If there’s one thing North Carolinians are serious about, it’s their barbecue. The great barbecue debate between the eastern and western halves of the state is centuries-long, and Moore County is situated roughly in the middle.
Ask anyone in the eastern part of the state what defines barbecue, and they will likely tell you it is whole hog, chopped fine, dressed with a vinegar and pepper sauce that has been a staple for centuries. Travel westward, however, and the answer changes. There, pitmasters focus on slow-cooking pork shoulder and finishing it with a tomato-infused dip that adds a touch of sweetness.
That rivalry, often good-natured but fiercely defended, has become part of North Carolina’s culinary identity—so much so, in fact, that I was inspired to get an expert opinion on North Carolina barbecue after my best friend heard mention of North Carolina barbecue on a television show…all the way in Scotland!…