Discover the Rich Heritage and Legendary Flavors of Carolina Barbecue
North Carolina barbecue has deep historical roots influenced by Native Americans, European settlers, and African Americans. Over hundreds of years, these diverse influences have created a unique culinary tradition that's become an integral part of the state's culture and identity.
Whole hog barbecue has been the centerpiece of social gatherings for generations. Weddings, church events, and celebrations revolve around this time-honored tradition, spawning a specialized catering culture that keeps these methods alive today.
The friendly rivalry between Eastern and Lexington-style barbecue has even reached the state legislature! In 2006, competing bills attempted to declare one style "official," sparking passionate debates across the state.
The compromise came in 2007 when the Lexington Barbecue Festival was named the "Official Food Festival of the Piedmont Triad Region," carefully avoiding any declaration of a single official state barbecue style. The debate continues to this day, making North Carolina barbecue a deliciously political topic!
The Whole Hog Tradition
Whole hog barbecue - "every part except the squeal." The meat is chopped fine after cooking for better sauce absorption.
Vinegar and pepper-based with no tomato. Thin and tangy, used primarily as a seasoning after cooking.
Mayonnaise-based coleslaw, often piled right on the sandwich.
Region: Eastern North Carolina, including cities like Greenville, Goldsboro, and Wilson
The Piedmont Way
Pork shoulder only. Served "pulled" or lightly chopped, leaving larger strands of meat with more texture.
Red "dip" made from vinegar, tomatoes, and red pepper flakes. The tomato base distinguishes it from Eastern style.
"Red slaw" - coleslaw made with Lexington barbecue sauce instead of mayo. Served with hushpuppies.
Region: Piedmont and Western North Carolina, centered around Lexington and the Triad area
Both styles share a common cooking method: slow smoking over hardwood. This low-and-slow approach breaks down connective tissue, producing incredibly tender meat. The process takes many hours, with the meat cooked by the heat of the smoke rather than direct flames.
Note: This is true barbecue, not grilling! Grilling uses high heat quickly, while barbecuing is a slow process that uses low heat and smoke - a crucial distinction in North Carolina!
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