Originally Posted By: Dr.House
 Originally Posted By: wordgasm
Well a few years ago when I lived out west I would tell you that tonight I'm going to BBQ a big ole fat ribeye with all the fixin's.... But now since I live in the southeast I'm going to "grill" a big ole fat ribeye with all the fixin's....

apparently BBQ has something to do with a dead pig and vinegar.


The carolina style is all about vinegar. Most cooks overdue the vinegar and have it upfront instead of to complement or balance the fatty nature of the meat. There is a fine line when you use vinegar. If not implemented properly can taste like complete crap.


To me even tho Im in the Carolina's, most Ive had to quote you is crap! I did have some that was good at a small furniture company's xmas party out in the middle of nowhere south of Raleigh 2 years ago that was pretty good.

Hard to find beef and tomato based bbq here.


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