My Dad's side of the family is from NC so vinegar base has a special place in my heart but my mom's side being from GA and me living in SC my whole life I grew up cooking mustard base. Here is my question... How do the NC boys do it? Every time I eat NC BBQ is has a fine almost saw dust like texture that is mixed in with the chop. I have compared it to almost like a hash like texture mixed in there. This may be a stupid question but how is this done?
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