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 ...

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

Two BBQ traditions, one state! These NC food halls let you taste Eastern and Lexington-style pork side by side—no road trip ...

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 reigns supreme over our taste buds, but we carry strong opinions on who — and where — has the best. And the debate about eastern vs. western (or Lexington) style is ...

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 ...