Barbecue in North Carolina
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Barbecue (Also known as BBQ pork) is a huge part of the heritage and history of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition, a wide variety of other types of barbecue can be found as well.
- 1 History
- 2 The politics of barbecue
- 3 Types of barbecue
- 4 Cooking methods
- 5 Barbecue related festivals
- 6 See also
- 7 References
- 8 External links
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.
The politics of barbecue
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 barbecue (occasionally referred to as Piedmont style) uses a vinegar-based "red" sauce that is seasoned with ketchup, vinegar, and pepper, along with other spices that vary from recipe to recipe. It is most common in the Piedmont (central) and western areas of the state. This style uses only the pork shoulder section of the pig. As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for "red slaw" (also called "barbecue slaw"), which is coleslaw made by using Lexington-style barbecue sauce (or similar) in place of mayonnaise.
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 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.
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 grill.
A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth. Indigenous peoples around the world used earth ovens for tens of thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the "barbecue belt", colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat, with pork being the predominant choice in North Carolina.
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.
Smoke box style
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Contrast to grilling
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.
The Lexington Barbecue Festival is a one-day festival held each October and attracts 160,000 or more visitors to Lexington, North Carolina. The festival is held each October in uptown Lexington, a city of approximately 20,000 residents. Several city blocks of Main Street are closed to vehicle traffic for the event. In addition to a barbecue competition there are carnival rides, a number of music and entertainment venues, and over 100 vendors from all over the region participating. It is the Official Food Festival of the Piedmont Triad Region of the State of North Carolina.
- Smoking (food)
- North Carolina Barbecue Society
- Red slaw
- Culture of North Carolina
- Roanoke-Chowan Pork-Fest
- "North Carolina History Projects - Goldsboro Barbecue". UNC. Retrieved June 12, 2012.
- ABC News: Smoke, Fire as BBQ Bigshots Battle Over Ketchup
- NC House Bill 21
- NC Senate Bill 47
- USA Today article Children's civics lesson fires up age-old debate over barbecue
- NC House Bill 433
- State library
- Garner, Bob. North Carolina Barbecue: Flavored by Time. John F. Blair, Publisher, 1996. p. 19.
- Reed, J.S., Reed, D.V.,& McKinney, W. III. (2008). Holy Smoke. The Big Book of North Carolina Barbecue. Chapel Hill, NC: The University of North Carolina Press.
- Raichlen, S. (2003). BBQ USA. New York, NY: Workman Publishing Company, Inc.
- "A Sociology of Rib Joints" by P. D. Holley and D. E. Wright, Jr., Mark Alfino et al., eds. (1998). McDonaldization Revisited: Critical Essays on Consumer Culture. Praeger Publishing Company. ISBN 0-275-95819-1.
- Raymond Sokolov (June 30, 2007). "The Best Barbeque". The Wall Street Journal.
- Iannuzzi, Phil (2014-04-18). "The Annual Lexington Barbecue Festival". Cave Tools. Retrieved 2014-04-10.
- Bratcher, Emily H. (2012). "America's Best BBQ Cities". US News and World Report. Retrieved June 12, 2012.
- Schultz, Patricia (2007). 1,000 Places to See in the U.S.A. & Canada Before You Die. Workman Publishing Company. ISBN 978-0-7611-3691-0.
- "Events in North Carolina". North Carolina Barbecue Society. Updated regularly. Retrieved June 12, 2012. Check date values in:
- Raichlen, Steven (2003). BBQ USA. New York, NY: Workman Publishing Company, Inc. pp. 286–287. ISBN 0761120157.
- Reed, John; Reed, Dale; McKinney, William (2008). Holy Smoke. The Big Book Of North Carolina Barbecue. Chapel Hill, NC: The University of North Carolina Press. p. 126. ISBN 978-0-8078-3243-1.