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Might still be some on Sapelo. I know that one of the islands down there was being developed and they relocated the pigs to an agricultural university (K-State?).

NC did fairly well with one kind of meat, the meat that Christopher Columbus left behind. You didn't "perfect" anything.

Yessir. BBQ, the meat, the cooking, the sauces...everything is driven by the region. Christopher Columbus brought over pigs on his ships. Until recently, there was still a legacy herd of wild pigs running around on one of the Georga/SC barrier islands that were descended from the Columbus...

Uh, no. You didn't provide an answer. You are just as stubborn as a French person who insists that nobody else on the planet can make champagne or use the term "champagne". BBQ is a cooking style, and it is not limited to pork, no matter how much the NC French want to prevent anyone else from...

We scored 3 more runs later.

Yessir. I've got all of Aaron's books and a few of Steven Reichlen's. I've watched so may BBQ shows and I can admire both Aaron's approach (same menu year-in and year-out) and Steven's more open-minded approach (he thinks you can BBQ just about anything).

Yep. That's the Bogarts/Pappys family of restaurants. I was actually watching a BBQ show on PBS (the one that Steven Reichlen does) and when they went to St. Louis for a show, they had one of the Bogarts/Pappys pitmasters come on and explain snoots.

Texas BBQ doesn't use sauce as much in the cooking part of the process. Largely seasoned with salt, pepper and other spices. The sauce is for the table. My brother has a competiton smoker that we use a couple of times a year, we do several kinds of meat including brisket and pulled pork. We...

Not even the dictionary agrees with you.

Absolutely. And, look, one of the "differences" in what you do WHILE barbecuing in Texas vs. NC is that Texas doesn't slather on a sauce. Sauce is more "for the table", not for basting meat while cooking. It's funny what you mention about the sauce. A very popular Florida chain (4Rivers)...

BBQ is a cooking style, not a chopping style. And you can absolutely chop brisket (many do).

So you just googled. I've had BBQ in all 13 confederate states (and wannabe confederate states) plus Kansas and Oklahoma. There is great BBQ in so many places, not just NC. And you can't narrow the definition to "just pulled pork", there's not any major BBQ competition that even defines...

Yes, the problem that you run into in NC/SC/VA is an over-emphasis on pork. And don't get me wrong, pulled pork can be excellent. But NC is not the best in pork ribs, beef ribs, brisket, sausage, turkey, or chicken.

Uh, no. Nobody outside of NC thinks so.

It's better than North Carolina's, that's for sure. Franklin and Valentina's alone **** on every single place in NC.

10-6

Grand slam 9-3

I guess we should just start playing with a loser attitude now...

5-3 Texas

Gallo out.