Barbecue in North Carolina

Author Jerry Bledsoe, the self-professed "world's leading, foremost barbecue authority" claimed that Dennis Rogers (columnist for The Raleigh News & Observer and self-professed "oracle of the holy grub"), "has ruined any chances of this state being distinguished in its barbecue.

"[1] While a degree of humor is involved, choice of barbecue type is a politically charged topic.

Eastern Style is often “chopped” after the meat has been pulled from the bone to achieve finer texture while improving its ability to absorb and hold the thin, vinegar sauce.

As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy.

[10] This style is typically served “pulled” or very lightly chopped which leaves larger strands of muscle fiber.

In modern times the term and activity is often associated with the Eastern Seaboard, the "barbecue belt", colonial California in the United States and Mexico.

[12][13] Oftentimes the two phrases "barbecuing" and "grilling" are mistakenly used as interchangeable words, although they imply completely different cooking methods.

In addition to a barbecue competition there are carnival rides, a number of music and entertainment venues, and over 100 vendors from all over the region participating.

It is the Official Food Festival of the Piedmont Triad Region of the State of North Carolina.

[16] Additionally, a great number of other events of different sizes are held all over the state each year, attracting millions of visitors and adding to local economies.