[holdmuhbeer]

Let me be more specific. BBQ comes from EASTERN North Carolina, accept no substitutes

This NC man likes the Lexington style a little better. Of course I'm from the western piedmont so that might be why. I do like eastern though if the vinegar is not too bitter.

[TC Rider]

You're OK.

[jamz]

Here are some more suggestions on BBQ pig pickings...If you're doing a whole hog....don't halve it. Ask the abbadoir (sp?) to just crack the back...don't cut it through.

Cook first half of estimated time meat side down.

Then turn. Just before seasoning with sauce. Take a knife and drain the buildup of grease at the skin. Get two people..start shredding..tasting...shredding...adding sauce.

Oh...Here's the easy way to tell if your hog is done. Take a knife...run it down the shoulder blade into the ham. If the water near the center is clear...you're done. If it's pink...cook more...but avoid opening as much as possible. Air blowing around can cause inconsistent heat dispersion.

Telling ya...it's a science. But other than the vegetarians we freak out when I whip out the wierd parts...not many have complained.

In NC...btw...there is an abbadoir in Benson...great people to work with...and 25-30 min from Raleigh.

As for a favorite restaurant, pick most cities east of Lexington...I can probably name you a good BBQ place. ;)

Sorry Lexington...just not my style.