BBQ! They have some of the best, but it wasn’t what I was Expecting at-all.
I traveled to Greenville, NC in the fall of 2011 and worked at a facility called Vidant Medical Center. At the time I was there it was Pitt County Memorial and then changed to University Health Systems during my assignment and is now known as the above. A teaching hospital for Brody School of Medicine, and employs over 8,000 staff, it was “one” the Hardest jobs I’ve ever had in my life. I’ve never taken off so many orders in a 12 hour shift (many times ended up to be 15 hours) for 2 critical patients in the ICU. Thanks mostly to the medical students who enjoyed ‘writing orders’ along with their primary’s. The patients were the sickest of the sick in 5 counties or more that would get flown in by the droves. I’ve never heard of “Blood Cancer” and I’ve never seen a person on a vent with a Hgb of .5 either. I literally Fell into my apartment each day after work from complete exhaustion ‘truly’.
I was a long way from home, but I ran into a former co-worker of mine from back in the ‘day’ while I was there which made it nice for me! Plus the food was really, really good. Which I packed on couple LB’s during my time there I believe.
There were 2 amazing restaurants that I frequented during my stay. First one, the Famous B’s BBQ which has no phone, and when they run out of BBQ, they close the doors. Simple as that. And Parker’s BBQ which is where I ordered my First BBQ sandwich to go and was hooked.
I reached into the paper bag to grab my BBQ sandwich (which I was expecting it to be Piping Hot and loaded with BBQ sauce that I am used to) and the sandwich was cold, wrapped in paper and I thought WHAT is this?!
This is Eastern Carolina BBQ Ya’ll! Their sauce is a clear vinegar base with red pepper flakes and seasonings that is poured onto the all day long roasted pulled pork. Now what, I was wanting this thick red BBQ sauce and I was SO BUMMED! I wasn’t going to run back out somewhere and find some comfort food after I got all the way back to my apartment. Then I took the first bite. WOW! Now that’s NC, this is home of the Pirates ! This community is proud of their team, their legacy and their BBQ.
I ate about 50 BBQ’s while I was there. I didn’t cook much, just ate BBQ’s and Cake Pops from Starbucks (It’s what I lived one) trying to stay alive at work where it truly nearly killed me. I wasn’t exactly in Disneyland if you know what I mean (The happiest place on earth). Whoo! Difficult, Difficult assignment definitely in the top 2!
But for anyone who’s never had the pleasure of going to B’s, Parker’s or the Southern East Coast, make this at home you won’t be disappointed. This sauce will be a fixture in my refrigerator forever!! It’s that ridiculously great.
Pulled Pork BBQ with Hush Puppies (the sauce comes later)
The Pork Rub:
1 T. black pepper
2 Tsp. cayenne pepper
2 T. chili powder
2 T. dark brown sugar
1 T. dried oregano
4 T. paprika
2 T. table salt
1 T. sugar
1 T. white ground pepper
Rub onto pork shoulder roast, wrap with saran wrap up to 6 hours in refrigerator before slow roasting over Wood or on low in Crock Pot (in this case) for 8 hours.
NC Vinegar Sauce! This is what makes it EAST Coast BBQ
2 C. apple cider vinegar
2 T. dark brown sugar
1 T. ketchup
1 T. Texas Pete’s Hot Sauce
1 Tsp. red pepper flakes
1 Tsp. ground black pepper
1 Tsp. salt
Place all ingredients together and bring to boil. Whisk until sugar is dissolved completely. Remove from Heat and allow to cool at room temperature.
Keep sauce refrigerated in jar or in squeeze bottle and let rest in fridge one day before serving (keeps up to 2 weeks)
This gets Poured over the cooked pulled pork before placing on sandwich. So wonderful!!!
Coleslaw:
8 C. shredded cabbage and carrot (3 carrots and 1/2 L. cabbage)
1/2 C. sour cream
1/2 C. mayo
2 T. vinegar
4 T. sugar
3/4 Tsp. salt
1 Tsp. black pepper
Combine together and Chill for 45 minutes
Hush Puppies:
1/2 C. flour
1/2 C. cornmeal
1/2 Tsp. salt
1/4 Tsp. baking soda
1 Large egg
1/2 C. buttermilk
Vegetable oil for Frying
Combine flour, cornmeal, salt and baking soda into bowl. Make a well in the center of mixture, whisk together egg and buttermilk and add the wet into the dry well. Mix thoroughly and drop by heaping spoonfuls into oil.
Fry batches for 3 minutes on each side or until golden brown.
Place pulled pork onto sandwich bun, cover pork with NC Red Pepper Vinegar Sauce, top with Slaw. Add hush puppies to the side and Enjoy. Drink the vinegar sauce straight from the jar, or keep in refrigerator up to 2 weeks to put on EVERYTHING. Best BBQ sandwich ever!
