{ "built": "2026-09-18", "edges": [ { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the other North Carolina: shoulders instead of the whole hog, a red dip instead of clear vinegar, red slaw instead of white. The two define each other.", "rel": "contrast", "from": "eastern-nc" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its sauce, and the one thing every eastern pit agrees on: vinegar, salt, pepper, no tomato.", "rel": "sauce", "from": "eastern-nc" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut it is named for — the entire pig, cooked as one piece and chopped together.", "rel": "part", "from": "eastern-nc" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the slaw on its tray, mayonnaise-dressed and pale, against the red slaw of the Piedmont.", "rel": "serves", "from": "eastern-nc" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "the bread of the eastern tray; at Skylight Inn it is a dense skillet cake baked in pork fat.", "rel": "serves", "from": "eastern-nc" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the social form of the same cooking: the whole hog cooked for a crowd, and the crowd pulling the meat off the bones by hand.", "rel": "event", "from": "eastern-nc" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "its best-known pit, in Ayden since 1947, cooking whole hogs over wood.", "rel": "place", "from": "eastern-nc" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "its nearest cousin across the state line: the Pee Dee also cooks the whole hog with a vinegar-pepper sauce.", "rel": "kin", "from": "eastern-nc" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word, which in the east is a noun for this chopped pork and nothing else.", "rel": "term", "from": "eastern-nc" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the other North Carolina: the whole hog with clear vinegar and white slaw, where this is the shoulder with a red dip and red slaw. Each defines itself against the other.", "rel": "contrast", "from": "lexington" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its sauce — the east's vinegar and pepper with ketchup or tomato added, called dip in the Piedmont — and the dressing of its slaw.", "rel": "sauce", "from": "lexington" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "its slaw, red because it is dressed with the dip and not mayonnaise; the sign of the Piedmont on any tray.", "rel": "serves", "from": "lexington" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the only cut it cooks; the darker, fattier meat of the shoulder is what the style is built on.", "rel": "part", "from": "lexington" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its fuel: Lexington shoulders roast over oak and hickory coals, hickory when it can be had.", "rel": "part", "from": "lexington" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the crusty outside of the shoulder, chopped through the meat or asked for on its own as 'brown'.", "rel": "serves", "from": "lexington" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the bread of the Piedmont tray; Stamey's own history credits Warner Stamey with putting them beside barbecue.", "rel": "serves", "from": "lexington" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the Piedmont order: chopped pork and red slaw, no bread, hushpuppies on the side.", "rel": "serves", "from": "lexington" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "chopped shoulder and red slaw on a bun; the red slaw is what tells a Lexington sandwich.", "rel": "serves", "from": "lexington" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the word for how the shoulder comes off the block — chopped, coarse-chopped or sliced, by the customer's order.", "rel": "term", "from": "lexington" }, { "to": "dip", "type": "term", "name": "dip", "as": "the Piedmont's word for its sauce.", "rel": "term", "from": "lexington" }, { "to": "piedmont", "type": "term", "name": "Piedmont", "as": "the region whose name is this style's other name.", "rel": "term", "from": "lexington" }, { "to": "sid-weaver", "type": "person", "name": "Sid Weaver", "as": "sold barbecue from a tent by the Lexington courthouse from 1919; the line starts with him.", "rel": "origin", "from": "lexington" }, { "to": "jess-swicegood", "type": "person", "name": "Jess Swicegood", "as": "ran the stand beside Weaver's; Warner Stamey learned from both and bought his place in 1938.", "rel": "origin", "from": "lexington" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "carried the method to Shelby and Greensboro and put hushpuppies on the tray; the men he taught run the Piedmont's pits.", "rel": "person", "from": "lexington" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "opened Lexington Barbecue in 1962 and cooked the style for the 1983 economic summit at Williamsburg.", "rel": "person", "from": "lexington" }, { "to": "jerry-bledsoe", "type": "person", "name": "Jerry Bledsoe", "as": "the Piedmont's columnist in the newspaper war with the east.", "rel": "person", "from": "lexington" }, { "to": "dennis-rogers", "type": "person", "name": "Dennis Rogers", "as": "the east's columnist, whose ketchup jokes this style answered for decades.", "rel": "person", "from": "lexington" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "Wayne Monk's pit beside U.S. 29/70 since 1962, an America's Classic since 2003.", "rel": "place", "from": "lexington" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "an uptown Lexington pit; in Lexington, the Southern Foodways Alliance notes, eaters don't squirt sauce, they dip.", "rel": "place", "from": "lexington" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "Warner Stamey's Greensboro pit, opened 1953, with the brick pits built in the late 1960s.", "rel": "place", "from": "lexington" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "Shelby's pit, one of the state's oldest, cooking shoulders in the Piedmont way.", "rel": "place", "from": "lexington" }, { "to": "cooks-barbecue", "type": "place", "name": "Cook's Barbecue", "as": "Doug Cook's stand outside Lexington, built by hand in 1969.", "rel": "place", "from": "lexington" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "Reidsville's pit, on the north edge of the dip country.", "rel": "place", "from": "lexington" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the October street festival, held since 1984, whose 'official' title took three bills to settle.", "rel": "event", "from": "lexington" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "its South Carolina cousin: a thin vinegar-and-ketchup sauce that the SC Barbeque Association maps as one country with the Piedmont.", "rel": "kin", "from": "lexington" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word, which in the Piedmont is a noun for chopped shoulder with dip.", "rel": "term", "from": "lexington" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "its sauce: thick, sweet, red, and the one most of the country means by barbecue sauce.", "rel": "sauce", "from": "sc-heavy-tomato" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "the thin vinegar-and-ketchup country to its east; the two share a color and little else.", "rel": "contrast", "from": "sc-heavy-tomato" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the Midlands to its southeast, whose mustard sauce turns up beside the tomato one on Upstate tables.", "rel": "kin", "from": "sc-heavy-tomato" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the other end of the state, whole hog and clear vinegar, which the SCBA's history counts as the oldest sauce where this is the newest.", "rel": "contrast", "from": "sc-heavy-tomato" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the Upstate's hash, of beef or pork and beef with onions, over rice.", "rel": "serves", "from": "sc-heavy-tomato" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut — pork butts twelve hours over hickory at Henry's.", "rel": "part", "from": "sc-heavy-tomato" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the hickory logs in Henry's open pits.", "rel": "part", "from": "sc-heavy-tomato" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "Greenville's pits, with a tomato-based mild sauce and a mustard-based spicy one on the table.", "rel": "place", "from": "sc-heavy-tomato" }, { "to": "festival-of-discovery", "type": "event", "name": "South Carolina Festival of Discovery", "as": "Greenwood's July barbecue-and-blues festival, with a KCBS-sanctioned Carolina barbecue and hash competition and the state championship cook-off.", "rel": "event", "from": "sc-heavy-tomato" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "whose SCBA history dates the sauce to the last sixty years.", "rel": "person", "from": "sc-heavy-tomato" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "the association whose map gives the western corner to heavy tomato.", "rel": "kin", "from": "sc-heavy-tomato" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "its sauce: vinegar and pepper with ketchup added, thin enough to pour.", "rel": "sauce", "from": "sc-light-tomato" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "its North Carolina twin — shoulder with a vinegar-and-ketchup dip; the SC Barbeque Association maps the two as one country.", "rel": "kin", "from": "sc-light-tomato" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the same sauce under the Piedmont's name, north of the line.", "rel": "kin", "from": "sc-light-tomato" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the base it adds ketchup to; the older sauce it grew from about 1900.", "rel": "origin", "from": "sc-light-tomato" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "shares the Pee Dee with it; the tourism office puts both sauces there, and the whole hog under both.", "rel": "kin", "from": "sc-light-tomato" }, { "to": "sc-heavy-tomato", "type": "style", "name": "Heavy tomato barbecue", "as": "the thick, sweet sauce of the western corner, against this thin one.", "rel": "contrast", "from": "sc-light-tomato" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the mustard country to its south, now spreading into its counties.", "rel": "contrast", "from": "sc-light-tomato" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the side toward the Upstate: at Midway a stew of beef, butter, onion, salt and pepper.", "rel": "serves", "from": "sc-light-tomato" }, { "to": "midway-bbq", "type": "place", "name": "Midway BBQ", "as": "Buffalo, Union County, since about 1941: the last of the county's fifty hash houses, cooking shoulders and hams over hickory.", "rel": "place", "from": "sc-light-tomato" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "whose SC Barbeque Association history dates the sauce to about 1900.", "rel": "person", "from": "sc-light-tomato" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "who counts it as a variation on vinegar sauce, not a region of its own.", "rel": "person", "from": "sc-light-tomato" }, { "to": "pee-dee", "type": "term", "name": "Pee Dee", "as": "the region the map gives it in the northeast.", "rel": "term", "from": "sc-light-tomato" }, { "to": "piedmont", "type": "term", "name": "Piedmont", "as": "the North Carolina region the SC Barbeque Association pairs it with.", "rel": "term", "from": "sc-light-tomato" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "the association whose map draws the light-tomato band.", "rel": "kin", "from": "sc-light-tomato" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its sauce, and the thing South Carolina is known for beyond its borders: prepared mustard, vinegar, sugar and pepper.", "rel": "sauce", "from": "sc-mustard" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "its side: the pork-and-onion stew over white rice, which in the German Midlands often takes mustard too.", "rel": "serves", "from": "sc-mustard" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the other South Carolina: whole hog and clear vinegar-pepper in the northeast, where this is mustard in the middle.", "rel": "contrast", "from": "sc-mustard" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "the band to its north on the four-sauce map, where ketchup goes into the vinegar instead of mustard.", "rel": "kin", "from": "sc-mustard" }, { "to": "sc-heavy-tomato", "type": "style", "name": "Heavy tomato barbecue", "as": "the western corner, where the sauce is thick and sweet with tomato.", "rel": "kin", "from": "sc-mustard" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the whole-hog cooking it shares at Sweatman's and Hite's; only the sauce on the hog differs.", "rel": "kin", "from": "sc-mustard" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut at Sweatman's and Hite's, basted with mustard sauce as it cooks.", "rel": "part", "from": "sc-mustard" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, with hams, at Bessinger's in Charleston and at Maurice's, where hams cook sixteen hours over hickory.", "rel": "part", "from": "sc-mustard" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the coals under Sweatman's hogs and Hite's, and the hickory under Maurice's hams.", "rel": "part", "from": "sc-mustard" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the German-settled fork of the Saluda and Broad whose families the sauce is traced to.", "rel": "term", "from": "sc-mustard" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the name the sauce is bottled and known under, from Maurice Bessinger's supermarket brand.", "rel": "term", "from": "sc-mustard" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "made the sauce a supermarket product and his company the largest barbecue business in the country by 1999; the defendant in Newman v. Piggie Park, and the man who raised Confederate flags over his restaurants in 2000.", "rel": "person", "from": "sc-mustard" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "served the sauce with pit-cooked pork at Holly Hill from 1939; some accounts credit him with inventing it.", "rel": "person", "from": "sc-mustard" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "the SC Barbeque Association's founder, whose history maps the sauce onto the German-settled counties.", "rel": "person", "from": "sc-mustard" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "the historian who says the state has two sauces, sweet mustard and spicy vinegar, not four.", "rel": "person", "from": "sc-mustard" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "West Columbia, since 1953: hams over hickory, chopped and coated with the sauce the family now bottles as Southern Gold.", "rel": "place", "from": "sc-mustard" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "Thomas Bessinger's Charleston pit on Savannah Highway, cooking shoulders and hams over wood coals.", "rel": "place", "from": "sc-mustard" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "Holly Hill's farmhouse pit, whole hogs basted with mustard sauce over oak and hickory, in its brick pits since 1977.", "rel": "place", "from": "sc-mustard" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "the Orangeburg-country buffets of Manuel Dukes's descendants, from the 1950s, with mustard and 'rust' sauces.", "rel": "place", "from": "sc-mustard" }, { "to": "hites-bar-b-q", "type": "place", "name": "Hite's Bar-B-Que", "as": "West Columbia, since 1957: whole hogs and hams over oak and hickory coals, and a sauce built on a strong yellow mustard.", "rel": "place", "from": "sc-mustard" }, { "to": "shealys-bar-b-que", "type": "place", "name": "Shealy's Bar-B-Que", "as": "the Batesburg-Leesville buffet, established 1969.", "rel": "place", "from": "sc-mustard" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "Jackie Hite's pit at Leesville, opened May 1979 by the town's fire chief and later mayor: hickory-smoked pigs, a sauce of mustard, vinegar and pepper.", "rel": "place", "from": "sc-mustard" }, { "to": "cannons-bbq", "type": "place", "name": "Cannon's BBQ", "as": "a pit at Little Mountain, in Newberry County's share of the Dutch Fork.", "rel": "place", "from": "sc-mustard" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "the association whose sauce map puts mustard in the middle of the state.", "rel": "kin", "from": "sc-mustard" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "in South Carolina, pulled pork with the yellow sauce and slaw on a bun.", "rel": "serves", "from": "sc-mustard" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the same cooking north of the line: whole hog, vinegar and pepper, no tomato. The Pee Dee is the eastern tradition's southern half.", "rel": "kin", "from": "sc-pee-dee" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its sauce: vinegar, salt, black and red pepper, mopped on the hog and poured over the meat.", "rel": "sauce", "from": "sc-pee-dee" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the other South Carolina: yellow sauce in the middle of the state, where this is clear vinegar in the northeast.", "rel": "contrast", "from": "sc-pee-dee" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "shares the Pee Dee with it on the tourism office's map — the same sauce with ketchup in it.", "rel": "kin", "from": "sc-pee-dee" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, cooked overnight and pulled or chopped whole.", "rel": "part", "from": "sc-pee-dee" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the skin, taken off and fried, sold by the bag at Scott's.", "rel": "serves", "from": "sc-pee-dee" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the stew over rice that shares the buffet with the pork.", "rel": "serves", "from": "sc-pee-dee" }, { "to": "chicken-bog", "type": "dish", "name": "chicken bog", "as": "the Pee Dee's chicken-and-rice pilaf, most at home from Florence to the coast.", "rel": "serves", "from": "sc-pee-dee" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the sheet-metal barrel with truck axles for a grate in which Scott's burns its wood to embers.", "rel": "part", "from": "sc-pee-dee" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the cinder-block-and-brick pits at Scott's, fed with embers through the night.", "rel": "part", "from": "sc-pee-dee" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "coals shovelled under the hog, not smoke from a firebox.", "rel": "part", "from": "sc-pee-dee" }, { "to": "pee-dee", "type": "term", "name": "Pee Dee", "as": "the region: the northeast of the state along the Pee Dee River.", "rel": "term", "from": "sc-pee-dee" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "cooked his first hog at eleven at his parents' Hemingway store and carried the style to Charleston and a James Beard award.", "rel": "person", "from": "sc-pee-dee" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "the Scott family's store and pit house at Hemingway, since 1972.", "rel": "place", "from": "sc-pee-dee" }, { "to": "rodney-scotts-whole-hog-bbq", "type": "place", "name": "Rodney Scott's Whole Hog BBQ", "as": "Rodney Scott's Charleston restaurant, opened February 2017: whole hog with a spicy vinegar sauce.", "rel": "place", "from": "sc-pee-dee" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "Thomas Brown's farm pit outside Kingstree, since 1981, where the vinegar-and-hot-pepper 'gravy' is mopped onto the hog.", "rel": "place", "from": "sc-pee-dee" }, { "to": "mccabes-bar-b-q", "type": "place", "name": "McCabe's Bar-B-Q", "as": "Manning's whole-hog pit: pigs cooked up to twelve hours, then picked and mixed.", "rel": "place", "from": "sc-pee-dee" }, { "to": "coopers-country-store", "type": "place", "name": "Cooper's Country Store", "as": "the 1937 filling station and store on Highway 521 where Russell Cooper cooks whole hogs with 'downright vinegar and salt and pepper'.", "rel": "place", "from": "sc-pee-dee" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "Kingstree's fall Pig Pickin' Festival, a cook-off judged on vinegar-based barbecue.", "rel": "event", "from": "sc-pee-dee" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "whose 2012 oral histories with Rodney Scott, Russell Cooper and the Browns are this page's record.", "rel": "kin", "from": "sc-pee-dee" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "pulled pork on white bread at Scott's.", "rel": "serves", "from": "sc-pee-dee" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "what its Sweet Southern bottle reads as: sugar first, tomato second.", "rel": "whole", "from": "bone-suckin-sauce" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the region it is made in, whose own sauce its Eastern Vinegar bottle is aimed at.", "rel": "style", "from": "bone-suckin-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce its Eastern Vinegar bottle reaches for, and stops short of at the sugar and the tomato paste.", "rel": "contrast", "from": "bone-suckin-sauce" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the South Carolina sauce its mustard bottle borrows the method of: mustard first, no tomato.", "rel": "kin", "from": "bone-suckin-sauce" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "what a thick sweet sauce is brushed on at the end of a cook.", "rel": "serves", "from": "bone-suckin-sauce" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the region it is made and sold in, though its label matches none of that region's sauce.", "rel": "style", "from": "carolina-treet" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the eastern sauce it shares a first two ingredients with and then leaves, at the wheat flour.", "rel": "contrast", "from": "carolina-treet" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "what a cooking sauce with no sugar in it is brushed on.", "rel": "serves", "from": "carolina-treet" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "the opposite bottle: tomato and sugar first, nothing to soak in.", "rel": "contrast", "from": "carolina-treet" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style it is sold as, and the region it is made in: the Coastal Plain, where the pits' own sauce carries no tomato.", "rel": "style", "from": "georges-barbecue-sauce" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the order its label actually reads in: vinegar first, tomato behind it, sugar behind that.", "rel": "kin", "from": "georges-barbecue-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce of its own region, which stops where this bottle adds tomato and sugar.", "rel": "contrast", "from": "georges-barbecue-sauce" }, { "to": "scotts-barbecue-sauce", "type": "sauce", "name": "Scott's Barbecue Sauce", "as": "the other eastern North Carolina bottle on the same shelves, sixty miles south at Goldsboro, with four ingredients to this one's ten and no sugar at all.", "rel": "contrast", "from": "georges-barbecue-sauce" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "what the bottle is bought for.", "rel": "serves", "from": "georges-barbecue-sauce" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "the other Winston-Salem sauce house, three miles away, whose bottle carries its own name.", "rel": "kin", "from": "golding-farms-sauces" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the South Carolina sauce its honey mustard shares a first ingredient order with, and none of the history.", "rel": "contrast", "from": "golding-farms-sauces" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style of the Piedmont it manufactures in, whose pits mix their own dip and buy no bottles.", "rel": "style", "from": "golding-farms-sauces" }, { "to": "sc-heavy-tomato", "type": "style", "name": "Heavy tomato barbecue", "as": "the style it names: the western and northwestern corner of South Carolina.", "rel": "whole", "from": "heavy-tomato-sauce" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "the thin cousin: same color, opposite body.", "rel": "contrast", "from": "heavy-tomato-sauce" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the Midlands sauce that shares Upstate tables with it.", "rel": "kin", "from": "heavy-tomato-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the Carolinas' oldest sauce, from which this is the furthest departure: tomato and sugar where that is vinegar and pepper.", "rel": "contrast", "from": "heavy-tomato-sauce" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the Piedmont's thin red sauce; Wikipedia's sauce history places Kansas City's thick one downstream of it.", "rel": "kin", "from": "heavy-tomato-sauce" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "on pork butts at Henry's after twelve hours over hickory.", "rel": "serves", "from": "heavy-tomato-sauce" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "Greenville's tomato-based mild sauce, made by hand, beside a mustard one.", "rel": "served-at", "from": "heavy-tomato-sauce" }, { "to": "festival-of-discovery", "type": "event", "name": "South Carolina Festival of Discovery", "as": "Greenwood's July cook-off, judged under Kansas City Barbeque Society rules — the sanctioning body of the thick-sauce world.", "rel": "event", "from": "heavy-tomato-sauce" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style it names: pork shoulder with dip and red slaw, in the Piedmont.", "rel": "whole", "from": "lexington-dip" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "dressed with the dip in place of mayonnaise — that is why it is red.", "rel": "serves", "from": "lexington-dip" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the east's sauce it grew from: vinegar, salt and pepper, before the ketchup went in.", "rel": "origin", "from": "lexington-dip" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "its South Carolina twin, which the SC Barbeque Association maps with the Piedmont.", "rel": "kin", "from": "lexington-dip" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "the thick sweet sauce it is not: dip is thin and sour, and soaks in.", "rel": "contrast", "from": "lexington-dip" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the other Carolina sauce with a color: yellow to its red.", "rel": "contrast", "from": "lexington-dip" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "what it is basted on through a ten-hour cook and chopped into at the block.", "rel": "serves", "from": "lexington-dip" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "on the tray at the block and in the bottle beside it.", "rel": "serves", "from": "lexington-dip" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "on the chopped pork and in the red slaw on top of it.", "rel": "serves", "from": "lexington-dip" }, { "to": "dip", "type": "term", "name": "dip", "as": "the word itself, with its root and its Piedmont sense.", "rel": "term", "from": "lexington-dip" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "Wayne Monk's 'dark, rather thin' dip, neither too mild nor too fiery, in Bob Garner's description.", "rel": "served-at", "from": "lexington-dip" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "where, in the Southern Foodways Alliance's line, eaters don't squirt sauce, they dip.", "rel": "served-at", "from": "lexington-dip" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "Warner Stamey's Greensboro pit, which carried the dip out of Lexington in 1953.", "rel": "served-at", "from": "lexington-dip" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "learned it in the courthouse tents and taught it to the Piedmont.", "rel": "person", "from": "lexington-dip" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "whose dip went to the 1983 economic summit at Williamsburg.", "rel": "person", "from": "lexington-dip" }, { "to": "sid-weaver", "type": "person", "name": "Sid Weaver", "as": "the tent by the courthouse where it starts, 1919.", "rel": "origin", "from": "lexington-dip" }, { "to": "jess-swicegood", "type": "person", "name": "Jess Swicegood", "as": "the stand beside Weaver's, bought by Stamey in 1938.", "rel": "origin", "from": "lexington-dip" }, { "to": "jerry-bledsoe", "type": "person", "name": "Jerry