Quote:
Originally Posted by Gnaws on Pigs
Hey, I'm just pokin'. I'm from NC so I'm entitled.  I like eastern and western NC styles, but I'm partial to the "Lexington" style. And most of the people who eat gassed KC-Masterpiece Q are city folk who don't know any better, bless their hearts. Once you feed them some real bbq, they come around, unless they're yankee transplants.  I learned a lot about bbq cooking from my eastern NC FIL, whom I helped for years roasting whole hogs over hickory coals that were burned down in a seperate barrel. It was delicious, tender, succulent bbq, which he then drowned in pure vinegar and red pepper. |
Care to share what "Lexington" style bbq is and how one might go about replicating it? Living in KC, I like to try all different bbq styles from different regions.