It's the age old debate...a debate that might never really be truly resolved.
It's a debate about which kind of barbecue is really the best. Really, honestly, there is no right or wrong answer to this question - it just depends on your preference.
I was starkly reminded of that this past Independence Day when I had my second foray into the world of North Carolina barbecue. You know, the pulled pork that has that vinegar taste to it - and I've had my share of it all this week.
Much like all the different types of barbecue there are advantages and there are some not so great advantages to this type of barbecue.
One thing I've found out in my two adventures into eating North Carolina BBQ is that for as good as it can be, it's very hard to make in just one day. It seems to me that this kind of BBQ has to be done starting the night before. Thing was, it didn't quite get up to the temperature it needed to be (about 195 degrees) and Dad cooked the pork all day Wednesday.
Thing is though, if you can get it just right, it's awfully good. I actually had it while I was still in school several months before I got my masters and it was awfully good then.
One advantage to me for this sort of BBQ is that it can be a nice alternative to having St. Louis style ribs (which are my personal favorite) if you don't want to get your hands dirty.
I can say this though...I absolutely love patriotic cake which we have had all week as well. I absolutely love fruits of most kinds, so that cake is like heaven for me. You've got the goodness of a nice, well made cake with all those great strawberries and blueberries in there and it is absolutely wonderful.
Man, some good eating around my parts this week. But then again, it is around the Fourth of July so that is to be expected.
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