Hey from NC

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mwardncsu

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Decided to go CQuartz on my new 2016 F150 and thanks for the advise & info already provided.

Living down an almost 1/4 mile gravel driveway and then a 80 or so mile round-trip commute makes keeping my vehicles pristine tough so I like to get them "right" when I first get them, get a good protection coating on it and I find it makes it much easier to do a quick wash without having to invest tons of time on-going.
 
Hello mwardncsu! I know you posted an intro thread awhile back and it got caught up in our spam filter, I'm sorry for that. Anyway, welcome "again" to CPF, it's great to have you here!!
 
thanks - I had posted some questions on the other thread and I could not remember if I posted a welcome here or not, so figured I would if I hadn't :)
 
Welcome mward!

Former NC native myself for the Charlotte area... lived in Salisbury and Raleigh for a while. I got used to the 'Eastern BBQ' lol! Just pokin fun. I love both styles of BBQ!
 
Welcome to CPF!

:welcome:

Lots of GREAT folks here.

:CarproRules:

I just got back from NC...Did the 'Eastern BBQ' at Wilber's
Then went west and had fresh mountain trout at Mt. Pisgah Inn.
Just so it doesn't sound like I did a food tour. My fav places on earth are...
The Cherokee Natl. Forest, The Great Smoky Mnts & Nantahala Natl. forest.
 
Grew up in Goldsboro, NC and there is no finer BBQ than at Wilber's!

A lot of great places in NC from the mountains to the coast - we're lucky.
 
mward, you should go to Memphis and try some Memphis BBQ!!
I had some BBQ up at the Biltmore a couple of years ago. It had this mustard/vinegar type sauce. It was okay. But that is my extent of NC bbq. I probably should have had some proper NC bbq.
 
that western NC / mustard-/vinegar BBQ is blasphemy :p Now I can appreciate a good Memphis rub....
 
There's a big difference in eastern and western NC BBQ
Eastern NC is vinegar/mustard based vs. west NC/Memphis/Texas Ketchup based.
Also, do you prefer ribs dry rubbed or wet basted?
 
Cool to know that Mike. I had no idea. That mustard/vinegar wasnt that great.
There is a resturant in Memphis called "The Rendevous". They have some great great sauce.
Central BBQ has some great ribs. Dry and wet. It stays packed. If you ever make to Memphis, check those two out.
 
Actually, I think the mustard/ vinegar sauce is more characteristic of S.C. bbq. The places I have dined at in Western N.C. all served a slightly more tomato based sauce that was still heavily laden with vinegar, spices, and red pepper flakes. Eastern N.C. sauces are heavy vinegar and red pepper flakes with little if any tomato base.

Western N.C. bbq usually uses pork shoulders or 'butts'. Eastern N.C. bbq is typically whole hog.

Western N.C. bbq is usually served with bbq slaw, hush puppies and fries. Eastern N.C. bbq is traditionally served with boiled potatoes and bbq slaw and hush puppies.

But those are my experiences... bbq can be almost as arguable as detailing products lol!
 
Texas bbq messes me up. Beef bbq is such a different thing. You can thank all those Germans immigrants for that!
 
mwardncsu said:
Decided to go CQuartz on my new 2016 F150 and thanks for the advise & info already provided.

Living down an almost 1/4 mile gravel driveway and then a 80 or so mile round-trip commute makes keeping my vehicles pristine tough so I like to get them "right" when I first get them, get a good protection coating on it and I find it makes it much easier to do a quick wash without having to invest tons of time on-going.
Click to expand...

6AC03474-7BB3-4771-9584-CED8A54FD81F.jpg


More pics over in the CQuartz forum thread with a bunch of questions before I got going....

http://carproforum.com/showthread.php?4294-What-amp-how-much-do-I-need
 
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