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Lexington-style barbecue (also called Piedmont-or Western-style) uses a red sauce, or "dip", made from vinegar, tomatoes, and usually red pepper flakes, along with other spices that vary from recipe to recipe. [10] It is most common in the Piedmont and western areas of the state. This style uses only the pork shoulder section of the pig. As ...
5. Transfer the pork to a work surface and let rest for 30 minutes. Pull the meat off of the bones; discard the bones, gristle, skin and fat. Using tongs and a fork, or your fingers, finely shred the meat and transfer it to a large bowl. Toss the shredded meat with 1/4 cup of the reserved roasting juices and serve with barbecue sauce.
1. Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch ...
Like its cousin to the east, Western North Carolina BBQ, also known as Lexington-style BBQ, is also all about the pork. But instead of whole hog with a vinegar-based sauce, this ‘cue uses pork ...
1. In a medium bowl, combine roasting juices with white wine vinegar and cider vinegar. Add dark brown sugar and sweet smoked paprika, stirring to dissolve the sugar.
—Judi Bringegar, Liberty, North Carolina. Get Recipe. Red Velvet Pound Cake. ... Carolina-Style Vinegar BBQ Chicken. I live in Georgia, but I appreciate the tangy, sweet taste of Carolina ...
In the South, barbecue is more than just a style of cooking, but a subculture and a form of expressing regional pride with wide variation between regions, and fierce rivalry for titles at barbecue competitions. [4] [5] [2] Often the proprietors of Southern-style barbecue establishments in other areas originate from the South.
The most iconic American regional barbecue styles are from the Carolinas, Memphis, central Texas, Kentucky and Kansas City. In recent years, barbecue has exploded in popularity and several other ...