Bledsoe", "as": "its defender in print: 'America loves ketchup'.", "rel": "person", "from": "lexington-dip" }, { "to": "dennis-rogers", "type": "person", "name": "Dennis Rogers", "as": "its accuser: ketchup in sauce fed to children.", "rel": "person", "from": "lexington-dip" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "the South Carolina style built on the same sauce.", "rel": "kin", "from": "lexington-dip" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "the style it names on the map: the Pee Dee and the upper Midlands.", "rel": "whole", "from": "light-tomato-sauce" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the same sauce under the Piedmont's name; the SC Barbeque Association maps the two regions as one.", "rel": "kin", "from": "light-tomato-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the base: add ketchup and this is what you get.", "rel": "origin", "from": "light-tomato-sauce" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "the thick, sweet sauce it is often taken for at the shelf; this one pours.", "rel": "contrast", "from": "light-tomato-sauce" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the yellow sauce to its south; blended with it in Orangeburg as 'rust'.", "rel": "contrast", "from": "light-tomato-sauce" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the whole-hog country it shares with vinegar-and-pepper.", "rel": "kin", "from": "light-tomato-sauce" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the North Carolina style that made the same sauce its own.", "rel": "kin", "from": "light-tomato-sauce" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "whose bottled Eastern Carolina BBQ Sauce — cider vinegar, tomato paste, red pepper flakes, sugar — is a light tomato sauce by this map's terms.", "rel": "kin", "from": "light-tomato-sauce" }, { "to": "midway-bbq", "type": "place", "name": "Midway BBQ", "as": "the upper-Midlands hash house whose chopped pork comes in its house sauce.", "rel": "served-at", "from": "light-tomato-sauce" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "whose history dates the sauce to about 1900.", "rel": "person", "from": "light-tomato-sauce" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "who folds it back into the vinegar family.", "rel": "person", "from": "light-tomato-sauce" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce it bottles, and the record that carries its full history.", "rel": "whole", "from": "maurices-southern-gold" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the Midlands style it sells nationally.", "rel": "style", "from": "maurices-southern-gold" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the West Columbia drive-in it is made for and named after.", "rel": "served-at", "from": "maurices-southern-gold" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "the man who put it in supermarkets and whose politics took it out of them.", "rel": "person", "from": "maurices-southern-gold" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the name the supermarket bottles carried in the 1990s, and a word the state uses for two other things.", "rel": "term", "from": "maurices-southern-gold" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the Midlands plate the same sauce goes into.", "rel": "dish", "from": "maurices-southern-gold" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce its Golden bottle is, and the record that carries the Bessinger family's part in it.", "rel": "whole", "from": "melvins-golden-sauce" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the Midlands style a Lowcountry counter sells, four generations out from Holly Hill.", "rel": "style", "from": "melvins-golden-sauce" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "the father the maker's page credits the 1933 recipe to.", "rel": "person", "from": "melvins-golden-sauce" }, { "to": "melvins-legendary-bar-b-que", "type": "place", "name": "Melvin's Legendary Bar-B-Que", "as": "the Charleston restaurant the sauce is made for.", "rel": "served-at", "from": "melvins-golden-sauce" }, { "to": "maurices-southern-gold", "type": "sauce", "name": "Maurice's Southern Gold", "as": "the brother's bottle, from the same father's recipe, sold as Southern Gold at West Columbia.", "rel": "kin", "from": "melvins-golden-sauce" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "what the house's Sweet Red bottle is, by the owner's own description.", "rel": "kin", "from": "melvins-golden-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "what the house's newest bottle reaches for, made for a North Carolinian at a Charleston counter.", "rel": "kin", "from": "melvins-golden-sauce" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style it names: Midlands pork, chopped or pulled, under a yellow sauce, with hash and rice.", "rel": "whole", "from": "mustard-sauce" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "it goes into the hash pot in the German Midlands.", "rel": "serves", "from": "mustard-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the older Carolina sauce it stands against: clear and sour where this is yellow and sweet.", "rel": "contrast", "from": "mustard-sauce" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the Piedmont's red sauce; the two are the Carolinas' colored sauces.", "rel": "contrast", "from": "mustard-sauce" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "the sauce to its north on the map; some Orangeburg houses blend the two into 'rust'.", "rel": "kin", "from": "mustard-sauce" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "the sauce beside it on Upstate tables, as at Henry's in Greenville.", "rel": "kin", "from": "mustard-sauce" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "basted with it through a twelve-to-fourteen-hour cook at Sweatman's.", "rel": "serves", "from": "mustard-sauce" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "its name on the bottle, from Maurice Bessinger's brand; also the name of an unrelated Lowcountry rice.", "rel": "term", "from": "mustard-sauce" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the German-settled country the sauce is traced to.", "rel": "term", "from": "mustard-sauce" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "bottled it as Carolina Gold, sold it in supermarkets nationwide in the 1990s, and lost those shelves in 2000 over the Confederate flag.", "rel": "person", "from": "mustard-sauce" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "served it with pit-cooked pork at Holly Hill from 1939; some accounts credit him with inventing it.", "rel": "person", "from": "mustard-sauce" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "whose history lists the German families behind the sauce — Bessinger, Shealy, Hite, Sweatman.", "rel": "person", "from": "mustard-sauce" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "where chopped hickory-cooked ham is coated with it, now labelled Southern Gold.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "Thomas Bessinger's Charleston pit, shoulders and hams over wood coals under the family sauce.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "basted on whole hogs over oak and hickory at Holly Hill.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "hites-bar-b-q", "type": "place", "name": "Hite's Bar-B-Que", "as": "where the base flavor is a stronger yellow mustard, since 1957.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "the Orangeburg buffets, with mustard and the mustard-and-ketchup 'rust'.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "shealys-bar-b-que", "type": "place", "name": "Shealy's Bar-B-Que", "as": "the Batesburg-Leesville buffet, since 1969, which sells its sauce online.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "Leesville, since 1979: mustard, vinegar and pepper on hickory-smoked pigs.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "cannons-bbq", "type": "place", "name": "Cannon's BBQ", "as": "Little Mountain, in the Dutch Fork.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "Greenville, where a mustard-based spicy sauce sits beside the tomato one.", "rel": "served-at", "from": "mustard-sauce" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "pulled pork with the yellow sauce and slaw on a bun, the South Carolina sandwich.", "rel": "serves", "from": "mustard-sauce" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "the Winterville restaurant whose name the bottle carries.", "rel": "served-at", "from": "sam-jones-sauce" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "the third-generation pitmaster the bottle is named for.", "rel": "person", "from": "sam-jones-sauce" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style the pit cooks, which the sweet bottle is not a bottling of.", "rel": "style", "from": "sam-jones-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "what goes on the chopped pork at the block, against the five grams of sugar a tablespoon in the bottle.", "rel": "contrast", "from": "sam-jones-sauce" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cook the house is built on.", "rel": "pit", "from": "sam-jones-sauce" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the Ayden pit the family has cooked at since 1947.", "rel": "kin", "from": "sam-jones-sauce" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style it bottles: the vinegar sauce of the Coastal Plain, from a Goldsboro whole-hog cook.", "rel": "whole", "from": "scotts-barbecue-sauce" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce family it belongs to — in a bottle since the mid-1940s, with no sugar and no fat.", "rel": "whole", "from": "scotts-barbecue-sauce" }, { "to": "adam-scott", "type": "person", "name": "Adam Scott", "as": "the minister and cook who said the recipe came to him in a dream, and sold barbecue in Goldsboro from 1917.", "rel": "person", "from": "scotts-barbecue-sauce" }, { "to": "scotts-famous-barbecue", "type": "place", "name": "Scott's Famous Barbecue", "as": "the family's Goldsboro restaurant, in its own building from 1951, now closed; the sauce outlived it.", "rel": "place", "from": "scotts-barbecue-sauce" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "what Adam Scott cooked in his back yard, two a week at first, then four to seven a day.", "rel": "serves", "from": "scotts-barbecue-sauce" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "the other North Carolina bottle on eastern tables — that one a hot sauce from the Piedmont, this one a barbecue sauce from the east.", "rel": "kin", "from": "scotts-barbecue-sauce" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the tradition whose tables it stands on: shaken over chopped whole hog beside the vinegar.", "rel": "kin", "from": "texas-pete" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce it goes into at Skylight Inn and sits beside everywhere else.", "rel": "kin", "from": "texas-pete" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the chop is dressed with vinegar, salt, pepper and Texas Pete.", "rel": "served-at", "from": "texas-pete" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "its own Eastern Carolina BBQ Sauce — cider vinegar, tomato paste, red pepper flakes, sugar — is one, by the South Carolina map's terms.", "rel": "kin", "from": "texas-pete" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "its home ground: Winston-Salem is twenty miles north of Lexington, in dip country, and the sauce began at a barbecue stand there.", "rel": "place", "from": "texas-pete" }, { "to": "scotts-barbecue-sauce", "type": "sauce", "name": "Scott's Barbecue Sauce", "as": "the other North Carolina bottle: Scott's is a barbecue sauce from Goldsboro, this a hot sauce from the Piedmont.", "rel": "kin", "from": "texas-pete" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the bottle on the table beside the tray.", "rel": "serves", "from": "texas-pete" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style it dresses: whole hog, chopped, on the Coastal Plain; the one thing every eastern pit agrees on.", "rel": "whole", "from": "vinegar-pepper-sauce" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the same sauce south of the line, on the Pee Dee's whole hogs and down the coast.", "rel": "whole", "from": "vinegar-pepper-sauce" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut it was made for; it soaks into chopped meat and cuts the fat of the whole animal.", "rel": "serves", "from": "vinegar-pepper-sauce" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its Piedmont descendant: the same sauce with ketchup or tomato added.", "rel": "descendant", "from": "vinegar-pepper-sauce" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "its South Carolina descendant: the same sauce with ketchup added, about 1900 by the SC Barbeque Association's dating.", "rel": "descendant", "from": "vinegar-pepper-sauce" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the Midlands' answer to it: yellow where this is clear, sweet where this is sour.", "rel": "contrast", "from": "vinegar-pepper-sauce" }, { "to": "scotts-barbecue-sauce", "type": "sauce", "name": "Scott's Barbecue Sauce", "as": "its bottled form from Goldsboro, sold since the 1940s.", "rel": "kin", "from": "vinegar-pepper-sauce" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "the hot sauce that goes into it at Skylight Inn and stands beside it on eastern tables.", "rel": "kin", "from": "vinegar-pepper-sauce" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the chop is seasoned at the block with vinegar, salt, pepper and Texas Pete.", "rel": "served-at", "from": "vinegar-pepper-sauce" }, { "to": "coopers-country-store", "type": "place", "name": "Cooper's Country Store", "as": "where Russell Cooper's version is 'downright vinegar and salt and pepper'.", "rel": "served-at", "from": "vinegar-pepper-sauce" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "whose sauce is apple cider vinegar, crushed red pepper, salt, sugar and black pepper.", "rel": "person", "from": "vinegar-pepper-sauce" }, { "to": "adam-scott", "type": "person", "name": "Adam Scott", "as": "who sold his own vinegar sauce with his barbecue in Goldsboro from 1917.", "rel": "person", "from": "vinegar-pepper-sauce" }, { "to": "dennis-rogers", "type": "person", "name": "Dennis Rogers", "as": "the columnist who said of it, 'It doesn't need anything else'.", "rel": "person", "from": "vinegar-pepper-sauce" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the bottle beside the tray, for more than the block put on.", "rel": "serves", "from": "vinegar-pepper-sauce" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "where it goes on: tossed through the chopped meat with salt before it is served.", "rel": "part", "from": "vinegar-pepper-sauce" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the baste at an eastern pig picking: a light vinegar sauce with red pepper flakes.", "rel": "event", "from": "vinegar-pepper-sauce" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style it seasons: the vinegar sauce of the Coastal Plain, here at its southeastern corner.", "rel": "style", "from": "wells-hog-heaven" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce it is a bottling of, by the maker's own description.", "rel": "whole", "from": "wells-hog-heaven" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "the autumn and winter event the maker's own history starts from, when several hogs were processed at once.", "rel": "origin", "from": "wells-hog-heaven" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "one of the two ways the maker's history says the meat came off the grill; chopped is the other.", "rel": "serves", "from": "wells-hog-heaven" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the other of the two.", "rel": "term", "from": "wells-hog-heaven" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "a compartment of it, beside the slaw.", "rel": "part", "from": "baked-beans" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "one of the three things a pickin' is eaten with: hushpuppies, coleslaw, baked beans.", "rel": "event", "from": "baked-beans" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "where a whole-hog take-out plate is bread, baked beans and slaw.", "rel": "served-at", "from": "baked-beans" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the bread on the same tray.", "rel": "kin", "from": "baked-beans" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "its partner in a Lexington tray, with the hushpuppies.", "rel": "kin", "from": "baked-beans" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "the other thing a pickin' serves in a cup, instead of these.", "rel": "contrast", "from": "baked-beans" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "one of the fixins, in the word the menus use.", "rel": "term", "from": "baked-beans" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "on the menu at Sam Jones BBQ beside the whole hog.", "rel": "whole", "from": "banana-pudding" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "sold by the cup at the Barbecue Center, on the same menu as the banana split.", "rel": "whole", "from": "banana-pudding" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "at Sweatman's in Holly Hill, after hash and rice.", "rel": "whole", "from": "banana-pudding" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "on Rodney Scott's Charleston menu with the catfish and ribs.", "rel": "whole", "from": "banana-pudding" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "homemade, $4.00 small and $6.25 large in September 2026.", "rel": "served-at", "from": "banana-pudding" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "the one dessert on the menu.", "rel": "served-at", "from": "banana-pudding" }, { "to": "clyde-coopers", "type": "place", "name": "Clyde Cooper's BBQ", "as": "'a good old Southern thing', added after the 1938 menu.", "rel": "served-at", "from": "banana-pudding" }, { "to": "allen-and-son", "type": "place", "name": "Allen & Son Barbeque", "as": "the Friday dessert, beside Keith Allen's pies and cobblers.", "rel": "served-at", "from": "banana-pudding" }, { "to": "buxton-hall-barbecue", "type": "place", "name": "Buxton Hall Barbecue", "as": "under meringue, the house version.", "rel": "served-at", "from": "banana-pudding" }, { "to": "rodney-scotts-whole-hog-bbq", "type": "place", "name": "Rodney Scott's Whole Hog BBQ", "as": "on the menu with the catfish, the rib-eye sandwich and the ribs.", "rel": "served-at", "from": "banana-pudding" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "the dessert after the hash and rice.", "rel": "served-at", "from": "banana-pudding" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "what comes before it on a South Carolina plate.", "rel": "kin", "from": "banana-pudding" }, { "to": "pig-pickin-cake", "type": "dish", "name": "pig pickin' cake", "as": "the other barbecue dessert, and the one that carries the party's name.", "rel": "kin", "from": "banana-pudding" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "the drink on the same table.", "rel": "kin", "from": "banana-pudding" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "brought to picnics, reunions and pig pickins because it scales and keeps, which is one theory of how it became Southern.", "rel": "event", "from": "banana-pudding" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose pits cook a half chicken as the second meat, brushed with the vinegar sauce.", "rel": "whole", "from": "barbecue-chicken" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the Piedmont's chicken takes the same thin tomato-and-vinegar dip as the shoulder.", "rel": "whole", "from": "barbecue-chicken" }, { "to": "keatons-barbecue", "type": "place", "name": "Keaton's Barbecue", "as": "where the chicken is fried and dipped, since 1953.", "rel": "served-at", "from": "barbecue-chicken" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "chicken halves on their own cooker, gone by early afternoon.", "rel": "served-at", "from": "barbecue-chicken" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "lists barbecue chicken as its one meat besides the hog.", "rel": "served-at", "from": "barbecue-chicken" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "sells a chicken tray beside the whole hog.", "rel": "served-at", "from": "barbecue-chicken" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "what brushes the eastern half chicken.", "rel": "sauce", "from": "barbecue-chicken" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "what the Piedmont chicken is dressed with.", "rel": "sauce", "from": "barbecue-chicken" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "Keaton's hot vinegar slaw — cabbage in vinegar, tomato, cayenne and celery seed — is the Piedmont red slaw run hot.", "rel": "kin", "from": "barbecue-chicken" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the noun that excludes it: barbecue is pork, chicken is chicken.", "rel": "term", "from": "barbecue-chicken" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the tray it comes on in place of the pork.", "rel": "whole", "from": "barbecue-chicken" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the cooker a half chicken shares with the pig at an eastern pit.", "rel": "part", "from": "barbecue-chicken" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose sandwich is whole hog, vinegar and white slaw on a bun.", "rel": "whole", "from": "barbecue-sandwich" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style whose sandwich carries red slaw, its defining mark.", "rel": "whole", "from": "barbecue-sandwich" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style whose sandwich is pulled pork under a yellow mustard sauce, slaw optional.", "rel": "whole", "from": "barbecue-sandwich" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the same meat and slaw without the bun.", "rel": "contrast", "from": "barbecue-sandwich" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "what goes on the meat in Lexington.", "rel": "part", "from": "barbecue-sandwich" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "what goes on the meat in the east.", "rel": "part", "from": "barbecue-sandwich" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the sauce under the slaw in the Piedmont.", "rel": "sauce", "from": "barbecue-sandwich" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce under the slaw in the east.", "rel": "sauce", "from": "barbecue-sandwich" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce on the South Carolina sandwich.", "rel": "sauce", "from": "barbecue-sandwich" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the sandwich comes on a white bread roll.", "rel": "served-at", "from": "barbecue-sandwich" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "where the sandwich is chopped or sliced, with slaw, and where a pork skin sandwich sits on the same menu.", "rel": "served-at", "from": "barbecue-sandwich" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "where the sandwich comes chopped, sliced or coarse chopped.", "rel": "served-at", "from": "barbecue-sandwich" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "where a sandwich cost 15 cents in 1929.", "rel": "served-at", "from": "barbecue-sandwich" }, { "to": "keatons-barbecue", "type": "place", "name": "Keaton's Barbecue", "as": "where the slaw on the bun is a hot vinegar slaw.", "rel": "served-at", "from": "barbecue-sandwich" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "where the buffet puts out white bread and the eater builds the sandwich.", "rel": "served-at", "from": "barbecue-sandwich" }, { "to": "light-bread", "type": "term", "name": "light bread", "as": "the white loaf the sandwich is built on when there is no bun.", "rel": "term", "from": "barbecue-sandwich" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "what South Carolina calls the meat in its sandwich; in North Carolina it is chopped.", "rel": "term", "from": "barbecue-sandwich" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the eastern filling, chopped skin and all.", "rel": "part", "from": "barbecue-sandwich" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the Piedmont filling.", "rel": "part", "from": "barbecue-sandwich" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the filling of Lexington Barbecue's other sandwich.", "rel": "kin", "from": "barbecue-sandwich" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style whose counter vocabulary this is: chopped, coarse chopped, sliced, brown, in a tray with red slaw.", "rel": "whole", "from": "barbecue-tray" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the other home of the form: whole hog on a tray or plate with white slaw and cornbread.", "rel": "whole", "from": "barbecue-tray" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the slaw in the other half of a Lexington tray.", "rel": "part", "from": "barbecue-tray" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the slaw in the other half of an eastern tray.", "rel": "part", "from": "barbecue-tray" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the bread of the Piedmont tray, or rolls; in the east a third of the pits give corn sticks instead.", "rel": "part", "from": "barbecue-tray" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "the bread of the eastern tray at Skylight Inn and at the corn-stick houses.", "rel": "part", "from": "barbecue-tray" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the same meat and slaw on a bun; the tray is the sandwich without the bread.", "rel": "contrast", "from": "barbecue-tray" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the word that changes the meat in a Lexington tray: extra crust from the outside of the shoulder.", "rel": "part", "from": "barbecue-tray" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "the eastern plate's other side, at Melton's in 1929 and at B's now.", "rel": "part", "from": "barbecue-tray" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "what the meat in a Lexington tray is dressed with on the block, with a cup on the side.", "rel": "sauce", "from": "barbecue-tray" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "what dresses the meat in an eastern tray.", "rel": "sauce", "from": "barbecue-tray" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the pit whose menu fixes the words: chopped, sliced, coarse chop, tray and large tray.", "rel": "served-at", "from": "barbecue-tray" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "the other Lexington counter, whose plate is two sides and hushpuppies or a potato bun.", "rel": "served-at", "from": "barbecue-tray" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the eastern tray is pork, slaw and cornbread.", "rel": "served-at", "from": "barbecue-tray" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "where a plate is pork, slaw, potatoes, green beans and corn sticks.", "rel": "served-at", "from": "barbecue-tray" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "where the family tray is pork, cornbread and one side.", "rel": "served-at", "from": "barbecue-tray" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "where a plate with boiled potatoes cost 45 cents in 1929.", "rel": "served-at", "from": "barbecue-tray" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the word for the default cut in a tray.", "rel": "term", "from": "barbecue-tray" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut in a Lexington tray.", "rel": "part", "from": "barbecue-tray" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut in an eastern tray.", "rel": "part", "from": "barbecue-tray" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "where the tray's meat is cut and dressed before it is boxed.", "rel": "part", "from": "barbecue-tray" }, { "to": "cheerwine", "type": "dish", "name": "Cheerwine", "as": "the