^ Fried egg makes everything better!
Originally Posted by
brianinc-ville
Photo isn't mine, but this is how we roll in eastern North Carolina (note fried cornbread sticks and boiled potatoes):
A couple of years ago my friend and I drove from Louisville (he drove from Chicago to Louisville) to NC to do some BBQ research. We ate from 17 of the 24 places on the North Carolina Historic BBQ Trail (as well as several other places) in less than 48 hours. I learned quite a bit. I found that eastern NC style cue is very close to how my own barbecuing has evolved over many years of killing hogs and smoking meat. I thought this was cool as that's really the birthplace of American barbecue.
So much of the barbecue was served in a very similar way from place to place (within each style, of course), yet just about every place has it's own shape/style of fried corn/cornbread. I'm going to guess that what you have pictured is from B's. Am I right?
Originally Posted by
clubman
. . . BBQ Chinese duck, steamed rice, bok choy and hot chili oil and you've got it all. Heaven can wait.
Amen to that. A proper Peking duck meal ranks very high in my book.
Today's lunch was not at all classic. I had a bulgogi burrito from a truck outside my building.
