Barbeque, A Taste of The Carolinas
by Phyllis Brookshire of Allen Tate REALTORS
According to Wikipedia, there are four main types of barbecue in the United States: Memphis style, Kansas City style, Texas style, and Carolinas style. I will agree that the other three types are distinctive and enjoyable, but especially for those of us native Carolinians, there is no barbecue like ours.
I grew up on Eastern North Carolina barbecue at places like Wilber’s in Goldsboro and Clyde Cooper’s in Raleigh. Eastern North Carolina barbecue is made from the whole hog, is usually cooked over a wood fire, and has a thin vinegar-and-pepper sauce. We eat it right from the hog at a “pig pickin’” or chopped and served on a soft white sandwich bun with homemade coleslaw. Our friends in Western North Carolina (the line is Lexington, NC) use only the shoulder and like a thicker, tomato-based sauce.
And then if you head to South Carolina, there are three more types of barbecue. If you visit Columbia, you should eat at Maurice’s BBQ and try the “Carolina Gold” sauce which is mustard-based. Go west and you will find a thicker tomato-based sauce; go east and you will find a spicy vinegar-based sauce.
With so many choices, it’s easy to see why the Carolinas is the premiere location for the barbecue in the country! Do you have a favorite Carolinas barbecue restaurant?
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