savory, sweet, smoky and seductive............. heritage hog barbecue
pork shoulder (boston butt) cooked smoky as a fireplace..... succulent as a hand-made buttermilk biscuit dipped in bacon fat, and tender enough to coerce apart with a spoon and your fat, grubby ass fingers- such is North Carolina Barbecue...................! as the name suggests, 'the chosen way' or as yankees and those north of the mason-dixon line may call it, 'the traditional way' to serve up the beast is to pull or chop it........ nose to tail......... that's where the thin vinegar based sauce comes into play.......... because a Kansas City sauce would be too damn thick and sticky to be fully absorbed by the slender shreds and chopped cubes of piglicious meat........
the Carolina's, (particularly the northwestern corner of North Carolina) occupy a very unique position in the realm of true top ranked-kick ass American Barbecue...... unlike the rest of the country, which enjoys catsup-based sauces, the preferred condiment in the foot hills of the great smoky mountains is a piquant mixture of organic apple cider vinegar, cracked black peppercorns, red pepper flakes, and sometimes with just a hint of pure cane blackstrap molasses and a touch of brown sugar to cut the acidity.... this makes perfect sense, seeing as the chosen commodity for real barbecue in these parts is the good 'ole heritage hog (berkshire, tamworth, duroc, red wattle, etc.)................. (we choose the berkshire hog for tnef2fp heritage hog barbecues) more precisely, we love a whole hog smoked in a pit until it is so damn smoky and tender you can easily rip a piece of meaty greatness from the poor bastards Divine offerings.................. this is barbecued hog heaven...............!
because you are consuming whole-hog or pork shoulder, you are dealing with succulent fattiness; the organic apple cider vinegar as the working base of Pucker Sauce will off-set the pig's thorough richness....... there is another reason vinegar based sauce is so well suited to a pig's ass....... Carolina style pig is usually served chopped or pulled, so you need a thin sauce that can saturate and soak into the tiny niblets of savory, sweet, smoky and seductive heritage hog meat........ bring the chopped pig's ass and pucker sauce together and you have some of the most delectable barbecue to ever grace a bun....... a toasted bun is standard....... generally between $5 - $7, this has to be the best damn road food ever......... but that's just my greedy thoughts workin' for my bbq addiction.........
as the founder of tnef2fp, I am trying to bring you a taste of what I learned while living and traveling through the American South.............. pugnacious pigness in all aspects............ a shout out to some killer BBQ- smutt's butt's in northern alabama : (john turpins) turpin's roadside barbecue in travelers rest, south carolina : green river barbecue, smack-dab on the goddamn north carolina/south carolina border in saluda : and mutt's barbecue in mauldin, south carolina.... these establishments and low-country barbecue joints and pit masters passed on to me some true barbecue ka-knowledge..........
on summer weekends you may smell the organic applewood burning in the foothills of Ossipee Mountain while we are slowly smoking berkshire pig's ass, baby back ribs and maine raised barnyard chicken........ join us for.........
savory, sweet, smoky and seductive...................heritage hog barbecue
BBQ's are Held @ 2o1o Host Farm-
raven hill orchard : 255 ossipee hill road : east waterboro, maine
Saturdays & Sundays 11am-3pm
visit- www.thenewenglandfarm2forkproject.com
