I'm looking for real South Carolina BBQ. Not the stuff sold by California chains. The stuff you find sold by mom and pop in Savannah. Does it exist North of SC?

The best stuff is at the Springfield Butcher.

Packaged daily right from the carcass.
Pick up a bottle of Thier BBQ sauce made with Virginia Gentleman Bourbon.

Add to taste, but the BBq stands on it's own.

There is NOTHING authentic in Northern Virginia. Except assholes. Our assholes are the real deal.

That's so sad that like EVERYONR here kicks your sorry ass. Maybe you should just give up and go back home, dummy.

SC BBQ is Mustard Based, is this what you are looking for?

I do not think there is decent SC style BBQ in the area.

NC BBQ is the best -

Eat The Best Wrote:
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> NC BBQ is the best -


EASTERN NC BBQ is the best! Anything west of the gnat line has ketchup on it, rendering it unfit for human consumption.

New Bernian Wrote:
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> Eat The Best Wrote:
> --------------------------------------------------
> -----
> > NC BBQ is the best -
>
>
> EASTERN NC BBQ is the best! Anything west of the
> gnat line has ketchup on it, rendering it unfit
> for human consumption.


+1 So True

What commercial sauce is most like SC BBQ?

Commercial Sauce Wrote:
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> What commercial sauce is most like SC BBQ?

If you are into commercial crap use Hunts or KC Masterpiece

Totally agree, Eastern Carolina Vinegar based BBQ and Red slaw is the absolute best.

Harris Teeter has a very good Eastern Carolina Vinegar Based BBQ sauce. They may have a SC Mustard based sauce??

Here is a something to try and find - http://www.carolinatreet.com/sauces.asp

>The stuff you find sold by mom and pop in Savannah. Does it exist North of SC?

The majority of people in NOVA are now California misfits and Yankee Carpet Baggers. There is not a single "authentic" place of Southern heritage left here at least to eat at.

Food Lion has the Carolina Treet Mustard sauce in some stores. But that may be south of FXCO. If that what you want.

For BBQ I would suggest Willard's in Chantilly at the next Gun Show at the Expo Center there. They have a license plate on display from S.C. But its not bad BBQ for round here. In Honor of Ted Cruz and Marco Rubio try one of their Cuban sandwich platters .. Ya Baby! The pulled pig sandwich is also great.

If you travel to Prince George Co Maryland across the Potomac River you will find many road side BBQ rigs with various smoked BBQed pig meats. and The "Smoke Shack" in Oxen hill not far from the Harley Shop there has good ribs that people line up for at 3 pm to get when their ready with many good southern soul food sides. Yes ..black folk of southern heritage know how to make great BBQ..

DAJAX

Not really going to find SC BBQ here. I either bring some home with me at Xmas (uncle does 2 or 3 pigs over pits) or I smoke my own pork shoulders and use sauce that I bring back from SC. My uncle does it like Scott's BBQ in Hemingway does it. He has been all over TV in the past couple years. But all the people down that way that do BBQ do ti that way as well. Pretty common.

SC is not just mustard based sauce (upstate). IF you go down into the Pee Dee, it is vinegar based. Apple cider vinegar, red pepper, hot sauce, and other stuff. Pretty good stuff is from the Charleston Pig Company. Another one I like that is closer to where family is Prosser's BBQ sauce. It has a little bit of a sweet taste to it.

Might try Rockland's in Arlington http://rocklands.com/locations/arlington-va/

Believe it or not the Vienna Inn has a pretty good NC BBQ sandwich, the owners brother has a restaurant in NC and uses his recipe.

> IF you go down into the Pee Dee, it is vinegar based. Apple cider vinegar, red pepper, hot sauce, and other stuff. Pretty good stuff is from the Charleston Pig Company.

This is what I'm talkin bout

So sad. The carpetbaggers even ran Bills Barbecue in Richmond out of business.

Regional foods everywhere are taking a beating from homogenized California crap that all tastes the same.

You have to go to Frednecksburg..

Allman's Bar-B-Que

There was a BBQ truck at Fairfax fair that had the best pulled pork sandwich I ever had. They were from Fredericksburg and were named TNT, bunch of reasonably cool black dudes. They said people come down from Pittsburgh to eat there, dunno if that's true, but it was damn good.I tried googling them by not much info out there. I think they hang out on 17 somewhere.

> EASTERN NC BBQ is the best! Anything west of the
> gnat line has ketchup on it, rendering it unfit
> for human consumption.

Is the right answer. I think you can find reasonable pulled pork here but it's no substitute.

Not trying to be too much of a smartass - but why not just make a trip to SC when you have a severe hankering for SC BBQ?

The guy with the huge grill on 4 mile run in Arlington a block or so from the weenie beenie has AWESOME BBQ if you catch him while the grill is up on the weekends!

A bit pricey, but WORTH IT if you are not scared of black people like most yuppies around here!!!

As part of a bbq club, I've traveled the US tasting all the bbq there is.

Best place was Stubbys in Hot Springs Arkansas.

Brought a case of the sauce back.
You can put this on 2 day roadkill and it tastes so good your tongue will slap your teeth out.
Attachments:

You came to Northern Virginia to find South Carolina southern style BBQ? Lols.

Sadly there is still no great BBQ in Northern Virginia.

Ya gotta go to Pierce's Pitt BBQ off of the Lightfoot exit (I-64 near Williamsburg). Incredibly good!

Best Pit Beef is Chap's up near Baltimore.

They do have Pork, Chicken and other things.

A bit tricky to find, just plug in the Gold Club Gentleman's Club, Chaps is in the front corner of the parking lot.

> For BBQ I would suggest Willard's in Chantilly at
> the next Gun Show at the Expo Center there. They
> have a license plate on display from S.C. But its
> not bad BBQ for round here.


Willard's is absolute shit. The staff is unprofessional, arrogant, and unfriendly.

Better choice is to go across the parking lot to McDonald's and get a McRib.

BBQ is dirt food. You don't worry that the sauce might break. Pinky-in-the-air BBQ yackers are a waste of time. They don't know what actual BBQ is.

Gulla guy wrote:
>BBQ is dirt food. You don't worry that the sauce might break. Pinky-in-the-air BBQ yackers are a waste of time. They don't know what actual BBQ is.

Do tell what "actual BBQ is."

I doubt my pinky is in the air. Given the choice between Bern's Steakhouse in Tampa, and Big John's Pit BBQ located in the heart of Tampa's ghetto, I (a white guy) chose Big John's 100%.

But I prefer the BBQ I used to eat in Savannah, GA. It had a vinegar source, server with cole slaw. Is that "actual" enough for you?

WTF is "dirt food" anyway?

YA ya ya. Source should have been sauce.

Anything South Carolina has we can get in Virginia if you really want it.

It's South Carolina BBQ not Caspian sea caviar.

south carolina..... Wrote:
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> Anything South Carolina has we can get in Virginia
> if you really want it.
>
> It's South Carolina BBQ not Caspian sea caviar.


Actually - Aldi's has 2 lb jars of Caspian Sea Caviar on sale this week for $6.99 ea.

BBQ lover from the old south Wrote:
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> > IF you go down into the Pee Dee, it is vinegar
> based. Apple cider vinegar, red pepper, hot sauce,
> and other stuff. Pretty good stuff is from the
> Charleston Pig Company.
>
> This is what I'm talkin bout

Then try this. Make it in a slow cooker. I make it all the time and it is amazing. The only addition to the recipe that I make is adding liquid smoke. Makes a big difference.

http://allrecipes.com/recipe/148544/slow-cooker-carolina-bbq/

>It's South Carolina BBQ not Caspian sea caviar.

Oh, Caspian sea caviar is easy to get,teDHt but try to get authentic SC BBQ in Fairfax County.

When did yankees take over Virginia? I guess it's the teDHtfederale's fault.

Order some Melvin's Golden Secret BBQ Sauce and make your own.
https://www.melvinsbbq.com/store/


Not saying I don't enjoy a nice pulled pork sandwich with the NC vinegar sauce, but if one of things required to make your BBQ good is sauce, it is automatically out of the running. Texas makes the best BBQ. Brisket. Period.

The BBQ sandwich as Vienna Inn is no more than sauced catshit. Don't order that crap.

The recipe for sauce above mentioned Liquid smoke. Substitute some bourbon in a big batch of sauce for Liquid smoke. You'll get a nice smoked taste with extra nice flavor.


I make my own NC BBQ sauce, normally 2-3 gallons at a time.

>I make my own NC BBQ sauce, normally 2-3 gallons at a time.

Recipe please.

3G3DH

BBQ lover from the old south Wrote:
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> WTF is "dirt food" anyway?

Scratch the surface of these BBQ prima donnas and all you find is nothing.

NoVa has no good BBQ places. We have a large number of pretentious, overpriced restaurants as well as many of the chain operations found elsewhere in the country. We also have a wide range of ethnic restaurants which may or may not serve authentic dishes. However we do not have many independent, reasonably priced places that serve basic foods prepared well from fresh ingredients like you would find in many other areas of the country.

