Quote:
Originally Posted by AlphaFrog
Here in the Piedmont, it's very thin and vingary...but most costal places (at least where I've been) are more like the Sticky Fingers.
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In Eastern North Carolina, barbecue sauce is made from vinegar, with peppers, herbs and other flavorings added -- maybe even a little sugar -- but with
no tomato sauce. (Did I emphasize the
no enough?)
"Western North Carolina" barbecue sauce is similar, but with tomato sauce added, while traditional South Carolina barbecue sauce tends to favor the addition of mustard rather than tomato sauce. Both are considered anathema in Eastern North Carolina.
And of course, anywhere in North Carolina, barbecue as a noun means slow-cooked pork, often the whole pig, which is slavered heavily and regularly with the vinegar-based or vinegar/tomato based sauce while cooking. Otherwise, "barbecued" is an adjective, like "barbecued ribs" or "barbecued beef."