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re: Southern Food
Posted on 9/24/25 at 11:23 am to GreatPumpkin
Posted on 9/24/25 at 11:23 am to GreatPumpkin
quote:
the Carolina’s do pork the best imo
Both of them. They flat out know how to treat a pig in the Carolinas.
0
Posted on 9/24/25 at 11:29 am to AlaCowboy46
quote:
I do. My grandmas recipe. I also make it in her cast iron skillet. A set of skillets and flat irons was given to her as a wedding gift in 1901. I inherited them. They have never been washed with soap and never will.
My wife, born in Chicago but raised in the big bend of Florida from about 6 months of age, wanting to be helpful, washed my granny's corn bread pan one day.....cast iron skillet that had been in the family since sometime around the civil war. Soap and water. I was afraid granny was going to cut her...she had a reputation....but she never said an ill word about it. Thanked her for doing the dishes. When I told my wife what she had done she was heart broken....seriously hurt, they were thick as thieves. When granny died she did not have much to leave anyone....the family had long since split up the property and anything of any value....but the one thing she spelled out in her will was that my wife was to get that skillet! We use it to this day. It has been washed once by a well meaning yankee girl.....
Posted on 9/24/25 at 11:32 am to Bigbens42
quote:
I’ll stan Alabama BBQ but I prefer SC pulled pork to NC.
I agree. SC BBQ (Saying BBQ and pork is redundant) is slightly superior to NC but only slightly. Most Georgia BBQ is nearly identical to SC except for the vinegar based. Unfortunately BBQ is disappearing from Georgia. It is way to labor intensive to do properly and compete against Texas roast been slathered in ketchup that can be done in a microwave and shipped all over the world. It is alive and well in some pockets of Georgia and in the Palmetto State you can't fling a dead cat without hitting a true BBQ joint.....
Posted on 9/24/25 at 11:33 am to Lonnie Utah
quote:
quote:
The best pulled pork comes from NC, and it isn't close.
Technically, REAL NC pork is chopped, not pulled.
(I was born in SC and Grew up in NC so I feel distinctly qualified to comment in this...)
Pulled pork is a relatively recent thing....traditionally chopped was what was done. Its quicker to pull it.
Posted on 9/24/25 at 11:46 am to FittySeven
Fried pies ---- mainly apple/peach/apricot.
But here's the key for a REAL fried pie , use only dried fruit
because that's gives you a concentrated taste
explosion. You're wasting your time with fruit out of a can
or even fresh. Trust me on this. Matched with a good flaky crust ,
you're in heaven with a fried pie made correctly.
But here's the key for a REAL fried pie , use only dried fruit
because that's gives you a concentrated taste
explosion. You're wasting your time with fruit out of a can
or even fresh. Trust me on this. Matched with a good flaky crust ,
you're in heaven with a fried pie made correctly.
Posted on 9/24/25 at 11:47 am to DownSouthJukin
Indeed it is! You can make the best beans you will ever have with smoked pork steak. Drain the BBQ beans and add a BBQ sauce of your choice, chop the pork steak and stir in. Add a little Dales and eat 'em up!
Posted on 9/24/25 at 12:44 pm to slimjay89
I prefer Wicker’s on my pork steak. 
Posted on 9/24/25 at 12:55 pm to DownSouthJukin
I baste my pork butts and ribs with Wickers. Great stuff!
Posted on 9/24/25 at 12:59 pm to Bigbens42
Eh, some people have a refined palate. To each their own, but SC is good, just not as good as NC.
Posted on 9/24/25 at 1:00 pm to Lonnie Utah
Even though true, heathens would be confused.
Posted on 9/24/25 at 1:11 pm to FittySeven
For MSU, definitely order some cheese from the university.
It is outstanding.
It is outstanding.
Posted on 9/24/25 at 1:14 pm to Lonnie Utah
quote:
I've gone this for years. But my wife gets mad at me when we play UGA, State and Aggie...
ha ha , It's ok.
I'm sure all the beer can chickens on the smokers are probably traumatic for USC to witness as well.
Posted on 9/24/25 at 1:47 pm to FittySeven
quote:
Arkansas
Catfish
Cheese Dip
Some kind of rice
Posted on 9/24/25 at 2:24 pm to RollingwiththeTide
The regional variations on Chili are something else. Everyone likes it but does it their way.
Texas has a style. New Mexico has a style. The South has their chili. The midwest does it. And then there’s that Cincinnati Chili stuff, which is very strange, but good.
Texas has a style. New Mexico has a style. The South has their chili. The midwest does it. And then there’s that Cincinnati Chili stuff, which is very strange, but good.
Posted on 9/24/25 at 2:57 pm to Murph4HOF
I've had Cuban sandwiches at a ton of tailgates at UF. I am making a spread of them for my daughter's birthday this weekend. I am from Tampa though with a dad and grandfather born in Ybor City, so we pretty much do cubans whenever possible. Most tailgates I go to are Tampa born UF alumni as well, which probably taints my experience compared to other alumni.
Other Florida food that I've had at tailgates that are more Tampa/Cuban inspired are chicken and yellow rice ( recipe), cuban roast pork ( recipe), ropa vieja ( recipe) and black beans and rice ( recipe).
Other Florida food that I've had at tailgates that are more Tampa/Cuban inspired are chicken and yellow rice ( recipe), cuban roast pork ( recipe), ropa vieja ( recipe) and black beans and rice ( recipe).
Posted on 9/24/25 at 3:01 pm to PJinAtl
quote:
Sadly Auburn doesn't really have a dish that is synonymous with the university fo the surrounding region that I can think of.
Lemonade
Posted on 9/24/25 at 3:07 pm to KingOfTheWorld
quote:
If you wanted a fancy dinner date, Dale’s was the place.
That or George's SteakPit in Sheffield.
Posted on 9/24/25 at 3:11 pm to BhamTigah
quote:
That or George's SteakPit in Sheffield.
George's has gone to shite. My dad's friend owned Dale's in Florence for a while. Loved that place for a nice dinner and atmosphere. It was just in a shite location.
Posted on 9/24/25 at 3:12 pm to BhamTigah
quote:
Even their house salad dressing had Dale’s in it.
I don't recall that.
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