Eastern+Style+Barbecue+vs.+Lexington+Style+Barbecue

= Eastern Style vs. Lexington (Western Style) Barbecue =

** Lexington (Western) Style Barbecue: **
 * Eastern Style Barbecue: **
 * Known as “America’s original barbecue”.
 * Prepared from whole hogs.
 * Usually cooked outside of a restaurant.
 * Some grills use burning coals both under and above the hog.
 * The hog is first cooked skin side up, then rotated to meat side up.
 * During the cooking process the meat is covered with the restaurants sauce continuously (this is because in the 17th and 18th centuries colonists thought tomatoes were poisonous).
 * Sauce used today consists of black and red pepper, cayenne (both finely crushed and dried crushed forms).
 * Tastes like hot and spicy vinegar with thousands of variations.
 * Dryer than Lexington style because it contains white meat.
 * Most barbecue is machine “chopped” which adds to the dryness.
 * Usually paired with Brunswick Stew and fried cornbread, called corn sticks.
 * Located in the Piedmont area rather than the mountains.
 * Only made from pig shoulder, rather than the whole pig (shoulders are said to be easier to handle and produce meat that is more moist).
 * Pr oduces less waste than an entire pig.
 * Cooked wrapped in foil to protect the meat from the ashes for 9-12 hours.
 * They are rarely basted like Eastern style.
 * The barbecue is cooked inside more commonly than eastern style.
 * Served chopped, coarse chopped, or sliced (Eastern style is always chopped).
 * Contains ketchup, Worcestershire sauce, and brown sugar in addition to the basic ingredients.

** Both: **
 * Restaurants serving both styles are beginning to turn from cooking over coals to cooking in electric or gas indoor grills.
 * Both are almost always made with pork, rather than chicken like in some areas.
 * Can be found served chopped.
 * Basic ingredients include: red and black pepper, cayenne, and vinegar

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[|Watch a video comparing both styles of NC barbecue!!] By: Chas Welch and Emeline Preston