barbeque is a fast-casual restaurant chain that specializes in competition-level barbeque.
City BBQ Delivery Menu | Order Online | 6549 Miller Lane Dayton - Grubhub Posted Fri, Jan 9 2015 11:22PM, Cahelie Jolly You don't have a clue about "Q" .This potion you have created resembles Lexington, NC style BBQ sauce, which no real lover of E. North Carolina BBQ can abide. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Finally, the vinegar sauce really needs a nice rest to finish it off.
City Barbeque - Swine Wine Sauce calories, carbs & nutrition facts The next day, the sauce was ever so good on a slice of bread and any left over meat.Posted Mon, Jun 3 2013 3:50PM, CJ Anyone have recipe for pit chicken? !Posted Sat, May 2 2015 10:35AM, steelerguy Made the sauce Ben in posted in comment 6, minus the pork drippingsthose were all sacrificed to the wood Gods. Posted Sat, Jul 19 2014 11:57AM, cheri ATL Pirate thanks for the 'Fresh' outlook from a NC native. 499. The meat is chapped or pulled and carries plenty of flavor without the sugary, tomato based thick glazes that most have to use because the meat was cooked incorrectly in the first place.Posted Thu, Dec 3 2015 1:07PM, p3orion That's true if you want whole-hog barbecue, but some of us prefer the premium cuts like butts and picnics (and also prefer ending up with less than 50 or 60 pounds of the finished product.) The reason the tomato ketchup is not used in the eastern style is cause the Eastern is a purist style the meat is supposed to stand on its own. And the other reason is Eastern Carolina sauce is meant to baste the hog throughout the barbecuing process if the sauce contains sugar the hog will burn during the hot smoking process.When I do Eastern Carolina barbecue I prepare it the purist way and then I have several different finishing sauces I make which people can or cannot choose to use. Posted Tue, Aug 3 2010 11:47PM, Dave Great pics! Until now make it taste right.Posted Sat, Mar 8 2014 11:06AM, jerry v Well I live in va but born and raised in eastern nc my grandfather and relative's raised hogs and cooked them in a pit.I use his sauce and I have never in 50 yrs ever put or heard anyone put ketchup in the E N C sauce.Posted Thu, Mar 13 2014 10:51AM, Mike's Carolina BBQ Sauce Seasoning Excellent info here. Back in the 50s a pig pickin was a family and community event, but even more, it reflected the lengthy history that went well back into the 1600s. And you can keep your coleslaw as well. This is not eastern style, it's Lexington style which is not in eastern nc. Posted Wed, Jun 21 2017 11:54AM, Yvonne Galotti I grew up out-side of Kingston NC .I am 75. Garner history correctly, TP was originally conceived as a buffalo wing sauce, so I find the sauce it was designed to mimic, Frank's Red Hot, to be an acceptable substitute for those horrific occasions when I have a plate of hashbrowns and scrambled eggs but am out of Texas Pete.
Sweet Swine BBQ And Catering - Home - Facebook It was serves chopped or sliced with no sauce. Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. Remove from the pan and set aside. And he used shoulders exclusively, but did cater whole pig sometimes. . Keeps forever.And I do mean forever. Contactless delivery and your first delivery or pickup order is free! I was very surprised how mild "hot" food is here. Anyway, this sauce is the best as is. Now you can add We didnt mind the touch of ketchup, but then again we live in Western North Carolina.Posted Sat, Dec 5 2020 7:30PM, Krystal May What meats can you put the sauce on. City Barbeque: Disappointing - better options around Ballantyne - See 70 traveler reviews, 34 candid photos, and great deals for Charlotte, NC, at Tripadvisor. So, I'm going to try the vinegary thing. In any case, "nothing succeeds like success," and it sounds like your sauce was very successful, if your husband finally begrudgingly broke down and asked for the recipe.
Swig & Swine's Banana Pudding Recipe - Destination BBQ pulled pork, buns, 2 pint sides, and cornbread for 2 adults and 2 kids. Not being a North Carolinian though, I still have to ask, "How am I doing? Posted Tue, Jul 16 2013 5:14PM, cheri Jodie, forget the 'roots', time's are a changing.as are tastes and variety! For those of us who prefer the lighter fare, simple grilled chicken and fish pair . Ketchup is next up, which gives a little redness to look and thickens it up ever so slightly. Now back to that 8lb. 0 %--Fat. Sorry, Texans - But I learned to love Railroad Barbecue in Fort Worth.The barbecue in West TN had over the years turned to tomato based. Typically, Eastern NC sauce only consists of vinegar, sugar, salt and hot sauce/peppers. It took me almost 15 years to master what he did. Posted Sat, Apr 26 2014 3:49PM, Cheri Here ye, Here ye, Scott I so Agree. Basically, it all depends on WHO'S uncle or granddaddy came up with which version and THAT is the deciding factor. The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations.