Transcript Western North Carolina (also called “Lexington style”)

Western North Carolina
(also called “Lexington style”)
Found in the area west of Greensboro.
Thin, vinegar-based sauce with ketchup
or tomato paste, making it sweet and
tangy with a little bit of spice. Great on
pulled pork.
Eastern North Carolina
(also called “Vinegar Sauce”)
From Raleigh/Durham/Chapel Hill to the Outer
Banks of North Carolina
Thin, vinegar-based sauce with only salt,
pepper, and red pepper flakes added. Can be
spicy. Used as a basting sauce, BBQ sauce, and
for cole slaw. Also found in the Pee Dee region
in South Carolina.
South Carolina Mustard
Sauce
Made with yellow mustard, sometimes
dijon if feeling fancy. Sweet and tangy,
and native to South Carolina.
Orangeburg Mustard Sauce
Orangeburg is a small town in the “Low
Country” of South Carolina. They have
their own unique form of mustard-based
BBQ sauce that contains mayonnaise.
Tomato-based Sauce
The closest thing to the dark, sweet BBQ
sauces you find in grocery stores across the US.
Can range from spicy to molasses-sweet. The
common denominator is ketchup, spices, and
brown sugar. Native to Tennessee, Georgia,
Alabama, Mississippi, and Kansas City.
Can also be thinner, with more vinegar, and a
strong, smoky flavor.
White BBQ Sauce
Invented by Big Bob Gibson, whose descendants
still run a restaurant named after him. Native
to (and only to) Decatur, Alabama, this mayobased sauce is best on chicken, but can also be
used on beef and pork.
“The best sauce you never heard of.”
DECATUR
Pulled Pork
Found throughout the South. Made from
slow-smoked pork shoulder, cooked until
its so tender, you can pull it apart with
your bare hands.
Also served chopped and sliced, usually
on a bun or white bread with a pickle.
“Southern-style” means it comes with cole
slaw inside the sandwich.
Ribs
Ribs in the South are usually slow-smoked Spareribs- bigger and tougher, but more flavor. Some
do serve baby back ribs, which are more tender,
but not as much flavor.
Ribs are usually basted at the end of cooking
with a tomato-based BBQ sauce. In Kansas City,
these are usually referred to as “Sticky Ribs”, but
in Memphis, they are called “Wet Ribs.”
Memphis-style Dry Rub Ribs
This unique style of rib is native to
Memphis, where Charlie Vergos, a Greek
restaurant owner, invented them in order
to compete with local BBQ joints. His
restaurant, The Rendezvous, is famous
for these smoky, spice-rubbed ribs.
Usually made with baby back ribs.
Whole Hog
Frequently done on the coastal regions of
North and South Carolina. A whole hog is
roasted for hours over a bed of coals. Vinegar
is used as a basting sauce. Meat is then pulled
off the whole body, chopped, and served as a
sandwich or by itself, which is usually called a
“pig roast.” Some pull the meat right off the
carcass to eat, hence the term “pig pickin’.”
Brisket
The staple of Texas BBQ, this huge, thick,
tough slab of BEEF is rubbed with spices,
smoked for many hours to yield a tender cut of
meat. Can be served with a thin, dark sauce,
but most Texans prefer it without.
NOTE: DO NOT bring up BBQ around a Texan
and other Southerners- a fight is sure to ensue.
“According to
historians, southerners
ate, on average, five
pounds of pork for
every one pound of
beef.”