other Carolina bottle on a barbecue table; that one is sweet and cherry-red, this one is hot.", "rel": "contrast", "from": "blenheim-ginger-ale" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "what it is drunk instead of.", "rel": "contrast", "from": "blenheim-ginger-ale" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "a Pee Dee product, from the springs at Blenheim in Marlboro County.", "rel": "whole", "from": "blenheim-ginger-ale" }, { "to": "pee-dee", "type": "term", "name": "Pee Dee", "as": "the region the bottle comes from and is named for in its own telling.", "rel": "term", "from": "blenheim-ginger-ale" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "what is set beside the tray in its corner of South Carolina.", "rel": "kin", "from": "blenheim-ginger-ale" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose plate carries it; no Piedmont tray does.", "rel": "whole", "from": "boiled-potatoes" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the eastern plate's second side, with slaw, at Melton's in 1929 and at B's now.", "rel": "part", "from": "boiled-potatoes" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "the other eastern side on Melton's and Clyde Cooper's lists.", "rel": "kin", "from": "boiled-potatoes" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "where a plate with boiled potatoes cost 45 cents in 1929.", "rel": "served-at", "from": "boiled-potatoes" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "where the sides are slaw, potatoes or green beans, and the potatoes are what a Piedmont visitor remarks on.", "rel": "served-at", "from": "boiled-potatoes" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "on the buffet with collards, cabbage pastry and black-eyed peas.", "rel": "served-at", "from": "boiled-potatoes" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "which sells potatoes by the bulk order; its stewed version is the one a recipe writer rebuilt with hot sauce, paprika and red sauce.", "rel": "served-at", "from": "boiled-potatoes" }, { "to": "clyde-coopers", "type": "place", "name": "Clyde Cooper's BBQ", "as": "on the 1938 opening menu with fries, slaw and Brunswick stew.", "rel": "served-at", "from": "boiled-potatoes" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "what the stewed broth is built to taste like, and what goes over them at the table.", "rel": "sauce", "from": "boiled-potatoes" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "the hot sauce in Tad Everett's pot and in the Parker's-style broth.", "rel": "sauce", "from": "boiled-potatoes" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "the bread beside them on the eastern plate; at B's the corn stick.", "rel": "kin", "from": "boiled-potatoes" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the other bread; Melton's served both.", "rel": "kin", "from": "boiled-potatoes" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "the eastern fixin the word covers, with slaw and bread.", "rel": "term", "from": "boiled-potatoes" }, { "to": "bob-garner", "type": "person", "name": "Bob Garner", "as": "who printed Tad Everett's barbecue potatoes in Flavored by Time.", "rel": "person", "from": "boiled-potatoes" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the eastern plate's stew, with potatoes in it.", "rel": "whole", "from": "brunswick-stew" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "on the Piedmont plate since Kennedy's advertised it with slaw and hushpuppies in 1949.", "rel": "whole", "from": "brunswick-stew" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the South Carolina dish that takes its place on the plate.", "rel": "contrast", "from": "brunswick-stew" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "where it sat beside boiled potatoes and corn sticks from 1924 to 2005.", "rel": "served-at", "from": "brunswick-stew" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "its partner on the 1949 Greensboro plate.", "rel": "kin", "from": "brunswick-stew" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "the other eastern side in the same cup-and-plate arrangement at Melton's.", "rel": "kin", "from": "brunswick-stew" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the plate it comes beside, in a cup.", "rel": "whole", "from": "brunswick-stew" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the church and fire-department stew pots.", "rel": "event", "from": "brunswick-stew" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "sometimes served at the pickin with hushpuppies, slaw and beans.", "rel": "event", "from": "brunswick-stew" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the barbecue whose chopped meat goes into the pot at an eastern house.", "rel": "part", "from": "brunswick-stew" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the Piedmont style whose counters list it with the tea.", "rel": "whole", "from": "cheerwine" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "on the drinks list with Coke and Diet Coke, $2.90 cash in September 2026.", "rel": "served-at", "from": "cheerwine" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "among the soft drinks, by the 10-, 16- and 32-ounce cup.", "rel": "served-at", "from": "cheerwine" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "the other glass on the counter; the tea is the older drink and the default.", "rel": "contrast", "from": "cheerwine" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "the state's other bottled name on the barbecue table, from Winston-Salem, twelve years younger.", "rel": "kin", "from": "cheerwine" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the region's own pot, cooked for the tobacco crew where the pit cooks the whole hog.", "rel": "whole", "from": "chicken-bog" }, { "to": "pee-dee", "type": "term", "name": "Pee Dee", "as": "the river and the country the dish belongs to.", "rel": "term", "from": "chicken-bog" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the rice South Carolina grew, whose descendant is under the chicken.", "rel": "term", "from": "chicken-bog" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the other rice dish of the South Carolina table, at the barbecue rather than the tobacco barn.", "rel": "kin", "from": "chicken-bog" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "cooked in fifty-gallon wash pots for the same crowds.", "rel": "event", "from": "chicken-bog" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the Galivants Ferry stump meeting serves it with snap beans, rolls and Pepsi.", "rel": "event", "from": "chicken-bog" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "grown by the family and cooked that day, on the vegetable table few eastern pits keep.", "rel": "served-at", "from": "collards" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "stewed, on a plate whose vegetables are chopped by hand that morning.", "rel": "served-at", "from": "collards" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "on the buffet line with the butter beans and the mac and cheese.", "rel": "served-at", "from": "collards" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "remembered sweet and smoky on the buffet, beside hash and rice.", "rel": "served-at", "from": "collards" }, { "to": "shealys-bar-b-que", "type": "place", "name": "Shealy's Bar-B-Que", "as": "one of the vegetables on the Batesburg-Leesville line.", "rel": "served-at", "from": "collards" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "the Carolina side on a Texas menu, listed beside the pinto beans.", "rel": "served-at", "from": "collards" }, { "to": "mccabes-bar-b-q", "type": "place", "name": "McCabe's Bar-B-Q", "as": "as turnip greens, cooked by Mrs. McCabe with the rest of the buffet.", "rel": "served-at", "from": "collards" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "the bread that takes up the pot liquor.", "rel": "kin", "from": "collards" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the green vegetable in a tray or on a buffet plate.", "rel": "part", "from": "collards" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose vegetable buffets it anchors.", "rel": "whole", "from": "collards" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "on the Orangeburg buffets beside hash and rice.", "rel": "whole", "from": "collards" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "one of the fixins on a buffet plate.", "rel": "term", "from": "collards" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose tray it belongs to; in the Piedmont the bread is hushpuppies.", "rel": "whole", "from": "cornbread" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where it is a flat cake of meal, water, salt and hog drippings, cut in squares for the tray.", "rel": "served-at", "from": "cornbread" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "whose menu names it 'Skylight Inn-style cornbread' with the family tray.", "rel": "served-at", "from": "cornbread" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "where the corn stick is 'bread' on the menu board.", "rel": "served-at", "from": "cornbread" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "on the buffet with the collards and the cabbage pastry; the mill's corn sticks too.", "rel": "served-at", "from": "cornbread" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "which lists cornsticks beside hushpuppies in its bulk orders.", "rel": "served-at", "from": "cornbread" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "which served corn sticks and hushpuppies on one table, beside boiled potatoes.", "rel": "served-at", "from": "cornbread" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the fried bread that displaced it from the 1940s; in the east two pits in three give hushpuppies.", "rel": "contrast", "from": "cornbread" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the bread in the eastern tray, a square or a stick beside the slaw.", "rel": "part", "from": "cornbread" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "its partner on the Skylight tray: barbecue, slaw, cornbread.", "rel": "kin", "from": "cornbread" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "the other eastern side on the same plate at B's and Melton's.", "rel": "kin", "from": "cornbread" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "crackling bread is this bread with cracklings baked in.", "rel": "kin", "from": "cornbread" }, { "to": "light-bread", "type": "term", "name": "light bread", "as": "the yeast loaf it is named against; the sandwich is on light bread, the tray gets cornbread.", "rel": "contrast", "from": "cornbread" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "the eastern fixin that is not slaw.", "rel": "term", "from": "cornbread" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "whose 1947 recipe — meal, water, salt, drippings — the Skylight still bakes.", "rel": "person", "from": "cornbread" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "who carries the Skylight cake to his own restaurants.", "rel": "person", "from": "cornbread" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the jar the pale slaw of the east and of most of South Carolina is bound with.", "rel": "part", "from": "dukes-mayonnaise" }, { "to": "potato-salad", "type": "dish", "name": "potato salad", "as": "the dressing that makes a Carolina potato salad the mayonnaise kind.", "rel": "part", "from": "dukes-mayonnaise" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the thing the Piedmont slaw is defined by leaving out.", "rel": "contrast", "from": "dukes-mayonnaise" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "in the slaw on the meat, everywhere the slaw is white.", "rel": "kin", "from": "dukes-mayonnaise" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "a South Carolina product, made outside Greenville since 1917.", "rel": "whole", "from": "dukes-mayonnaise" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "not a fixin itself, but in two of them.", "rel": "term", "from": "dukes-mayonnaise" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "on the line with the collards, the corn nuggets and the mac and cheese.", "rel": "served-at", "from": "fried-okra" }, { "to": "mccabes-bar-b-q", "type": "place", "name": "McCabe's Bar-B-Q", "as": "on the buffet with the tomatoes, butter beans and perloo.", "rel": "served-at", "from": "fried-okra" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "grown on the Browns' own farm and cooked for the buffet.", "rel": "served-at", "from": "fried-okra" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the other cornmeal thing out of the same fryer.", "rel": "kin", "from": "fried-okra" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "a scoop of it in the tray.", "rel": "part", "from": "fried-okra" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "a standing side on the Orangeburg buffets.", "rel": "whole", "from": "fried-okra" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "one of the fixins on a South Carolina line.", "rel": "term", "from": "fried-okra" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "one of the three sides: slaw, potatoes or green beans.", "rel": "served-at", "from": "green-beans" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "half the original side list, with the coleslaw.", "rel": "served-at", "from": "green-beans" }, { "to": "mccabes-bar-b-q", "type": "place", "name": "McCabe's Bar-B-Q", "as": "on the Manning buffet with the greens and the butter beans.", "rel": "served-at", "from": "green-beans" }, { "to": "shealys-bar-b-que", "type": "place", "name": "Shealy's Bar-B-Que", "as": "green and butter beans both, on the Batesburg-Leesville line.", "rel": "served-at", "from": "green-beans" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "printed as string beans on the Wilson menu.", "rel": "served-at", "from": "green-beans" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "the other plain eastern vegetable, often cooked in the same pot.", "rel": "kin", "from": "green-beans" }, { "to": "collards", "type": "dish", "name": "collards", "as": "the other pork-cooked green; a buffet with room keeps both.", "rel": "kin", "from": "green-beans" }, { "to": "baked-beans", "type": "dish", "name": "baked beans", "as": "the sweet bean on the same board, which is why a menu distinguishes them.", "rel": "contrast", "from": "green-beans" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the vegetable compartment, where a house keeps one.", "rel": "part", "from": "green-beans" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "one of the fixins on an eastern plate.", "rel": "term", "from": "green-beans" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style whose plate it sits on, over rice, beside mustard-sauced pork; in the Midlands the mustard is in the hash too.", "rel": "whole", "from": "hash-and-rice" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "where liver hash holds on, around Florence, Latta and Hemingway.", "rel": "kin", "from": "hash-and-rice" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the hog whose head and organs made the first hash.", "rel": "origin", "from": "hash-and-rice" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "the source of the head, liver and lights, and of the wash pot it was cooked in.", "rel": "origin", "from": "hash-and-rice" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "the stew that holds hash's place in Georgia, Virginia and North Carolina: tomato, corn and beans, and no rice under it.", "rel": "contrast", "from": "hash-and-rice" }, { "to": "chicken-bog", "type": "dish", "name": "chicken bog", "as": "the other rice pot of South Carolina, cooked for the tobacco crew where hash is cooked for the barbecue.", "rel": "kin", "from": "hash-and-rice" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the word for both the Lowcountry rice the dish sits on and the mustard sauce beside it.", "rel": "term", "from": "hash-and-rice" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "in the Midlands pot as well as on the meat.", "rel": "sauce", "from": "hash-and-rice" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the German-settled fork of the rivers where mustard goes into the hash.", "rel": "term", "from": "hash-and-rice" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "where hash and rice has been on the buffet since Earl Dukes opened in Orangeburg in 1955.", "rel": "served-at", "from": "hash-and-rice" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "where hash sits beside whole hog and mustard sauce in Holly Hill.", "rel": "served-at", "from": "hash-and-rice" }, { "to": "midway-bbq", "type": "place", "name": "Midway BBQ", "as": "the Upstate's hash, in Buffalo.", "rel": "served-at", "from": "hash-and-rice" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "one of the pits that still cooks hash from hog's head and liver.", "rel": "served-at", "from": "hash-and-rice" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "who calls it liquid sausage.", "rel": "person", "from": "hash-and-rice" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "who found it in the 1854 newspapers and traced the name to haslet.", "rel": "person", "from": "hash-and-rice" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "Lake High's association, which judges hash with the barbecue.", "rel": "kin", "from": "hash-and-rice" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "in South Carolina the pickin's side is hash or pilau over rice.", "rel": "event", "from": "hash-and-rice" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the fire-department and club hash pots.", "rel": "event", "from": "hash-and-rice" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style that made them barbecue bread, from the 1940s, in place of rolls.", "rel": "whole", "from": "hushpuppies" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the bread at two eastern pits in three; the third gives corn sticks.", "rel": "whole", "from": "hushpuppies" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "the baked or stick-shaped bread it displaced across most of the state.", "rel": "contrast", "from": "hushpuppies" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the handful in the corner of the tray.", "rel": "part", "from": "hushpuppies" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "its partner in a Lexington tray.", "rel": "kin", "from": "hushpuppies" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "on Kennedy's 1949 Greensboro plate together.", "rel": "kin", "from": "hushpuppies" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "who carried them from a Greensboro fish camp to the barbecue tray.", "rel": "person", "from": "hushpuppies" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "which calls hushpuppies with barbecue a Stamey's invention.", "rel": "served-at", "from": "hushpuppies" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "sells them by the small or large order.", "rel": "served-at", "from": "hushpuppies" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "hushpuppies or a potato bun with every plate.", "rel": "served-at", "from": "hushpuppies" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "eaten at the pickin with slaw and beans.", "rel": "event", "from": "hushpuppies" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "the tray's fixins, in the eastern word: hushpuppies, slaw, potatoes.", "rel": "term", "from": "hushpuppies" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "on the buffet line with the collards and the fried okra.", "rel": "served-at", "from": "mac-and-cheese" }, { "to": "shealys-bar-b-que", "type": "place", "name": "Shealy's Bar-B-Que", "as": "one of the vegetables on the Batesburg-Leesville line.", "rel": "served-at", "from": "mac-and-cheese" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "'macaroni' on the Kingstree buffet, between the liver hash and the sweet potatoes.", "rel": "served-at", "from": "mac-and-cheese" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "on the buffet beside the hash and rice.", "rel": "served-at", "from": "mac-and-cheese" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "among the Charleston sides.", "rel": "served-at", "from": "mac-and-cheese" }, { "to": "luellas-bar-b-que", "type": "place", "name": "Luella's Bar-B-Que", "as": "the daughter's recipe, and half the reason her name is on the sign.", "rel": "served-at", "from": "mac-and-cheese" }, { "to": "12-bones-smokehouse", "type": "place", "name": "12 Bones Smokehouse", "as": "what Barack Obama ate there on April 23, 2010, with ribs and corn pudding.", "rel": "served-at", "from": "mac-and-cheese" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the other starch on a South Carolina buffet; a plate often takes both.", "rel": "kin", "from": "mac-and-cheese" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "a square of it in the tray, counted as a vegetable.", "rel": "part", "from": "mac-and-cheese" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "one of the fixins on a Dukes buffet.", "rel": "term", "from": "mac-and-cheese" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style whose word this is; nowhere else in the Carolinas is the crust ordered by name.", "rel": "whole", "from": "outside-brown" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut whose outside it is.", "rel": "part", "from": "outside-brown" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "cooked into the crust over the fire and added again on the block.", "rel": "sauce", "from": "outside-brown" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the coals whose smoke makes the crust; Lexington Barbecue burns mostly oak, hickory when it can get it.", "rel": "part", "from": "outside-brown" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the order it modifies.", "rel": "whole", "from": "outside-brown" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the other order it modifies.", "rel": "whole", "from": "outside-brown" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "where the brown is lifted off the shoulders and saved for special orders.", "rel": "served-at", "from": "outside-brown" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "the other Lexington counter where the word is understood.", "rel": "served-at", "from": "outside-brown" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "whose pit Garner described, shoulders and coals and the brown set aside.", "rel": "person", "from": "outside-brown" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the eastern crust: chopped hog skin, where the Piedmont has bark.", "rel": "contrast", "from": "outside-brown" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the cut it is usually served in; 'chopped brown' is one of the ten ways to order.", "rel": "term", "from": "outside-brown" }, { "to": "bob-garner", "type": "person", "name": "Bob Garner", "as": "who wrote down how the brown is set aside at Lexington Barbecue.", "rel": "person", "from": "outside-brown" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "on a dessert list of pies and cobbler, with no banana pudding.", "rel": "served-at", "from": "peach-cobbler" }, { "to": "allen-and-son", "type": "place", "name": "Allen & Son Barbeque", "as": "rolled from Keith Allen's grandmother's recipe, with ice cream made daily.", "rel": "served-at", "from": "peach-cobbler" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "the other barbecue dessert; a house tends to lead with one or the other.", "rel": "contrast", "from": "peach-cobbler" }, { "to": "pig-pickin-cake", "type": "dish", "name": "pig pickin' cake", "as": "the third of the desserts a Carolina pit is likely to have.", "rel": "kin", "from": "peach-cobbler" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "what comes after it, not with it.", "rel": "kin", "from": "peach-cobbler" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "what it is eaten with.", "rel": "kin", "from": "peach-cobbler" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the sour thing on the tray, against the fat of the meat.", "rel": "part", "from": "pickles" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "laid on the meat or eaten alongside, by the house's habit.", "rel": "kin", "from": "pickles" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "on the same South Carolina plate: pork, rice, hash, slaw, sweet pickles, white bread.", "rel": "kin", "from": "pickles" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "what the pickle cuts through on a South Carolina plate.", "rel": "kin", "from": "pickles" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "part of the Midlands plate as it is usually set out.", "rel": "whole", "from": "pickles" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "named in the list of fixins on both states' plates.", "rel": "term", "from": "pickles" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the party it is named for and carried to; the name is no older than the 1970s, when the party got its name.", "rel": "event", "from": "pig-pickin-cake" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "whole hog is what a pickin cooks, and vinegar pork is what the orange and pineapple are said to cool.", "rel": "whole", "from": "pig-pickin-cake" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the pig that gets picked before the cake is cut.", "rel": "kin", "from": "pig-pickin-cake" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "the other barbecue dessert; the pudding is on the restaurant menu, the cake on the picnic table.", "rel": "kin", "from": "pig-pickin-cake" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "poured with it at the pickin.", "rel": "kin", "from": "pig-pickin-cake" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "who dates the expression 'pig-picking' to the 1970s, and with it the cake's name.", "rel": "person", "from": "pig-pickin-cake" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style that chops the skin into the meat instead of setting it aside.", "rel": "whole", "from": "pork-skins" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the hog they come off; in the Carolinas the skin is crisped on purpose.", "rel": "part", "from": "pork-skins" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the crisped skin goes through the chop with the tenderloin and inner meat.", "rel": "served-at", "from": "pork-skins" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "where fresh fried skins come with pimento cheese.", "rel": "served-at", "from": "pork-skins" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "where skins are sold as a sandwich with slaw.", "rel": "served-at", "from": "pork-skins" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "where the hog is sometimes skinned before cooking and the skin fried separately.", "rel": "kin", "from": "pork-skins" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the Piedmont's crust: bark from a shoulder, where the east has skin.", "rel": "contrast", "from": "pork-skins" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "where cracklings began, as the residue of the lard pot.", "rel": "origin", "from": "pork-skins" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "crackling bread is cornbread with these baked in.", "rel": "kin", "from": "pork-skins" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "where the skin is wiped clean of ash before the hog is turned, for the cracklings.", "rel": "event", "from": "pork-skins" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "where the skin goes into the meat under the cleavers.", "rel": "part", "from": "pork-skins" }, { "to": "hog", "type": "term", "name": "hog", "as": "the animal whose hide this is.", "rel": "term", "from": "pork-skins" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "one of the day's vegetables, peeled and chopped by hand that