re: South Carolina BBQ is better than Texas BBQ

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As any connoisseur knows, Lexington, North Carolina is the Barbecue Capital of the world. The barbecue is legendary. Lexington’s first barbecue restaurant opened in 1919-a tent in the middle of town set up by Sid Weaver. Soon after that, Jesse Swicegood opened a stand, too. Business was good, and both men trained other barbecue chefs, including Warner Stamey. Now there are more than fifteen barbecue restaurants in the area. The development of barbecue in Lexington reads like a family tree, with today’s chefs using methods only slightly different from the ones Sid Weaver and Jesse Swicegood used over sixty years ago. What makes Lexington barbecue so special? The fare is pork; of course-and shoulder is the cut of choice in Lexington. The pork shoulders are cooked long and slow-about an hour a pound-over hickory wood until it is fall apart tender. The shoulders are basted with “dip”, a mixture of vinegar, water, salt, and pepper. As the dip and fat drip onto the coals, smoke is created that rises up, surrounds and permeates the meat, and gives it a rich, smokey flavor. The meat is served chopped, although sliced can be requested, with more of the basting sauce on the side.

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