WondersOfLife
Blink, blink. Breathe, breathe. Day in, day out.
Mustard Base is fantastic. I also enjoy ketchup, hickory, smoked, mild/hot.... Literally anything other than vinegar.
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News Regal Eagle Smokehouse: Craft Drafts & Barbecue replacing Liberty Inn
- Thread starter wdwmagic
- Start date
You know how much vinegar goes into mustard-based sauces?
Not to mention how much vinegar is in ketchup.
WondersOfLife
Blink, blink. Breathe, breathe. Day in, day out.
Okay? It’d a good ingredient.
Not a stand alone sauce my dude.
John park hopper
Well-Known Member
Agree vinegar is used in a lot of BBQ sauces along with other stuff but NC BBQ sauce is mainly vinegar and cayenne pepper .
No one suggested using vinegar as its own sauce....Okay? It’d a good ingredient.
John park hopper
Well-Known Member
One recipe for NC BBQ sauce
- Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator------------------------ Not saying this is bad every region has their own take on BBQ sauce it's pretty much what you grew you up with
awoogala
Well-Known Member
Honestly, with all the keto/low carbers (also people who are just trying to not eat sugar) out there, who would love BBQ (with some sauce).. It would be awesome if BBQ places started adding one low carb/no sugar/sweetened with erythritol/stevia etc. to their menus. I know no one has to, but it would be a smart addition.
I mean smoked BBQ with a side of veggies is a perfect dish for them.
I mean smoked BBQ with a side of veggies is a perfect dish for them.
Illumination
Member
BBQ sauce arguments aside, I for one am thrilled with the addition of this restaurant. Epcot needed a stronger quick service offering. And the fact that it is in America is great. As a french fry aficionado, I am beyond thrilled to see seasoned french fries! Disney continues to offer nothing more than bland potato sticks as their french fry of choice most places, so this is thrilling indeed. I can't wait to try it out when I go in March.
Depending on budget and what they had in mind while developing recipes I suspect they are using Southern Pride, Ole Hickory, or Oyler pits. Unless there is insane demand they shouldn’t have a problem. Quality BBQ doesn’t have to be cooked at 250 or lower. If they have chosen to wrap during the cook there is no reason for the meat to finish cooking in the pit, since it won’t be taking on any additional smoke flavor at that point. They have a lot of options.
Being open 365 days a year their biggest issue is going to be cleaning and maintenance on the pits, but that shouldn’t be much of a problem, especially if they have excess capacity elsewhere.
Captain Barbossa
Well-Known Member
Thought about you a few weeks ago. Was eating at a Maurice’s (Bessinger) BBQ. Good brisket sandwich.
There’s like 50 Dukes BBQ here in SC, and non of them are related.
My favorite Dukes, which happens to be one of my favorite BBQ joints in the entire state, is the one on Chestnut Street in Orangeburg. In fact, that’s where I’ll be heading for dinner. 
Captain Barbossa
Well-Known Member
Not trying to get off-topic, but I figured that I’d show anyone who might be interested what @John park hopper and I keep talking about.
Tonight’s dinner
Traditional SC BBQ
Standard fare. Pulled pork with mustard based sauce, hash served over white rice, coleslaw, and some type of bread. (You’ll find this at any traditional SC BBQ joint or church BBQ)
This is what we’re known for here in SC, not smoked sausage. Not really sure why marketing named the smoked sausage sandwich after us. Guess they didn’t do their research, not that I expected them to.
Tonight’s dinner
Traditional SC BBQ
Standard fare. Pulled pork with mustard based sauce, hash served over white rice, coleslaw, and some type of bread. (You’ll find this at any traditional SC BBQ joint or church BBQ)
This is what we’re known for here in SC, not smoked sausage. Not really sure why marketing named the smoked sausage sandwich after us. Guess they didn’t do their research, not that I expected them to.
WondersOfLife
Blink, blink. Breathe, breathe. Day in, day out.
YES!! THAT is the sauce I need! Love that place. We go there every time we tour schools in that area. That specific Duke's is probably one of the best.
**I actually took my girlfriend there on the way to Florida during our last Disney trip.
nerdboyrockstar
Well-Known Member
Hash over white rice? Please explain. Hash of what?
Grind up, mix, and fry:
- Potatoes
- Onions
- All the meat left on customers' plates the day before
JayKZ
Well-Known Member
Curiously, I discovered by chance several years ago that SC mustard sauce (I like Maurice's or Melvin's) is absolutely amazing on grilled Italian sausages. As a Michigander who grew up in Memphis, with deep SC roots, I can enjoy and appreciate well prepared 'cue in a wide variety of styles. I'm looking forward to giving Regal Eagle a try on our next visit.
John park hopper
Well-Known Member
SC BBQ hash is hard to explain as every BBQ place will have slightly different take on what goes in it. For a good overview in its history and recipes check out the following web site
SC BBQ Hash: History, Recipes, Map, and Directory ...
destination-bbq.com/sc-bbq-hash
Captain Barbossa
Well-Known Member
I absolutely agree! Dukes on Chestnut is the best! And their sauce is unlike any other mustard based that I’ve ever had. I can’t exactly pin point it, but it’s different.
Not the type of hash you’re probably thinking about.
Very true. While it’s pretty much the same, it can also be very different. As long as it’s not the kind with green tomatoes in it, (a couple places do that) I like it all.
disney4life2008
Well-Known Member
Quick observations. Enjoy the towels on the table for now because they wont last 6 months from now. The generic style will replace.
Did I see an open soda machine? In world showcase? Risqué. Is it hidden meaning only those who purchased food can use or it is out in the open?
And unfortunately, these big portion and a quarter of the offerings will be eliminated in 6 months. And prices will go up. History tells.
Alas, the food looks really good.
Did I see an open soda machine? In world showcase? Risqué. Is it hidden meaning only those who purchased food can use or it is out in the open?
And unfortunately, these big portion and a quarter of the offerings will be eliminated in 6 months. And prices will go up. History tells.
Alas, the food looks really good.