Scottish Barbecue?

[creativeaccents]

YES!
"The Scottish families who settled primarily in Williamsburg County in present day South Carolina low country are the most famous South Carolina preparers of Vinegar and Pepper barbeque. The most prominent present day Scottish barbeque family is probably the Brown family, but there is also McKenzie, Scott, McCabe and many others who have remained, like the German families, true to their heritage. This simple Vinegar and Pepper sauce is the first, and therefore the oldest, of the South Carolina basting sauces. "

[beloitpiper]

Sounds delicious! How fascinating...

[creativeaccents]

It is delicious, but probably a taste that is partly a very personal matter. However, it is the original barbecue style that came from the islands back when buccaneers (check the etymology) brought the method of cooking wild pigs with them. Unique today to the areas around Lake City, Hemingway, and Cades in SC. Most importantly, NOT at all like the stuff with ketchup...or FAR worse...mustard. Generally, whole hawg cooked over a pit of hickory all night long. I well remember many a family reunion with two hogs and all of my red headed relatives enjoying the tenderest and most flavorful/juicy meat imaginable long before I ever knew of the Scottish links and names that you would all recognize.

[Frank McGrath]

Now I'm hungry.......

[Rex_Tremende]

That's funny - I've always known South Carolina BBQ sauce as that sweet-n-sour mustard stuff. Must be the same phenomenon as "English" muffins and "French" fries.

Regards,
Rex.

[bchunter]

I agree that the Pepper and Vinegar based 'que is far superior to the "other" SC stuff of mustard base. You will find that the 'que prepared in eastern NC is very similar to your favorite, and historically has been whole hog smoked over a pit and basted with a vinegar based sauce while cooking. It was then pulled or "picked", hence the term pig-pickin. Eastern NC was also heavily Scottish.

[creativeaccents]

The mustard based stuff, for lack of a better term, is mostly around Columbia, SC. Some love it! That came from those of German heritage, like the sweet sour pork and beef. All a matter of taste and tradition. The SC vinegar based barbecue differs from NC in that in NC they use black pepper, not red...quite a taste difference. Actually, this is more a basting sauce used throughout the cooking. Good barbecue, well made needs no sauce later as the hickory and basting sauce flavor cook into the meat and the whole hog gives more of a balanced, richer flavor than just butts or loin. Actually, the REAL low country barbecues of VA, NC, and SC are all based on the same ancestry, but those subtle nuances make a world of difference in the end result.

[creativeaccents]

That's funny - I've always known South Carolina BBQ sauce as that sweet-n-sour mustard stuff. Must be the same phenomenon as "English" muffins and "French" fries.

Regards,
Rex.

Good to hear from the land of cinnamon chili served over Spaghetti, which I first was served in Louisville. In Carolina barbecue is right up there with religion in terms of hotly debated topics. And that's even before you get into the side dish preparation such a slaw, hush puppies, or even what are the proper side dishes, much less whether it is chopped, sliced, or pulled. The number of barbecue styles does seem to track with the cultural and ethnic heritage variations as do many other dishes that are virtually unknown outside of the areas. Still convinced livermush came straight from haggis!

[Rex_Tremende]

Good to hear from the land of cinnamon chili served over Spaghetti, ...

This is not my fault, I SWEAR!

R.

[creativeaccents]

Actually, Rex, I like it! In fact, used to make it a point to enjoy some while travelling for IBM through your fine town's airport, back in my blue pin-stripe days. Wonder if anyone ever thought of a blue pin-stripe kilt?