NORTH CAROLINA – The New Yorker published an article, claiming the battle line of North Carolina barbecue is “roughly Raleigh.”

Eastern NC barbecue is known for its vinegar base, while Western NC barbecue is doused with a think, tomato based sauce.

The group of barbecue investigators visited restaurants like Durham’s The Pit and Greensboro’s Stamey’s.

They also visited pork centers, like Nahuta Pork Center in Pikeville. North Carolina is second in the nation for pork production, following Iowa.

The writer with a team who called the experiment Campaign for Real Barbecue was inspired by the Campaign of Real Ale in England. 

Read more of “In Defense of the Cue here