Barbecue Tips Like politics, barbecue stirs passionate, absolute, unshakable on-the-spot opinions from North Carolinians, who don't give a hoot what else they eat in their lives. For decades, folks have been fighting over where the barbecue is best — Eastern North Carolina or Western North Carolina.
A "scientific survey" by the School of Journalism at the University of North Carolina at Chapel Hill tried to quantify preferences. Folk argue over:
- Whether barbecue is a noun or a verb.
- Whether to cook the whole pig or just the shoulder (favored by the West).
- The merits of chopping versus slicing, shredding, chunking or even mincing. (The general rule of thumb is that the East means chopped, the West also offers sliced.)
- Making clear sauce with vinegar, pepper and salt (East) or red sauce with all of the above plus catsup and sugar (West).
- Cooking with gas versus cooking with wood, charcoal or hickory.
North Carolinians generally agree on one thing: the three dishes that go with barbecue best — potatoes, coleslaw and some kind of cooked cornmeal. However, the preparation of these side dishes varies greatly too.
Clicking on the link below will take you to a wealth of information. You'll find guidance on how to purchase your pork, how long to cook it and recipes for sauces from across the state. There are also some recipes for the favorite barbecue sides.
Enjoy!
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