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Old 01-15-2013, 01:08 PM   #76
neuyawk
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Originally Posted by viggysmalls View Post
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.
North Carolina is divided into two major styles

West (aka Lexington aka Piedmont) is whole shoulder + a vinegar sauce with a touch of tomato

East (aka Almighty God's BBQ) is whole hog with a vinegar pepper sauce (same thing sans tomato)
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Old 01-15-2013, 01:20 PM   #77
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North Carolina is divided into two major styles

West (aka Lexington aka Piedmont) is whole shoulder + a vinegar sauce with a touch of tomato

East (aka Almighty God's BBQ) is whole hog with a vinegar pepper sauce (same thing sans tomato)

Don't rule out whole hogs for western style, either-there are a lot of western-style cooks who like to roast whole hogs.
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Old 01-15-2013, 01:29 PM   #78
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Don't rule out whole hogs for western style, either-there are a lot of western-style cooks who like to roast whole hogs.
NC's just a bad place to be a hog huh?

I'm surprised the local Chick-fil-a doesn't have pigs holding signs saying "Eat Moar Chiken"
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Old 01-15-2013, 04:12 PM   #79
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It would have definitely been interesting to have seen whole hog on the NC episode, but it probably wasn't in the budget.
Well, they seem to be handing out wagyu briskets, and plenty of racks of ribs to the cooks.... so 3 hogs shouldn't have been that expensive. Besides, I would like to see them have ONE item to cook and turn in...... Being able to cook 5 racks of ribs, on 3 separate pits, only to turn in 3 singles is a little lopsided.

In a comp, you are competing against 30, 40 or more teams, so cooking several of the same items is insurance... but these guys are cooking against 2 other teams.
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Old 01-15-2013, 06:16 PM   #80
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I'm gonna try tuffy's 250 for 5 hours whole shoulder it should be nice and tender! They mut have cut him off before he was able to say the I wrap and cook for 5 more hours...
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