morning.", "rel": "served-at", "from": "potato-salad" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "on the buffet with the macaroni and the farm's vegetables.", "rel": "served-at", "from": "potato-salad" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "listed as creamy potato salad among the Charleston sides.", "rel": "served-at", "from": "potato-salad" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "on the buffet line with the collards and the mac and cheese.", "rel": "served-at", "from": "potato-salad" }, { "to": "dukes-mayonnaise", "type": "dish", "name": "Duke's mayonnaise", "as": "the mayonnaise most Carolina kitchens bind it with.", "rel": "part", "from": "potato-salad" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "the same potato, hot and undressed, on the eastern plate.", "rel": "contrast", "from": "potato-salad" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the other cold mayonnaise side; a plate often carries both.", "rel": "kin", "from": "potato-salad" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "a scoop in the tray, cold against the hot meat.", "rel": "part", "from": "potato-salad" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "one of the fixins on a South Carolina buffet.", "rel": "term", "from": "potato-salad" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style it marks: the slaw is red because the pit's dip is in it.", "rel": "whole", "from": "red-slaw" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its dressing, or the model for it: vinegar, ketchup, salt, pepper, sugar.", "rel": "sauce", "from": "red-slaw" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the other slaw, mayonnaise-dressed and pale, which the east and South Carolina eat.", "rel": "contrast", "from": "red-slaw" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style that dresses its slaw white; the two slaws divide the state with the two sauces.", "rel": "contrast", "from": "red-slaw" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "goes on it, under the meat, and defines the Lexington sandwich.", "rel": "part", "from": "red-slaw" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "fills the other half of the boat.", "rel": "part", "from": "red-slaw" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "the word, Dutch koolsla clipped to one syllable.", "rel": "term", "from": "red-slaw" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "where it is on every sandwich and in every tray.", "rel": "served-at", "from": "red-slaw" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "the other Lexington counter that puts it on the sandwich by default.", "rel": "served-at", "from": "red-slaw" }, { "to": "keatons-barbecue", "type": "place", "name": "Keaton's Barbecue", "as": "whose hot vinegar slaw is red slaw with cayenne.", "rel": "served-at", "from": "red-slaw" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "at Keaton's the hot slaw sits beside dipped chicken.", "rel": "kin", "from": "red-slaw" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the drink Wikipedia names as whole hog's accompaniment; Grady's brews it on the stove.", "rel": "whole", "from": "sweet-tea" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "'Iced Tea (Unsweet on Request)' at Lexington Barbecue: sweet is the default.", "rel": "whole", "from": "sweet-tea" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "one of the five things Dukes in Orangeburg says people come for.", "rel": "whole", "from": "sweet-tea" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "$2.90 cash in September 2026, unsweet on request.", "rel": "served-at", "from": "sweet-tea" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "priced from the 10-ounce cup to the gallon jug.", "rel": "served-at", "from": "sweet-tea" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "brewed on the stovetop by Gerri Grady.", "rel": "served-at", "from": "sweet-tea" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "named by Tony Kittrell with the barbecue, hash and rice, the sauce and the sliced bread.", "rel": "served-at", "from": "sweet-tea" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "sold by the pint, quart, half gallon and gallon.", "rel": "served-at", "from": "sweet-tea" }, { "to": "allen-and-son", "type": "place", "name": "Allen & Son Barbeque", "as": "by the litre, brewed by Keith Allen himself.", "rel": "served-at", "from": "sweet-tea" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "homemade, with the lemonade.", "rel": "served-at", "from": "sweet-tea" }, { "to": "buxton-hall-barbecue", "type": "place", "name": "Buxton Hall Barbecue", "as": "'steeped, sweetened, iced', beside the cocktails.", "rel": "served-at", "from": "sweet-tea" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "poured at the pickin with beer and soft drinks.", "rel": "event", "from": "sweet-tea" }, { "to": "cheerwine", "type": "dish", "name": "Cheerwine", "as": "the other glass on a Piedmont counter; both sweet, one carbonated.", "rel": "contrast", "from": "sweet-tea" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "the dessert on the same table.", "rel": "kin", "from": "sweet-tea" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "the drink counted among the fixins.", "rel": "term", "from": "sweet-tea" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "who tested Summerville's birthplace claim against the 1868 Boston Journal and the 1879 Tyree recipe.", "rel": "person", "from": "sweet-tea" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose slaw this is, mayonnaise-dressed against the vinegar of the meat.", "rel": "whole", "from": "white-slaw" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "on the South Carolina plate beside hash, rice, pickles and white bread.", "rel": "whole", "from": "white-slaw" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the Piedmont's slaw, dressed with dip instead of mayonnaise; the word 'white' exists to tell them apart.", "rel": "contrast", "from": "white-slaw" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "goes on the bun over the meat in the east.", "rel": "part", "from": "white-slaw" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "fills the other side of an eastern tray.", "rel": "part", "from": "white-slaw" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "on the tray with barbecue and cornbread.", "rel": "served-at", "from": "white-slaw" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "listed as sweet slaw.", "rel": "served-at", "from": "white-slaw" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "the word, Dutch koolsla clipped.", "rel": "term", "from": "white-slaw" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sharpness the slaw's sweetness answers on the same tray.", "rel": "kin", "from": "white-slaw" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "its neighbour on a South Carolina buffet plate.", "rel": "kin", "from": "white-slaw" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut it is sized to: a split carcass on a rack over coals.", "rel": "whole", "from": "block-pit" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the coal-maker beside it.", "rel": "part", "from": "block-pit" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "coals spread directly beneath the carcass.", "rel": "kin", "from": "block-pit" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the wood burned down for its coals.", "rel": "part", "from": "block-pit" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the closed, chimneyed Piedmont pit for shoulders; the block pit is open and for hogs.", "rel": "contrast", "from": "block-pit" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the steel, wheeled version on gas or charcoal.", "rel": "contrast", "from": "block-pit" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the party cooked on it.", "rel": "event", "from": "block-pit" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the fire department's Saturday pig is cooked on one, or on a cooker.", "rel": "event", "from": "block-pit" }, { "to": "mallard-creek-barbecue", "type": "event", "name": "Mallard Creek Barbecue", "as": "began in dirt ditches in 1929 and moved to metal cookers in the 1980s.", "rel": "event", "from": "block-pit" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "its hogs cook over charcoal made in fireplaces beside the pits.", "rel": "place", "from": "block-pit" }, { "to": "pit", "type": "term", "name": "pit", "as": "the word, which in the east means this open bed of coals.", "rel": "term", "from": "block-pit" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style cooked in it: shoulders only, over hickory and oak coals, under a chimney.", "rel": "whole", "from": "brick-pit" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut sized to its rack.", "rel": "part", "from": "brick-pit" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the coals on its floor.", "rel": "part", "from": "brick-pit" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the fireplace or burner beside it does the barrel's job.", "rel": "kin", "from": "brick-pit" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "coals on the floor directly beneath the rack.", "rel": "kin", "from": "brick-pit" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the open, unmortared whole-hog pit of the east; the brick pit is closed and chimneyed.", "rel": "contrast", "from": "brick-pit" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "what replaced the brick pit at many restaurants.", "rel": "contrast", "from": "brick-pit" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "not basted in a closed pit because it flares; served at the table instead, which is why it is called dip.", "rel": "sauce", "from": "brick-pit" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "cooks over oak and hickory coals under a roof of smoking stacks; a new hand trains a year.", "rel": "place", "from": "brick-pit" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "a three-chamber brick oven cooking three hundred shoulders a week since 1955.", "rel": "place", "from": "brick-pit" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "the Greensboro pit house on the Historic Barbecue Trail.", "rel": "place", "from": "brick-pit" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "founded Lexington Barbecue in 1962; his sons Rick and Wayne run it.", "rel": "person", "from": "brick-pit" }, { "to": "pit", "type": "term", "name": "pit", "as": "the word, which in the Piedmont means this brick chamber.", "rel": "term", "from": "brick-pit" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "its Trail's rule — wood or charcoal on grates — makes the Piedmont stops brick pits.", "rel": "kin", "from": "brick-pit" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the wood it turns into coals.", "rel": "part", "from": "burn-barrel" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "its coals go straight under the meat.", "rel": "kin", "from": "burn-barrel" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the open pit it feeds, a shovel's walk away.", "rel": "kin", "from": "burn-barrel" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the closed Piedmont pit fed the same way, from a fireplace or burner at the end of the pit house.", "rel": "kin", "from": "burn-barrel" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "what its coals cook through the night.", "rel": "kin", "from": "burn-barrel" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "two 55-gallon drums welded together, fed with hickory, oak and pecan.", "rel": "place", "from": "burn-barrel" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "the pitmaster whose barrel and pit fire NPR described in 2014.", "rel": "person", "from": "burn-barrel" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "uses fireplaces beside the pits instead of a drum.", "rel": "place", "from": "burn-barrel" }, { "to": "mallard-creek-barbecue", "type": "event", "name": "Mallard Creek Barbecue", "as": "began in 1929 with hickory coals shoved under hogs in ditches.", "rel": "event", "from": "burn-barrel" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "the cookers that need no barrel and no one to tend it.", "rel": "contrast", "from": "burn-barrel" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "the person who tends it through the night.", "rel": "term", "from": "burn-barrel" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the word for what happens here, and for the result.", "rel": "term", "from": "chopping-block" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the carcass that becomes one dish on the block.", "rel": "kin", "from": "chopping-block" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "chopped fine, chopped coarse or sliced on the same block.", "rel": "kin", "from": "chopping-block" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the crisp skin chopped through the eastern barbecue.", "rel": "part", "from": "chopping-block" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "goes on at the block, with salt.", "rel": "sauce", "from": "chopping-block" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "part of the Skylight Inn's seasoning at the block.", "rel": "sauce", "from": "chopping-block" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "goes on the chopped shoulder before it is trayed.", "rel": "sauce", "from": "chopping-block" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "what the chop is served as, with slaw.", "rel": "serves", "from": "chopping-block" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the chop and slaw on a soft bun.", "rel": "serves", "from": "chopping-block" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "the preparation that skips the block; Lexington Barbecue never pulls.", "rel": "contrast", "from": "chopping-block" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the Piedmont's word for the shoulder's dry outer meat, which the Carolinas separate from the inside meat.", "rel": "part", "from": "chopping-block" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "chops tenderloin, inner meat and crisped skin together at the block.", "rel": "place", "from": "chopping-block" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "chopped, coarse chop or sliced; never pulled.", "rel": "place", "from": "chopping-block" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "chopped, sliced or coarse chopped 'chunks', dip on the meat.", "rel": "place", "from": "chopping-block" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "makes the coals that go under the meat.", "rel": "part", "from": "direct-heat" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the wood burned down for the bed.", "rel": "part", "from": "direct-heat" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the open pit built for it.", "rel": "kin", "from": "direct-heat" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the closed pit built for it: coals on the floor, rack above, chimney over.", "rel": "kin", "from": "direct-heat" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut cooked over a bed of coals for a night.", "rel": "kin", "from": "direct-heat" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the Piedmont's cut, over the same coals in a brick pit.", "rel": "kin", "from": "direct-heat" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "on charcoal it works the same way; on gas the burner stands in for the coals.", "rel": "kin", "from": "direct-heat" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "heat from a burner or an element, smoke from a chip box: neither coals nor firebox.", "rel": "contrast", "from": "direct-heat" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "cooks hot and fast with a bank of coals around the hog, 500 degrees falling to 250.", "rel": "person", "from": "direct-heat" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "shovels burn-barrel coals under a belly-down hog for eight to twelve hours.", "rel": "person", "from": "direct-heat" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "quotes the federal definition — direct dry heat from burning hardwood — on its wood page.", "rel": "kin", "from": "direct-heat" }, { "to": "pit", "type": "term", "name": "pit", "as": "the word for the hole, then the box, that holds the coals under the meat.", "rel": "term", "from": "direct-heat" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "the Charleston restaurant that, tradition holds, cooks Texas brisket the other way, in offset smokers.", "rel": "contrast", "from": "direct-heat" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "the campaign that certifies the pits that do not use them, and challenged the claim that health rules require them.", "rel": "contrast", "from": "gas-and-electric-cookers" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "its Historic Barbecue Trail excludes them.", "rel": "contrast", "from": "gas-and-electric-cookers" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "grants that gas is cheaper, easier and more consistent, and offered a prize to anyone who could name the regulation requiring it.", "rel": "person", "from": "gas-and-electric-cookers" }, { "to": "jim-early", "type": "person", "name": "Jim Early", "as": "found fewer than thirty wood pits in a hundred counties; the rest cook this way.", "rel": "person", "from": "gas-and-electric-cookers" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the trailer version of the same choice, gas or charcoal.", "rel": "kin", "from": "gas-and-electric-cookers" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the Piedmont wood pit these replaced at many restaurants.", "rel": "contrast", "from": "gas-and-electric-cookers" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the open whole-hog pit these replaced.", "rel": "contrast", "from": "gas-and-electric-cookers" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the coal-maker they do without.", "rel": "contrast", "from": "gas-and-electric-cookers" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the wood that goes in the chip box.", "rel": "kin", "from": "gas-and-electric-cookers" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "gas-fired whole-hog pits are the common choice of new restaurants.", "rel": "kin", "from": "gas-and-electric-cookers" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "many eastern pits cook shoulders or hogs on gas and are eastern by their sauce.", "rel": "kin", "from": "gas-and-electric-cookers" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "its billboard says barbecue must be cooked with wood.", "rel": "contrast", "from": "gas-and-electric-cookers" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the same propane-versus-charcoal argument at the backyard cooker.", "rel": "event", "from": "gas-and-electric-cookers" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "where these woods become coals.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "the way the coals are used: spread under the meat.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the Piedmont pit these coals are shoveled into.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the open whole-hog pit these coals are shoveled into.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut whose skin takes the most smoke.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "cooked over hickory and oak coals; the shoulder's crust is the wood's work.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the Skylight Inn's oak and hickory fireplaces are the east's version.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "burns oak and hickory logs in fireplaces beside its pits.", "rel": "place", "from": "hickory-and-oak" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "feeds hickory, oak and pecan through the top of a burn barrel.", "rel": "place", "from": "hickory-and-oak" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "burns oak and hickory logs with charcoal briquettes.", "rel": "person", "from": "hickory-and-oak" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "the fuels that replaced these woods at many pits, for cost and labor.", "rel": "contrast", "from": "hickory-and-oak" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certifies pits that use only wood for heat.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "its Historic Barbecue Trail admits only pits cooking over wood or charcoal.", "rel": "kin", "from": "hickory-and-oak" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the pig that, tradition holds, came off the killing and onto the pit.", "rel": "kin", "from": "hog-killing" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the feast; the killing is the work. One is winter labor, the other a party.", "rel": "contrast", "from": "hog-killing" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "cracklings, the fat's crisp remainder, are the killing's snack; pork skins are the pit's.", "rel": "kin", "from": "hog-killing" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the head and liver South Carolina stewed into hash came from a day like this.", "rel": "kin", "from": "hog-killing" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the open pit that, tradition holds, was dug beside the killing.", "rel": "kin", "from": "hog-killing" }, { "to": "hog", "type": "term", "name": "hog", "as": "the animal, penned and fattened for this day.", "rel": "term", "from": "hog-killing" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the other occasion for a whole pig before the twentieth century, per Reed.", "rel": "event", "from": "hog-killing" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "buys its hogs from processors in Ayden; nobody kills them on the farm any more.", "rel": "place", "from": "hog-killing" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the party it exists for.", "rel": "whole", "from": "pig-cooker" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut it is built around: a split carcass on a six-foot grate.", "rel": "part", "from": "pig-cooker" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "its restaurant-size relatives, fixed and thermostated.", "rel": "kin", "from": "pig-cooker" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the masonry pit it replaced on wheels.", "rel": "contrast", "from": "pig-cooker" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the hardwood stove some cooks keep beside a charcoal cooker.", "rel": "kin", "from": "pig-cooker" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "on charcoal it works the Carolina way, coals under the meat; on gas the burner stands in for the coals.", "rel": "kin", "from": "pig-cooker" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the chunks added to the charcoal for smoke.", "rel": "part", "from": "pig-cooker" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the Saturday plate sale is cooked on one.", "rel": "event", "from": "pig-cooker" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the cooker behind the candidate's free plate.", "rel": "event", "from": "pig-cooker" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "the other meat on the same grate at a fire-department plate sale.", "rel": "serves", "from": "pig-cooker" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "cooked his first pig, unbidden, on the family cooker in Wilson.", "rel": "person", "from": "pig-cooker" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style that uses only this cut, darker and moister than the loin, under a red dip.", "rel": "whole", "from": "pork-shoulder" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the older cut it displaced wherever packers stopped shipping carcasses.", "rel": "contrast", "from": "pork-shoulder" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "where it is chopped fine, chopped coarse or sliced.", "rel": "kin", "from": "pork-shoulder" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the closed Piedmont pit a rack of shoulders fits.", "rel": "kin", "from": "pork-shoulder" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "the national name for this cut smoked and shredded; Lexington chops or slices it and does not pull.", "rel": "term", "from": "pork-shoulder" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the thin vinegar-and-ketchup sauce the Piedmont puts on the chopped shoulder.", "rel": "sauce", "from": "pork-shoulder" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "modern South Carolina hash is mostly made from leftover shoulder.", "rel": "kin", "from": "pork-shoulder" }, { "to": "mallard-creek-barbecue", "type": "event", "name": "Mallard Creek Barbecue", "as": "cooked whole pigs in 1929 and pork butts by 2016.", "rel": "event", "from": "pork-shoulder" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "cooks shoulders over oak and hickory coals and serves them chopped, coarse chopped or sliced, never pulled.", "rel": "place", "from": "pork-shoulder" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "cooks three hundred shoulders a week in a three-chamber brick pit.", "rel": "place", "from": "pork-shoulder" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "founded Lexington Barbecue in 1962 on this cut.", "rel": "person", "from": "pork-shoulder" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "a Greensboro shoulder pit interviewed for the Southern Foodways Alliance's North Carolina project.", "rel": "place", "from": "pork-shoulder" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "a Shelby shoulder pit on the Historic Barbecue Trail.", "rel": "place", "from": "pork-shoulder" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "a Reidsville shoulder pit on the Historic Barbecue Trail.", "rel": "place", "from": "pork-shoulder" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose name it is: the east cooks the entire pig and chops it, skin and all.", "rel": "whole", "from": "whole-hog" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the South Carolina region that keeps the whole hog under a vinegar-pepper sauce; the pig is sometimes skinned first and the skin fried.", "rel": "whole", "from": "whole-hog" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the gathering built on it: a whole hog cooked for a crowd and picked off the bones by hand.", "rel": "event", "from": "whole-hog" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the open cinder-block pit sized to a split carcass.", "rel": "kin", "from": "whole-hog" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "where the coals come from on a wood pit: logs burned down in a barrel or fireplace and shoveled under the hog.", "rel": "kin", "from": "whole-hog" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the trailer cooker that takes a whole hog on gas or charcoal at a pig pickin'.", "rel": "kin", "from": "whole-hog" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "the heat under it: coals directly beneath the carcass, not smoke drawn from a firebox.", "rel": "kin", "from": "whole-hog" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "where the whole hog becomes barbecue: cleavers on a block, skin chopped through the meat.", "rel": "kin", "from": "whole-hog" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the crisp skin the eastern chop is judged on, chopped into the meat.", "rel": "part", "from": "whole-hog" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "what South Carolina made of the head, liver and trimmings left after the chop.", "rel": "kin", "from": "whole-hog" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut that replaced it in the Piedmont and at most new restaurants, because packers ship shoulders, not carcasses.", "rel": "contrast", "from": "whole-hog" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "the winter slaughter that, tradition holds, once supplied the pig for the