Barbeque has many regional contrasts, with some folks favoring sweet, others tomatoes and spice, still others prefering spicy or a bit sour. Carolina ‘que is known for smoky-sweet goodness, with some of that vinegar-sour I mentioned, and often quite a bit of spicy zing.
Pork is favored in the Carolinas, although the sauces and “mops” vary [...] Read more »
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By Chile Doctor, November 15th, 2008, at 6:00 am
November 15th, 2008 | Tags: Barbeque, chile powder, North Carolina, paprika, Piedmont, pork, roast | Category: American Food, Barbeque, Chiles, Recipes, Spices | Comments are closed
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