Bill LeslieBill Leslie's Carolina Conversations
People are always asking me where to take vacation. What's a cool place? What's the most scenic drive? Carolina Conversations attempts to answer those questions and others.

BBQ battle: east versus west

As we continue to take your nominations for Best of Carolina Barbecue let’s talk a little bit about the difference between East and West. Both products are seasoned with salty vinegar and pepper. Western or Lexington barbecue recipes also contain ketchup which is conspicuously shunned down east. Both pork products are slow cooked for 9 or 10 hours and sometimes longer. However, the meat itself is different. They cook the whole hog down east while the Lexington chefs only use the pork shoulder. The western or Lexington meat is dark. It has more fat and moisture.

Some barbecue aficionados will only dine at restaurants that cook their meat in a pit over coals of hickory and oak. Hursey’s in Burlington still cooks its BBQ the old fashioned way over hickory coals. It’s mighty good. I had some on my way to the mountains a few weeks back. Another one of my favorite restaurants is Wilber’s in Goldsboro. What about you? Keep the nominations coming and we’ll start the official vote with a poll on Wednesday.

Also, please share your humorous stories about North Carolina barbecue. Do you prefer East over West and why?  Yes, barbecue is a noun in North Carolina.  It is not an adjective. 

Some of the best barbecue can be found at family gatherings.  Would any of the better cooks out there be willing to share their recipes?  What does it take to make a good product?  How much does it cost?  What all do you need to buy? 

 

 

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I definitely prefer the eastern variety. I've seen the western variety and it doesn't look appealing. I'm not much of a fan of ketchup unless its with fries. Also, I like the vinegar flavor and wouldn't want that part of it "watered down" by another ingredient such as the ketchup.

In Rocky Mount, Bob Melton's was the best place to get barbecue and was a town favorite. When I was young, it was the first place I ever tried barbecue. Unfortunately, Hurricane Floyd flooded the restaurant and destroyed it. They reopened at a different location, but it didn't survive.

Wilbers is one reason I moved to NC some 25 years ago. I was here on business and went to Wilbers and declaired it the best thing I have ever eaten. Several years later I found myself out of work in Pennsylvania and suggested to my wife we relocate to NC. Once here, I have never thought of leaving.

Oh, when I re-married in 2003, we had White Swan BBQ catering. MMM,MMM good.

I love the Eastern barbeque. No comparison. I live in Wilson, so I am especially fond of Bill's Barbeque.

Eastern, hands down. I'm not into tomato-based anything! I grew up kind of a picky eater in Greenville NC and refused to eat bbq. But I tried a BBQ sandwich from Hog Heaven in my late teens (at someone's graduation party) and couldn't understand why I had wasted all those years not eating it!

I am also not impressed with the description of Lexington barbecue as dark meat with more fat. Ew to both!

Already ;posted my favorite east and west BBQ places, but I do have another twist. Do you like your meat chopped or shredded. As long as it's seasoned good- I can either way- but I do slightly prefer chopped.

I enjoy western style, can't tolerate too much vinegar. When Good Morning America was here last year talking about the NC BBQ trail - we began trying to stop at the various places in the state that cook the meal over coals. We like Hursey's but by far the best is Carolina B-B-Q in Statesville (to date). Great flavor and great price, we always try to stop there when we head towards Asheville. We have only been able to visit a half dozen or so from the trail so my first choice is still subject to change.

In the East, my favorite is Parker's in Wilson, mostly because I live closer there than to Greenville (with B's). I really like the sweet taste of some BBQ we had recently at church. Don't know the recipe though. As for rogerkneebend's comment, Bob Melton's did not survive the new location b/c their BBQ went downhill so fast.

The Murphy House in Louisburg is an oldie and a goodie. It has been around for almost 60 years. The best barbecue for me has consistantly been home-cooked at pig pickin's. As far as BBQ restaurants, Shearin's/Evans'BBQ in Hollister is tops. It's just a simple (almost ragged) looking walk-up, to-go stand. Also, if you really want to get the best TASTING 'que, you gotta turn a blind eye to the sanitation grades.

The best bar-b-que in the state has to be Parker's in Wilson. Not only is the bar-b-que superb, so is everything else they serve!

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