pit.", "rel": "origin", "from": "whole-hog" }, { "to": "hog", "type": "term", "name": "hog", "as": "the animal, and the east's word for the carcass on the pit.", "rel": "term", "from": "whole-hog" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "cooks its hogs heads-on over oak and hickory coals in Ayden.", "rel": "place", "from": "whole-hog" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "the Hemingway store that went from one hog a week to seven or eight a day.", "rel": "place", "from": "whole-hog" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "the Pee Dee pitmaster whose whole hog won a James Beard chef award in 2018.", "rel": "person", "from": "whole-hog" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "the Wilson pitmaster who cooks whole hog because, he says, a sandwich needs shoulder, ham and belly together.", "rel": "person", "from": "whole-hog" }, { "to": "bob-melton", "type": "person", "name": "Bob Melton", "as": "opened the first sit-down whole-hog restaurant, at Rocky Mount in 1924.", "rel": "person", "from": "whole-hog" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut behind its pulled pork, beside the ribs it is better known for.", "rel": "part", "from": "12-bones-smokehouse" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the plate in the mountains, where the glazed rib rather than the chopped shoulder is the order.", "rel": "serves", "from": "12-bones-smokehouse" }, { "to": "buxton-hall-barbecue", "type": "place", "name": "Buxton Hall Barbecue", "as": "the other Asheville barbecue name of the same decade; Buxton Hall closed in 2023, 12 Bones lost its river room to Helene in 2024.", "rel": "kin", "from": "12-bones-smokehouse" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the cut and the wood are the Piedmont's: shoulders over hickory.", "rel": "whole", "from": "allen-and-son" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the sauce was the east's, hot vinegar from his father, on Piedmont meat.", "rel": "kin", "from": "allen-and-son" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "sixteen pounds going in, nine to eleven coming out.", "rel": "part", "from": "allen-and-son" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory, split by hand by the owner for the heat and the flavor.", "rel": "part", "from": "allen-and-son" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "his sauce, inherited, hot and spicy.", "rel": "sauce", "from": "allen-and-son" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "on the dessert board with the pies and cobblers.", "rel": "serves", "from": "allen-and-son" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "on every table.", "rel": "serves", "from": "allen-and-son" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "interviewed Allen at length for Holy Smoke.", "rel": "person", "from": "allen-and-son" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "gave Allen its Guardian of the Tradition award in 2007.", "rel": "kin", "from": "allen-and-son" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style of its tray, cooked forty miles west of Lexington itself.", "rel": "whole", "from": "alston-bridges-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut — about fifty short-shank shoulders a day.", "rel": "part", "from": "alston-bridges-barbecue" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "his brother-in-law and teacher; Alston managed Stamey's Log Cabin Barbecue before opening here.", "rel": "person", "from": "alston-bridges-barbecue" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the slaw on its tray, dressed with the dip.", "rel": "serves", "from": "alston-bridges-barbecue" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "the other Bridges barbecue in Shelby, from another family Stamey also trained.", "rel": "contrast", "from": "alston-bridges-barbecue" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "chopped barbecue was the first line of its menu.", "rel": "term", "from": "backyard-bbq-pit" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the sandwich, with ribs and oxtails beside it.", "rel": "serves", "from": "backyard-bbq-pit" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "the other Black-owned pit The Assembly surveyed in 2026, cooking whole hog in Wayne County.", "rel": "kin", "from": "backyard-bbq-pit" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "whose Black Smoke is the frame the press used for it: a Black-owned pit and what it takes to keep one.", "rel": "person", "from": "backyard-bbq-pit" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style, with the town's largest curb-service trade and a dairy bar's dessert.", "rel": "whole", "from": "bar-b-q-center" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, over hickory.", "rel": "part", "from": "bar-b-q-center" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "'brown' here is the smoky outside of the shoulder, ordered by name.", "rel": "serves", "from": "bar-b-q-center" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "a hundred gallons a week of it, by Sonny Conrad's count in 2011.", "rel": "sauce", "from": "bar-b-q-center" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "a hundred gallons a week; 'that's a good vegetable.'", "rel": "serves", "from": "bar-b-q-center" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the plate with baked beans and cornbread.", "rel": "serves", "from": "bar-b-q-center" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory, in airtight pits installed around 2013.", "rel": "part", "from": "bar-b-q-center" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the Monk family's pit across town, the other name visitors come with.", "rel": "kin", "from": "bar-b-q-center" }, { "to": "cooks-barbecue", "type": "place", "name": "Cook's Barbecue", "as": "the small brick-pit house south of town, closed since 2022.", "rel": "kin", "from": "bar-b-q-center" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Sonny Conrad two years before his death.", "rel": "kin", "from": "bar-b-q-center" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style it carried from the Midlands to the coast in 1955.", "rel": "whole", "from": "bessingers-bar-b-q" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce Big Joe worked out in Holly Hill, served here since the drive-in years.", "rel": "sauce", "from": "bessingers-bar-b-q" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "the father, whose Holly Hill Café of 1939 is where the sons learned.", "rel": "person", "from": "bessingers-bar-b-q" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "Thomas's brother; his flags of 2000 were his own, and the Charleston houses were reported as separate concerns.", "rel": "person", "from": "bessingers-bar-b-q" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the West Columbia chain of the same family and sauce; a separate business.", "rel": "kin", "from": "bessingers-bar-b-q" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "the Holly Hill family that worked on the mustard sauce with Big Joe.", "rel": "kin", "from": "bessingers-bar-b-q" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "on the menu and the buffet; the Association's reviewer rated it 'very, very good'.", "rel": "serves", "from": "bessingers-bar-b-q" }, { "to": "home-team-bbq", "type": "place", "name": "Home Team BBQ", "as": "the newer West Ashley barbecue, opened in 2006 about a mile away on Ashley River Road.", "rel": "kin", "from": "bessingers-bar-b-q" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "lists it as 100-Mile Barbecue.", "rel": "kin", "from": "bessingers-bar-b-q" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut: shoulders over shovelled coals, not whole hogs.", "rel": "part", "from": "big-t-bar-b-q" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the principle of its fire, here a warped burn box behind the smokehouse.", "rel": "part", "from": "big-t-bar-b-q" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the Midlands plate it serves — pork and offal cooked down, over white rice.", "rel": "serves", "from": "big-t-bar-b-q" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified both its houses as cooking on wood or charcoal alone.", "rel": "org", "from": "big-t-bar-b-q" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "files it under Worth the Trip and describes the coals-and-wood method at Gadsden.", "rel": "org", "from": "big-t-bar-b-q" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "wrote the history of African American barbecue that the Black-owned directories sit downstream of.", "rel": "person", "from": "big-t-bar-b-q" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut behind its pulled pork; there is no whole hog on the board.", "rel": "part", "from": "bobbee-os-bbq" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the plate most of its accounts describe, with the sauce that took four years.", "rel": "serves", "from": "bobbee-os-bbq" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "wrote the book on African American barbecue that frames why a directory of Black-owned pits exists at all.", "rel": "person", "from": "bobbee-os-bbq" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut behind its pulled pork, beside a Texas board of brisket and sausage.", "rel": "part", "from": "bobbys-bbq" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified the pit as cooking on wood or charcoal alone.", "rel": "org", "from": "bobbys-bbq" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "the other Carolina house built on Central Texas method rather than a local one, three hours east in Charleston.", "rel": "kin", "from": "bobbys-bbq" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "its style: whole hog with vinegar and hot pepper, in Williamsburg County.", "rel": "whole", "from": "browns-bar-b-que" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its barbecue gravy: vinegar and hot pepper, mopped on the hog on the pit.", "rel": "sauce", "from": "browns-bar-b-que" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, mopped as it cooks and chopped for the line.", "rel": "part", "from": "browns-bar-b-que" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "liver hash here, over white rice.", "rel": "serves", "from": "browns-bar-b-que" }, { "to": "chicken-bog", "type": "dish", "name": "chicken bog", "as": "its perloo is the same chicken-and-rice under the Pee Dee name.", "rel": "serves", "from": "browns-bar-b-que" }, { "to": "texas-pete", "type": "sauce", "name": "Texas Pete", "as": "on the table for the hash.", "rel": "sauce", "from": "browns-bar-b-que" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "Kingstree's fall Pig Pickin' festival is the competitive form of what Brown's cooks all year.", "rel": "event", "from": "browns-bar-b-que" }, { "to": "mccabes-bar-b-q", "type": "place", "name": "McCabe's Bar-B-Q", "as": "the Manning buffet forty minutes west, the same whole-hog-and-vegetables form.", "rel": "kin", "from": "browns-bar-b-que" }, { "to": "coopers-country-store", "type": "place", "name": "Cooper's Country Store", "as": "the country store seven miles south on US 521 that cooks whole hogs for its meat counter.", "rel": "kin", "from": "browns-bar-b-que" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "the Hemingway pit twenty miles east; the two are the county's whole-hog names.", "rel": "kin", "from": "browns-bar-b-que" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "names it among the state's top barbecue houses.", "rel": "kin", "from": "browns-bar-b-que" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded the Browns in June 2012.", "rel": "kin", "from": "browns-bar-b-que" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style, in its plainest form: whole hog, vinegar sauce, chopped by hand.", "rel": "whole", "from": "bs-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, cooked overnight over charcoal rather than wood since the fires.", "rel": "part", "from": "bs-barbecue" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "the other thing on the pit, sold by the half and the whole.", "rel": "serves", "from": "bs-barbecue" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "where the pork is chopped by hand; the family says it is never ground.", "rel": "part", "from": "bs-barbecue" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "the other Pitt County whole-hog house, across Greenville in Winterville, with a phone and a bar.", "rel": "kin", "from": "bs-barbecue" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the Ayden pit fifteen miles south that the press pairs it with.", "rel": "kin", "from": "bs-barbecue" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Judy Drach's oral history in 2009.", "rel": "kin", "from": "bs-barbecue" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style, with a vegetable table most eastern pits do not keep.", "rel": "whole", "from": "bums-restaurant" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, over oak and pecan embers.", "rel": "part", "from": "bums-restaurant" }, { "to": "bum-dennis", "type": "person", "name": "Bum Dennis", "as": "its founder, at the pit from 1963 until his death in December 2022.", "rel": "person", "from": "bums-restaurant" }, { "to": "skilton-dennis", "type": "person", "name": "Skilton Dennis", "as": "the ancestor whose 1830 wagon the family counts as the start of the trade.", "rel": "person", "from": "bums-restaurant" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the other Ayden pit, five minutes away, which claims the same Dennis root.", "rel": "kin", "from": "bums-restaurant" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "the Jones family's newer house in Winterville, the third whole-hog pit within a few miles.", "rel": "kin", "from": "bums-restaurant" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "on the buffet with the collards and the cabbage pastry.", "rel": "serves", "from": "bums-restaurant" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Bum and Larry Dennis together in 2011.", "rel": "kin", "from": "bums-restaurant" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the chopped whole hog was cooked the eastern way, in a city that had not had one.", "rel": "whole", "from": "buxton-hall-barbecue" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the hash over rice came from Moss's South Carolina; the two Carolinas shared one plate here.", "rel": "kin", "from": "buxton-hall-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, pasture-raised, overnight over wood.", "rel": "part", "from": "buxton-hall-barbecue" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "on the plate, made from the hog's organs and trimmings.", "rel": "serves", "from": "buxton-hall-barbecue" }, { "to": "elliott-moss", "type": "person", "name": "Elliott Moss", "as": "its founding pitmaster, who left in July 2022, fifteen months before it closed.", "rel": "person", "from": "buxton-hall-barbecue" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "under meringue, the house version.", "rel": "serves", "from": "buxton-hall-barbecue" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "its style: Dutch Fork mustard, in the sauce and in the hash.", "rel": "whole", "from": "cannons-bbq" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its sauce, with a concentrated yellow-mustard taste.", "rel": "sauce", "from": "cannons-bbq" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "its hash was the mustard-yellow kind, the one Moss chose as his example.", "rel": "serves", "from": "cannons-bbq" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the country it stood in: German-settled land between the Broad and the Saluda, home ground of the mustard sauce.", "rel": "term", "from": "cannons-bbq" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "the historian who used its hash as his example of the Midlands' mustard-tinged kind.", "rel": "person", "from": "cannons-bbq" }, { "to": "hites-bar-b-q", "type": "place", "name": "Hite's Bar-B-Que", "as": "the nearest open kettle-hash house of the same style, in West Columbia.", "rel": "kin", "from": "cannons-bbq" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the sauce belt it sits in, west of Orangeburg on the Savannah River side.", "rel": "whole", "from": "carolina-bar-b-que" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its sauce, the Midlands yellow one.", "rel": "sauce", "from": "carolina-bar-b-que" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut — shoulders only, and no ribs.", "rel": "part", "from": "carolina-bar-b-que" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "its rust-orange hash over rice, traced to the Dukes family tradition.", "rel": "serves", "from": "carolina-bar-b-que" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "the Orangeburg family whose hash tradition a listing traces this one to.", "rel": "kin", "from": "carolina-bar-b-que" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified the pit as cooking on wood or charcoal alone.", "rel": "org", "from": "carolina-bar-b-que" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "compiled the 2016 Southern Living list of the South's top fifty barbecue houses that carried it.", "rel": "person", "from": "carolina-bar-b-que" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "its sauce leans east — tangy, vinegar-forward — though the meat is shoulder.", "rel": "whole", "from": "clyde-coopers" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "its cut is the Piedmont's, shoulder not whole hog; the tourism office calls the result a blend.", "rel": "kin", "from": "clyde-coopers" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, hand-trimmed, cooked upstairs.", "rel": "part", "from": "clyde-coopers" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "fried skins on the tray and by the bag, in several kinds; the thing regulars name.", "rel": "serves", "from": "clyde-coopers" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the $11 tray of 2023: barbecue, slaw, hushpuppies, skins.", "rel": "serves", "from": "clyde-coopers" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "on the menu since the early years.", "rel": "serves", "from": "clyde-coopers" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the tray.", "rel": "serves", "from": "clyde-coopers" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "the dessert.", "rel": "serves", "from": "clyde-coopers" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "Raleigh's other barbecue name since 2021, a whole-hog house six blocks west on Lenoir Street.", "rel": "kin", "from": "clyde-coopers" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Debbie Holt in 2011, mid-fight for the old building.", "rel": "kin", "from": "clyde-coopers" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style, in a one-family pit built by hand on the south side of town.", "rel": "whole", "from": "cooks-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut.", "rel": "part", "from": "cooks-barbecue" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the original 1969 brick pit, still the one Brandon Cook tended.", "rel": "part", "from": "cooks-barbecue" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "cherry-red hickory coals, shoveled from the fireplace.", "rel": "part", "from": "cooks-barbecue" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "the wooden block that was one of the three things the stand began with.", "rel": "part", "from": "cooks-barbecue" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "served for dipping the plate, not pouring.", "rel": "sauce", "from": "cooks-barbecue" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the Monk pit across town; Brandon Cook counts himself kin to half the town's barbecue families.", "rel": "kin", "from": "cooks-barbecue" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "the Conrads' pit on Main Street.", "rel": "kin", "from": "cooks-barbecue" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed Brandon Cook for the Southern Foodways Alliance in 2011.", "rel": "person", "from": "cooks-barbecue" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "its style, in the store's own words: 'downright vinegar and salt and pepper' on a whole hog.", "rel": "whole", "from": "coopers-country-store" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "cooked over wood embers until it pulls with tongs, for a meat counter rather than a dining room.", "rel": "part", "from": "coopers-country-store" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its sauce — vinegar, salt, black, crushed and ground red pepper — mopped on at the flip.", "rel": "sauce", "from": "coopers-country-store" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "stringy hash, unground, from the meat counter.", "rel": "serves", "from": "coopers-country-store" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "sold over the counter with the boiled peanuts.", "rel": "serves", "from": "coopers-country-store" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "the Kingstree buffet house seven miles north, the county's other whole-hog name.", "rel": "kin", "from": "coopers-country-store" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Russell Cooper here in June 2012.", "rel": "kin", "from": "coopers-country-store" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed Russell Cooper here in June 2012.", "rel": "person", "from": "coopers-country-store" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "its style: the Orangeburg mustard belt, with ketchup stirred in.", "rel": "whole", "from": "dukes-bar-b-que" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its 'rust' sauce is mustard cut with ketchup — milder, sweeter, orange-brown.", "rel": "sauce", "from": "dukes-bar-b-que" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the dish beside the pork on every Dukes line.", "rel": "serves", "from": "dukes-bar-b-que" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "chopped shoulder and ham, not the whole hog, at the Whitman Street house.", "rel": "part", "from": "dukes-bar-b-que" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "named by Tony Kittrell among the five things people come for.", "rel": "serves", "from": "dukes-bar-b-que" }, { "to": "light-bread", "type": "term", "name": "light bread", "as": "the loaf of sliced white bread at the end of the line.", "rel": "term", "from": "dukes-bar-b-que" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "what most Dukes houses cook on now, with wood chips for smoke.", "rel": "part", "from": "dukes-bar-b-que" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "the other Orangeburg County family whose name went to Charleston.", "rel": "kin", "from": "dukes-bar-b-que" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the Bessinger chain from the same county; the Dukes stayed on the buffet line.", "rel": "kin", "from": "dukes-bar-b-que" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "the Holly Hill house, the county's other whole-hog name.", "rel": "kin", "from": "dukes-bar-b-que" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Tony Kittrell at Whitman Street in June 2012.", "rel": "kin", "from": "dukes-bar-b-que" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style of its tray: shoulder over hickory, the dip, red slaw.", "rel": "whole", "from": "fuzzys-bar-b-q" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut — shoulders only, as the Piedmont houses cook them.", "rel": "part", "from": "fuzzys-bar-b-q" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its sauce: thin vinegar reddened with ketchup, on the meat and in the slaw.", "rel": "sauce", "from": "fuzzys-bar-b-q" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the slaw on its tray, red because the dip dresses it.", "rel": "serves", "from": "fuzzys-bar-b-q" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its wood — hickory burned to coals in the pits out back.", "rel": "part", "from": "fuzzys-bar-b-q" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified the pit as cooking on wood or charcoal alone.", "rel": "org", "from": "fuzzys-bar-b-q" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "carries it on the Historic Barbecue Trail, on both rosters read for this project.", "rel": "org", "from": "fuzzys-bar-b-q" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style, cooked the way the Gradys' grandparents cooked it in pits dug in the ground.", "rel": "whole", "from": "gradys-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, over oak and hickory coals from four in the morning.", "rel": "part", "from": "gradys-barbecue" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its fuel, cut from storm-downed trees across Wayne County and stacked in view of the door.", "rel": "part", "from": "gradys-barbecue" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the plate beside the day's vegetables.", "rel": "serves", "from": "gradys-barbecue" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "the other Wayne County whole-hog pit, on U.S. 70 the far side of Goldsboro.", "rel": "kin", "from": "gradys-barbecue" }, { "to": "scotts-famous-barbecue", "type": "place", "name": "Scott's Famous Barbecue", "as": "Goldsboro's older Black-owned barbecue, closed now, whose sauce is still bottled.", "rel": "kin", "from": "gradys-barbecue" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "the Gradys spoke for it; Steve Grady entered the NC BBQ Hall of Fame in 2024.", "rel": "kin", "from": "gradys-barbecue" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded the Gradys' oral history in 2011.", "rel": "kin", "from": "gradys-barbecue" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "the Upstate style it belongs to: pork butts, hickory, a thin tomato sauce beside the mustard.", "rel": "whole", "from": "henrys-smokehouse" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "its second sauce is the Midlands' mustard, spicy.", "rel": "kin", "from": "henrys-smokehouse" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "its mild sauce, tomato-based, in the Piedmont manner.", "rel": "sauce", "from": "henrys-smokehouse" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its spicy sauce.", "rel": "sauce", "from": "henrys-smokehouse" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "pork butts — the upper shoulder — twelve hours over hickory.", "rel": "part", "from": "henrys-smokehouse" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory logs in open pits; oak and pecan by a 2025 account.", "rel": "part", "from": "henrys-smokehouse" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "on the menu, the Upstate's pork version.", "rel": "serves", "from": "henrys-smokehouse" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "Henry's pulls the butts by hand, then chops.", "rel": "term", "from": "henrys-smokehouse" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "Greenville's Texas-style newcomer since 2022; Henry's is the older Carolina house.", "rel": "kin", "from": "henrys-smokehouse" }, { "to": "home-team-bbq", "type": "place", "name": "Home Team BBQ", "as": "the Charleston company's Greenville branch, since 2021.", "rel": "kin", "from": "henrys-smokehouse" }, { "to": "midway-bbq", "type": "place", "name": "Midway BBQ", "as": "the Upstate's other old name, forty miles east in Union County, where the hash is beef.", "rel": "kin", "from": "henrys-smokehouse" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "lists it as 100-Mile Barbecue.", "rel": "kin", "from": "henrys-smokehouse" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style: a Lexington County farm stand with a strong yellow mustard sauce.", "rel": "whole", "from": "hites-bar-b-q" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its sauce, applied lightly — the base is a strong yellow mustard.", "rel": "sauce", "from": "hites-bar-b-q" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "whole