The Chicago Tribune has begun a series on barbecue across the U.S., and the series (sensibly) starts at the cradle of 'cue: North Carolina.
"There's an evangelical fervor for 'cue uniting residents of the Tar Heel state, who otherwise are deeply split on what that barbecue is. In the eastern counties, barbecue is a whole pig anointed with a little vinegar sauce. In the western reaches of the state, barbecue is pork shoulder dabbed with a tomato-based sauce.
"Carolinians don't budge much on this. They like what they grew up eating. And, they can be scrappy when pushed.
" 'It is, as you will find, every North Carolinian's God-given right to be reckoned an authority on the subject of barbecue,' wrote Terry Mancour for the online guide NorthCarolina.com.
"He wasn't kidding.
"Even the state's official tourism Web site, visitnc.com, warns visitors (we read that to mean mouthy Yankees heading to Florida on the interstates) to steer clear of this food feud.
" 'In this state it's best just to eat and enjoy barbecue, and make sure your mouth's too full to discuss it,' the Web site advises. ..."
The article also has some great Carolina recipes, like hushpuppies from Wilber's, Lexington (red) cole slaw and more.
Oh, and here's to some great research from Trib reporters Bill Daley and Donna Pierce. They've not only captured the Carolina 'cue culture, but all the tricks of the trade, too.
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