[at-l] Paddlers Pub, was OrangeBug update and stuff

[orangebug74@yahoo.com (Orange Bug)]

Don't include me on that! I usually won't differ with another person's
religion, but I certainly will on the communion of pig picking BBQ. NC
BBQ has a few sub-regions, but does include the sandwich (hamburger bun
most commonly, although light bread works) including a dollop of very
good slaw - red slaw in the west and white stuff in the east. NC BBQ is
slow smoked over hickory, is moist, and usually relies on a pig rub on
the outside for spices that cook into the pork. A vinegary sauce may be
used by those who insist, but that is usually an insult to the BBQ chef
and implies a dry Q. Any part of the pig works, although shoulders and
butts are the most common for those of us not smoking a whole pig in
the pit.

Of course, Coca Cola, Cheerwine or Sweet tea are the drink of choice,
with a slice of tomatoe on the side and either fries or chips, with a
basket of hush puppies for entertainment. 

But a heavy tomato pasty sauce over unidentifiable protein substances
is the definition of canned BBQ, little better than ALPO. While the
Paddler's Pub is in general a good little restaurant for Hot Springs,
it is definitely not the place to have one's first Carolina Q. Just Say
"NO" to bad BBQ!

Bill....

***********
Leslie and OB -- fifty lashes with a wet noodle for both of you!!!  BBQ
out of a can? Yeesh.

Or perhaps neither of you has been properly introduced to the pride of
North Carolina. Pork shoulders smoked for 10-15 hours over indirect
heat, hand chopped into large chunks, so tender and moist that the
pieces positively melt in your mouth, topped with a vinegar and pepper
dip that adds just the right spark. Served on a warm bun with or
without coleslaw, or (my favorite), in a tray with the slaw and the
perfect hush puppies on the side.I think I'll get some for dinner. Yum.Ken

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