hogs and hams together on the same pit.", "rel": "part", "from": "hites-bar-b-q" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "kettle hash over wood embers, the old way, on every plate.", "rel": "serves", "from": "hites-bar-b-q" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its wood, burned to coals campfire-fashion and shoveled under the meat.", "rel": "part", "from": "hites-bar-b-q" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "sold from the same hogs.", "rel": "serves", "from": "hites-bar-b-q" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "the other Hite's, in Leesville, closed in 2018; same surname, same county, no business link shown.", "rel": "kin", "from": "hites-bar-b-q" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the other West Columbia mustard house: a chain of eight beside this two-day stand.", "rel": "kin", "from": "hites-bar-b-q" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "its pork is pulled, and called so on the menu.", "rel": "term", "from": "home-team-bbq" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the pulled-pork sandwich is the company's named staple.", "rel": "serves", "from": "home-team-bbq" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "the older West Ashley barbecue, on Savannah Highway since 1961, about a mile from the original Home Team.", "rel": "kin", "from": "home-team-bbq" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "the Texas-style house on the peninsula since 2016; Home Team's downtown store opened the same year.", "rel": "kin", "from": "home-team-bbq" }, { "to": "rodney-scotts-whole-hog-bbq", "type": "place", "name": "Rodney Scott's Whole Hog BBQ", "as": "the whole-hog house on King Street, 2017 to 2026.", "rel": "kin", "from": "home-team-bbq" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "Greenville's older barbecue house; Home Team's Greenville store opened in 2021.", "rel": "kin", "from": "home-team-bbq" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "its Rock the Block (since 2017) and Holy Smokes festival (since 2021) are the modern fundraiser barbecue.", "rel": "event", "from": "home-team-bbq" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style, on shoulders with a Piedmont sauce, at wholesale scale.", "rel": "whole", "from": "hurseys-bar-b-q" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, 1,200 a week and more.", "rel": "part", "from": "hurseys-bar-b-q" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the plate.", "rel": "serves", "from": "hurseys-bar-b-q" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the phrase on the South Church Street sign, 'Pig Pickin' Bar-B-Q'.", "rel": "term", "from": "hurseys-bar-b-q" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory smoke; the cooker type is not described in the sources read.", "rel": "part", "from": "hurseys-bar-b-q" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style it cooked: whole hog over wood coals, chopped, with vinegar.", "rel": "whole", "from": "jack-cobb-and-son" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, and the only one — always whole hogs, in the owner's words.", "rel": "part", "from": "jack-cobb-and-son" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its wood: oak, pecan and hickory, banked around the pit to burn through the night.", "rel": "part", "from": "jack-cobb-and-son" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "made to Lillian Blunt Cobb's recipe, the one part of the board that came from the stepmother.", "rel": "serves", "from": "jack-cobb-and-son" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Rudy Cobb here on November 30, 2011 for its North Carolina barbecue project.", "rel": "org", "from": "jack-cobb-and-son" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "the interviewer who took Rudy Cobb's oral history in 2011.", "rel": "person", "from": "jack-cobb-and-son" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "carried it on the Historic Barbecue Trail, third of the twenty-three stops.", "rel": "org", "from": "jack-cobb-and-son" }, { "to": "jim-early", "type": "person", "name": "Jim Early", "as": "wrote it up in The Best Tar Heel Barbecue, the book behind the Society's trail.", "rel": "person", "from": "jack-cobb-and-son" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "its style: whole hog under a mustard-vinegar sauce, in Lexington County.", "rel": "whole", "from": "jackie-hites-bar-b-q" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "mustard cut with vinegar and pepper — 'like straight mustard' to one visitor.", "rel": "sauce", "from": "jackie-hites-bar-b-q" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, cooked whole over hickory as Jackie Hite's father had.", "rel": "part", "from": "jackie-hites-bar-b-q" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "where its hickory burned down to coals before the shovel.", "rel": "part", "from": "jackie-hites-bar-b-q" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "its pits, by the tradition's account: concrete block, hickory coals shoveled in.", "rel": "part", "from": "jackie-hites-bar-b-q" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory, burned to coals in the barrel.", "rel": "part", "from": "jackie-hites-bar-b-q" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "on the buffet beside the fried chicken.", "rel": "serves", "from": "jackie-hites-bar-b-q" }, { "to": "hites-bar-b-q", "type": "place", "name": "Hite's Bar-B-Que", "as": "the other Hite's — the West Columbia stand, still open; no business link shown.", "rel": "kin", "from": "jackie-hites-bar-b-q" }, { "to": "shealys-bar-b-que", "type": "place", "name": "Shealy's Bar-B-Que", "as": "the town's other barbecue house, a quarter mile across the tracks, still open.", "rel": "kin", "from": "jackie-hites-bar-b-q" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Jackie Hite here in June 2012.", "rel": "kin", "from": "jackie-hites-bar-b-q" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed Jackie Hite here in June 2012.", "rel": "person", "from": "jackie-hites-bar-b-q" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "the dish turned inside out: the bird is fried, then dipped in the barbecue sauce, and the town calls the result barbecue.", "rel": "contrast", "from": "keatons-barbecue" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "its slaw is cabbage in a spicy red vinegar-tomato dressing, the Piedmont's red slaw with cayenne.", "rel": "serves", "from": "keatons-barbecue" }, { "to": "dip", "type": "term", "name": "dip", "as": "the word means the act here: the chicken is dipped, whole, in the sauce.", "rel": "term", "from": "keatons-barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the sauce is the Piedmont's, vinegar and tomato; the meat is not.", "rel": "kin", "from": "keatons-barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style, in the High Point form: chopped pork, red slaw, a bun.", "rel": "whole", "from": "kepleys-barbecue" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "on the sandwich, tangy.", "rel": "serves", "from": "kepleys-barbecue" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the signature: chopped pork and red slaw on a bun.", "rel": "serves", "from": "kepleys-barbecue" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the side.", "rel": "serves", "from": "kepleys-barbecue" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the pork came chopped, vinegary.", "rel": "term", "from": "kepleys-barbecue" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "the Reidsville drive-in of the same era, closed three weeks earlier in the same winter.", "rel": "kin", "from": "kepleys-barbecue" }, { "to": "rodney-scotts-whole-hog-bbq", "type": "place", "name": "Rodney Scott's Whole Hog BBQ", "as": "its neighbour up the peninsula from February 2017 to May 2026, cooking the Carolina hog where Lewis cooks Texas beef.", "rel": "contrast", "from": "lewis-barbecue" }, { "to": "home-team-bbq", "type": "place", "name": "Home Team BBQ", "as": "the older Charleston company, from 2006, with a Greenville store in the same city as Lewis's.", "rel": "kin", "from": "lewis-barbecue" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "Greenville's older barbecue house; Lewis's 2022 store is the Texas newcomer.", "rel": "kin", "from": "lewis-barbecue" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "the one Carolina word on a Texas menu; sold by the pound beside the brisket.", "rel": "term", "from": "lewis-barbecue" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word, meaning beef on this menu.", "rel": "term", "from": "lewis-barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style, in the restaurant most often named as its standing example.", "rel": "whole", "from": "lexington-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, half a day over coals.", "rel": "part", "from": "lexington-barbecue" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its sauce, thin and reddened with ketchup, served at the table.", "rel": "sauce", "from": "lexington-barbecue" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "on the plate, dressed with the dip.", "rel": "serves", "from": "lexington-barbecue" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the plate.", "rel": "serves", "from": "lexington-barbecue" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its fuel, burned to coals in the fireplaces under four brick chimneys.", "rel": "part", "from": "lexington-barbecue" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "its founder, at the pit since 1962 and in the state's barbecue hall of fame since 2024.", "rel": "person", "from": "lexington-barbecue" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "the man Monk trained under, which makes this pit a grandchild of the Swicegood stand.", "rel": "origin", "from": "lexington-barbecue" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "the Greensboro house of Monk's teacher.", "rel": "kin", "from": "lexington-barbecue" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "the other Lexington pit on Main Street, ice cream and all.", "rel": "kin", "from": "lexington-barbecue" }, { "to": "cooks-barbecue", "type": "place", "name": "Cook's Barbecue", "as": "the small brick-pit house south of town, closed since 2022.", "rel": "kin", "from": "lexington-barbecue" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the eastern pit that received the same James Beard America's Classic award in 2003.", "rel": "kin", "from": "lexington-barbecue" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the October street festival uptown that shares its name and cooks its style.", "rel": "event", "from": "lexington-barbecue" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the sauce it uses — Coastal Plain vinegar, three hundred miles west of the Coastal Plain.", "rel": "whole", "from": "luellas-bar-b-que" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut behind its chopped pork: butts rather than whole hog.", "rel": "part", "from": "luellas-bar-b-que" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its sauce, the eastern one, carried into the mountains.", "rel": "sauce", "from": "luellas-bar-b-que" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the wood a 2011 account watched cycling under the meat around the clock.", "rel": "part", "from": "luellas-bar-b-que" }, { "to": "12-bones-smokehouse", "type": "place", "name": "12 Bones Smokehouse", "as": "the other Asheville barbecue name of the same years, two miles south.", "rel": "kin", "from": "luellas-bar-b-que" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style it made national: the Midlands mustard sauce, bottled and shipped.", "rel": "whole", "from": "maurices-piggie-park" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its Southern Gold, formerly Carolina Gold — the bottled mustard sauce of the 1990s supermarkets.", "rel": "sauce", "from": "maurices-piggie-park" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the name it sold the sauce under until the family renamed it Southern Gold.", "rel": "term", "from": "maurices-piggie-park" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "its founder, 1953 to his death in 2014, and the reason the name carries a court case and a flag.", "rel": "person", "from": "maurices-piggie-park" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "Maurice's father, whose 1939 Holly Hill sauce is the recipe on the label.", "rel": "person", "from": "maurices-piggie-park" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "the Charleston brothers' house: the same sauce lineage, a separate business.", "rel": "kin", "from": "maurices-piggie-park" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory coals under the hams, twenty-four hours, at the West Columbia pits.", "rel": "part", "from": "maurices-piggie-park" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "its founder stood for the legislature in 1964 and for governor in 1974, and flew the Confederate flag over the restaurants from 2000 to 2013.", "rel": "event", "from": "maurices-piggie-park" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "the other Orangeburg County mustard family; the Dukes stayed on the buffet line while the Bessingers bottled.", "rel": "kin", "from": "maurices-piggie-park" }, { "to": "hites-bar-b-q", "type": "place", "name": "Hite's Bar-B-Que", "as": "the other West Columbia mustard house — a two-day farm stand beside this chain.", "rel": "kin", "from": "maurices-piggie-park" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "its style: whole hog and vinegar-pepper, at the Pee Dee's inland edge.", "rel": "whole", "from": "mccabes-bar-b-q" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its sauce — vinegar, salt, pepper and a little ketchup — the Pee Dee's, not the mustard of the Midlands an hour west.", "rel": "sauce", "from": "mccabes-bar-b-q" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the neighbouring style: Manning's sauce is vinegar, the Midlands' is mustard.", "rel": "contrast", "from": "mccabes-bar-b-q" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "whole hogs on the pit with shoulders and hams, all mixed in the pull.", "rel": "part", "from": "mccabes-bar-b-q" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "on the buffet, with Mrs. McCabe's rice.", "rel": "serves", "from": "mccabes-bar-b-q" }, { "to": "chicken-bog", "type": "dish", "name": "chicken bog", "as": "its perloo is the Pee Dee's chicken-and-rice, the same dish under the coast's other name.", "rel": "serves", "from": "mccabes-bar-b-q" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the buffet.", "rel": "serves", "from": "mccabes-bar-b-q" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "lists it as 100-Mile Barbecue.", "rel": "kin", "from": "mccabes-bar-b-q" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "the Kingstree buffet forty minutes east, the same whole-hog-and-vegetables form.", "rel": "kin", "from": "mccabes-bar-b-q" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style's first restaurant, which put the vinegar-sauced whole hog on a menu in 1924.", "rel": "whole", "from": "meltons-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, small hogs of 80 to 90 pounds chopped fine.", "rel": "part", "from": "meltons-barbecue" }, { "to": "bob-melton", "type": "person", "name": "Bob Melton", "as": "its founder, the horse trader Life magazine crowned in 1958.", "rel": "person", "from": "meltons-barbecue" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "on the 45-cent plate of 1929 and on every plate after.", "rel": "serves", "from": "meltons-barbecue" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "a side here, as at the other eastern houses of its generation.", "rel": "serves", "from": "meltons-barbecue" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "served with corn sticks, both breads on one table.", "rel": "serves", "from": "meltons-barbecue" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "the switch it made from charcoal to gas and wood chips, which Egerton noted in 1993.", "rel": "part", "from": "meltons-barbecue" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the sauce family it belongs to, carried from Holly Hill down to the coast.", "rel": "whole", "from": "melvins-legendary-bar-b-que" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its sauce, which the oral history credits to the Bessinger and Sweatman families together.", "rel": "sauce", "from": "melvins-legendary-bar-b-que" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut — shoulders, twenty-four hours over hickory, not whole hog.", "rel": "part", "from": "melvins-legendary-bar-b-que" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "the grandfather at the Holly Hill Cafe in 1939, where the family's barbecue starts.", "rel": "person", "from": "melvins-legendary-bar-b-que" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "his brother Thomas's Charleston house, the partnership Melvin left in 1982.", "rel": "kin", "from": "melvins-legendary-bar-b-que" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the Columbia branch of the same family, from the same Holly Hill kitchen.", "rel": "kin", "from": "melvins-legendary-bar-b-que" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "the Holly Hill family the oral history names as co-authors of the mustard sauce.", "rel": "kin", "from": "melvins-legendary-bar-b-que" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "what it took out in 2015, going back to wood alone — the reverse of the usual direction.", "rel": "contrast", "from": "melvins-legendary-bar-b-que" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified both houses after the return to wood.", "rel": "org", "from": "melvins-legendary-bar-b-que" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the reason the place exists: beef hash, the Upstate's kind, three or four to one against the barbecue.", "rel": "serves", "from": "midway-bbq" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "shoulder and ham, hickory-smoked and chopped, are the barbecue.", "rel": "part", "from": "midway-bbq" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory, for the shoulders and hams.", "rel": "part", "from": "midway-bbq" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "the Carolinas' other stew; Midway cooks a chicken stew of its own by the hundred gallons.", "rel": "contrast", "from": "midway-bbq" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "chopped barbecue chicken is on the daily menu.", "rel": "serves", "from": "midway-bbq" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "the Upstate's other old name, forty miles west in Greenville, where the hash is pork.", "rel": "kin", "from": "midway-bbq" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Jay Allen here in June 2012.", "rel": "kin", "from": "midway-bbq" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed Jay Allen here on June 12, 2012.", "rel": "person", "from": "midway-bbq" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style of its plate: whole hog chopped, vinegar and pepper, in the Coastal Plain.", "rel": "whole", "from": "morris-barbeque" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut — hams and shoulders from the same pig, chopped together.", "rel": "part", "from": "morris-barbeque" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "the cooker its owner describes: a one-off gas machine out of Wilson with the burners offset from the meat.", "rel": "part", "from": "morris-barbeque" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the first thing it sells out of every Saturday; they have to be ordered ahead.", "rel": "serves", "from": "morris-barbeque" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded William Morris Jr. here on November 26, 2011 for its North Carolina barbecue project.", "rel": "org", "from": "morris-barbeque" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "the interviewer who took the oral history in 2011, and to whom Morris described the gas cooker.", "rel": "person", "from": "morris-barbeque" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style at industrial scale: 150 whole hogs a week, chopped fine, vinegar and red pepper.", "rel": "whole", "from": "parkers-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, though the pits are gas; Parker's shows the two are not the same question.", "rel": "part", "from": "parkers-barbecue" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "its cookers since the 1950s, chosen because the temperature could be held.", "rel": "part", "from": "parkers-barbecue" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on every plate with the slaw.", "rel": "serves", "from": "parkers-barbecue" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "Wilson's other barbecue name, a whole-hog cook who sold from his family's grocery in the same town.", "rel": "person", "from": "parkers-barbecue" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded the owners' oral history in 2011.", "rel": "kin", "from": "parkers-barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style at its western edge, in Shelby, where the dip runs a little sweeter than in Lexington.", "rel": "whole", "from": "red-bridges-barbecue-lodge" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, seven to eight hours a side.", "rel": "part", "from": "red-bridges-barbecue-lodge" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its fuel; the family says no gas and no electric.", "rel": "part", "from": "red-bridges-barbecue-lodge" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "on the plate.", "rel": "serves", "from": "red-bridges-barbecue-lodge" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "on the plate.", "rel": "serves", "from": "red-bridges-barbecue-lodge" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "took the Lexington method to Shelby in the 1930s, the decade before the Bridges began.", "rel": "kin", "from": "red-bridges-barbecue-lodge" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded the third generation in 2011.", "rel": "kin", "from": "red-bridges-barbecue-lodge" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "the Hemingway store and pits where the method and the sauce come from.", "rel": "origin", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "its namesake and pitmaster, given the James Beard chef award for the Southeast in 2018.", "rel": "person", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut in the name, cooked whole over coals as at Hemingway.", "rel": "part", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its sauce, the Pee Dee's vinegar and pepper, carried to the coast.", "rel": "sauce", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the style: Pee Dee whole hog in a Lowcountry city.", "rel": "whole", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "on the dessert list from the opening menu.", "rel": "serves", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "lewis-barbecue", "type": "place", "name": "Lewis Barbecue", "as": "its neighbour on the peninsula, opened eight months earlier, cooking Texas beef where this house cooked the Carolina hog.", "rel": "contrast", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "home-team-bbq", "type": "place", "name": "Home Team BBQ", "as": "the older Charleston barbecue company, from 2006.", "rel": "kin", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "the word Rodney Scott chose for his pop-up name in 2026: Pitmaster Scott.", "rel": "term", "from": "rodney-scotts-whole-hog-bbq" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style it cooks, whole hog over wood with a vinegar dressing, carried from Ayden to Raleigh.", "rel": "whole", "from": "sam-jones-bbq" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut: hogs of about 180 pounds, sixteen hours in the pit, skin chopped into the meat.", "rel": "part", "from": "sam-jones-bbq" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the family pit it grew out of, seven miles away in Ayden, where Sam Jones and Michael Letchworth both worked.", "rel": "origin", "from": "sam-jones-bbq" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "its founder, who wrote the family method down in 2019.", "rel": "person", "from": "sam-jones-bbq" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "the grandfather whose 1947 pit is the reason this one exists.", "rel": "person", "from": "sam-jones-bbq" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "on the tray here as at the Skylight.", "rel": "serves", "from": "sam-jones-bbq" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "the other Pitt County whole-hog pit, on the far side of Greenville, cash only and closed when sold out.", "rel": "kin", "from": "sam-jones-bbq" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "the other Ayden pit, run by the Dennis family the Joneses count as their own root.", "rel": "kin", "from": "sam-jones-bbq" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Sam Jones's oral history in 2011, before he had a restaurant of his own.", "rel": "kin", "from": "sam-jones-bbq" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the style it stands for: whole hog over wood coals, vinegar and pepper, in the Pee Dee.", "rel": "whole", "from": "scotts-bar-b-que" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut — the entire pig, split, cooked through the night and pulled.", "rel": "part", "from": "scotts-bar-b-que" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "its sauce: vinegar, black and red pepper, nothing thicker.", "rel": "sauce", "from": "scotts-bar-b-que" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "its wood — hickory, oak and pecan — burned to coals for the pit.", "rel": "part", "from": "scotts-bar-b-que" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "the son who cooked his first hog here at eleven, ran the business from 2011 and left in 2017 for Charleston.", "rel": "person", "from": "scotts-bar-b-que" }, { "to": "rodney-scotts-whole-hog-bbq", "type": "place", "name": "Rodney Scott's Whole Hog BBQ", "as": "the Charleston restaurant Rodney opened in 2017 with the same hogs and the same sauce.", "rel": "descendant", "from": "scotts-bar-b-que" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Rodney Scott here in June 2012 for its South Carolina barbecue project.", "rel": "kin", "from": "scotts-bar-b-que" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed Rodney Scott here in June 2012.", "rel": "person", "from": "scotts-bar-b-que" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "the Kingstree buffet house twenty miles west; the two are Williamsburg County's whole-hog names.", "rel": "kin", "from": "scotts-bar-b-que" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "Hemingway's spring Bar-B-Q Shag Festival is the town's version: a cookoff of pork barbecue and the state dance.", "rel": "event", "from": "scotts-bar-b-que" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose sauce it put in a bottle before anyone else did.", "rel": "whole", "from": "scotts-famous-barbecue" }, { "to": "adam-scott", "type": "person", "name": "Adam Scott", "as": "its founder, cook, preacher and the man who cooked for Roosevelt in 1933.", "rel": "person", "from": "scotts-famous-barbecue" }, { "to": "scotts-barbecue-sauce", "type": "sauce", "name": "Scott's Barbecue Sauce", "as": "the product that outlived the restaurant; patented by Martel Scott in 1946.", "rel": "sauce", "from": "scotts-famous-barbecue" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the family sauce is the eastern sauce: vinegar, salt, spices, no tomato.", "rel": "sauce", "from": "scotts-famous-barbecue" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "Goldsboro's other barbecue name, on U.S. 70, still