Posted on 05/29/2005 11:47:02 AM PDT by varina davis
Age-Old Debate Over N.C. Barbecue Fired Up
By MARTHA WAGGONER Associated Press Writer
10:15 AM PDT, May 29, 2005
ARCADIA, N.C. — Fourth-graders here expected a civics lesson when they suggested that the Lexington Barbecue Festival be named the state's official food festival. Instead, they got a lesson in the fierce intrastate rivalry over barbecue that pits west vs. east, tomato vs. vinegar and whole shoulder against whole pig.
"I didn't know so many people would be asking questions and wanting to know how I feel about it," said 10-year-old Kaylyn Vaughan. "You have to realize it is a very big deal."
While Texas generally unites behind beef brisket, Kansas City has its slathered ribs and South Carolina holds dear to its mustard-sauced pork, North Carolinians are divided about their two distinct barbecue styles.
Crowning one style as "official" would be a mistake, said Bob Garner, author of the book "North Carolina Barbecue," which doesn't take a stand on which version is supreme.
"The whole story of barbecue in North Carolina is about these two distinct styles and this fun, family argument that we just refuse to get rid of," Garner said. "People love to argue about this."
North Carolina's western barbecue, also known as Lexington or Piedmont, is made from the shoulder of the hog and has a red, tomato-based sauce. Eastern style takes seriously an old North Carolina adage -- "We use every part of the pig except the squeal" -- and uses a vinegar-based sauce.
The argument about which is best has waged forever, although Garner said eastern style came first. The state's tourism division even conducted an online poll in 2002. Thousands of votes were cast, with eastern winning by a snout, although the head of the Lexington visitors bureau demanded a recount.
The pupils of Friedberg Elementary School in west-central North Carolina fired up the fight innocently enough in February when they decided to undertake a civics project. They could have studied the state tree, the state bird or the state fish. They chose food.
They wrote letters to lawmakers asking that the one-day Lexington event, one of Travel & Leisure magazine's Top 10 food festivals, be named the "state food festival."
Two lawmakers obliged, but when the bills were filed, they mistakenly called for Lexington's event to become the "state barbecue festival."
The damage was done.
"Remind lawmakers that while our humble pig may not get the publicity Lexington gathers from the lying Yankee press, we still put on a pretty good show," columnist Dennis Rogers, a protector of eastern-style, wrote in The News & Observer of Raleigh.
The High Point Enterprise defended the western style, calling it barbecue from "a lean, filet of pork shoulder in Lexington, not all of Old McDonald's pig."
From there, the students' lesson became political. A House committee recommended the festival receive the state designation last month, but the bill ended up in another committee. In the Senate, the bill has been stuck in committee since it was filed.
"I don't really expect that the bill will be heard," said one of its sponsors, Sen. Stan Bingham, a Republican from the Lexington style's home turf of Davidson County.
Bingham denies the bill was meant to say Lexington-style barbecue tastes better than eastern style. "It's just indicating that 150,000 people come to Lexington for the festival," he said, somewhat unconvincingly.
That's what the Friedberg children say as well. And they manage to say it without an arched eyebrow in the bunch.
"I wish we could all get along," said 10-year-old James Lumley.
Then he gets down and dirty.
"I know that we all think western is better than eastern," he said, pointing around the table at three friends, "and I think western is better."
Garner gives the nod to western-style barbecue on two counts: its aficionados have done a better job of sticking to pit-cooked barbecue than their eastern counterparts, who have no big barbecue festival comparable to Lexington's.
But Garner believes it is heresy to pass a bill that essentially gives western-style the imprimatur of being the best.
"I just think it would be a shame to set up either eastern or Lexington as the official thing when it's all about the friendly debate."
I don't remember a lake. It was a big fake log cabin. Had a bunch of murals inside. It was about 15 minutes from my cousins house in North Augusta. They live between the highway and the Irish Gypsies. Another interesting thing I learned while there. I'll tell you the next time I'm coming out, and maybe you can point me to a good spot.
My vote is for Memphis BBQ!
I am from Ohio but lived in Texas for 12 years and spent a lot of time in North Carolina as well. Lived there part of the time, and I tell you I'll take the Texas stuff any day. Give me the brisket/beans over the pork.
Thanks!
That would be Bobby's. I worked with his daughter for about 15 yrs.
