Quote Originally Posted by piperdbh View Post
Easy now, Tex. We're not all pulled pork and sweet sauce up here.

There's Lexington-style:

There's Eastern-style, with a sauce like this:

But the best part of all is a sammidge made from the hog skin that stuck to the grill grate and scorched just a little in between two halves of one of yesterday's biscuits with a great big slice of a Georgia Vidalia onion.

Mercy indeed.
Not to start a Pork-War, but I'm with piperdbh here. Carolina BBQ sauce shouldn't be sweet. Although I do prefer my sauce to be either a Western Carolina dip or even a South Carolina mustard sauce

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