|North Carolina, that is....
||[Jun. 30th, 2007|01:35 pm]
BBQ Heaven, a place for grillers, and bbq-ers
East or west: Where's barbecue best?|
By DREW JUBERA
The Atlanta Journal-Constitution
Published on: 07/01/07
Lexington, N.C. — Mark Andrews looked a little stricken. Returning to his home west of Charlotte from a kayaking trip through eastern North Carolina, he'd parked in front of Wayne Monk's fabled barbecue joint here at 8 a.m. only to find it closed for another two hours. He'd have to motor on without fulfilling his wife's lone request: Bring back barbecue.
Andrews, a vegetarian Methodist minister, had sped past a trail of barbecue restaurants in the eastern half of the state — renowned establishments with names like Wilbur's and Grady's and B's. All cook whole hogs over hickory and oak coals, then serve them with a peppery, vinegar-based dip.
Yet for Andrews' wife, Denise, only the state's western-style 'cue would do. That means pork shoulders in a vinegar sauce spiked with a little ketchup and sugar, standard at Monk's Lexington Barbecue and most every other pig shack west of Raleigh.
"It's the only barbecue she considers worthwhile," Andrews said. "Other things she can tolerate, but she'll fight about western-style barbecue."
With barbecue's high holy day — July Fourth — upon us, this War Within the State rages on, almost a century after it started. It's a crucial battle amid the many barbecue skirmishes across the South, food fights that include dry rubs vs. wet rubs, Memphis vs. Kansas City, Texas vs. Everybody Else.
"Basically, it's one of the oldest wars in the world," said Bobby Cresap, a Chamblee grill salesman who cooks on the pro barbecue circuit, including festivals in North Carolina. "You're talking about a little tomato being the basic difference between the two, and they act like it's the Civil War." ( Read more...Collapse )