Now get your pretty clothes on and dig a hole about 4 X 6 ft in your yard,about 8 inches deep, don't worry the sod can be replaced .This will be your cook fire pit. Make another burn hole about 4 feet across to burn hickory down to coals to add to the cook fire. Get a bunch of split hickory and burn it. Make a rig up of some fence wire and 2X4's and rig it off some cement blocks so the handles of the 2x4's hanging over the blocks about 12 inches off where the coals in the cook fire pit are burning. You will have first got a small hog about 100-120 pounds and split it in half opening the hog up like a piece of French bread cut open. Clean the hog good, and set it in the wire with the wire folded over it and stapled onto the 2x4's You will have two 2x4 handles, the pig will be sandwiched inside the wire kind of like a split pig in a wire stretcher. About 4 ft wide between the 2x4 's. Set the pig across the fire coals burned down and mop the split pig with pig sauce, vinegar and red pepper flakes and a bit of water ,some folk add wine to the sauce. Cook the pig nice and slow, turning it many times, mopping it with the sauce. Burn hickory logs down to coals in the burn pit, shoveling the coals into the fire cooking pit. It will take about 12 hours to cook the pig. many folk start at night and cook the pig overnight to have it ready by noon. When done pull it off the fire remove it from the wire the wire put it on a big clean table nice clean brown paper under it, and pull off the meat, chop that meat with a cleaver on a chopping block or cutting board. Folk can sauce the meat themselves served on platters with pulled pig fixins, tater salad, slaw, beans, corn on the cob, other salads, pickeled relishes, tomatoes, corn bread or put it on a bun with East Carolina Pig Sauce and minced slaw. Beef Hot dogs and burgers on a side BBQ grill, sweet pies and cakes, Ice tea sweet or Not, Sodas in a big clean trash can filled with Ice and beers the same way. Many will pull off pig meat and eat it as is on the spot. There you have it.. Simple is it not?? The Fat Man knows.. Clambake?? Crab Feast?? Oyster Roast?? Just Do It! That's the way to live baby ! Be Happy! Don't worry!

cwxbj Wrote:
-------------------------------------------------------
> BBQ lover from the old south Wrote:
> --------------------------------------------------
> -----
> > > IF you go down into the Pee Dee, it is
> vinegar
> > based. Apple cider vinegar, red pepper, hot
> sauce,
> > and other stuff. Pretty good stuff is from the
> > Charleston Pig Company.
> >
> > This is what I'm talkin bout
>
> Then try this. Make it in a slow cooker. I make
> it all the time and it is amazing. The only
> addition to the recipe that I make is adding
> liquid smoke. Makes a big difference.
>
> http://allrecipes.com/recipe/148544/slow-cooker-ca
> rolina-bbq/

I can't do it that way anymore. Gave away my slow cooker, though I have a dutch oven. With smoking the pork, I can change up the type of wood that I use. I have used hickory in the past, but I been using pecan more recently. Slow cooker is easy mode. Ok in a pinch I guess, but I prefer doing stuff on my kamado.

When I take it over to friends houses for parties, I take 2 or 3 different sauces. A couple from SC like the ones I mentioned above. Also take Sticky Fingers Memphis sweet which is from an SC company which you can get here in Harris Teeter and Giant, probably other places. That way people can choose their sauce.

The Sticky Fingers Carolina Sweet sauce makes a good sauce for wet ribs too. It is kind of thin and makes a nice, sticky layer of sauce on pretty much anything. I have used it on chicken as well.

Keep an eye out on the McDonald's menu. They have this sandwich called the McRib, very tasty and pretty damn authentic if you ask me.

Johnny Mac's Rib Shack in the Mt. Vernon area.

4Hj4N

>Johnny Mac's Rib Shack in the Mt. Vernon area

A couple of years ago I would say that Johnny Mac's was my favorite. Their BBQ is still great, but they changed the sauce. It's more NC style than SC. I think they advertise it as NC BBQ.

Johnny Mac's is the best. They did change recipe though.

Making authentic BBQ requires violating several health codes - not allowed in our area. Made here, the flavor comes from "liquid smoke". Ick.

Get some McDonald's chicken mcnuggets and bbq sauce. Best bbq in the world!

Willard's used to be good. The last 2 years has gone way downhill. Now's it's worse than getting a BBQ sandwich at a family restaurant. Nothing authentic around here anymore.

At least if you want passable beef TX BBQ- you can hit DC for Hill Country BBQ- but be ready to pay for it. Shit ain't cheap.

The best pulled pork can be made in your backyard- get a smoker and go to town.