Home Forums Hunting & Shooting Hunter's Campfire Eastern Pulled Pork[regional differences]

Growing up in Greensboro and weaned on Stamey's, you are absolutely correct!

Wilbur's closed during covid because the irs wanted to be paid, it reopened a couple of years ago under new management and the food is not the same. Real shame to cause I could eat there 3 times a week when it was in it's prime ,oh, Wilbur's is in Goldsboro and Kings is in Kinston they are still on hiway 70 on your out of town headed east.

I make up a dry rub and put it on a butt roast and smoke it. You can put whatever sauce you want on it. I have refer it without any.

Same with pizza.

I’ve spent lots of time all over the US and really good pork BBQ can be had in a ton of places. Even places as awful as Nashville, for example. Or Chicago.

It is all different but most of it is good regardless of the “style”. Beef, on the other hand….the Texans are the only one that have it dialed in.

I’m just getting back to the point I can look at pulled pork again. We cooked and vacuum sealed almost 2,000 pounds for our Boy Scout fundraiser last September.

I've eaten a lot of BBQ from a lot of places fixed a lot of ways. It's mostly good and I don't mind trying something different. There are only 2 ways I've tried it, and I don't want it. Some places put slaw on the top of a BBQ sandwich. I wouldn't mind it on the side, but don't put it on the meat. Generally I prefer a BBQ plate vs just a sandwich anyway.

The other is the mustard-based South Carolina type. Tried it, didn't like it.

have you tried the white sauce in Northern Alabama?

Not a fan of it myself.

no one should be

There's a BBQ place out here that has to sauce the crap out of everything they sell with that Alabama white sauce. Place is pretty popular with the locals. Damn shame the only way they survive is because folks don't know what good BBQ is.

No Pulled Pord to speak of here in NEPA (there are very good Porketta sandwiches and pork barbecues available though). I scratch the pulled pork itch once every month or two with Jack Daniels Pulled Pork, toasted Kings Hawaiian Slider rolls and a dollop of long cut cole slaw. It’s not bad.

We've done a pile of whole pig roasts, a sheep (not great), a couple goats, and more than a few whole deer (need lots of of mop sauce, dries out quickly). We have mastered most of it, but I'd still take some real Carolina BBQ over what we do.

Most people over load the sauce,and you loose the flavor of the pig ,if it's cooked right you don't need gallons of it sloshed all over everything, the taste of the wood smoke should come through and the sauce just needs to enhance and not overpower the meat . As long as it's pig and cooked properly it's barbecue if it's beef,chicken, bear,or anything else it's grilled or smoked meat but not barbecue

Maurice Bessinger’s mustard based bbq in Columbia was excellent. It’s long gone now.

The original Bridges in Shelby, NC was excellent too, but I haven’t been there in years.

Those two stood out as worth a trip for me all these years.

+1 on both. I have to hear that Maurice’s is no longer in operation.

Here in Charleston, of course, we get every style of barbecue imaginable and I like them all. Some places do only hams, some do only shoulders and some do whole hog. You’ll find every region’s sauce style as well and again, I like them all. When I smoke pork shoulders I usually make up three batches of sauce, one vinegar based, one mustard based and one sweet and spicy red sauce. I tell people they’re all my own, secret recipe, never quite the same twice. Nobody leaves here hungry, that’s for sure. I’ve had people tell me it’s the best they’ve ever had, but I figure those are people who just haven’t been around much.

This entire statement is spot on. Couldn’t be said any better.

used to order in Maurice's mustard sauce by the case just to change up our Memphis Q once in a while, developed a taste for it!... Best mustard sauce there was IMO...

I was gonna get bbq this evening and forgot.

I cook picnics or Butts on my PK grill on a little smokey hickory or apple wood charcoal and wood fire all day. Mine is as good as anything I bought. I just put a little Loisiana Hot sauce on it to eat it.