Yes, there is a long-standing feud in North Carolina, and it has everything to do with barbecue. Let’s just say that this feud splits the state into eastern or western. That’s right, just imagine a bunch of pigs all lined up across the state, dividing it in half into either eastern or western. Some of us are just that passionate about barbecue. We’re talking about a feud that’s been going on for so long that it should be considered the Hatfields and McCoys of the barbecue land. This fun feud shouldn’t create enemies, but rather it’s just a division of tastebuds, to be exact. So let’s explain this big barbecue war that’s divided the state in such a way as of a fine line between a good eating of a time and just downright disgust, depending on which side of the aisle you’re on. EASTERN-STYLE NC BBQLet’s begin with the Eastern-style barbecue. That style is a whole hog of barbecue, often said to use “every part of the hog except the squeal.” The seasoning is made using vinegar and peppers, which enhances the flavor of the meat rather. There is no ketchup or tomato-based sauce in the recipe.WESTERN-STYLE NC BBQNow, the Western style, or "Lexington Style BBQ," uses a red sauce seasoned with ketchup, vinegar, and pepper. It uses the pork shoulder and not the entire hog. The sauce also serves as the seasoning base for "red slaw."LEXINGTON BBQ FESTIVAL If you like Lexington-style barbecue or just want to try it, then you're in luck! The Barbecue Festival takes place Saturday from 8:30 a.m. to 6 p.m., and just so you know, Lexington, North Carolina, is considered the Barbecue Capital of the world.Trending Stories