The State’s Best Dish: North Carolina’s Lexington Style BBQ

North Carolina has long been known for their BBQ. The state serves two distinct styles of pork, Lexington-style and Eastern-style. The history of Lexington-style pork barbecue dates back to the early 20th century and is deeply rooted in the traditions of the Piedmont region, centered around the town of Lexington, North Carolina.

Lexington style BBQ emerged after the First World War. It is said that the tradition began in 1919 when a man named Sid Weaver opened the first barbecue stand at the Davidson County Fair in Lexington. This style of barbecue developed in an area influenced by both German and Scotch-Irish settlers, who were known for their tradition of slow-cooking pork, particularly shoulders, over wood.

This style of barbecue primarily uses the pork shoulder, slow-cooked over hickory wood or coals. This results in tender, smoky meat. Another defining characteristic is its vinegar-based sauce, which includes ketchup or tomato paste, adding a slightly sweet and tangy flavor. This is a major distinction from Eastern-style barbecue, which uses a thinner, purely vinegar and pepper sauce.

Another unique feature is the use of “red slaw,” also called barbecue slaw, which is coleslaw made with the vinegar-tomato sauce instead of mayonnaise, making it tangier and spicier.

Over the years, Lexington-style barbecue has grown from its humble beginnings at local fairs to become a symbol of regional identity in North Carolina. The tradition has been passed down through generations, and many family-owned barbecue restaurants still prepare the meat and sauces much the same way as they did in the early 20th century.

While we aren’t in North Carolina, we’re serving the Lexington classic with a house made BBQ sauce, slaw and tobacco onions on a toasted Niedlov’s bun. Roll up your sleeves and enjoy one this week as we continue our culinary road trip.