I grew up in North Augusta, my brother in law was a very sucessful basketball coach at NA. How long has your cousin lived in NA? I(we) might know him(her).
The pupils of Friedberg Elementary School...wrote letters to lawmakers asking that the one-day Lexington event, one of Travel & Leisure magazine's Top 10 food festivals, be named the "state food festival."Two lawmakers obliged, but when the bills were filed, they mistakenly called for Lexington's event to become the "state barbecue festival."
Is this what passes for an "education" these days?
If these confused young'uns refuse to admit the unassailable truth of EASTERN style's superiority, I say we should make 'em repeat a grade!
Sorry!
I was away from the computer for most of the weekend.
Lexington style is nothing to get excited about for me, but it will do when real 'cue isn't available.
Pulled pork /w/ Carolina style sauce is the best.
To me, BBQ is like a Miss Universe competition. You may like some more than others, but they all are great.
"The owner of Mitchell's Ribs, Chicken & Barbecue still plans to reopen his restaurant later this summer despite being charged with state tax violations this month..."
CD, it ain't the kids fault, it's their parents fault for not providing proper BBQ education, and the State's fault for allowing a barrier between the two BBQ cultures.
If Ronald Reagan were still alive he'd stand in the median of I-95 and say "Mr. Sleasly, tear down this wall".
A bit O.T. but for a really good beef hash, try Jack O'Dell's Midway BBQ in Buffalo, SC. I remember going there as a kid with my Dad and Grandad and having some of their hash always brings back good memories.
All Purpose Mop for all Barbecue Meats
1 1/2 tablespoons salt
1 1/2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon chili powder
1 1/2 tablespoons paprika
1 tablespoon hot pepper sauce (like Texas Pete or Tabasco)
1/2 quart Worcestershire sauce
1/2 pint vinegar
2 quarts beef bone stock
1/2 pint vegetable oil
1 1/2 tablespoons MSG (optional)
To make bone stock, buy stout beef bones and bake them in a medium oven for about 2 hours then boil them in water. Add all the other ingredients to the bone stock and let mixture stand overnight in the refrigerator before using. You can use canned beef stock, but it's not as good.
Use this mop to baste meats while cooking. Keep leftover mop refrigerated.
Barbeque Sauce
* 1 cup ketchup
* 1 tablespoon Worcestershire sauce
* 1 cup molasses
* 2 tablespoons brown sugar
* 1/4 cup chopped onion
* 1 tablespoon garlic powder
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 2 tablespoons lemon juice
* 1 (5.5 ounce) can tomato juice
* 2 tablespoons liquid smoke flavoring
DIRECTIONS:
1. In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
2. Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.
Marinade for Steak
INGREDIENTS:
* 1 cup vegetable oil
* 1/2 cup soy sauce
* 1/3 cup red wine vinegar
* 1/4 cup fresh lemon juice
* 3 tablespoons Worcestershire sauce
* 1 tablespoon freshly ground black pepper
* 2 tablespoons Dijon-style prepared mustard
* 1 onion, sliced
* 2 cloves garlic, minced
DIRECTIONS:
1. In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.
Anyone here ever have any experience with a pressure smoker?
I saw one on ebay and asked the seller how long it would take to do a 15lb. shoulder, he replied "40 minutes". Just wondered if anyone has worked with one before.
Hey thanks, I think you've got it! Except for the beef stock, which I know my dad didn't use, that looks like his "sop". There won't be any MSG in mine either. (I wish they would outlaw that cr*p. )
Better add Sutfin's in Amarillo to that list.
I hate to tell you this, but both ketchup and mustard are vinegar based. Vinegar, brown sugar and spices, with or without tomato, is what most everybody puts on their BBQ.
Up here in the great white north, we replace the brown sugar with maple syrup.
Personally, I like to brew up a sauce with vinegar, maple syrup, apple sauce, garlic, ketchup, hot peppers, salt and the secret ingredient, booze. Bourbon, dark rum, Southern Comfort, Yukon Jack or even some kinds of schnapps will do.
The mop is an entirely different recipe. I like something I can spray.
Shall we talk rubs now?
electric pressure smoker
by BBQ Guys
the lil smokehouse cooker is capable of cooking up to 45lbs of delicious barbecued meat in just over an hour
http://tinyurl.com/bd8db
New is waaaaay out of my price range. I've seen used ones on ebay go in the $1500-1700 range.
Agreed.
Death to the infidel's poison.
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