Just so you guys know how heated the east/west Carolina - Page 3 - BBQ Central

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Old 02-10-2005, 02:37 PM   #21
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Bill, you have several of them in the recipes from John Mason. And I think Fatz posted some on this site.

Paul Kirk's Championship Barbecue Sauces has several (I think they are the same ones that John has, and maybe that Fatz posted).

And I always keep a bottle of Scotts around. It is good stuff. Even though it is made in the eastern part of NC, it is very similar in taste and look to a Lexington style 'dip' (as they call it there).
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Old 02-10-2005, 02:53 PM   #22
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Thanks Chris. Since I've never tasted a vinager based sauce, I wanted a good reference to start with. Scotts is a good start, right? :-k
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Old 02-10-2005, 02:57 PM   #23
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Excellent example. Now after you've tried it with your pulled pork, try mixing it with a little apple juice, and you'll be very close to my sauce.
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Old 02-10-2005, 04:27 PM   #24
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Bill,
All I can tell you is I like it. Very similar to what I was used to growing up. It's got a little heat to it (in a good way). I think you will like it.


Capt'n,
In that picture of the plate of BBQ on the Scott's site... the only thing that was wrong was the slaw. Lexington places serve 'red' BBQ slaw (not to be confused with 'red' fish camp slaw), not cole slaw.

I truely think that is the biggest differnce between eastern and Lexington style NC BBQ. The sauces or dips are very similar in flavor. The slaw is way different.
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Old 02-10-2005, 04:30 PM   #25
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yeah, I know, I'm just stirring up something to talk about.
There is a difference in the meat though. Shoulders in the west, whole hog in the east. That means some of chopped q is tenderloin and ham.
Most couldn't tell the difference, but there's a joint here in Myrtle Beach that only uses hams. I didn't think it would be juicy enough for me, but it was. He uses Cookshaks with hickory, but he chops it off the ham right when you order it, so it stay very moist.
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Old 02-10-2005, 05:06 PM   #26
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My brother that lives in NMB goes to Little Pigs from time to time and says that it is okay. But like me, thinks the slaw makes a large difference. Needs the 'red' slaw.
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Old 02-10-2005, 05:10 PM   #27
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yeppers, Little Pigs is indeed who I was referring to. Someone just told me Mr. Pit closed. They had 2 MIM grand championships. When folks come here, they want seafood, I guess.
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Old 02-10-2005, 06:03 PM   #28
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So true about wanting seafood Capt'n.

You like Calabash or Murrels Inlet better?
Or what's the place between Ocean Isle and Calabash that has seafood right at the draw bridge?
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Old 02-10-2005, 06:39 PM   #29
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hard to give a consensus, but calabash style is best found in Calabash. And there's nothing wrong with that. I like lightly breaded oysters, shrimp etc. a whole lot.

Murrells Inlet has tried to go a little more upscale. Places like Hot Fish Club, Divine Fish House, and Hanna's are excellent, and you won't find that type of place in Calabash.

Good tip....grab the local phone book, call the fish markets and ask them who they deliver to daily. 16 million people visit Myrtle Beach every year, and the vast majority couldn't tell Mrs. Paul's from Paul Prudhomme. Tourists flock to the many "all you can eat seafood buffets",
eating frozen, breaded seafood that they can get at Kroger. But it's all you can eat, so they think they're getting a bargain.

Most buffets will run you over 20 bucks, and for that same money, you can get a fabulous fresh seafood dish that still fills you up.
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Old 02-10-2005, 06:54 PM   #30
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Yeah, I like going to Divine Fish House. And whatever is beside it. Bovines, I think. And a few others. There is (or was not too long ago) a little 'divey' place a little ways down from those two that my brother likes. He doesn't like to spend a lot on food. (more money for drinking and buying stuff)
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