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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.
Sauces used to 'mop' meat while cooking vary dramatically from Western North Carolina through the East and South Carolina. Although mustard is commonly associated with South Carolina barbecue, its application in barbecue cooking can be seen throughout the United States wherever German immigrants settled. [21]
Western North Carolina: Lexington-Style Pork Shoulder. 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 ...
Yelp's top 100 restaurant lists for 2024 have been released; This WNC BBQ joint has been recognized on more than one. Yelp names Western NC barbecue joint one of 10 best in the country: See top ...
Since 1984, the city has hosted the Lexington Barbecue Festival, one of the largest street festivals in North Carolina. As of 2003, the city has over twenty barbecue restaurants, an average of more than one per thousand residents. In 2012, U.S. News & World Report ranked Lexington #4 on its list of the best cities for barbecue. [13]
A new North Carolina barbecue hall of fame throws out the east versus west debate. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways ...
North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state uses Lexington-style barbecue, with a combination of ketchup and vinegar as its base, and western North Carolina uses a heavier ketchup base.
Best pork. After almost 25 years in North Carolina, I’m snooty about pork barbecue. It has to be moist but barky. It has to have good smoke. It can’t have the sauce upstaging the meat.