cooking.", "rel": "kin", "from": "scotts-famous-barbecue" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "the Black-owned whole-hog pit south of Goldsboro that carries the county's tradition on.", "rel": "kin", "from": "scotts-famous-barbecue" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "its style, at the western edge of the mustard belt; vinegar and tomato sauces stand beside the mustard.", "rel": "whole", "from": "shealys-bar-b-que" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce it is known for, from Victor Shealy's back-yard recipe.", "rel": "sauce", "from": "shealys-bar-b-que" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the thick pork gravy over white rice on its line.", "rel": "serves", "from": "shealys-bar-b-que" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut: shoulders by the thousand each week, smoked and chopped, not whole hogs.", "rel": "part", "from": "shealys-bar-b-que" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "the town's other barbecue house, across the tracks, closed in 2018.", "rel": "kin", "from": "shealys-bar-b-que" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "the Orangeburg buffet lineage; Shealy's is the Lexington County answer, forty sides long.", "rel": "kin", "from": "shealys-bar-b-que" }, { "to": "hites-bar-b-q", "type": "place", "name": "Hite's Bar-B-Que", "as": "the West Columbia stand twenty-five miles east; another Lexington County mustard house.", "rel": "kin", "from": "shealys-bar-b-que" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style's shoulders and its region, with a sauce that belonged to neither North Carolina camp.", "rel": "whole", "from": "short-sugars" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "for the chopped; hams were for the sliced.", "rel": "part", "from": "short-sugars" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "what its sauce was not: Worcestershire and sugar in place of the ketchup.", "rel": "contrast", "from": "short-sugars" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory coals in two pits in sight of the counter.", "rel": "part", "from": "short-sugars" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "chopped from shoulders, sliced from hams — the two words meant two cuts here.", "rel": "term", "from": "short-sugars" }, { "to": "kepleys-barbecue", "type": "place", "name": "Kepley's Bar-B-Q", "as": "the other Piedmont drive-in of the same generation, closed the same winter, February 2025.", "rel": "kin", "from": "short-sugars" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded the Wilsons in 2011.", "rel": "kin", "from": "short-sugars" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the region it cooks in, and the vinegar-leaning country north of the Midlands mustard belt.", "rel": "whole", "from": "shulers-bar-b-que" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut the sources describe; no whole hog is claimed here.", "rel": "part", "from": "shulers-bar-b-que" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the plate beside the barbecue, made here with the liver in it.", "rel": "serves", "from": "shulers-bar-b-que" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified the pit as cooking on wood or charcoal alone.", "rel": "org", "from": "shulers-bar-b-que" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "gives it the hundred-mile designation, the association's highest.", "rel": "org", "from": "shulers-bar-b-que" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style it is the standing example of: whole hog, wood coals, vinegar and pepper, white slaw.", "rel": "whole", "from": "skylight-inn" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut it has never departed from; the skin goes into the chop.", "rel": "part", "from": "skylight-inn" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "its cornbread is its own — a dense pork-fat cake, the one side that visitors argue about.", "rel": "serves", "from": "skylight-inn" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "its founder, who cooked here from 1947 until his death in 2006.", "rel": "person", "from": "skylight-inn" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "the grandson who carried the method to his own restaurants and wrote it down in a book.", "rel": "person", "from": "skylight-inn" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "the family's second pit, in Winterville, opened 2015.", "rel": "kin", "from": "skylight-inn" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style in its chain form: chopped pork, fried chicken, a counter, 41 doors.", "rel": "whole", "from": "smithfields-chicken-n-bar-b-q" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word on 41 signs, spelled three ways.", "rel": "term", "from": "smithfields-chicken-n-bar-b-q" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "the older eastern house that pairs barbecue with fried chicken at scale under one roof, in Wilson.", "rel": "kin", "from": "smithfields-chicken-n-bar-b-q" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the wood pit beside which Wikipedia lists it.", "rel": "kin", "from": "smithfields-chicken-n-bar-b-q" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style of its tray: shoulder over wood, the dip, red slaw.", "rel": "whole", "from": "speedy-lohrs-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut of the Piedmont houses, chopped from the pit.", "rel": "part", "from": "speedy-lohrs-barbecue" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its sauce, and the dressing that makes its slaw red.", "rel": "sauce", "from": "speedy-lohrs-barbecue" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "a Thursday sandwich here rather than a daily side.", "rel": "serves", "from": "speedy-lohrs-barbecue" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "taught Randy Lohr's father, Sherman Paul 'Speedy' Lohr, whose name the business carries.", "rel": "person", "from": "speedy-lohrs-barbecue" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified the pit as cooking on wood or charcoal alone.", "rel": "org", "from": "speedy-lohrs-barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style of its tray, cooked on electric rather than over coals.", "rel": "whole", "from": "speedys-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut — a short shank shoulder, bought from a Gastonia distributor.", "rel": "part", "from": "speedys-barbecue" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "what is behind the counter: five electric cookers like large rotisserie ovens.", "rel": "part", "from": "speedys-barbecue" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its sauce, and the dressing on its slaw.", "rel": "sauce", "from": "speedys-barbecue" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the slaw on its tray, dressed with the dip.", "rel": "serves", "from": "speedys-barbecue" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "taught Paul 'Speedy' Lohr, who opened this drive-in in 1963 and sold it to the Dunns.", "rel": "person", "from": "speedys-barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style, carried from Lexington to Greensboro in 1953 by the man who taught half its cooks.", "rel": "whole", "from": "stameys-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, fifteen pounds, eight to ten hours.", "rel": "part", "from": "stameys-barbecue" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the sauce, served at the table; 'dip' is the family's word.", "rel": "sauce", "from": "stameys-barbecue" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the family says Warner Stamey was the first to serve them with barbecue in the state.", "rel": "serves", "from": "stameys-barbecue" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "on the tray.", "rel": "serves", "from": "stameys-barbecue" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory coals, still.", "rel": "part", "from": "stameys-barbecue" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "its founder, who bought his teacher's stand in 1938 and moved the name to Greensboro in 1953.", "rel": "person", "from": "stameys-barbecue" }, { "to": "jess-swicegood", "type": "person", "name": "Jess Swicegood", "as": "the Lexington man whose stand Stamey bought and renamed in 1938.", "rel": "origin", "from": "stameys-barbecue" }, { "to": "sid-weaver", "type": "person", "name": "Sid Weaver", "as": "the other Lexington pioneer Stamey learned from.", "rel": "origin", "from": "stameys-barbecue" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "trained under Stamey in Lexington before opening his own pit in 1962.", "rel": "descendant", "from": "stameys-barbecue" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the pit of Stamey's pupil, still cooking in Lexington.", "rel": "descendant", "from": "stameys-barbecue" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded Chip Stamey in 2011.", "rel": "kin", "from": "stameys-barbecue" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style, on shoulders now rather than the whole hog it began with.", "rel": "whole", "from": "stephensons-bar-b-q" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut since the switch from whole hog, made for leaner meat.", "rel": "part", "from": "stephensons-bar-b-q" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "what Paul Stephenson cooked first, in 1958, before shoulders took over.", "rel": "origin", "from": "stephensons-bar-b-q" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "the second meat, with its own tangy sauce.", "rel": "serves", "from": "stephensons-bar-b-q" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "Jean Stephenson's recipe.", "rel": "serves", "from": "stephensons-bar-b-q" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "the road it did not take: the family chose hardwood charcoal in the 1970s energy crisis.", "rel": "contrast", "from": "stephensons-bar-b-q" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style it belongs to: whole hog under a sweet mustard sauce, in Orangeburg County.", "rel": "whole", "from": "sweatmans-bar-b-que" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "its sauce, worked out between the Sweatman and Bessinger families in Holly Hill.", "rel": "sauce", "from": "sweatmans-bar-b-que" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut: whole hogs, pulled, since 1977.", "rel": "part", "from": "sweatmans-bar-b-que" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "on every plate; the Midlands' pork stew over rice.", "rel": "serves", "from": "sweatmans-bar-b-que" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "its original pits — open beds of concrete block over wood coals — since replaced.", "rel": "part", "from": "sweatmans-bar-b-que" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "the Southern Pride smokers that cook the hogs now.", "rel": "part", "from": "sweatmans-bar-b-que" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "fried when the hogs yield them.", "rel": "serves", "from": "sweatmans-bar-b-que" }, { "to": "banana-pudding", "type": "dish", "name": "banana pudding", "as": "the dessert.", "rel": "serves", "from": "sweatmans-bar-b-que" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "worked out the mustard sauce with the Sweatmans at Holly Hill after 1939.", "rel": "person", "from": "sweatmans-bar-b-que" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "the Bessinger brothers' Charleston house, cousin to this one by sauce.", "rel": "kin", "from": "sweatmans-bar-b-que" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "the other Orangeburg County buffet lineage.", "rel": "kin", "from": "sweatmans-bar-b-que" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded its cook Douglas Oliver in June 2012.", "rel": "kin", "from": "sweatmans-bar-b-que" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style of its tray: shoulder over wood, the dip, red slaw.", "rel": "whole", "from": "tarheel-q" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut, as every Lexington-style house cooks it.", "rel": "part", "from": "tarheel-q" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "its pits — brick masonry, out behind the building, with the stacks showing.", "rel": "part", "from": "tarheel-q" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "its sauce, and the dressing on its slaw.", "rel": "sauce", "from": "tarheel-q" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "two hands back: the Simmonses worked for the Lohrs, and Paul Lohr learned under Stamey.", "rel": "person", "from": "tarheel-q" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified the pit as cooking on wood or charcoal alone.", "rel": "org", "from": "tarheel-q" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "what its pulled barbecue is served as, slaw and all, without the hog.", "rel": "dish", "from": "the-fiction-kitchen" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "the outsider's word this kitchen uses deliberately, since there is no pork in it.", "rel": "term", "from": "the-fiction-kitchen" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word, stretched to cover a dish cooked without an animal — which is a thing the word is doing in the Carolinas now.", "rel": "term", "from": "the-fiction-kitchen" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the slaw on its plate, the eastern kind.", "rel": "serves", "from": "the-fiction-kitchen" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the dish it is known for, sold by the plate and by the quart.", "rel": "serves", "from": "true-bbq" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut behind its pulled pork; no whole hog is described in any source read.", "rel": "part", "from": "true-bbq" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "certified the pits for burning wood rather than gas.", "rel": "org", "from": "true-bbq" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "wrote the history of African American barbecue that the Black-owned directories sit downstream of.", "rel": "person", "from": "true-bbq" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style; Wilber's is one of the pits the press names first when it names the east.", "rel": "whole", "from": "wilbers-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, split and cooked over oak coals through the night.", "rel": "part", "from": "wilbers-barbecue" }, { "to": "wilber-shirley", "type": "person", "name": "Wilber Shirley", "as": "its founder, at the pits from 1962 until the 2019 closure; he died in April 2021.", "rel": "person", "from": "wilbers-barbecue" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "oak here, split and cut by the staff all year round.", "rel": "part", "from": "wilbers-barbecue" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "the oak blocks the pork is chopped on by hand.", "rel": "part", "from": "wilbers-barbecue" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the 'Bone Box' on the menu is a pig pickin' in a tray: meat on the bone, pulled by hand.", "rel": "event", "from": "wilbers-barbecue" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "interviewed Shirley for Holy Smoke; the closed-pit quotation comes from that book.", "rel": "person", "from": "wilbers-barbecue" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "the other Wayne County whole-hog pit, at a crossroads south of town.", "rel": "kin", "from": "wilbers-barbecue" }, { "to": "scotts-famous-barbecue", "type": "place", "name": "Scott's Famous Barbecue", "as": "Goldsboro's earlier barbecue name, closed now, whose sauce is still sold.", "rel": "kin", "from": "wilbers-barbecue" }, { "to": "scotts-famous-barbecue", "type": "place", "name": "Scott's Famous Barbecue", "as": "the business he began at his back door and his son grew to three restaurants by 1950.", "rel": "place", "from": "adam-scott" }, { "to": "scotts-barbecue-sauce", "type": "sauce", "name": "Scott's Barbecue Sauce", "as": "the sauce he said came to him in a dream, patented by his son in 1946 and still bottled by the family.", "rel": "sauce", "from": "adam-scott" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "his sauce is the eastern sauce: vinegar and spices, no tomato, no sugar.", "rel": "sauce", "from": "adam-scott" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style he cooked and bottled: whole hog and vinegar in Goldsboro from 1917.", "rel": "whole", "from": "adam-scott" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, two a week in the back yard and later seven a day.", "rel": "part", "from": "adam-scott" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "Goldsboro's later barbecue name, opened in 1962 on U.S. 70, still cooking.", "rel": "kin", "from": "adam-scott" }, { "to": "bob-melton", "type": "person", "name": "Bob Melton", "as": "the other founding name of the east's first generation: Melton's shed at Rocky Mount in 1924, Scott's back door in Goldsboro from 1917.", "rel": "kin", "from": "adam-scott" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "whose Black Smoke tells the history of Black cooks like Scott, whose customers were white and whose name went on the bottle.", "rel": "person", "from": "adam-scott" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "Black Smoke tells the history of the Black pitmasters the word was late to name.", "rel": "term", "from": "adrian-miller" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "his book is the record this catalogue cites for the Black cooks at the eastern pits and their erasure from the menus and legends.", "rel": "kin", "from": "adrian-miller" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the oldest cooking, whose labor — Black and mostly unnamed — Black Smoke traces.", "rel": "kin", "from": "adrian-miller" }, { "to": "backyard-bbq-pit", "type": "place", "name": "Backyard BBQ Pit", "as": "the Durham pit the press framed with his book: a Black-owned pit and what it takes to keep one.", "rel": "place", "from": "adrian-miller" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "he sat on its board from 2004 to 2010 and received its Ruth Fertel Keeper of the Flame award in 2018.", "rel": "kin", "from": "adrian-miller" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "Wayne Monk's pit, which he wrote up for Our State in 2012: ten hours over oak coals, the brown set aside for special orders.", "rel": "place", "from": "bob-garner" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the crust of the shoulder; his 2012 piece records it being lifted off and saved at Lexington Barbecue.", "rel": "kin", "from": "bob-garner" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "written up by him for Our State in 2012.", "rel": "place", "from": "bob-garner" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "his 2012 Our State piece: red picnic tables, counter service, no promise the food lasts till noon; one of the five he named to BBQ Jew in 2011.", "rel": "place", "from": "bob-garner" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "one of the five places he named to BBQ Jew in 2011.", "rel": "place", "from": "bob-garner" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "one of the five places he named to BBQ Jew in 2011.", "rel": "place", "from": "bob-garner" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "an Our State piece of his, and on the list he gave NC Weekend in 2023.", "rel": "place", "from": "bob-garner" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "an Our State piece of his, on Pete Jones's line that a place like this needs no sign.", "rel": "place", "from": "bob-garner" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "an Our State piece of his, on David Wilson's sauce.", "rel": "place", "from": "bob-garner" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "the Raleigh restaurant he visited for North Carolina Weekend in August 2021.", "rel": "place", "from": "bob-garner" }, { "to": "smithfields-chicken-n-bar-b-q", "type": "place", "name": "Smithfield's Chicken 'N Bar-B-Q", "as": "named by him in 2011 as a place cooking without live coals whose barbecue he still eats.", "rel": "place", "from": "bob-garner" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style his wife's brothers taught him: whole pigs, in the northeast of the state.", "rel": "kin", "from": "bob-garner" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the Piedmont half of his state-wide books and segments.", "rel": "kin", "from": "bob-garner" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the subject of his television special A North Carolina Pig Pickin', made with his son Everett.", "rel": "event", "from": "bob-garner" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "he prefers live coals but told BBQ Jew in 2011 he has eaten too much good barbecue off them to be dogmatic.", "rel": "kin", "from": "bob-garner" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "he has spoken at its annual symposium in Oxford, Mississippi.", "rel": "kin", "from": "bob-garner" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "the shed he built by the Tar River in 1924, the state's first sit-down barbecue restaurant.", "rel": "place", "from": "bob-melton" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style's first restaurant menu was his: whole hog, vinegar sauce, boiled potatoes, corn sticks.", "rel": "whole", "from": "bob-melton" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, small hogs of 80 to 90 pounds chopped fine, 'the consistency of chopped peanut butter'.", "rel": "part", "from": "bob-melton" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "on his 45-cent plate of 1929.", "rel": "serves", "from": "bob-melton" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "on his table beside the barbecue.", "rel": "serves", "from": "bob-melton" }, { "to": "down-east", "type": "term", "name": "Down East", "as": "he cooked whole hog in an open pit by the Tar River before he sold it.", "rel": "term", "from": "bob-melton" }, { "to": "adam-scott", "type": "person", "name": "Adam Scott", "as": "his contemporary in Goldsboro: Scott sold from a back door from 1917, Melton from a shed from 1924.", "rel": "kin", "from": "bob-melton" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "the restaurant he and Shirley opened in 1963; his son Larry runs it.", "rel": "place", "from": "bum-dennis" }, { "to": "skilton-dennis", "type": "person", "name": "Skilton Dennis", "as": "the ancestor whose 1830 wagon he counted his barbecue back to when the Alliance asked.", "rel": "origin", "from": "bum-dennis" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "his kinsman of the same Dennis line, who opened the Skylight Inn in 1947, sixteen years before Bum's.", "rel": "kin", "from": "bum-dennis" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the other Ayden pit, a few blocks away, claiming the same root; Larry says his chop is coarser.", "rel": "kin", "from": "bum-dennis" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style, with a vegetable table beside it.", "rel": "whole", "from": "bum-dennis" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, over oak and pecan coals his son burns down before dawn.", "rel": "part", "from": "bum-dennis" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded him and Larry together at the restaurant on December 5, 2011.", "rel": "kin", "from": "bum-dennis" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed him for the Alliance in 2011.", "rel": "person", "from": "bum-dennis" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style he spoke for: the whole hog of Wilson, Greenville and Goldsboro.", "rel": "kin", "from": "dennis-rogers" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "'It doesn't need anything else': his verdict on it, to ABC in 2005.", "rel": "sauce", "from": "dennis-rogers" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "ketchup in sauce fed to innocent children — his charge against it.", "rel": "sauce", "from": "dennis-rogers" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style his columns needled for decades.", "rel": "contrast", "from": "dennis-rogers" }, { "to": "jerry-bledsoe", "type": "person", "name": "Jerry Bledsoe", "as": "his opponent from Greensboro, the self-styled world's leading, foremost barbecue authority.", "rel": "person", "from": "dennis-rogers" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "whose 2005–07 bills brought the war back onto the air.", "rel": "event", "from": "dennis-rogers" }, { "to": "down-east", "type": "term", "name": "Down East", "as": "the country he came from, Wilson, and wrote about.", "rel": "term", "from": "dennis-rogers" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the eastern cut, 'with vinegar and pepper sauce only', as he put his side.", "rel": "kin", "from": "dennis-rogers" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style he cooks and speaks for: whole hog over wood, a vinegar-and-pepper sauce, from Wilson.", "rel": "whole", "from": "ed-mitchell" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut he insists on, because a pulled-pork sandwich needs shoulder, ham and belly together.", "rel": "part", "from": "ed-mitchell" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "his sauce: cider vinegar, crushed red pepper, salt, sugar and black pepper.", "rel": "sauce", "from": "ed-mitchell" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the family gathering where he cooked his first pig at fourteen or fifteen while the men slept.", "rel": "event", "from": "ed-mitchell" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the family cooker in Wilson on which that first pig was cooked.", "rel": "part", "from": "ed-mitchell" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "his method: a bank of coals around the hog, 500 degrees falling to 250, vents closed overnight.", "rel": "part", "from": "ed-mitchell" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "his fuel, oak and hickory logs with charcoal briquettes.", "rel": "part", "from": "ed-mitchell" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded him in Wilson on September 5, 2007, and made him the subject of a Gravy episode.", "rel": "kin", "from": "ed-mitchell" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "the word in his Wikipedia title and his company's name, Ed Mitchell & Sons, 'The Pitmaster'.", "rel": "term", "from": "ed-mitchell" }, { "to": "pit", "type": "term", "name": "pit", "as": "The Pit, the Raleigh restaurant he co-founded in 2007 and left in 2011, took the word for its name.", "rel": "term", "from": "ed-mitchell" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "he builds the sandwich from a whole hog rather than a shoulder.", "rel": "term", "from": "ed-mitchell" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "Wilson's other barbecue name, on the highway; Mitchell's was a converted grocery in the same town.", "rel": "kin", "from": "ed-mitchell" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "quotes him on its wood page on places that cook over gas or on a rotisserie.", "rel": "kin", "from": "ed-mitchell" }, { "to": "buxton-hall-barbecue", "type": "place", "name": "Buxton Hall Barbecue", "as": "the Asheville restaurant he opened in 2015 and left in July 2022, fifteen months before it closed.", "rel": "place", "from": "elliott-moss" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut he has cooked from Asheville to Florence: pasture-raised, overnight, over wood.", "rel": "part", "from": "elliott-moss" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "his home style — Florence is in the Pee Dee — and the burn-barrel method his Florence pit is described by.", "rel": "whole", "from": "elliott-moss" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the chopped whole hog at Buxton Hall was cooked the eastern way, in a city that had not had one.", "rel": "kin", "from": "elliott-moss" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "he