Today I sponsored an old fashioned "Pig-Pic-N" for a customer.
Cue', or depending on which part of the country one visits, B-B-Q, BabaCue, etc, is a vital part of both the economy and the culture of the Carolina's.
Here in NC, two major culinary forms dominate.
Eastern Cue has a vinegar based sauce, and Western is a hotter, somewhat sweeter sauce.
In South Carolina it's a mustard based sauce.
And, boy howdy, people do like to argue as to whose is the best!
I grew up in FL on Memphis style Barbecue.
The Cue' in Texas where we lived for 14 years is also similar to that, and it is still my favorite.
Sweet sauce, brown sugar or some other base, and dry rubbed ribs and brisket typify it.
Here in Carolina, the Pig is King, long live the Pig!
Barbecue is thought to have originated with the Caribbean Pirates, who stole the idea from the Carobs, who were notoriously fierce cannibals.
When a Carob invited you to a barbecue, you were wise not to RSVP.
You were most likely to be on the menu!
Thanks to one of my favorite American authors for that info, James Michener, from his wonderful book Caribbean.
So now that it is spring, fire up that smoker (real Cue' is only cooked on either hickory or mesquite wood, never on charcoal, or the total sacrilege of propane!) and bring on the meat!
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