Okay, so here’s the deal. What kind of meat, what kind of sauce, what method of cooking, what type of wood or heat, and how is it served. A lot to consider. And one thing is for sure–we’re not talking a backyard Weber grill here, folks. This is serious business, so let’s get to it.

In the South, especially North Carolina, the most popular outdoor version is the “pig pickin’.” Named after the Cajun phrase cochon de lait, traditional Southern barbecue grew out of these gatherings, which entailed an entire hog roasted for hours, then letting guests pick their own meat off the finished product (hence the phrase “going whole hog”).

But every region has its own version, usually pork, and the sauce is what makes the difference. In North Carolina, the three varieties of sauces include vinegar-based in the east, tomato-vinegar, sometimes mustard, in the central state and a heavier tomato-based sauce in western NC. The city of Lexington, just northeast of Charlotte, proclaims itself to be the “Barbecue Capital of the World,” boasting one BBQ restaurant per 1000 people (talk about going whole hog). And throughout the South, the meat is more likely to be served on a plate, accompanied by hush puppies, coleslaw and baked beans, not in a bun smothered with ketchup (in some places considered a capital crime). When ordered, it’s simply called Q and the sides are a given. (In Texas you might get a thick piece of toast, but that’s another story.) Continue reading “Barbecue Wars”