New Owner in SC

[mtmorto]

Hey everyone,

My name's Mitch. I took my CWP class on Saturday and picked up a CW45 to keep the Beretta company. Thought I would give a quick hello.

[berettabone]

Welcome..............Kahr's are known to get along with Beretta's on occasion. Mine get along..............................the rest got lost in the flood.........................

[RevRay]

Wow! Straight to a CW45 ... you don't mess around. Welcome ... stick around long enough & you should enjoy it.

[mtmorto]

Wow! Straight to a CW45 ... you don't mess around. Welcome ... stick around long enough & you should enjoy it.

Haha I like having the stopping power of a 45. I wanted something small enough to carry easily, and needed a full grip since I have big paws. It was a toss up between a CW45 and an XD, and the Kahr was roughly half the price with great reviews.

[VN Vet]

The frozen tundra of Indiana says hello and Welcome.

[SaltyNC]

Mitch,

Howdy from the slimmer and more beautiful of the Carolina sister states. :p

Congrats on your CWP class. Hopefully you'll live a long and full life without ever getting your money's worth out of the defensive portion of the class.

SaltyNC

[warbird1]

Welcome to the forum from the Heart of Dixie! Look forward to your first range report.

[Bawanna]

Hope this don't start a Carolina war, slimmer and more beautiful?

mtmorto, you done really good. The CW is a winner in all respects. I have a PM45 but I also have a yearning for the CW, feels nice in hand and just appeals to me.

Welcome from the soggy coast of Washington, that would be on the extreme other end of the continent.

[SaltyNC]

Hope this don't start a Carolina war, slimmer and more beautiful?

Bawanna, they even put mustard on their BBQ in SC. Need I say more? :)

Just joking around with you Mitch.

SaltyNC

[Bawanna]

Bawanna, they even put mustard on their BBQ in SC. Need I say more? :)

Just joking around with you Mitch.

SaltyNC

Say it ain't so!:eek: Mustard on BBQ? You gotta be pulling my leg! If you do pull my leg do let me know, sometimes leg pulling with me goes without notice. Long story.

[mtmorto]

Bawanna, they even put mustard on their BBQ in SC. Need I say more? :)

Just joking around with you Mitch.

SaltyNC

1. We can't be as slim as you northern states because we've got more to look at down here.

2. If you think of something better to put on BBQ, let me know.

Couldn't resist haha. Thanks for the warm welcome.

[Bawanna]

I just knew this was a comin! We got another one of them Hatfield / McCoy dealy hymers.

Gonna get ugly folks, damn ugly.

So yall really do put mustard on BBQ huh? Dangest thing I ever dun heared of. I guess I can't knock on account of I never thunk to try it but mayhaps there's a reason for that too.

[GLOCKROCKER]

Bet you eat them boiled peanuts too - Gag! Gotta love Myrtle Beach though. Welcome from another North Carolinian.

[h2ohhh]

I love Myrtle. Gives all those tourists a place to go so I can enjoy the much quieter beaches here in North Carolina.

Sent from my Nexus 7 using Tapatalk

[Bawanna]

Is Myrtle Beach north or south. I never been east of the Mississippi, well just a tad over the bridge into Illinois for catfish supper a few times but I heard Myrtle Beach is cool.

I got inlaws in NC, I think, I better check my figures and make sure it ain't SC now.

Charlotte Motor Speedway, that's their neck of the woods. I'm gonna stick with north. Never seen son in law with mustard around.

And boiled peanuts, :confused: what's up with that?

[GLOCKROCKER]

Myrtle Beach is SC - Charlotte Motor Speedway is NC although very close to the border. I don't think there are any natural born Southerners left in Charlotte though - all transplanted Yankees from what I can tell.

[mtmorto]

Yes the Dirty Myrtle is in SC. And the mustard I use on my BBQ is a mustard-based sauce. So not technically straight mustard. I do eat mustard on my biscuits and ham though.

And boiled peanuts are delicious. Pretty much like it sounds like. Me and a couple buddies put away a 3 gallon pot of them on Memorial Day last year.

