Smoked Pig

[Wayne SW/MO]

I've never been able to buy into the east Carolina BBQ. I know it's very popular and it's just another example of the many styles. I suppose being born and raised in Western Missouri sets ones taste to the original sweet spicy style here.

[ness]

I'm pretty much with you, Wayne. I've had Carolina style and I like it, it's just not my favorite. Not to take away from what RPS did, for sure. There's probably a little bit of KC pride mixed in there too.

I used to think slaw on BBQ was just a bad idea, and refused it for a long time. Then one day I tried it -- and it's darn good.

Things are changing though -- 25 years ago you wouldn't see pulled pork in a KC joint, you wouldn't see burnt ends outside the area, and definitely no coleslaw on a sandwich.

[Quillback]

Yeah cole slaw on BBQ sandwiches, brings back some family memories.

[Wayne SW/MO]

Things are changing though -- 25 years ago you wouldn't see pulled pork in a KC joint, you wouldn't see burnt ends outside the area, and definitely no coleslaw on a sandwich.

Rosedale, 50 years ago.

[ness]

I figured you'd pull something out of your bum to show me up.

[Wayne SW/MO]

That's been a little while back and I'm quite sure it wasn't called a pulled pork sandwich. That term is more recent to me. I believe it was just a choice of a BBQ pork or beef sandwich. In reality I always thought they were very good but inexpensive because they were scraps.

[rps]

Wayne! You have stumbled on the essence of barbecue!

Take the tough, hard to eat, cheap leftovers after the rich folks take their choice. Then you figure out a way to cook it so well that the rich folks pay you to buy it.

Pulled pork

Collards

Ribs

Chittlin's

Pork rinds

Souse

[rps]

I've never been able to buy into the east Carolina BBQ. I know it's very popular and it's just another example of the many styles. I suppose being born and raised in Western Missouri sets ones taste to the original sweet spicy style here.

I think if you actually make the sauce I listed above, you will discover it's a reddish coffee in color and spicy sweet with a twang. My goal was to keep the mustard sauce twang but soften and sweeten it like our more traditional sauces.

[ness]

Yeah, scraps on a bun have been around a while. SOS is a variant, right?

First NC style I remember around here was at the old KC Masterpiece.

[Wayne SW/MO]

I didn't think KC Masterpiece was a true Kansas City BBQ sauce. It was nothing like the older sauces that always had a little kick in the end, not much, just a little. I do like the sweet style sometimes, but when all as said and done Ollie makes the best.

I think if you actually make the sauce I listed above, you will discover it's a reddish coffee in color and spicy sweet with a twang. My goal was to keep the mustard sauce twang but soften and sweeten it like our more traditional sauces.

I'll have to give it try. I do like some twang in a sauce at times.