OK Dale you could be correct. But the sauce was pinkish and I asked at one
of the finer BBQ establishments in Raleigh and they said they used TJ in
small qty that made sauce pinkish tint.

I cannot get used to the vinegar that has always been my issue with NC BBQ.


"Dale Williams" > wrote in message
...
> Michael,
>
> I'm generally staying away from '03 futures (only ordered a couple of
standbys
> like Gloria and L-Barton), due to vintage concerns and currency issues.
But I
> will make a point of trying the Bernadotte as soon as released. The '00 is
> first I've really cared for.
>
> Dick, you ignorant slut
>
> People in Charlotte shouldn't ever comment on barbecue, it's the only
corner of
> the state that seems to have no quality pig!
>
> First of all, no one , even the poorest of the poor, in Eastern NC would
ever
> use tomato anything in their sauce.
>
> Secondly, the sauce is totally separate, indeed almost optional. When a
whole
> pig is roasted, even if it's basted with a sauce, you're getting essence
of
> roast pig.
> Everyone's sauce is different- some add sugar and some don't- I prefer the
> no-sugar ones, where the sauce is a vinegar-pepper sauce.
>
> For more info:
> http://www.northcarolina.com/stories/bbq.html
> And do yiou still have a son at UNC? Next visit give Allen & Son a try.
Feaured
> he
> http://www.postcardsforyou.com/carolinabbq.html
>
> best,
> Dale
>
> Dale Williams
> Drop "damnspam" to reply