[Bawanna]

I never heard of such a thing. Boiled peanuts. 3 gallons, thats a lot.

[SaltyNC]

Bawanna,

BBQ around the Carolinas means something different than western US BBQ. It seems west of St. Louis, BBQ is something you do (we're going to BBQ these steaks). Around here, BBQ is usually slow cooked pork shoulder. Of course, what is pork shoulder called? Boston butt. It can also be whole hog BBQ where an entire pig is cooked slowly in a pit. In NC, we have three main styles of BBQ: Eastern, Lexington, and Western. The better joints all cook the meat in a similar way, long and slow, moist heat. The pork meat is soft and tender and moist with more smoke flavor closer to the skin. If you want more of the tougher and smokier skin side, you ask for "more brown". Eastern style tends to be eaten with a vinegar-based sauce that has a high concentration of vinegar with some black and red pepper flake in it and that's about all, maybe a few other secret ingredients. Eastern style tends to cook the entire pig. Lexington style is my absolute favorite. It is also vinegar based, but less vinegar than Eastern style, and it tends to have more tomato base in it, and it is served with a sweet red slaw that contains no mayo. Lexington most commonly uses only the pork shoulder, but some use the whole hog. The combo of the tender pork, sharp tangy sauce, and sweet slaw come together to produce something that is truly hard to describe. It's about as good as it gets. Western style in NC usually refers to a sauce that is much sweeter, usually a sauce that is ketchup and molasses and honey based...sticky and sweet.

SC does in fact use mustard in their BBQ sauce. I've tried it, and it's pretty good, but I guess you tend to prefer what you were raised on, so it's Lexington style for me. One thing SC has that NC doesn't is hash. I'm not talking about drugs. :) They cook pork and/or chicken until it falls off the bone, then they cook it about 4 more hours until it literally disintegrates. My grandpa was from SC, and there was a man that sold goat meat in a little town called Ninety Six. My grandpa would make goat hash every year. I sure would like to have some.

Mitch, I didn't mean to turn your welcome thread into a BBQ discussion. I hope you don't mind. It's always a fun topic in these parts arguing over who has the best BBQ. Anyone gettin' hungry, yet? :)

SaltyNC

[SaltyNC]

Three gallons isn't that much, since the peanuts are boiled in the shell. You crack them open and eat them like nut oysters. Eat that slimey nut and sip that salty juice. :) Wait, that didn't sound quite right. :D

Bubba

[pocket pistol]

http://i1375.photobucket.com/albums/ag442/camoguy10/photo6_zps331deb65.jpg
You guys just don't know... This is BBQ... Or what we call a Pig Pickin'... It aint BBQ unless it's Vinegar based, and cooked slow cooked into the pig for about 8 hours.

Welcome... From South Carolina... The Real Carolina... One hour west of Myrtle Beach.

[GLOCKROCKER]

Totally agree with you on the Lexington BBQ SaltyNC. Can't ride through there without stopping and getting a tray. Had one about a month ago. That red slaw is my favorite also and you can't forget the hush-puppies. :puummmm BBQ.

[SaltyNC]

We have to keep this on-topic. So, when I was growing up, we used to kill our own hogs. We shot them right between the eyes with a .22. That's all it took to do the job. Now, that .22 could have been a Kahr, or maybe it wasn't, but it could have been. :) As soon as the hog stopped twitching, we'd cut their jugular to drain out the blood, and make another slit behind their Achilles. We'd boil 'em in a boiling water trough to sterilize them and scrape the hair away, then we'd hang them from their Achilles with a hook on a tripod made from three cedar poles and split 'em open with a sharp axe and let their chitlins drop in a big galvanized tub. Amazingly, we never once cooked a whole hog and had a pig pickin'. We just processed them for a year's worth of meat. We salted some meat, made lye soap and lard from the fat. Ground up parts for sausage with a hand grinder. Man, those were the days. I wish I could go back to those simpler days.

SaltyNC

[dbp67]

Bawanna, they even put mustard on their BBQ in SC. Need I say more? :)

Just joking around with you Mitch.

