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The North Carolina Barbecue Society (NCBS) is a non-profit organization created to promote North Carolina culture and food.They are based in Winston-Salem, North Carolina, United States, One of the goals of the organization is to promote barbecue related cultural events such as the Tar Heel Barbecue Classic [1] and the Lexington Barbecue Festival, as well as promote the barbecue culture of ...
Winston-Salem is a city in and the county seat of Forsyth County, North Carolina, United States. [7] At the 2020 census, the population was 249,545, making it the fifth-most populous city in North Carolina and the 91st-most populous city in the United States. [8] The population of the Winston-Salem metropolitan area was estimated to be 695,630 ...
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". [4] Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. [7] Eastern sauce is mostly used as a seasoning after the cooking (although it can also be used as a mop sauce while the hog is cooking).
The Back Porch is West Salem's newest restaurant, having opened over Father's Day weekend. It is located in the former Azul's Tacos space. The barbecue sandwich shop is owned by long-time friends ...
In addition to dry rub smoked meats, the restaurant offers coffee, soups and sandwiches. There are also desserts made in-house by Miller's wife, and by local dessert companies Michelle Ashley, Dos ...
The 183-acre (0.74 km 2) park and wildlife preserve is located in Winston-Salem and is operated by the City of Winston-Salem Recreation & Parks Department as an open-air museum. The site also features 20 miles (32 km) of nature trails.
Here are the top six barbecue spots in the Binghamton area, according to thousands of Google reviews. 1. Big Zues. A downtown Binghamton institution, Big Zues is only open for two days out of the ...
Red Hot and Blue was founded in 1989 by Atwater, Sundquist, Bob Friedman, Joel Wood, and Wendell Moore, with its first location in Arlington, Virginia, near Washington, D.C. Friedman described the concept of the restaurant as "pigs, pork, and blues" as reflected in the company's logo.