nori on sun 1 apr 07
hi, all.
about the anagama workshop...
a side benefit is that lexington, NC is a barbecue capital.
here's a quote from wikipedia...
*Pulled pork* is the traditional pork barbecue=20
of North Carolina=20
. It is arguably the oldest =
type of American barbecue.=20
In Eastern North Carolina, this barbecue is traditionally made from a=20
whole hog. In the central to western parts of the state, pork shoulder=20
(Boston butt) is typically used.
The pork is slow-smoked over hickory for twelve to sixteen hours.=20
Because of the slow cooking, the meat becomes very tender and can be=20
torn into shreds by fingers alone. The meat may also be served chopped=20
rather than pulled. This is especially true in* Lexington=20
-style=20
barbecue*. Wood smoke and long cooking times are required to make=20
authentic barbecue. Pork braised in sauce in a crock-pot or other such=20
device is not considered true barbecue.
Pulled pork is usually served with a thin, piquant vinegar-based=20
barbecue sauce , and eaten=20
on a bun as a sandwich, or on its own with side items such as coleslaw=20
based in Eastern North Carolina, =
vinegar-based in Lexington), baked beans=20
, hushpuppies=20
, collard greens=20
, or cornbread=20
.
In the home, pulled pork may be prepared from a fresh pork shoulder by=20
slow roasting (6 to 8 hours at 250=B0F-300=B0F for an 8- to 12-lb cut) in=
a=20
conventional oven, or by simmering in a slow cooker=20
.
*Lexington *calls itself the "Barbecue=20
Capital of the World" Since=20
1984, the city has hosted the "Lexington Barbecue Festival", one of the=20
largest street festivals in North Carolina. As of 2004=20
, the city has over twenty barbecue=20
restaurants: an average of more than one per thousand residents.
*Le**xington-style BBQ* is made with pork=20
shoulder cooked slowly over a=20
hickory fire, basted in a sauce=20
(called "dip" locally) made with vinegar=20
, ketchup=20
, water, salt, and pepper.
One of the distinguishing features of the* "Lexington Barbecue=20
Sandwich"* is red slaw, a sweet, vinegar- and ketchup-based slaw=20
. This key difference sets the=20
Lexington BBQ sandwich apart from many others across the state. The norm =
in Lexington is to use red slaw; however, across the state of North=20
Carolina many barbecue sandwiches come with coleslaw. Many Lexingtonians =
consider red slaw a staple for a quality barbeque experience.
sabra
who unfortunately fed her 2 fabulous cats the ONLY dry food to be=20
contaminated with the toxic wheat gluten... waiting for kidney tests on=20
tuesday. My heart goes out to everyone who has lost a cat to this=20
horror. And to all the vet workers who are dealing with their clients' - =
and their own - grief.
--=20
Clifton, Norwich & Sabra
=20
My pottery cat clay
=20
Our clay studio crocus clay works
=20
PEO International
=20
A little effort + no money =3D a big difference! sample soap=20
jim on sun 1 apr 07
Ah yes and very tasty too which is even a better description... Now for
those in areas where the BBQ is a tomato base sauce, don't despare. It is
indeed quite different. But it is great. Lexington has a BBQ festival
every year also and I have sold many pots there at the street fair.
Jim
---------- Original Message -----------
From: nori
To: CLAYART@LSV.CERAMICS.ORG
Sent: Sun, 1 Apr 2007 14:28:41 -0400
Subject: Re: Anagama building worksop - BARBECUE!
> hi, all.
>
> about the anagama workshop...
>
> a side benefit is that lexington, NC is a barbecue capital.
>
> here's a quote from wikipedia...
>
> *Pulled pork* is the traditional pork barbecue
> of North Carolina
> . It is arguably the
> oldest type of American barbecue.
>
> In Eastern North Carolina, this barbecue is traditionally made from
> a whole hog. In the central to western parts of the state, pork
> shoulder
> (Boston butt) is typically used.
>
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