North Carolina Barbecue

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North Carolina Barbecue and Its Styles

North Carolina has long been deemed as one of the few places on earth where great barbecues are prepared. A number of barbecue chains are currently operating throughout the state and it was reported that barbecuing in the North Carolina is very competitive that state boasts not lesser than twenty five cook-offs annually.

There is one particular fact that every reader must note when dealing with North Carolina barbecue, and that is the idea that the term “barbecue” in the state means roast pork, often the entire pig. The preparation is pretty simple so long as you have the right equipments and right tools. Typically, the North Carolina barbecue is pork carcasses that are cooked slowly, with a minimum of 16 to 18 hours at a very low temperature. The usual temperature is slightly less than 250, but can reach up to 300 degrees and never more than that. Also, it is worth noting that the North Carolina barbecue is completely cooked for safety concerns, specifically about the issue on parasites in pork. It is with this safety concern also that the North Carolina is favored by many and is deemed as one of the safest foods in the entire state.

The North Carolina barbecue comes in two different styles: the Western and Eastern barbecue style. It is interesting to know that in both style, the North Carolina barbecue is almost never served sliced. A few barbecue restaurants in the state, however, have served sliced barbecues as demanded by most of their clienteles.

In the Eastern style of North Carolina barbecue, the barbecue is served in plain whole hog pork meat. It is offered with the smallest bit of sauce made from vinegar which is typically applied as a moistening agent. Also, the Eastern North Carolina barbecue is either considered as edible or excellent. It is also served often with coleslaw, which is served as a side dish. Aside from coleslaw, there is often the sweetened ice tea and hushpuppies, which are basically cornbread dough batter elongated nuggets that usually comes in a size of a small cheese stick.

On the other hand, the Western North Carolina barbecue style appears to be very different from the Eastern style. It is always made from pork shoulders only and not from the whole hog. Also, unlike the Eastern style, the Western North Carolina barbecue uses a real barbecue sauce that is prepared from heavy doses of ketchup that are added to the vinegar and mixed with a small amount of sugar. Much more to that, in the Western style of North Carolina barbecue, fresh onions and other similar ingredients are served along with hushpuppies. Some sorts of homemade and hand-cut fresh potatoes French fries are also included. The taste of ice tea, however, is the same as to that of the Easter North Carolina barbecue style.

Although the North Carolina barbecue differs according to style, many of those who have tasted it have claimed that both styles are great. They both satisfy every barbecue lover's hunger, and are good enough to be considered as one of the best prepared barbecues on earth.