- Created: Wednesday, 10 October 2018 19:33
I'm from North Carolina, where BBQ is serious business. The state is damn near split in half by an imaginary line of demarcation: one that determines whether you eat your pulled pork or chopped plates Lexington-style, or you eat them the wrong way. (FIGHT ME!) But whether you prefer a tomato-based sauce or — sigh — that vinegary mess from the East, both sides seem to be in agreement that we don't need the thick, syrupy sauces that blanket the pork, brisket, and ribs that are served in other parts of the country.
At least that's what I thought.
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