The BBQ pig And Its North Carolina Connection

Pig (or pork) meat is one of the tastiest meats used in summertime barbeques. North Carolina leads the charge when it comes to making the best BBQ pig. For the residents of North Carolina, the BBQ pig is a part of an age-old tradition and that is one of the reasons why they treat the process of making the BBQ pig so seriously. They make this tasty dish in many styles and flavors, and this has made their recipes famous all across the United States.

A Brief History Of The BBQ pig

A long time ago, much before the Civil war, pigs were a staple part of the diet of people who lived in the southern part of the United States. One of the reasons was that it did not take too much money and effort in rearing pigs and, secondly, they made for a good meal. Ever since then, the saga of hunting pigs and relishing their meat with friends and family became a part of tradition. Then the southern plantation owners got into the act by throwing a lot of informal get-togethers where many people were invited to feast upon the BBQ pig; then suddenly the southern style of making BBQ pig spread like wildfire and became in vogue. Even today, statistics say that southern planters relish 5 pounds of BBQ pig to every 1 pound of barbequed beef that they consume.

Then, in the early 1900s, barbecues became part of the American tradition. Church functions and political rallies used barbeque parties to bring together the faithful and the followers, respectively. Politicians often indulged in one-upmanship by competing on the issue of which political team could produce more food and drinks! Typical accompaniments to the BBQ pig dish are cucumbers, lots of bread, and, of course, whiskey.

America entered the 20th century with a whole new addition to its culture – the barbeque. Barbeque pits and joints were all over the place and they did well for themselves. BBQ pig was a firm favorite and was available as a take-out too. Many of the barbeque eateries were open for business only during the weekends because the "pit men" could only cook then, as they were busy with their work in the farms on weekdays. Barbeque restaurants continue to do well to this day. Many kinds of barbeque grills are available in the market and you can cook a very tasty BBQ pig if you want to experience the legend and lore behind it.

Eastern Or Western North Carolina BBQ pig?

The BBQ pig made in the eastern part of North Carolina differs from the one available in the western parts. In the east, the pig is split down in the middle; the most popular barbeque sauces in the east are made using primarily vinegar and pepper. However, in the western part of North Carolina, people cook only the shoulders of the pig – and no other part! The barbeque sauce used in the west revolves around tomato sauce and its taste is more like sweet and sour. In the southern part of the United States, normally womenfolk cook the food. However, in the case of BBQ pig, the men take over. Barbecuing in the south is a man's job – a job he loves to do because he is cooking the food that he and his family and friends will relish!