From: Steve Wingard <wingard@scw.b30.ingr.com>
Subject: Re: Bar-B-Q Etiquette
X-Xxmessage-Id: <A7779D6E55014503@blammo.b10.ingr.com>
X-Xxdate: Mon, 11 Jan 93 02:55:58 GMT
Organization: Intergraph
X-Useragent: Nuntius v1.1.1d11
Date: Tue, 12 Jan 1993 03:58:35 GMT

>Newsgroups: soc.motss
>Path:
b30news!ingr!infonode!uunet!zaphod.mps.ohio-state.edu!darwin.sura.net!ua1i
>x!ua1vm.ua.edu!TMCCART3
>From: TMCCART3@ua1vm.ua.edu (Tracey McCartney)
>Subject: Re: Bar-B-Q Etiquette(was Re: Bar etiquette: Further...)
>Message-ID: <16B5110240.TMCCART3@ua1vm.ua.edu>
>Sender: news@ua1ix.ua.edu
>Nntp-Posting-Host: ua1vm.ua.edu
>Organization: Home of the @&#^%$* Crimson Tide
>References: <1993Jan8.180135.29601@athena.mit.edu> 
><1993Jan8.203959.4544@usl.edu> <8456@news.duke.edu>
>Date: Sun, 10 Jan 1993 00:21:44 GMT
>Lines: 31
>
>In article <8456@news.duke.edu>
>dblakele@acpub.duke.edu (Dean Blakeley MD) writes:
> 
>>In article <1993Jan8.203959.4544@usl.edu> rhb@ucs.usl.edu (Bird Rendell
H.) writes:
>>
>>>Ain't it funny how food changes from place to place (even within
>>>a single state) yet keeps the same name?
>>
>>You can imagine my suprise when I moved down to the Carolinas and asked
>>where there were some decent barbecue resturants.  I quickly learned
that
>>in the central and eastern Carolinas, barbecue is not pork that has been
>>grilled with gallons of spicy, sweet red sauce.  No, down here when you
>>order "barbecue" it's pork that's been slow roasted until it falls off
>>the bone, shredded and mixed with a load of spices and vinegar.  That
and
>>it's topped off with pitchers of sweet tea.  You try telling them that
>>it's not barbecue, and you may not live to walk out the door. 
Especially
>>down around Wilmington, NC.
>>
>An e-mail acquaintance of mine lives in Durham but was born and raised
>here in Tuscaloosa. When she returned here for Christmas, she called me
>up and insisted we have dinner at Dreamland Barbecue, home of pork ribs
>grilled in Dr. Blakely's aforementioned spicy, sweet red sauce; white
>bread; and canned beer. (When visiting Dreamland, DO NOT tease the
>waitresses by requesting "a delightful salad." They won't laugh and
>may kill you.) Anyway, my friend had been waiting all year to
>get back to Alabama and "real" barbecue instead of that North Carolina
>vinegar stuff. But my girlfriend, also from Durham, declined to visit
>Dreamland during her recent trip to Alabammy. She's used to the vinegar
>stuff...AND LIKES IT. I'm still working on her...
> 
>Tracey

But when you cross over the border into South Carolina, it changes
*again*.  Stop off at Maurice Bessinger's "Piggie Park" ("Home of the
Flying Pig"!) in Columbia, and you'll get barbecue sauce that's made
from a base of yellow mustard and apple cider vinegar, served over the
same shredded slow-roasted pork...

(I do miss it, despite the fact that Mr. Bessinger is a rather
obnoxiously born-again fellow who has lots of tracts at the door and a
ministry next door to the restaurant with a 30-foot cross, complete
with inspiriational messages scrolling across it in lights....)


Steve Wingard
(who is also *very* tired of the Crimson Tide, though it will get him in
trouble with Jeff Norris...)
Newsgroups: soc.motss