THE CRADLE OF 'CUE
Nothin's finer in Carolina to tantalize your taste buds
Maybe it's the irresistible smell drifting from the smokestacks in the back of the restaurant, or the thought of the tangy coleslaw and crunchy hush puppies that tantalize diners.
Whatever the reason, North Carolina is the real deal -- this is the Cradle of 'Cue.
Originally published in North Carolina Travel Guide
Ask anyone raised in the state about his or her barbecue preferences and the conversation inevitably turns to a choice of Eastern- or Western-style barbecue. That can often lead to some seriously heated discussion--and that’s even before adding any Texas Pete, the famed Winston-Salem hot sauce.
Simply put, Eastern-style barbecue features a vinegar-based sauce and Western-style 'cue has a sauce, or dip, that is tomato-based (often called “Lexington-style”). This is true of the cole slaw, too. The dividing line for East versus West is generally Raleigh, though there are certainly pockets of Eastern-style barbecue west of the capital city.
In the east, the charming town of Wilson makes for a delicious stop. Two classic restaurants are Bill Ellis Barbecue and (The Original) Parker’s Barbecue, both of which are listed on the North Carolina Barbecue Society's Historic Barbecue Trail.
Bill Ellis is famed for it’s huge buffet (including a whole hog with tender pulled pork), while Parker’s has waiters in all white serving up classic plates of barbecue -- and crispy fried chicken.
To the west, it’s hard to top Lexington, where tomato-based barbecue is served in heaps at The Barbecue Center, Jimmy’s Barbecue and the aforementioned Lexington Barbecue.
Pit masters in the East generally cook whole hogs over open pits fired with hickory and oak, while their peers in the western part of the state generally cook shoulders using the same methods (though gas and electric cooking have become more popular in recent decades). The presentation of the meat can also vary--from sliced or pulled to hand- or mechanically-chopped.
From Manteo to Murphy
According to Jim Early, a North Carolina native and author of The Best Tar Heel Barbecue: Manteo to Murphy, North Carolina barbecue can't be beat.
“I have yet to eat barbecue that I enjoy as much as I do the good barbecue of North Carolina,” says Early, who also founded the North Carolina Barbecue Society.
The mission of the member-based group is to preserve North Carolina’s barbecue history and culture and to secure North Carolina’s rightful place as the Barbecue Capital of the World.
Early also created the Historic Barbecue Trail, which details 25 historic pits, starting with Ayden’s legendary Skylight Inn in the east (which Roadfood’s Michael and Jane Stern called “the benchmark of barbecue in eastern North Carolina”) and ending with Herb’s Pit BBQ in Murphy to the west.
In between, visitors will find a slew of down-home restaurants that cook up some of the best barbecue around.
"People come to barbecue places to eat barbecue," Early asserts in his book. "They do not come because of banana pudding. If a place has good sides and desserts, that a plus, but that is not what brings 'em in and brings 'em back."
Finger -Lickin’ Good: Best Pig Parties
The state features a number of tasty festivals that feature pork in all its glory. From a simple pig-pickin’ to serious contests where pit masters cook up a storm, it’s easy to go whole hog in North Carolina.
APRIL
Newport Pig Cooking Contest
Newport, www.newportpigcooking.com
Held at Newport Community Park, this is the state’s (and possibly the world’s) largest whole hog pork barbecue contest--with lots of tasting opportunities.
King’s Mountain Firehouse BBQ Cook-Off
Kings Mountain, www.kmfire.com
Recognized as a state championship event, this cook-off features serious chefs and prize money
MAY
Smithfield Ham and Yam Festival
Smithfield, www.downtownsmithfield.com
This is an ode to two classic North Carolina products--pork and sweet potatoes.
JUNE
Blue Ridge Barbecue Festival
Tryon, www.blueridgebbqfestival.com
Hosting up to 100 cooking teams, this event is considered one of the top five in the nation by the Kansas City Barbecue Society, which sanctions competitions. It‘s also one of the “greenest” cook-offs in the country, thanks to a major recycling program.
Hillsborough Hog Day
Hillsborough, www.hogdays.com
Orange County‘s largest festival, Hog Day went “zero waste“ in 2008.
SEPTEMBER
Carolina Pig Jig
Raleigh, www.carolinapigjig.com
Taking place at the State Fairgrounds, this capital affair just started in 2006 and is bigger and better than ever.
Smokin’ in the Valley: Western NC BBQ Festival
Maggie Valley, www.wncbbqfestival.org
This is another of several KCBS-sanctioned North Carolina BBQ events that’s garnered rave reviews in just a few years of existence.
OCTOBER
Lexington Barbecue Festival
Lexington, www.barbecuefestival.com
It’s hard to top this Western-style extravaganza, which Travel & Leisure called, “One of the top 10 food festivals in the U.S.A..”
NOVEMBER
Homebuilders Hog Happnin’
Shelby, www.hophappnin.com
Taking place at the Cleveland County Fairgrounds, this event closes out a year of pig parties with big-time prizes for the best ’cue (and lots of tasty samples for attendees).
East Versus West