Matt Pittman of Meat Church joins forces with Sam Jones BBQ to showcase the old-school technique of whole hog barbecue, ...

He says this recipe makes about 1 gallon of sauce, enough to “season” one 150-pound hog, three 18- to 20-pound turkeys or 8 racks of ribs. Ed’s Eastern North Carolina Vinegar BBQ Sauce ...

This vinegar-based sauce is the crown jewel of Carolina BBQ sauce. Lillie Q's ENC Barbecue Sauce balances tang, spice, and sweetness to capture perfectly the true essence of Eastern North Carolina ...

The pork arrives with crackling skin bits mixed in, dressed with that peppery vinegar sauce that defines Eastern NC barbecue.

From smoky to tangy, these collard green sides in North Carolina go beyond basic—bold Southern flavors that turn this humble ...

Barbecue sauce comes in many different forms. While the debate will always range around which style is the best, here is the style that came first.

In North Carolina, barbecue is a noun, and it is defined as pulled pork with a distinctive tangy vinegar sauce or "dip" as it is called in some parts of the state. No sweet tomato sauce allowed.

No surprise then that we served pulled pork barbecue, offered with Eastern and Western North Carolina-style sauces alongside my father-in-law’s proprietary (and superior) vinegar-based recipe.

In North Carolina, barbecue is a noun, and it is defined as pulled pork with a distinctive tangy vinegar sauce or "dip" as it is called in some parts of the state.

The sauce is simple to make, but the effect is anything but simple. It cuts through the richness of the smoked meat and enhances it rather than cover it up like heavier barbecue sauces can. When I ...