Originally posted by surrys
Eastern NC BBQ shouldn't be overpoweringly vinegary, just tart. There's a real focus on the meat out there, the sauce is really just a complement (the perfect complement) to some slow-cooked pig. Places like Parker's or Bill's in Wilson will typically have a bottle of their red-pepper-and-vinegar sauce on the table for those who want a little extra bite (along with some texas pete hot sauce), but it's not really needed. My family's from Eastern NC, near Greenville, so I'm understandably biased, but what they serve out there really is BBQ's platonic ideal: everything you need, nothing that you don't.
surry's speaks the truth. Eastern Carolina Q is seasoned with
the vinegar sauce, not coated in thick red sauce that covers up
the flavor of the meat. This is why everyone raves about North
Carolina bbq...it's the smoked meat.
Maybe folks could understand it better if eastern style sauce was
called seasoning instead of sauce.
Not trying to start a war with KC, Memphis or Texas, but I think
those places are actually known for their sauces, not their meat.
Of course, those who claim to be in the know also say good bbq needs