Sign for a North Carolina-style barbecue restaurant in Conjock, North Carolina. Different styles of barbecued beef or pork are regional specialities across the United States. Some go heavy on tangy sauce. Others feature highly seared meat that has been pulled from its bones. North Carolina has two distinct kinds. One, in its central piedmont and western hills, uses a "red" sauce seasoned with ketchup, vinegar, and pepper, along with other spices. Since Conjock is in the lowland east, it presumably features the "eastern style," often said to use "every part of the hog except the squeal". It is vinegar- and pepper-based, with no tomato whatsoever, and is often served chopped. Photo by Carol Highsmith.
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Keywords:carol m. highsmith, america, north carolina, conjock, north carolina barbecue