Have ya’ll ever been to North Kakalaka? Let’s just say, if you haven’t, and if you ever do, a little preparation for the lingo might benefit you or else you may find yourself ‘running around like a chicken with its head cut off’. I am Southern, after all; it’s only fittin’ that I use my manners and translate a few for you :). So here we go.
Hug your neck: this is how we talk about showing affection. “Aunt Faye, that fried chicken looks so good it makes me wanna hug your neck!”
Bless his/her heart: this is what you say in the same sentence before you say something that’s not very nice. “Bless his heart, that boy has a face only a mother could love!”
Fixin’ to: what you say when you’re about to do something. “I’m fixing to warm up some of this tasty leftover barbeque.”
Gooder than snuff: when something is really, really great. “This vinegar-based barbeque sauce you made is gooder than snuff.”
Fit to be tied: angry. “When Ralph dropped that pe-can pie on the floor, Luna was fit to be tied.”
Down yonder: further down the road. “The best barbeque in Duplin County is down yonder on Hwy 13.”
Barbeque: this is not what you non-Southerners use as a verb, which is actually ‘grilling’. Barbeque is a noun, and there are many different barbeque varieties in the South. “The only barbeque I care to eat is from Eastern North Carolina.”
Full as a tick: basically, when you have eaten so much you’re about to explode. “I ate so much barbeque and red velvet cake that I was full as a tick.”
Clearly, this here list is not all-inclusive. Do you know some more? While you’re thinkin’ about it, consider trying your hand at one of my favorite Southern dishes, eastern NC bbq. And don’t you dare consider using another kind of sauce – vinegar-based is the only way to go. Don’t ruffle my feathers, now!
Eastern NC-Style Slow Roasted Pulled Pork
Adapted from Cooking Light, December 2009; serves 16
if you’ve got barbeque joints in your backyard, you may not feel the need to make your own. but up here in the midwest, it’s a necessity. if you do use bone-in, allow extra time to let the pork tenderize even more. if you need less time, boneless works just as well. serve with Southern-style coleslaw – either on the side, on your samich, or both (like me).
2 T dark brown sugar
1 T smoked paprika
1 T chili powder
1 t salt
2 t ground cumin
1 t freshly ground black pepper
1/2 t dry mustard
1/2 t ground chipotle chile pepper
1 (5-pound) boneless pork shoulder (Boston butt), trimmed
2 c water, divided
1 t liquid smoke
1/2 c apple cider vinegar
1/3 c ketchup
vinegar-based Eastern NC bbq sauce (recipe below)
To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
Preheat oven to 225°.
Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.
Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.
Shred pork with 2 forks. Serve with sauce.
Vinegar-Based Eastern NC bbq Sauce
chiknpastry recipe; makes 2 cups
printable version (sauce only)
1.5 c apple cider vinegar
1 c water
1 T tomato paste
4 T dark brown sugar
1 T crushed red pepper flakes
2 t smoked paprika
1 t chile powder
combine all ingredients in small saucepan and bring to boil. reduce heat and simmer for about 30 minutes. add more red pepper flake, if desired.