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 (like with pork butt/shoulder). There is a fine line when you use vinegar. If not implemented properly the overuse of vinegar with bbq can taste like complete crap.

I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne