How important is barbecue in North Carolina? When Texas Monthly named Daniel Vaughn its barbecue editor last year, one of his first acts was to schedule a trip to the Carolinas. Even a Texas editor knows you can’t approach the subject of barbecue without knowing how it’s done here.
Of course, how it’s supposed to be done here – either pork shoulders (Lexington-style) or whole hogs (Eastern-style) cooked low and slow over coals burned down from hickory wood – isn’t always the way it is done here these days.
Here are the 10 places we’d go on a barbecue tour, in order from east to west to avoid the debate over which is best: