Wednesday, May 11, 2005
North Carolina B-B-Que
Now this is a wonderful description of the bar-b-q experience in North Carolina posted by Lea at A Day at the End of the Road. I had to copy it here to share it with everyone.
"My friend Lisa posted about her b-b-q experience Canadian style... funny I had never really thought about those north of the border having a b-b que... but I promised her I would report how we do it her in NC...
The first piece of required equipment is a pig cooker... this is usually a 50 gallon drum that Billy-bob down the street has cut into and put hinges on... this is connected to gas flame or hickory chips and a grill grid is set on top... next you procure a gutted pig which then in all his glory goes spread eagle on the grill...the next 12-18 hours is spent with a b-b-que mop and an old gal. vinegar jug filled with vinegar, pepper flakes, tabasco and various other seasoning which are determined by the cooker...
the swabbed smoked tender pig is served with boiled potatoes, brunswick stew, coleslaw & hushpuppies.....guests take their styrofoam plates directly to the pig cooker and yank off a big hunk of pig....
this is served with lots of cold beer in some circles or sweet tea in others......
Nothing like a North Carolina B-B-Que!"
Here in Canada, there is an ongoing debate over which is better, charcoal vs. gas grill... most people these days have switched over to the gas grill, which is a much "cleaner" experience. But as a child and until a few years ago, we always used charcoal. My dad has become famous for creating his potato, onion, garlic with butter cooked slowly in big tins. Sometimes he adds other veggies.
Last summer, I cooked a whole salmon with the frozen lime margarita mix you get at the grocery store... wrapped in some tin foil... it was heavenly. We also did a roast beef on the grill last year which turned out well. Any other ideas???
"My friend Lisa posted about her b-b-q experience Canadian style... funny I had never really thought about those north of the border having a b-b que... but I promised her I would report how we do it her in NC...
The first piece of required equipment is a pig cooker... this is usually a 50 gallon drum that Billy-bob down the street has cut into and put hinges on... this is connected to gas flame or hickory chips and a grill grid is set on top... next you procure a gutted pig which then in all his glory goes spread eagle on the grill...the next 12-18 hours is spent with a b-b-que mop and an old gal. vinegar jug filled with vinegar, pepper flakes, tabasco and various other seasoning which are determined by the cooker...
the swabbed smoked tender pig is served with boiled potatoes, brunswick stew, coleslaw & hushpuppies.....guests take their styrofoam plates directly to the pig cooker and yank off a big hunk of pig....
this is served with lots of cold beer in some circles or sweet tea in others......
Nothing like a North Carolina B-B-Que!"
Here in Canada, there is an ongoing debate over which is better, charcoal vs. gas grill... most people these days have switched over to the gas grill, which is a much "cleaner" experience. But as a child and until a few years ago, we always used charcoal. My dad has become famous for creating his potato, onion, garlic with butter cooked slowly in big tins. Sometimes he adds other veggies.
Last summer, I cooked a whole salmon with the frozen lime margarita mix you get at the grocery store... wrapped in some tin foil... it was heavenly. We also did a roast beef on the grill last year which turned out well. Any other ideas???
