I love old school local iconic restuarants.  I do have to admit that the egg has spoiled me on many fronts, BBQ, Steaks, Salmon, Wings, Pizza.  We hardly eat out unless we are on the go somewhere.

NC bbq rocks....  It just takes the brethren from the south a little longer to acquire that vinegar profile taste...  I agree egged bbq is the best... And yes I use vinegar in my marinade and sauce...  You are all welcome anytime....

northGAcock said:

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JohnnyTarheel said:

 It just takes the brethren from the south a little longer to acquire that vinegar profile taste...  

LOL.....I do like the vinegar based....I like all BBQ. 

If you want some really good BBQ - NC Style - you must go to Allen & Sons in Chapel Hill - it is the best and the BBQ Sauce -vinegar based is by far better than any you can find!!! Everything about this is authentic - and the desserts are all homemade -including the ice cream!!! that goes on the cobblers!

1. Real NC BBQ is chopped, not sliced like the above pic.

2. Go to Skylight Inn In Ayden, NC if you want real whole hog NC BBQ. 

Jupiter Jim said:

Yesterday the wife and I drove to Lexington NC for business and Lexington is famous for BBQ, the person we had business with a local told us we had to go to Lexington Barbecue restaurant they opened in 1962 and the parking lot was full. The Big green Egg has ruined us in regards to BBQ. It was good but not great, wife said the best part was the Baked Beans and the best part for me was the BBQ Slaw ketchup based and awesome the pork was very boring to us. The problem is they have no sauce and we like sauce. But if you like the so called real NC BBQ then it's a must stop if your in the area.

Where did you go?  Is this Honeymonks?.  Usually there isn't a bottled sauce given or on the table, except Texas Pete.  

In regards to the style of cut you have.  That actually is chopped, but a coarse chopped.  

You get BBQ three ways in Lexington, chopped, coarse chopped, and sliced.  

I think many people, includes us Eggers, don't get the "vibe" they're looking for from a local place such as Honeymonks.  One of the reason is the seasoning.  You taste meat and smoke, only.  They use a little salt and that's it.  Where as us Eggers douse our meat with all kinds of rubs, sauces, mops, spritzes, and lord knows what else.  

If you want good meat with a kiss of smoke only, with some dip, Honeymonks or Speedys cannot be beat.  

Get a side of skins too!  

Just ate there the other day

Biff is right - stay on the Eastern side of the state  

My personal fav is B's in Greenville. I've never had better

I was surprised to see the "chunky" pork. Don't think I've ever seen NC Q that wasn't finely chopped. I see tarheelmatt has explained the finer points, but I wonder if that applies in other places (chopped, coarse chopped, sliced). New to me.

I have to admit that I have never had red slaw. My experience is with Eastern style and frankly, the red stuff just doesn't "look" right, to me anyway. Ketchup in coleslaw just ain't natural! As for sauce, for pork BBQ it's supposed to be vinegars, a little sugar and some spicy seasonings. Though I do have a pretty good one with ketchup and molasses. Still very thin and vinegary though.

On the other hand, I found a recipe for Skylight Inn (as Eastern as it gets) slaw once. It pretty much said "get a big pot of sugar, add a little chopped cabbage. Done." Not really, but it was VERY sweet. I called them once about something else and told them I had attempted their slaw from a recipe found online, but that it was awfully sweet. He said, "Son, it's SUPPOSED to be sweet!" (muttering dam yankee under his breath, I'm sure). If anyone wants to try it... http://www.smokingmeatforums.com/t/107966/simple-carolina-slaw-a-10-000-recipe-and-worth-every-cent  Much too sweet for me though. Twice the sugar that's in...

... the recipes that @Smokinpig posted about his attempts at recreating Lexington #1's offerings. Somehow, I still haven't managed to try them. http://eggheadforum.com/discussion/1163980/my-attempt-to-re-create-lexington-nc-bbq-and-slaw-at-home/p1

As for being spoiled by our own cooking, I have a rub similar to Elder Ward's, but no mops, injections, or spritzes. Lately, I have been using just a very little S&P and some white oak smoke. Period. I'm rather enjoying just the taste of the pork. And vinegar sauce of course. Think I might go back to hickory though - a little more kick.

I'm a Speedy's guy but haven't been there in years 

Pulled pork is kinda boring to me unless it has some acidic vinegary sauce.  If I want sweetness on my meat, well, that's what SWMBO is for.

Anytime I'm at one of the places I like to go, I ask for skins.  Man they're good, especially with a sandwich!  

This was from last Friday.  My FIL loves Speedy's BBQ.  I got coarse chopped (white lean), fries, and baked beans.  It was pretty tasty.  

Jupiter Jim said:

I would like to thank all who have posted because I have learned from this thread. Special thanks to Carolina Q for sharing the video and the red slaw recipe, can't wait to make some. If I'm ever in Ayden NC I will have to go to the Skyline for sure as the skin mixed in sounds great but rest assured I will bring some of my favorite sauce with me a smuggle it in.

Credit to Smokinpig for the red slaw recipe! He did all the work... all I did was post a bookmark.  

Just curious, Jim, what is your "favorite sauce"? A homebrew or commercial? What does it resemble? Sweet? Thick? Thin? Whatever it is, don't let 'em catch you with it at the Skylight!!  

I did enjoy that video though. If you haven't OD'd on The Skylight Inn, here's another one that I think I posted a while back. https://www.youtube.com/watch?v=GKwt1yxnJoo

Interesting Post article. Thanks!

After listening to him in the two videos on the Skylight, I was mildly surprised to read that Sam Jones, the narrator in both videos and the grandson of the founder, is going out on his own to start a new Q restaurant. In Winterville, no less, not even 5 miles down the road. 

Also, if you read the Comments after the article, there's a Texas transplant who just went off on NC barbecue. He made several comments talking about how awful it was and how Texas Q was so much better. Bet he's popular with all his new NC friends.