Tell Me Your Sandwich

[piperdbh]

None of that Carolina sweet pulled pork...

Easy now, Tex. We're not all pulled pork and sweet sauce up here.

There's Lexington-style:

Lexington-style barbecue is made with pork shoulder cooked slowly over a hardwood fire, usually hickory wood. It is basted in a sauce (called "dip" locally) made with vinegar, ketchup, water, salt, pepper and other spices.

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

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (Texas Pete is made in NC)
1 teaspoon salt
1 teaspoon ground black pepper

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.

[Whidbey78]

Another of my favorite is the Pass Key special. You can only get them at Pass Key restaurants in Pueblo, CO. Kilt4beer probably has eaten a few. When I worked in the detox unit down there a few years ago one of my co-workers and I had a tradition of getting a couple of them on friday evening. We worked the evening shift and our weekends were mid-week so it's about all the fun we could really have on friday. But, I digress.

Anyway, it's a grinder with a local flair. Basically, it's two Italian sausage patties on a hoagie bun with the usual burger-type fixings, four cheeses, some kind of peppers(Anaheim I think) and some other secret goodies. The cheese gets crispy around the edges and they mix an unknown, highly classified seasoning into the butter they put on the bun before toasting it. The sausage is made to their own recipe too. I've come close to cloning it, but haven't quite gotten it and probably never will.

But, like most things, it gets even better with bacon...which is not a menu option there, but always is in my kitchen!

[artificer]

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

ith:

[davedove]

Another combo I really like:

Grilled ham with a mustard/brown sugar sauce,
A slice of Havarti or other milder sandwich cheese,
A generous spread of mayo,
All on a good Italian bread or Kaiser roll.