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| Carolina style chopped pork barbecue |
North Carolina barbecue benefits from a wide variety of influences, from the original settlers, African slaves on plantations to more modern ones, such as newer equipment and methods to cook the meat.
Pig pickin' events turn barbecuing into social gatherings and are an integral part of Carolina culture.
There is a somewhat light-hearted feud that exists between the proponents of the two types of barbecue: Lexington style and Eastern style. Author Jerry Bledsoe, the self-professed "world's leading, foremost barbecue authority" claimed that Dennis Rogers, (columnist for The Raleigh News & Observer and self-professed "oracle of the holy grub") "has ruined any chances of this state being distinguished in its barbecue." While a degree of humor is involved, choice of barbecue type is a politically charged topic. In 2006, North Carolina House Bill 21 and North Carolina Senate Bill 47 were introduced (and ultimately defeated), sparking controversy over one of the two different styles being declared "official", as they would have made the Lexington Barbecue Festival the official barbecue festival of North Carolina.
In a political compromise in 2007, NC House Bill 433 passed, granting the Lexington Barbecue Festival the title of "Official Food Festival of the Piedmont Triad Region of the State of North Carolina". This effectively bypassed any controversy regarding Eastern barbecue and the region, and prevented any confusion with the title creating a singular, official barbecue for the entire state.
Types of barbecue
Lexington style
Lexington style barbecue (occasionally referred to as Piedmont style) uses a "red" sauce that is
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| Barbecue Pork |
Eastern style
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". Eastern-style sauce is vinegar- and pepper-based, with no tomato whatsoever. With Eastern Slaws, the ketchup disappears, and the mayonnaise (or whipped salad dressing) is almost universal.
Pork ribs
Pork ribs are a common alternative to the two most common types of North Carolina barbecue and a variety of festivals and competitions, such as the Twin City RibFest, are held annually. Baby Back Ribs, sometimes called top loin ribs, are short, succulent, well-marbled ribs cut from the center section of the loin. Spareribs come from lower down the rib cage (from the sides and upper belly of the pig). Larger and longer than baby backs, they contain more connective tissue, so are a little tougher, but more flavorful.
Other styles
Many other types of barbecue can be found in restaurants in North Carolina, with influences from Texas, St. Louis, Kansas City, Jamaica and other places, but they are more recent additions and not necessarily a part of the cultural history. Nonetheless, they are an important part of the variety that can be found throughout the state. Additionally, North Carolinians barbecue a variety of other meats and cuts, including chicken and beef, although they are found less frequently.
A "Pig Pickin'" is cooking a whole pig and the guests come to the cooker and pick the meat from the smoker.
A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables
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| A wood-fired barbecue pit. |
Pit barbecue can also refer to an enclosed, above-ground "pit" such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.
Oftentimes the two phrases "barbecuing" and "grilling" are mistakenly used as interchangeable words, although they imply completely different cooking methods. Grilling is a cooking method that uses dry heat, supplied by burning wood, charcoal or gas flame, and the heat is applied to the surface of the food being cooked. Typically food is cooked quickly using this method. Barbecuing is a slower process that uses lower heat and often the food is cooked by the heat of the smoke itself, rather than directly by the heat of the burning wood.
