Originally Posted by
Thumper
Well, you've been spouting that for years, but we all know what we're talking about here. And, I ain't no danged English major, but I have no clue how you can state that like it's fact (assuming you're serious). For grins, I looked it up. I see "barbecue" listed as a noun or a verb, both of which you say it is not. Nowhere do I see it listed as an adjective, which you say it is.
barbecue
NOUN
Pieces of beef, pork, fowl, fish, or the like, roasted over an open hearth, especially when basted in a barbecue sauce.
A framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire.
A dressed steer, lamb, or other animal, roasted whole.
A meal, usually in the open air and often as a political or social gathering, at which meats are roasted over an open hearth or pit.
VERB (used with object), bar·be·cued, bar·be·cu·ing.
To broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper.
To cook (sliced or diced meat or fish) in a highly seasoned sauce.
VERB (used without object), bar·be·cued, bar·be·cu·ing.
To cook by barbecuing or to entertain at a barbecue: If the weather's nice, we'll barbecue in the backyard.
So, although it's understood, do we really have to say "We like barbecued (insert meat here)" to be proper and meet your definition as an adjective? Then we would have your adjective if that's what floats your boat. To ME ... using barbecue as an adjective would be more like ... well, I dunno ... maybe biting into a sammich and saying, "That tastes barbecuey to me!"
That said, I agree with you about S. Carolina BBQ (the sauce is mustard based). Not my cup'o tea personally. Sorry, I'm not a huge dry rub fan (Lynn is) and the sauce is as important as the meat imho. (that may be blasphemy to some purists, but to each his own)
North Carolina uses a lot of vinegar which I do like, but it makes my bun soggy. I'm more of a sweeter, tomato based sauce kind'a guy myself. Sauce is a whole 'nuther subject and that discussion can also morph into "thinner sauce vs. thick" (I prefer thinner, but not watery thin), to the thick, gloppy, mostly corn syrup stuff, but again, personal choice) Throw me a Memphis style pulled pork sammich with a sweet Memphis style BBQ sauce and a scoop of coleslaw crammed in there, then I'll slap yo' mama or anybody else who get's in the way.