Barbecued food is an important part of the history and heritage of North Carolina. This cooking method was elevated from its humble beginnings in a series of bills and laws, and at times led to politically charged debates. In part, due to the existence of two distinct types of barbecue that have developed over several hundred years.

North Carolina barbecue profits from a wide variety of inspirations, from the original European settlers and African slaves to more contemporary influences, such as newer equipment and cooking methods. Today, social events such as wedding, church events or celebrations are often accompanied by a ‘pig pickin’, where the main course is a whole barbecued pig.

North Carolina barbecue or BBQ, is done slowly over low, indirect heat and the food is flavored by the smoking process. Other barbecuing techniques include roasting or baking, braising and grilling. The original barbecue cooking technique uses smoke at low temperatures over several hours. Baking uses an oven to cook with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes.

In each locale has its own variety of barbecue or barbeque, as the case may be. Sauces are particularly governed by locale. The Eastern part of the state uses a vinegar-based sauce, the center of the state uses Lexington-style barbecue, with a combination of ketchup and vinegar as their base, and western North Carolina uses a heavier ketchup base.

While visiting the Yadkin Valley, stop in the town of Lexington. It calls itself “The Barbecue Capital of the World.” Plan to come in October and enjoy the Lexington Barbecue Festival held each year. It is a one-day food festival. It draws as many as 150,000 visitors to try the different BBQ from up to 20 different area restaurants, dozens of visiting food vendors, and hundreds of other bar-b-que enthusiasts.