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Eastern North Carolina Barbecue is pork, not beef. Also, it is
cooked and served quite differently from barbecue in other parts of
the state, the country, and the world. Most people associate
“barbecue” with a tomato base sauce, but Eastern North Carolina
Barbecue uses a vinegar base with ground red pepper. No tomato,
ketchup or mustard is used.
Whole pigs are split and then slow-roasted over live coals. Often
the guests serve themselves buffet-style by walking by the pig as it
is still over the coals. They help themselves to chunks of meat as
they file past, picking the meat off the pig by using one of the
several long-handled forks and carving knives furnished by the
hosts. This is called a pig pickin’ and it is a favorite method of
serving Eastern North Carolina-style Barbecue.
Pig pickin’s are most frequently held out-of-doors in a casual
atmosphere. The most experienced “pig pickers” know where to find
the choicest meat, such as the tenderloin.
When the barbecue is prepared ahead for serving in restaurants,
other indoor situations, and to large crowds at catered events, the
meat is chopped by hand, using a cleaver. It is never sliced or
ground, as is typical of other types of barbecue in other areas.
Traditionally, Eastern North Carolina Barbecue is served with cole
slaw, boiled potatoes or creamy potato salad, hushpuppies, and
sweetened iced tea. Many families and restaurants known for their
barbecue make their own sauce. The King family of Kinston has
formulated and developed their own barbecue sauce since 1946.
Hushpuppies, mentioned above, are made from corn meal and are deep
fried. They are served hot and crispy on the outside and the best
ones are light and not greasy on the inside. Sometimes onion or
sugar is added to the batter. Hushpuppies are made in a variety of
shapes, sometimes in rings, sometimes in finger shapes and sometimes
in round balls.
Hushpuppies are said to have been invented by someone who was frying
fish dipped in corn meal. Nearby dogs were yipping and barking
loudly. The cook dropped several spoonfuls of cornmeal batter into
hot grease and tossed the fried bits of batter to the dogs saying,
“Hush, puppies!”
In addition to being served with Eastern North Carolina Barbecue,
hushpuppies are a popular accompaniment to all types of seafood
served in Eastern North Carolina.
Recipe contributed by Wilbur King of King’s Barbecue
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