We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
To us in the Northeast, the barbecue wars of the South can seem like quaintly endearing rivalries - until you experience two things: 1. the true intensity and competitiveness of the regional barbecue wars (see Instapundit) and, 2. the total lusciousness of each one of these forms of commingled fat, smoke and meat. I hesitate to state that I prefer the Carolina-style pulled pork to the others, but I've never had a barbecue I didn't like. The pulled-pig I had in Kentucky may have been the best, a whole hog smoked in a freshly-dug hole in the ground for about 24 hours. You yank hunks of meat off the hog with your hands like a cave-man.
Our red-state readers hardly need a basic lesson in the regional barbecues, and in pits vs. smokers, and dry rubs vs wet sauce, or even pork vs the blasphemous Texas beef brisket, but I needed a primer, especially after a conversation last week about vinegar-based sauce vs. tomato-based - North Carolina's famous east-west division.
A barbecue primer here. Another piece with recipes here. Hungry already. Too bad this stuff is so scarce in the Northeast. I've had enough sushi for a lifetime, and the very thought of more of it is nauseating: from now on, I will call it "bait," not food. I think I just liked the wasabi and the ginger.
BBQ is as much an experience as it is about the food. I had a meal in Virgil's in NYC (a reportedly renown Yankee bbq joint). The food may have been good (I can't remember, so it must not have been that good), but the atmosphere just did not "cut it". One can eat BBQ anywhere, but to truly experience it, you must dine at either a roadside BBQ joint (and only one located south of the Mason Dixon line) or in a dining establishment, located in VA or NC. There, once can have cornbread, hush puppies, some greens, along with mac and cheese. Then, you can say you ate BBQ.