H. Harrand wrote:
> There is a place here in Alabama (Bunyan's) in Florence (close to
> Memphis, sorta)

Florence is close to Memphis, about 150 miles. I got stuck in Florence once
for car repairs. I highly recommend the Pizza Hut across from the Toyota
dealership. The motel next door accepted pets, that was all I cared about.
I had my little dog Sampson with me driving back from South Carolina after a
visit with my parents. They had to order the parts for the car.

Whatever, just get me the hell out of here, please. Sorry, I did not sample
their local pulled pork or coleslaw, I was supposed to be at work that
Monday morning. I had to call my boss at home on a Sunday night and and say
"Ed, hi! I'm stuck in Florence, Alabama. I think I'll be back on Tuesday."

Wasn't quite up to sampling the local foodstuff at that point. Mussels
Shoals isn't far from Florence, though. I'll bet that little burg had some
good eats! I just didn't get to try.

Jill

that serves a KILLER coleslaw on their pork
> sandwiches. It's a mild or hot (lovin' the hot) mustard slaw. My
> guess would be grated cabbage, onions and carrots with mustard, hot
> sauce and sugar to hold it all together. It is stellar w/the smoky
> pork. I always make a stop there if I'm in that area.
>
> yummy,
> helen
>
> "Cindy Fuller" > wrote in message
> ...
>> 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
>>
>> Delete the obvious to email me