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Barbecue

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ALL YOUR BARBECUE ARE BELONG TO US. YOU ARE ON THE WAY TO PORK, AND POSSIBLY OTHER THINGS.

Styles

  • Eastern North Carolina/Coastal or Lowcountry South Carolina: This style which heavily features smoked pork shoulder that is pulled, rather than chopped or sliced. Often served on white bread or regular hamburger buns so that fancy bread does not detract from the centerpiece. The sauce is a thin, vinegar-based sauce and usually features a little Worcestershire sauce with heavy emphasis on garlic, ground cayenne, black, and crushed red pepper. Since the sauce is very thin and acidic, it cuts through fat in the meat well and makes an ideal marinade. Some people will use this in conjunction with another style of barbecue sauce, as its thin nature does not lend it toward dipping very well. Often referred to generally as North Carolina; however, this nomenclature is not preferred. Western North Carolina has a distinct style, and the vinegar base is prevalent in many areas of coastal South Carolina.
  • Long Island Barbecue: Hamburgers and Hot Dogs. While the foods are decent enough on occasion, referring to them as barbecue instead of what they are will cause confusion and rage in people who know that barbecue as a noun refers to meats like smoked pork, chicken, brisket, or sausages. Also, for whatever reason, Long Island 'barbecues' almost never have cheese for the burgers, and if they do, it is bargain brand American cheese that is left on the serving line so that you end up with no melted cheese and just a cold piece of sadness on the bun. People here also put ketchup on their hot dogs and onions are often scarce.

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