The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 About North Carolina sauce

Author Message

  • Total Posts: 407
  • Joined: 10/13/2009
  • Location: Atlanta, GA
About North Carolina sauce Mon, 06/20/11 3:11 PM (permalink)
Here's something that I've been wondering about lately.
The principal (though by no means dominant) sauce style in north and middle Georgia is a red tomato/vinegar mix.  You can get this at an awful lot of places.  Roadfood-reviewed places in the region that use it include Harold's in Atlanta and Kelly's in Walnut Grove, but many, many others - Speedi-Pig, The Turn-Around, Troy's, and many more.
I'm not at all familiar with NC BBQ yet, sadly, but I'm confused by references to Lexington-area BBQ having a very distinctive sauce quite unlike what I recognize as (Eastern) NC vinegar sauce.  I read that Lexington BBQ sauce is... a tomato/vinegar mix.  Which is what I'm used to here.   Are we talking about the same stuff, or is there more to the Lexington-style sauce that I have not quite understood?
    Online Bookmarks Sharing: Share/Bookmark

    Jump to:

    Current active users

    There are 0 members and 1 guests.

    Icon Legend and Permission

    • New Messages
    • No New Messages
    • Hot Topic w/ New Messages
    • Hot Topic w/o New Messages
    • Locked w/ New Messages
    • Locked w/o New Messages
    • Read Message
    • Post New Thread
    • Reply to message
    • Post New Poll
    • Submit Vote
    • Post reward post
    • Delete my own posts
    • Delete my own threads
    • Rate post

    2000-2014 ASPPlayground.NET Forum Version 3.9
    What is Roadfood?  |   Privacy Policy  |   Contact   Copyright 2011 -