For you both, Dick and Dale: a fairly amusing, sometimes informative article in the NY Times Travel section about BBQ and wineries in the Piedmont of NC. Enjoy (if you haven't already read it):
(FWIW, I think that the acidity of the sauces in Carolina BBQ don't make for an easy match with wine, but perhaps I haven't tried the right combinations yet. More experimentation is definitely called for)
Mark Lipton
Thanks Mark. NC BBQ on the Eastern Part of the state that locals rave about is the worst BBQ I have ever had. I grew up on Florida and most of our BBQ was more Midwest, Kentucky, Tennesse style. NC is pork with vinegar. Horrible for me.
I imagine the only wine that would go with BBQ might be Asti Spumante' or a slightly sweet Reisling. Beer would work for me but I really don't drink beer.
"Richard Neidich" wrote .......
To any red-blooded antipodean, you guys are talking double-dutch!
A bar-b-que is wood, burned to charcoal, over a hot plate or cast grill, upon whch is (literally) thrown steak or lamb or pork chops or sausages or prawns or chicken breast.
And I must say that tossing a couple of pork loin chops onto a hot-plate bbq, for about 2-3 minutes per side with some pineapple and/or apple with boiled potatoes and green salad, is absolutely perfect summer fare - with either an Alsatian or NZ (off-dry) Gewurztraminer.
How on earth you can desicrate good pork with vinegar is beyond me.
Well, I grew up in Ohio where a BBQ is anything with barbecue sauce on it. I move to Raleigh and love the eastern BBQ! I like it with a rose though I never drink rose anytime else.
thanks for the article, I've been to most of the w> For you both, Dick and Dale: a fairly amusing, sometimes informative
BBQ is slow cooked and smoked. Not just grilled over a wood fire. That would be called 'Grilling'. Good BBQ takes hours, not just a few minutes per side.
You're talking about grilling, which is a wonderful way to cook food and often confused with barbecue, another wonderful to cook food.
Grilling involves cooking directly over (usually) high heat. Barbecue involves cooking indirectly over (usually) low or moderate heat. See
Barbecue (aka Q) usually starts with large hunks of "lesser" cuts of meat, such as a pork shoulder, ribs or beef brisket, which contains a lot of connective tissue and fat, seasoned liberally ("rubbed") and slowly cooked with indirect-heat (typically between 225F-275F) until the internal temperature of the meat is 185F-195F. This process breaks down the collagen and connective tissue and renders out a fair bit of the fat.
Choice of sauce is highly-regional, and NC favors vinegar-based sauces - though (IMHO) you don't want to add too much. You really just want to add enough acidity to balance the remaining fat in the meat. Some people love their Q dripping in sauce and others don't.
Dana
"Joe "Beppe"Rosenberg" wrote > for once the beanguy got it right-bbq with vinegar not to my taste.
Well Joe, that's because technically its a douche'.
I live in Eastern NC, was born in eastern NC. What is called BBQ varies GREATLY, even over a 100 mile change in location. The worst stuff I ever had that was called BBQ was in southern Alabama (they made a point of telling me that BBQ in Huntsville was "Yankee" made. I eat BBQ at least a couple of times a month. It is an unpretentious food, most of the long-lasting restaurants that specialize in it have built a trade over decades, and their "secret" recipes generall were whatever the founder could find that was low priced. Back on topic, I usually either drink a German riesling or sangria with eastern NC BBQ. I have no idea how this will hold up with other people, but I like the comgination.
Jim
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