For you both, Dick and Dale: a fairly amusing, sometimes informative
article in the NY Times Travel section about BBQ and wineries in the
Piedmont of NC. Enjoy (if you haven't already read it):

http://www.nytimes.com/2006/10/13/tr...3carolina.html

(FWIW, I think that the acidity of the sauces in Carolina BBQ don't make
for an easy match with wine, but perhaps I haven't tried the right
combinations yet. More experimentation is definitely called for)

Mark Lipton

Thanks Mark. NC BBQ on the Eastern Part of the state that locals rave about
is the worst BBQ I have ever had. I grew up on Florida and most of our BBQ
was more Midwest, Kentucky, Tennesse style. NC is pork with vinegar.
Horrible for me.

I imagine the only wine that would go with BBQ might be Asti Spumante' or a
slightly sweet Reisling. Beer would work for me but I really don't drink
beer.


"Mark Lipton" > wrote in message
m...
> For you both, Dick and Dale: a fairly amusing, sometimes informative
> article in the NY Times Travel section about BBQ and wineries in the
> Piedmont of NC. Enjoy (if you haven't already read it):
>
> http://www.nytimes.com/2006/10/13/tr...3carolina.html
>
> (FWIW, I think that the acidity of the sauces in Carolina BBQ don't make
> for an easy match with wine, but perhaps I haven't tried the right
> combinations yet. More experimentation is definitely called for)
>
> Mark Lipton

"Richard Neidich" wrote .......
>
> Thanks Mark. NC BBQ on the Eastern Part of the state that locals rave
> about is the worst BBQ I have ever had. I grew up on Florida and most of
> our BBQ was more Midwest, Kentucky, Tennesse style. NC is pork with
> vinegar.
>
> I imagine the only wine that would go with BBQ might be Asti Spumante' >


To any red-blooded antipodean, you guys are talking double-dutch!

A bar-b-que is wood, burned to charcoal, over a hot plate or cast grill,
upon whch is (literally) thrown steak or lamb or pork chops or sausages or
prawns or chicken breast.

And I must say that tossing a couple of pork loin chops onto a hot-plate
bbq, for about 2-3 minutes per side with some pineapple and/or apple with
boiled potatoes and green salad, is absolutely perfect summer fare - with
either an Alsatian or NZ (off-dry) Gewurztraminer.

How on earth you can desicrate good pork with vinegar is beyond me.

--

st.helier

Well, I grew up in Ohio where a BBQ is anything with barbecue sauce on
it. I move to Raleigh and love the eastern BBQ! I like it with a rose
though I never drink rose anytime else.

thanks for the article, I've been to most of the wineries mentioned. fun
times, though most cater to sweet wines, some have good ones.
DAve

Mark Lipton wrote:
> For you both, Dick and Dale: a fairly amusing, sometimes informative
> article in the NY Times Travel section about BBQ and wineries in the
> Piedmont of NC. Enjoy (if you haven't already read it):
>
> http://www.nytimes.com/2006/10/13/tr...3carolina.html
>
> (FWIW, I think that the acidity of the sauces in Carolina BBQ don't make
> for an easy match with wine, but perhaps I haven't tried the right
> combinations yet. More experimentation is definitely called for)
>
> Mark Lipton

st.helier wrote:

> A bar-b-que is wood, burned to charcoal, over a hot plate or cast grill,
> upon whch is (literally) thrown steak or lamb or pork chops or sausages or
> prawns or chicken breast.


BBQ is slow cooked and smoked. Not just grilled over a wood fire. That
would be called 'Grilling'. Good BBQ takes hours, not just a few
minutes per side.

for once the beanguy got it right-bbq with vinegar not to my taste.

Visited Biltmore with clients from Germany---given VIP tour but would not
let us taste from fresh bottles--all but the juice sourced from California
sucked big time---three years later Biltmore babe called about brokering
wine in MD- I asked if I would get fresh samples not days old recorked
swill-she didn't laugh.

Any place can make wine even Texass & if marketed well have enough local
interest to survive. Festivals help--anyone who tasted Linganore-Berrywine
from Maryland knows the depths of yukky wine yet at wine festivals they are
jammed while serious producers now produce sweet wines just for the
festivals to compete......

