Historians agree that the "original" 'cue (and yes - it's 'cue, not 'que) is presently known as Eastern
hog. It is both prespared with and served with a spicy vingear-based sauce (which, BTW, does NOT
include tomato in any form). Typically it is hot.
We buy Scott's Sauce online ( www.scottsbarbecuesauce.com
) and use it on both pork and chicken. I carry it with me to the 'que joints here in Texas where I apply it liberally over pulled pork or pork ribs. Mrs. Metro reduces it to make the base for what we call "hot gravy"; it is fabulous.
Of course we don't put it on brisket (" 'que" with a q). For most of what we get around Dallas I prefer Lea & Perrins to any of the sticky, sweet drek they usually slop on it. So far here in Texas the only brisket I have gotten that lived up to the general hysteria was at Tom & Bingo's
up in Lubbock. I now order ribs at Sonny Bryan's
and Clark's Outpost
. Can't wait to visit Franklin's
down in Austin.
Several above mention Cholula. I have that on well-done hash browns; it is delicious for that and with roast pork, but not nearly as hot & tangy as Scott's.
Incidently, Anthony Bourdain
(in this weeks KC 'que edition of No Reservations
) said that Eastern Carolina whole hog is his favorite 'cue. That show's subtext of Tony's Russian friend wanting to be the "next Adam Richman" was hilarious. Another highlight was an organic farmer's commenting "Imagine how good Stroud's would be if they started with good chicken
P.S.: Rumor has it that Bourdain filmed recently at Franklin's. Can't wait to see what he says; if he prefers the best of Texas to Eastern Carolina minced whole hog. I'd like to see a show with Wilber Shirley vs.
Aaron Franklin: 'Cue vs. 'Que!
post edited by MetroplexJim - 2012/04/21 10:34:32