In article >,
sf > wrote:

> I know I'm opening up a hornet's nest here, but I have some
> questions...
>
> I've never eaten the real thing, but want to try it - is
> mayonaise based "white sauce" a common topping?

Not in North Carolina. In the eastern part of the state, the sauce is
little more than vinegar and cayenne pepper. From about Durham west,
tomato-based sauces make an appearance. These sauces are thinner than
the KC Masterpiece-type sauces you buy in the grocery store.

There is also a difference between the areas of the state in which parts
of the swine become pulled pork. The whole hog approach is popular down
east, but that takes a serious size apparatus and several folks with
serious biceps to cook said hog. The areas from Durham west use pork
shoulder, aka Boston butts. These are more maneuverable for the average
home cook with an average grill/BBQ setup.
>
> What about cole slaw - does it go in the sandwich or on the
> side?

Usually in the sandwich. Ideally the coleslaw is made with a vinegar
and ketchup base (at least the Lexington-style is). The cabbage should
be finely chopped, not in long shreds. I did go to one restaurant in
Goldsboro (Wilbers, in east NC) that topped its BBQ sandwich with a
mayo-based slaw.
>
> What side dishes are usually served with pulled pork?
>
French fries, hush puppies, more slaw, potato salad, greens or green
beans cooked beyond dead with salt pork. Some folks swear by banana
pudding, but pie or cobbler is my preferred NC BBQ dessert.

Friday night we went to a BBQ joint here in Seattle called Smokin'
Pete's. This is a melting pot place--it serves both pork and beef,
chicken, fried catfish, and duck. Their sides and sauces vary, based on
the whim of the chef. The first time we went there, they were pushing
(Republic of ) Georgia-type condiments. This last time, they were into
Thai sweet chili sauce.

Cindy

--
C.J. Fuller

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