Bojangle's (2 Viewers)

[MamaSaint]

It depends on what side of North Carolina you are on. I'm on the Eastern side. East NC sauce is just vinegar & pepper. Yuck.

Western Carolina has tomato in the sauce....in the slaw, too. They have "red" slaw.

There is nothing nastier to me than pulled pork with vinegar on it.

In north Louisiana, we ate a lot of BBQ pork, too. Minced pork sandwiches...pork spare ribs....thick pork chops. Dang..I'm getting hungry thinking about it.

Jan

 

[DadsDream]

"Blue Plate" brand BBQ sauce reminds me of the stuff I got in the Carolinas.

 

[geauxboy]

It depends on what side of North Carolina you are on. I'm on the Eastern side. East NC sauce is just vinegar & pepper. Yuck.

Western Carolina has tomato in the sauce....in the slaw, too. They have "red" slaw.

There is nothing nastier to me than pulled pork with vinegar on it.

In north Louisiana, we ate a lot of BBQ pork, too. Minced pork sandwiches...pork spare ribs....thick pork chops. Dang..I'm getting hungry thinking about it.

Jan

Being that close to Memphis would be dangerous to my health.

 

[ibelieve]

I had bojangles breakfast before the Saints at Carolina game last year. Pretty good.

 

[antipop]

Cool. I have some business at Wake Forest University in June.... I may give it a shot. Thanks.

i'll ask my dad and brother-in-law if there is any place they might suggest in the area

 

[Paul]

i'll ask my dad and brother-in-law if there is any place they might suggest in the area

Thanks bruh.

 

[Danceswithfatchix]

Just for clarification: I spent 8 years as a D/O for Popeyes back in the 80's and opened up units for them across the country.

The flavor profiles for the chicken change by the region. When we first opened units in NY and south to GA, we had people throwing the chicken back at us because it was too spicy. Initially, each 'batch' of chicken got 2 bags of seasoning. Outside of La, it was changed to one. Eventually, the flavor packets for demographics were changed and no matter where you were, you used 1 bag per 'batch' or 120 pieces. La units got (still get?) 2x the amount of cayenne in the flavor packets; the mild in La has white pepper in it (rest of the country gets just kosher salt!). This change occured back in 81 or 82.

A friend/past business partner is a Bojangle's franchisee in SC and north Georgia. He has shared some of the procedures and claims that Bojangles is nothing more than a 'watered-down' version of Popeyes, product wise. Their seasonings are similar in ingredients, just variations of amounts (I hear that garlic and onion salt dominate the spicy seasoning pack. And chili and cayenne are used to create heat. Popeyes uses cayenne, white, and Malabar/Telicherry to create burn and heat while still employing onion, garlic, paprika, etc. - I assume {since all of these spices are secret...})

FWIW, in my travels into the Carolinas, I have found both types of BBQ as described above by MamaSaint. But in honesty, when I think of Carolina pulled pork sandwiches, I think of the vinegary type of sauce with the sauerkraut tasting slaw.

 

[robsmith32]

Now I do enjoy bojangles.. but the naming is not right.. their Jambalaya is more of something you'd think you'd find in west tx /nm
cajun filet is delicious. but dont' go with expecting "cajun" flavor.
their normal fried chicken while is ok, can't touch popeyes chicken.
ps dd, that dirty rice is ok eatin but it AIN"T no dirty rice.

creole as people are a mix of "cajun" that migrated from canada into acadiana and intermixed with some fromt he islands .. IIRC.