SaltyNC

Depends on where in the state of SC you are as to what you make BBQ sauce with. Very regional thing - you could get mustard, vinegar or tomato based BBQ. I do prefer mustard based though. But hey, we won't go to war over it will we?

[Bawanna]

Gosh I hope not, I'm all for a decent fisticuff from time to time but war, not so much, I'm a lover not a fighter ya know.

Funny how folks are. I love a tomato, slice it up and eat it, can't stand ketchup, and absolutely detest the red crap the put on pizza. I see people get an extra cup of the crap and dip pizza in it. Not me.

I expect I'd be good with any kind of BBQ though. See a lot of it on TV, don't pay much attention to what they are putting in it but it looks mighty tasty.

I actually come from a long line of hog farmers and butchers. I got to deal with the hogs a LOT as a yonker, never did much with the blades which is sad. I had an uncle and half a dozen cousins that were magicians with a knife. Wish I'd learned more of that.

[dbp67]

OK -- This thread has really worked on me! I gotta go now, going to Shealy's to get some good ole mustard based BBQ and hash and rice and a couple of pulley bones.

Those of you in SC know where I'm headed. :)

Oh, and to keep this Kahr related, I will have my P380 in my jeans pocket.

[Bawanna]

Sounds like lunch to me!

[mtmorto]

Bawanna,

BBQ around the Carolinas means something different than western US BBQ. It seems west of St. Louis, BBQ is something you do (we're going to BBQ these steaks). Around here, BBQ is usually slow cooked pork shoulder. Of course, what is pork shoulder called? Boston butt. It can also be whole hog BBQ where an entire pig is cooked slowly in a pit. In NC, we have three main styles of BBQ: Eastern, Lexington, and Western. The better joints all cook the meat in a similar way, long and slow, moist heat. The pork meat is soft and tender and moist with more smoke flavor closer to the skin. If you want more of the tougher and smokier skin side, you ask for "more brown". Eastern style tends to be eaten with a vinegar-based sauce that has a high concentration of vinegar with some black and red pepper flake in it and that's about all, maybe a few other secret ingredients. Eastern style tends to cook the entire pig. Lexington style is my absolute favorite. It is also vinegar based, but less vinegar than Eastern style, and it tends to have more tomato base in it, and it is served with a sweet red slaw that contains no mayo. Lexington most commonly uses only the pork shoulder, but some use the whole hog. The combo of the tender pork, sharp tangy sauce, and sweet slaw come together to produce something that is truly hard to describe. It's about as good as it gets. Western style in NC usually refers to a sauce that is much sweeter, usually a sauce that is ketchup and molasses and honey based...sticky and sweet.

SC does in fact use mustard in their BBQ sauce. I've tried it, and it's pretty good, but I guess you tend to prefer what you were raised on, so it's Lexington style for me. One thing SC has that NC doesn't is hash. I'm not talking about drugs. :) They cook pork and/or chicken until it falls off the bone, then they cook it about 4 more hours until it literally disintegrates. My grandpa was from SC, and there was a man that sold goat meat in a little town called Ninety Six. My grandpa would make goat hash every year. I sure would like to have some.

Mitch, I didn't mean to turn your welcome thread into a BBQ discussion. I hope you don't mind. It's always a fun topic in these parts arguing over who has the best BBQ. Anyone gettin' hungry, yet? :)

SaltyNC

Haha I don't mind at all! That was a really good, educational post. I'll admit I do like a tomato-based sauce a little more than the vinegar based ones.

[smo79]

Everything is finer in Carolina.

[mtmorto]

Pocket Pistol that pig looks good! I went to shooting day at a friend's land in October and we slow cooked a pig in a nice roasting box all day. Best pig I've ever had. The meat was nice and tender. And there were plenty of guns, so it's still on topic.

If any of you Carolina guys are ever in Anderson on a Thursday-Saturday, make sure to stop by the Smokin' Pig if you have time. Great sweet tea, delicious BBQ and brisket, and the fried okra is somehow better than any I've ever had.

[RevRay]

Oh ... you had to go and mention fried okra ... man I need to get back to Carolina!