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A barbecue pit depicted in A Southern Barbecue, 1887, by Horace Bradley. North Carolina barbecue benefits from a wide variety of influences, from Native Americans, to European settlers, to African Americans, and to modern influences, such as newer equipment and methods to cook the meat.
That zippy white sauce is its most famous BBQ export, though. ... Like its cousin to the east, Western North Carolina BBQ, also known as Lexington-style BBQ, is also all about the pork. But ...
Ed Mitchell (born 1948 or 1949) [1] is an American pitmaster and businessman. Mitchell's frequent media appearances and advocacy for the use of heritage breed pork has earned him the title of the most "famous pitmaster" in North Carolina. [2]
Blue Ribbon BBQ has been serving up various styles of Southern barbecue since 1995. The North Carolina-style pork is the way to go here, as it goes exceptionally well with the vinegar-based ...
Lexington Barbecue is a restaurant in Lexington, North Carolina, United States. [1] It was established in 1962, [2] and was named one of "America's Classics" by the James Beard Foundation in 2003. [3]
Bunn’s cornbread barbecue sandwich. Opened in 1938, the same year as Clyde Cooper’s in Raleigh, the closing of Bunn’s continues a difficult trend in North Carolina barbecue.
The Lexington Barbecue Festival is a one-day food festival held each October in Lexington, North Carolina, the "Barbecue Capital of the World." [ 1 ] Each year it attracts as many as 200,000 visitors [ 2 ] to the uptown Lexington area to sample the different foods from up to 20 different area restaurants, dozens of visiting food vendors, and ...
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