Learning About North Carolina Style Barbecue!!

The term "barbecue" in North Carolina is nearly synonymous with pork, and it's a big part of the state's history. There are two distinct types of barbecue that have developed over hundreds of years in North Carolina: Eastern and Western. The styles differ in the cut of pork, how that pork is prepared and the type of sauce poured on top. The Lexington or Piedmont style uses only the pork shoulder, slow-cooked and pulled, and a barbecue sauce that includes ketchup, vinegar, pepper and a variety of spices.

The Eastern style uses a whole hog cooked low and slow, chopped and topped with a vinegar and pepper based sauce with no ketchup to be found.  Both are typically served with slaw on a soft bun. If you're from North Carolina you might have to pick your favorite but visitors are free to enjoy both styles.

The Best BBQ Restaurant in North Carolina - Hill's Lexington BBQ

Hill’s Lexington Barbecue

Adress: 4005 Patterson Avenue

Winstom-Salem, NC 27105

(336)767-2184 / (336)767-3502

Winston-Salem’s Only original Lexington Barbecue

Hill’s Original Lexington Barbecue was founded in 1951 specializing in “Hot From the Pit” barbecue.

The Hill family started their business in a small building with seating for 35 customer at a counter just south of the present location.

As it was from the beginning, selected pork is slowly cooked over hickory wood coals and topped with Hill’s secret sauce. Hill’s hush puppies, slaw and famous banana pudding continue to be made from the original recipes today.

Hill’s Lexington Barbecue remains a family-owned and operated restaurant, where customer satisfaction is their overall goal.

The Hill family appreciates your continued patronage and their hope to serve you again soon!

Peruvian Barbecue - Chancho al Palo

The Chancho al Palo is a new style of cooking and grilling pork with firewood. One of it´s most interesting features is that while the pork is cooking, the grease stars to drip removing a good amount of fat, the skin turns golden brown and becomes quite crispy. It´s cooking time is about four hours. Our Chancho al Palo has a very pleasent taste, it is a dish that has been well received in it's country of origin, Perú, and it has participated in important gastronomic events such as the international food fair Mistura, in which we were chosen as winners on several occassion for the best selling dish of Mistura. In Miami we offer catering service for all social events, we go to our client´s homes to prepare our signature dish live. For more inquiries you can contac us at (786)343-6351

Barbecue is rooted in the history - and taste buds - of North Carolina.

By Jason FryeFor the StarNews

Barbecue is rooted in the history – and taste buds – of North Carolina.

"Went in to Alexandria to a barbecue and stayed all night" – from the diary of George Washington, May 27, 1769

If George Washington's diary entry read, "went down to North Carolina to a barbecue," I'm sure he'd have stayed the weekend. And a weekend wouldn't have been long enough. There's more than enough barbecue to keep old George busy for a fortnight (that's two weeks to you and me). With three distinct styles; a hundred schools of thought on proper barbecue methodology; and thousands of family recipes for sauce, slaw and sides, North Carolina's barbecue tradition is deep and wide.

You'll hear it said that North Carolina is the birthplace of barbecue, and if countless pitmasters, barbecue lovers, and food historians are to be believed, it's true. In the Eastern third of the state, the tradition is as old as the first permanent settlements, and as our state expanded westward toward the Blue Ridge and Smoky Mountains, barbecue moved with it and evolved to encapsulate each region's particular tastes.

In the East, barbecue is whole hog, cooked over wood coals, then pulled or chopped and dressed with a thin sauce of vinegar, red pepper flakes and a dash of black pepper. In the Piedmont, it's Lexington-style, that is: shoulders served with the distinct Lexington Dip – a sauce that builds on the Eastern vinegar, but adds ketchup for some body and sweetness – into which you dip your 'cue. In the mountains, the Western style uses shoulders and ribs, and the sauce is sweeter, with brown sugar or molasses added to a vinegar base to make a thicker sauce more akin to what many folks consider barbecue sauce.

No matter which sauce you prefer or whether you like whole hog, shoulders, ribs or even smoked chicken, barbecue is one of those foods that we can talk about for hours. But talking is only half the fun; the other half is eating. Let this list serve as a roadmap to your North Carolina Barbecue Tour. Follow it and you'll head all across the state, eating some of the finest 'cue each region has to offer

http://www.starnewsonline.com/news/20150619/tour-of-the-best-barbecue-joints-in-north-carolina