Barbecue in North Carolina

Barbecue in North Carolina refers to a culinary tradition that is distinctive to the U.S. state of North Carolina. This tradition, which has its roots in the colonial era, is characterized by the use of pork and specific styles of barbecue sauce.

History

The history of barbecue in North Carolina dates back to the time of the first European settlers in the region. These settlers, who were primarily from England, brought with them a tradition of cooking meat over an open fire. This tradition evolved over time, incorporating influences from Native American cooking techniques and African culinary traditions, to become what is now known as North Carolina barbecue.

Styles

There are two primary styles of barbecue in North Carolina: Eastern style and Lexington style.

Eastern style barbecue, also known as pit-cooked barbecue, involves the use of a whole hog, which is slow-cooked over a pit. The meat is then pulled or chopped and mixed with a vinegar-based sauce.

Lexington style barbecue, also known as Piedmont style barbecue, uses only the pork shoulder, which is slow-cooked over hickory wood. The meat is served with a ketchup-based sauce, often referred to as "dip".

Cultural significance

Barbecue in North Carolina is more than just a culinary tradition; it is also a significant part of the state's culture and identity. It is common for communities to host barbecue cook-offs and festivals, and many families have their own cherished barbecue recipes that are passed down through generations.

See also

• Cuisine of the Southern United States
• Barbecue in the United States
• List of smoked foods

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