I have no doubt that if southeastern Virginia can produce serious wine one
day
when vines mature, NE Carolina will be recognized even by the Wine Spectator
owner Marvin Shankin who promotes his neighborhood's wines(Lung Island's
Hamptons)

the only way to enjoy vinegarized bbq is with 150+ proof moonshine.
"miles" > wrote in message
news:s6MXg.32474$tO5.3320@fed1read10...
> st.helier wrote:
>
> > A bar-b-que is wood, burned to charcoal, over a hot plate or cast grill,
> > upon whch is (literally) thrown steak or lamb or pork chops or sausages
or
> > prawns or chicken breast.
>
>
> BBQ is slow cooked and smoked. Not just grilled over a wood fire. That
> would be called 'Grilling'. Good BBQ takes hours, not just a few
> minutes per side.

st.helier wrote:
> "Richard Neidich" wrote .......
>> Thanks Mark. NC BBQ on the Eastern Part of the state that locals rave
>> about is the worst BBQ I have ever had. I grew up on Florida and most of
>> our BBQ was more Midwest, Kentucky, Tennesse style. NC is pork with
>> vinegar.
>>
>> I imagine the only wine that would go with BBQ might be Asti Spumante' >
>
>
> To any red-blooded antipodean, you guys are talking double-dutch!
>
> A bar-b-que is wood, burned to charcoal, over a hot plate or cast grill,
> upon whch is (literally) thrown steak or lamb or pork chops or sausages or
> prawns or chicken breast.

You're talking about grilling, which is a wonderful way to cook food
and often confused with barbecue, another wonderful to cook food.

Grilling involves cooking directly over (usually) high heat.
Barbecue involves cooking indirectly over (usually) low or moderate heat.
See http://www.eaglequest.com/~bbq/ for more information.

> And I must say that tossing a couple of pork loin chops onto a hot-plate
> bbq, for about 2-3 minutes per side with some pineapple and/or apple with
> boiled potatoes and green salad, is absolutely perfect summer fare - with
> either an Alsatian or NZ (off-dry) Gewurztraminer.
>
> How on earth you can desicrate good pork with vinegar is beyond me.

Barbecue (aka Q) usually starts with large hunks of "lesser" cuts
of meat, such as a pork shoulder, ribs or beef brisket, which contains a
lot of connective tissue and fat, seasoned liberally ("rubbed") and
slowly cooked with indirect-heat (typically between 225F-275F) until the
internal temperature of the meat is 185F-195F. This process breaks
down the collagen and connective tissue and renders out a fair bit
of the fat.

Choice of sauce is highly-regional, and NC favors vinegar-based
sauces - though (IMHO) you don't want to add too much. You really
just want to add enough acidity to balance the remaining fat in the
meat. Some people love their Q dripping in sauce and others don't.

Dana

Joe "Beppe"Rosenberg wrote:
> for once the beanguy got it right-bbq with vinegar not to my taste.

In moderation, I find it an interesting twist, but all things considered
prefer a Memphis-style rub and no sauce at all. Just give me that
spicy, smoky meat and I'm a happy camper (easier to pair wine with, too).


> I have no doubt that if southeastern Virginia can produce serious wine one
> day
> when vines mature, NE Carolina will be recognized even by the Wine Spectator
> owner Marvin Shankin who promotes his neighborhood's wines(Lung Island's
> Hamptons)

Actually, Mr. Shankin is/was a resident of the Belair, the Manhattan
condo complex hit by the airplane this week. The NY Times listed him as
a resident in its article on the accident, crediting him as the
publisher of "Cigar Aficionado and other speciality magazines" ROFL!!

Mark Lipton

"Joe "Beppe"Rosenberg" > wrote > for once the beanguy got
it right-bbq with vinegar not to my taste.

Well Joe, that's because technically its a douche'.

"Richard Neidich" > wrote in message
ink.net...
> Thanks Mark. NC BBQ on the Eastern Part of the state that locals rave
> about is the worst BBQ I have ever had. I grew up on Florida and most of
> our BBQ was more Midwest, Kentucky, Tennesse style. NC is pork with
> vinegar. Horrible for me.
>
> I imagine the only wine that would go with BBQ might be Asti Spumante' or
> a slightly sweet Reisling. Beer would work for me but I really don't
> drink beer.
I live in Eastern NC, was born in eastern NC. What is called BBQ varies
GREATLY, even over a 100 mile change in location. The worst stuff I ever had
that was called BBQ was in southern Alabama (they made a point of telling me
that BBQ in Huntsville was "Yankee" made. I eat BBQ at least a couple of
times a month. It is an unpretentious food, most of the long-lasting
restaurants that specialize in it have built a trade over decades, and their
"secret" recipes generall were whatever the founder could find that was low
priced.
Back on topic, I usually either drink a German riesling or sangria with
eastern NC BBQ. I have no idea how this will hold up with other people, but
I like the comgination.

Jim