Link to some good Eastern NC Q photos

and talk.

http://forums.egullet.org/index.php?showtopic=42892

That is some fine looking q....I cooked 46 pounds of brisket and boston butt this weekend so I am a bit burnt out on q right now.

Captain,
Many thanks for that link. Now all of y'all can see the major difference between side dishes with Lexington-style Q and those with the Eastern N. C. style: green slaw (as opposed to red) and corn bread (as opposed to hush puppies)... not to mention the vinegar-based (as opposed to tomato-based "dip" upcountry).
Y'all making me hongry. Dadgummit. I'm tryin' to lose me some weight, and here comes these pictures. Gracious.
Graciously Accepted Nonetheless, Ort. Carlton in Getting-Back-To-Crazy-Normal Athens, Georgia.

For me, this sums up East Carolina bbq. It was from the Raleigh "News & Observer" when Murray's, in Raleigh, closed.

"It doesn't have all of that tomato crap in it," said John O'Donnell, a Raleigh lawyer and Thursday regular. "It's pure Eastern North Carolina barbecue. I owe them my stroke."

Now let's see, I have to pick up my new glasses tomorow, I have to go over Kerr to get them, can't pick them up 'til 2..... Let's see Jackson's Bar-b-q is on Kerr... Now what shall I get???? I think I'll get the Q platter (Ort, they give you both hushpuppies & corn bread sticks!) Gawd I'm glad I moved down here to Nawth Carolina!!

Are you talikn bout the BIG OAK?

I saw this post on e-gullet before I went on vacation last summer and it inspired my father and I to do two of the the three in one day. We had lunch at Bum's and a nice pork dessert at Skylight. I posted about the experience on a another thread in the BBQ forum. Basically I thought the pork at Bum's was good but not outstanding. The highlight there was the pan fried chicken, the boiled cabbage, and the pastry. I loved the smokey flavor of the meat at Skylight but I could have done without some of the cracklins which can be hard to chew. I am going to try to get to B's next summer. Of course, one stop has to be reserved for Wilber's in Goldsboro as it is the best overall BBQ experience as far as I am concerned.

quote:

Originally posted by jellybear

Are you talikn bout the BIG OAK?

That's the place Getting ready to head out now.
Jellybear, I was up your way just before the holidays, want to get back up there. Let me know exactly where your located & I'll stop in for lunch.

quote:

I am going to try to get to B's next summer. Of course, one stop has to be reserved for Wilber's in Goldsboro as it is the best overall BBQ experience as far as I am concerned.

The sooner you can make it to B's, the better. Easily mine and many others favorite for down east bbq. i'm out of the loop in Greenville, but whenever they start widening Hwy. 43, B's will have to close or move. And it was my impression that they wouldn't relocate. They'd just close for good. Hopefully that won't be the case.


I hope to check out Wilbur's in May. Any menu recommendations, besides the bbq?

I cant find any BBQ ribs done in a smoker/pit here near me. I am going crazy.
I just may have to take a roadtrip to NC and find me some. I have a line on 2 places for my Tuesday venture this week. But I went to Radd Dew's restaurant down the street, and they cook them in the oven. I didnt even like his finely chopped pork..
I am jonesing for some good Q!

Ribs aren't a specialty in NC as in other parts of the country. Most barbecue joints offer chopped and sliced pork. You're more likely to find good ribs in GA, AL, TN, KC and TX.

A rule of thumb around here..... the fancier the place the less the food has taste.

Dennis in Cary

quote:

Originally posted by Jim in NC

Ribs aren't a specialty in NC as in other parts of the country. Most barbecue joints offer chopped and sliced pork. You're more likely to find good ribs in GA, AL, TN, KC and TX.

Boy oh Boy.. Now I am really bummed out.
I guess I will have to drive to Sonnys in Santee just to get some that are smoked....
That is desperate..
LOL..
(I guess I really need to buy a grill and do my own)

Having spent the first twenty plus years of my life in the Cincinnati area, we thought...okay, I thought BBQ was beef in a mildly spicy sauce...no vinegar.
I move to NC and find out the citizens here mean PORK in several different sauces.

After twenty-two years here, I am use to it, but still prefer Beef as the meat.

Do any of you know what a chili parlor is? My husband had a real time with that, and the concept of chili dogs being called Coneys.

quote:

Originally posted by Miss Freddie



Having spent the first twenty plus years of my life in the Cincinnati area, we thought...okay, I thought BBQ was beef in a mildly spicy sauce...no vinegar.
I move to NC and find out the citizens here mean PORK in several different sauces.

After twenty-two years here, I am use to it, but still prefer Beef as the meat.

Do any of you know what a chili parlor is? My husband had a real time with that, and the concept of chili dogs being called Coneys.

Yes, many of us have been to Cincy and some like TJJackson live there. I personally prefer pork for my Q and beef for grilling. I do a pretty mean pork shoulder/butt and ribs cooked over wood coals for several hours at 225 degrees.

MikeS.