put South Carolina hash on an Asheville plate and asked what other pits did with those parts of the pig.", "rel": "serves", "from": "elliott-moss" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the barrel he described standing in front of in the dark at Buxton Hall, and the method named for his Florence hog.", "rel": "part", "from": "elliott-moss" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style he championed in print from Greensboro.", "rel": "kin", "from": "jerry-bledsoe" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "'America loves ketchup': his defence of the red sauce, to ABC in 2005.", "rel": "sauce", "from": "jerry-bledsoe" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "'an astringent thing', in his words to ABC in 2005.", "rel": "sauce", "from": "jerry-bledsoe" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the other side; he wrote that Rogers had ruined the state's chances of distinction in barbecue.", "rel": "contrast", "from": "jerry-bledsoe" }, { "to": "dennis-rogers", "type": "person", "name": "Dennis Rogers", "as": "his opponent for decades, the Raleigh columnist and 'oracle of the holy grub'.", "rel": "person", "from": "jerry-bledsoe" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "whose fight over an official title in 2005–07 brought the columnists' war back into the news.", "rel": "event", "from": "jerry-bledsoe" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "his 1996 essay 'Slaw Crazy': barbecue is always served with slaw in North Carolina, and always has been.", "rel": "term", "from": "jerry-bledsoe" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style's second name after Weaver's: his stand and Weaver's tent are where it was worked out.", "rel": "origin", "from": "jess-swicegood" }, { "to": "sid-weaver", "type": "person", "name": "Sid Weaver", "as": "the tent his stand stood beside; Weaver was first, by a few years.", "rel": "kin", "from": "jess-swicegood" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "his pupil, who bought him out in 1938 and put his own name over the door.", "rel": "descendant", "from": "jess-swicegood" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "the name on his old stand from 1938, carried to Greensboro in 1953.", "rel": "descendant", "from": "jess-swicegood" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "Wayne Monk trained at the stand Stamey bought from him; the pit is his grandchild.", "rel": "descendant", "from": "jess-swicegood" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the sauce came out of his stand and Weaver's tent.", "rel": "sauce", "from": "jess-swicegood" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "founded it in 2006, was its president, and ran it full time from September 2017 until his death.", "rel": "kin", "from": "jim-early" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "what he found at almost every pit in a hundred counties; fewer than thirty cooked over wood coals.", "rel": "kin", "from": "jim-early" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the fuel his Trail requires: wood or charcoal, on grates.", "rel": "kin", "from": "jim-early" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "what the Trail's Piedmont stops cook in.", "rel": "kin", "from": "jim-early" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "taught at his boot camps, beside butts, ribs, chicken and brisket.", "rel": "kin", "from": "jim-early" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "a stop on the Trail he drew.", "rel": "place", "from": "jim-early" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "a stop on the Trail he drew; WRAL named it in his obituary.", "rel": "place", "from": "jim-early" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "a stop on the Trail he drew; WRAL named it in his obituary.", "rel": "place", "from": "jim-early" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "a stop on the Trail he drew; WRAL named it in his obituary.", "rel": "place", "from": "jim-early" }, { "to": "stephensons-bar-b-q", "type": "place", "name": "Stephenson's Bar-B-Q", "as": "a stop on the Trail he drew; WRAL named it in his obituary.", "rel": "place", "from": "jim-early" }, { "to": "allen-and-son", "type": "place", "name": "Allen & Son Barbeque", "as": "a stop on the Trail he drew.", "rel": "place", "from": "jim-early" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "a stop on the Trail he drew.", "rel": "place", "from": "jim-early" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "a stop on the Trail he drew.", "rel": "place", "from": "jim-early" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "a stop on the Trail he drew.", "rel": "place", "from": "jim-early" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "a stop on the Trail he drew.", "rel": "place", "from": "jim-early" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "one of the events his society existed to promote.", "rel": "event", "from": "jim-early" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the eastern half of a Trail that runs Manteo to Murphy; he took no side.", "rel": "kin", "from": "jim-early" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the western half of the same Trail.", "rel": "kin", "from": "jim-early" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "his eighth child, who started in the Holly Hill kitchen at nine and took the sauce to the supermarkets.", "rel": "person", "from": "joe-bessinger" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the West Columbia chain of his sons Maurice and Joe Jr., from 1953; his recipe is on its label.", "rel": "descendant", "from": "joe-bessinger" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "the Charleston house of his sons Melvin and Thomas, from 1961.", "rel": "descendant", "from": "joe-bessinger" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "the Holly Hill family he worked the mustard sauce out with; their pit opened in 1977.", "rel": "kin", "from": "joe-bessinger" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "his Golden Secret of 1939, the earliest name attached to the Midlands sauce.", "rel": "sauce", "from": "joe-bessinger" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style his sons carried from Orangeburg County to Columbia and the coast.", "rel": "whole", "from": "joe-bessinger" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the name his son Maurice sold the family sauce under.", "rel": "term", "from": "joe-bessinger" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the German-settled country whose roots the family and the Sweatmans credit the sauce to.", "rel": "term", "from": "joe-bessinger" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "co-founded it in 2013 with Dan Levine; Éminence Grease on its masthead; wrote the True 'Cue Challenge of April 23, 2014.", "rel": "kin", "from": "john-shelton-reed" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "wrote the introduction to its North Carolina barbecue oral-history project, posted April 25, 2011.", "rel": "kin", "from": "john-shelton-reed" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "grants that they are cheaper, easier and more consistent, and put up a prize for anyone who could name the regulation said to require them.", "rel": "kin", "from": "john-shelton-reed" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the only heat the campaign he co-founded certifies.", "rel": "kin", "from": "john-shelton-reed" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "the Reeds interviewed Wilber Shirley for Holy Smoke; UNC Press reprinted the interview when he died in 2021.", "rel": "place", "from": "john-shelton-reed" }, { "to": "wilber-shirley", "type": "person", "name": "Wilber Shirley", "as": "interviewed by the Reeds for Holy Smoke.", "rel": "person", "from": "john-shelton-reed" }, { "to": "allen-and-son", "type": "place", "name": "Allen & Son Barbeque", "as": "Keith Allen, interviewed at length for Holy Smoke.", "rel": "place", "from": "john-shelton-reed" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "one of the two styles Holy Smoke sets out, history and recipes together.", "rel": "kin", "from": "john-shelton-reed" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the other style Holy Smoke sets out.", "rel": "kin", "from": "john-shelton-reed" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "his line — that until the early twentieth century barbecue was reserved for harvests, fundraisers and political rallies — opens the Alliance's North Carolina project.", "rel": "event", "from": "john-shelton-reed" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "found in South Carolina, as Reed's challenge had in North Carolina, that no rule forbids cooking with wood.", "rel": "person", "from": "john-shelton-reed" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "Reed's blurb on The One True Barbecue: it 'should be read by anyone who thinks barbecue is about sticky red sauce'.", "rel": "person", "from": "john-shelton-reed" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word his 2016 Savor the South book takes as its whole title.", "rel": "term", "from": "john-shelton-reed" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "co-founded it in 2004 with Walter Rolandi; its president when his book appeared in 2013; its historian.", "rel": "kin", "from": "lake-high" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "one of his four regions: the German mustard of the Midlands, which he dates to the settlers of the 1730s to 1750s.", "rel": "kin", "from": "lake-high" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "one of his four: vinegar-and-pepper, which he calls the oldest sauce.", "rel": "kin", "from": "lake-high" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "one of his four: vinegar-and-pepper with ketchup, from around 1900.", "rel": "kin", "from": "lake-high" }, { "to": "sc-heavy-tomato", "type": "style", "name": "Heavy tomato barbecue", "as": "one of his four: the newest, of the last sixty years.", "rel": "kin", "from": "lake-high" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce his history credits to the German families — Bessinger, Shealy, Hite, Sweatman among them.", "rel": "sauce", "from": "lake-high" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the oldest sauce in his account, hundreds of years old.", "rel": "sauce", "from": "lake-high" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "vinegar-and-pepper with ketchup, from around 1900, in his account.", "rel": "sauce", "from": "lake-high" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "the newest sauce in his account.", "rel": "sauce", "from": "lake-high" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the name the mustard sauce carries on his association's map.", "rel": "term", "from": "lake-high" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the German-settled fork of the Midlands; his history credits those settlers with the mustard sauce.", "rel": "term", "from": "lake-high" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "the historian who counts two sauces where High counts four.", "rel": "person", "from": "lake-high" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the drive-in he opened in 1953 and ran until his death in 2014.", "rel": "place", "from": "maurice-bessinger" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "his father, in whose Holly Hill restaurant he started cooking at nine.", "rel": "person", "from": "maurice-bessinger" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "he bottled it as Carolina Gold, put it in supermarkets nationwide, and lost those shelves in 2000.", "rel": "sauce", "from": "maurice-bessinger" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "his brand name for the sauce, from the 1990s until his family renamed it Southern Gold.", "rel": "term", "from": "maurice-bessinger" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style he made a national product and the name that carries its court case.", "rel": "whole", "from": "maurice-bessinger" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "his brother Thomas's Charleston house, reported as a separate concern when the flags went up.", "rel": "kin", "from": "maurice-bessinger" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "he ran for the House in 1964 and for governor in 1974, and chaired George Wallace's state campaign.", "rel": "event", "from": "maurice-bessinger" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the pit he opened in 1947 and ran until his death; the dome on its roof was his answer to National Geographic.", "rel": "place", "from": "pete-jones" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "his grandson, who grew up in the Skylight and carried the family's whole hog to Winterville and Raleigh.", "rel": "person", "from": "pete-jones" }, { "to": "skilton-dennis", "type": "person", "name": "Skilton Dennis", "as": "the ancestor whose wagon he counted his barbecue back to; the 1830 on the billboard is his family's date.", "rel": "origin", "from": "pete-jones" }, { "to": "bum-dennis", "type": "person", "name": "Bum Dennis", "as": "his kinsman across town, of the same Dennis line, who opened Bum's in 1963.", "rel": "kin", "from": "pete-jones" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style he is named for first when the east is named: whole hog over wood, vinegar and pepper, cornbread.", "rel": "whole", "from": "pete-jones" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the only cut he cooked, heads on, the skin chopped into the meat.", "rel": "part", "from": "pete-jones" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "his grandson's restaurant, seven miles from his own.", "rel": "kin", "from": "pete-jones" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "quotes him on its wood page: 'If it's not cooked with wood, it's not barbecue.'", "rel": "kin", "from": "pete-jones" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "he ran the Skylight's pits for most of sixty years before the word was in the dictionaries.", "rel": "term", "from": "pete-jones" }, { "to": "bob-garner", "type": "person", "name": "Bob Garner", "as": "profiled him for Our State in 2012 and kept his line about the sign.", "rel": "person", "from": "pete-jones" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded its North Carolina barbecue interviews in November and December 2011 and its South Carolina set in June 2012, before writing The One True Barbecue.", "rel": "kin", "from": "rien-fertel" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cooking The One True Barbecue is about: the pitmasters who cook the whole animal, in Tennessee and the Carolinas.", "rel": "kin", "from": "rien-fertel" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "interviewed Samuel Jones there on November 29, 2011; one of the pits his book follows.", "rel": "place", "from": "rien-fertel" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "the Skylight's grandson, one of the pitmasters his book follows.", "rel": "person", "from": "rien-fertel" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "interviewed Rodney Scott there in June 2012; one of three places named Scott's in his book.", "rel": "place", "from": "rien-fertel" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "followed from the Hemingway pits onto the national scene in his book.", "rel": "person", "from": "rien-fertel" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "where Keith 'Pop' Ward, who tends the pits through the night, is one of his subjects.", "rel": "place", "from": "rien-fertel" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "interviewed the cook Douglas Oliver there in June 2012; Oliver is in the book.", "rel": "place", "from": "rien-fertel" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "interviewed Bum and Larry Dennis in December 2011; Bum's is in the book.", "rel": "place", "from": "rien-fertel" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "interviewed Stephen and Gerri Grady in December 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "interviewed Donald Williams and Kevin Lamm there in November 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "clyde-coopers", "type": "place", "name": "Clyde Cooper's BBQ", "as": "interviewed Debbie Holt there in November 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "interviewed Chip Stamey there in November 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "interviewed Natalie Ramsey and Chase Webb there in November 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "interviewed David and John David Wilson there in November 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "cooks-barbecue", "type": "place", "name": "Cook's Barbecue", "as": "interviewed Brandon Cook there in November 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "interviewed Sonny Conrad there in November 2011.", "rel": "place", "from": "rien-fertel" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "interviewed Tony Kittrell there in June 2012.", "rel": "place", "from": "rien-fertel" }, { "to": "coopers-country-store", "type": "place", "name": "Cooper's Country Store", "as": "interviewed Russell Cooper there in June 2012.", "rel": "place", "from": "rien-fertel" }, { "to": "midway-bbq", "type": "place", "name": "Midway BBQ", "as": "interviewed Jay Allen there on June 12, 2012.", "rel": "place", "from": "rien-fertel" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "interviewed Jackie Hite there in June 2012.", "rel": "place", "from": "rien-fertel" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "interviewed Thomas and Angela Brown there in June 2012.", "rel": "place", "from": "rien-fertel" }, { "to": "buxton-hall-barbecue", "type": "place", "name": "Buxton Hall Barbecue", "as": "Elliott Moss's Asheville pit, among the new generation in his book.", "rel": "place", "from": "rien-fertel" }, { "to": "elliott-moss", "type": "person", "name": "Elliott Moss", "as": "one of the new-generation cooks his book ends with.", "rel": "person", "from": "rien-fertel" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the North Carolina whole-hog country his book crosses.", "rel": "kin", "from": "rien-fertel" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the South Carolina whole-hog country his book crosses.", "rel": "kin", "from": "rien-fertel" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "blurbed the book.", "rel": "person", "from": "rien-fertel" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "reviewed the book for Southern Living in May 2016.", "rel": "person", "from": "rien-fertel" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "his 2010 history is the source behind the colonial feast and the political barbecue in the word's story.", "rel": "term", "from": "robert-moss" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the institution of the early republic he documents from newspapers, letters and diaries.", "rel": "event", "from": "robert-moss" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "which he finds established as a ritual in the British colonies by the eighteenth century.", "rel": "kin", "from": "robert-moss" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "found in the 1854 Abbeville newspapers; he traced the name to haslet, the old word for the viscera.", "rel": "kin", "from": "robert-moss" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "whose story he told on his site in 2023.", "rel": "kin", "from": "robert-moss" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "Summerville's claim to it, which he tested for the Charleston City Paper in 2013.", "rel": "kin", "from": "robert-moss" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "one of the two sauces he counts: sweet mustard.", "rel": "kin", "from": "robert-moss" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the other: spicy vinegar.", "rel": "kin", "from": "robert-moss" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "a variation on vinegar sauce, in his count, not a region of its own.", "rel": "kin", "from": "robert-moss" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "folded back into the vinegar family by his count.", "rel": "sauce", "from": "robert-moss" }, { "to": "cannons-bbq", "type": "place", "name": "Cannon's BBQ", "as": "his example of the Midlands' mustard-yellow hash, recently closed when he wrote in March 2020.", "rel": "place", "from": "robert-moss" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "counts four sauces where he counts two.", "rel": "kin", "from": "robert-moss" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "whose four-sauce map he answers with two.", "rel": "person", "from": "robert-moss" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "found no South Carolina rule against wood cooking, as the campaign's 2014 challenge found none in North Carolina.", "rel": "kin", "from": "robert-moss" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "whose True 'Cue Challenge Moss answered from South Carolina in the Columbia Free Times.", "rel": "person", "from": "robert-moss" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "whose The One True Barbecue Moss reviewed for Southern Living in May 2016.", "rel": "person", "from": "robert-moss" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "his parents' store and pits at Hemingway, where he cooked his first hog at eleven and which he ran from 2011 to 2017.", "rel": "origin", "from": "rodney-scott" }, { "to": "rodney-scotts-whole-hog-bbq", "type": "place", "name": "Rodney Scott's Whole Hog BBQ", "as": "the Charleston restaurant that carried his name from February 2017 until it closed in May 2026.", "rel": "place", "from": "rodney-scott" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the style he took to the coast: whole hog over hardwood coals, vinegar and pepper.", "rel": "whole", "from": "rodney-scott" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut in his restaurant's name and the one he has cooked since he was eleven.", "rel": "part", "from": "rodney-scott" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "his sauce: 'vinegar, pepper, some more pepper, some love', as the Hemingway record gives it.", "rel": "sauce", "from": "rodney-scott" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the barrel his wood burns down in before the coals go under the hog; NPR described it in 2014.", "rel": "part", "from": "rodney-scott" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded him at Hemingway on June 21, 2012, for its South Carolina project.", "rel": "kin", "from": "rodney-scott" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed him for the Alliance in 2012.", "rel": "person", "from": "rodney-scott" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "the word in his Wikipedia title, his 2018 award's footnote — the second pitmaster with a Beard chef award — and his 2026 pop-up name.", "rel": "term", "from": "rodney-scott" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "quotes him on its wood page: 'When I see the future of barbecue I see pits, I see fire, I see wood-burning.'", "rel": "kin", "from": "rodney-scott" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the family pit he grew up in and still helps run; his grandfather opened it in 1947.", "rel": "place", "from": "sam-jones" }, { "to": "sam-jones-bbq", "type": "place", "name": "Sam Jones BBQ", "as": "his own restaurant, opened in Winterville in 2015 with Michael Letchworth and in Raleigh in 2021.", "rel": "place", "from": "sam-jones" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "his grandfather, whose whole hog over wood is the method he wrote down.", "rel": "person", "from": "sam-jones" }, { "to": "skilton-dennis", "type": "person", "name": "Skilton Dennis", "as": "the ancestor whose 1830 wagon his family's billboard names as the start of the trade.", "rel": "origin", "from": "sam-jones" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style he cooks and wrote the book on: whole hog, wood coals, vinegar and pepper.", "rel": "whole", "from": "sam-jones" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, cooked whole and chopped with the skin, at both of his restaurants.", "rel": "part", "from": "sam-jones" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded his oral history at the Skylight Inn on November 29, 2011, before he had a restaurant of his own.", "rel": "kin", "from": "sam-jones" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed him for the Alliance in 2011.", "rel": "person", "from": "sam-jones" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "Southern Living named him one of ten Southern pitmasters in 2012.", "rel": "term", "from": "sam-jones" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style begins with his tent by the courthouse in 1919.", "rel": "origin", "from": "sid-weaver" }, { "to": "jess-swicegood", "type": "person", "name": "Jess Swicegood", "as": "the stand beside his; the two are named together as the men who taught Warner Stamey.", "rel": "kin", "from": "sid-weaver" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "his pupil, who carried the method to Shelby and Greensboro.", "rel": "descendant", "from": "sid-weaver" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the sauce came out of his tent and Swicegood's: vinegar and pepper with ketchup.", "rel": "sauce", "from": "sid-weaver" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "the Greensboro house of his pupil, two steps from the tent.", "rel": "descendant", "from": "sid-weaver" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "Wayne Monk learned under Stamey, who learned under Weaver; the pit is his grandchild.", "rel": "descendant", "from": "sid-weaver" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "held each October since 1984 on the Main Street his tent sold to.", "rel": "event", "from": "sid-weaver" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "its billboard names his 1830 wagon as the tradition the Jones family upholds.", "rel": "descendant", "from": "skilton-dennis" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "the Dennis family's pit, whose founder told the Alliance the wagon story in 2011.", "rel": "descendant", "from": "skilton-dennis" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "his descendant, who put the 1830 on the Skylight's sign.", "rel": "person", "from": "skilton-dennis" }, { "to": "bum-dennis", "type": "person", "name": "Bum Dennis", "as": "his descendant, who gave the Southern Foodways Alliance the wagon and the date.", "rel": "person", "from": "skilton-dennis" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "his descendant, who wrote the family's claim into a book in 2019.", "rel": "person", "from": "skilton-dennis" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose oldest dated claim — a wagon, 1830, Ayden — is his.", "rel": "whole", "from": "skilton-dennis" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "the Greensboro house he opened as a drive-in in 1953, run by his grandson Chip since 1993.", "rel": "place", "from": "warner-stamey" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the pit of his pupil Wayne Monk, opened 1962.", "rel": "descendant", "from": "warner-stamey" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "Red Bridges learned from him in Shelby and opened at Stamey's old Washington Street address about 1949.", "rel": "descendant", "from": "warner-stamey" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style he carried to Shelby and Greensboro and taught to the men who run its pits.", "rel": "whole", "from": "warner-stamey" }, { "to": "jess-swicegood", "type": "person", "name": "Jess Swicegood", "as": "his teacher, whose Lexington stand he bought and renamed in 1938.", "rel": "origin", "from": "warner-stamey" }, { "to": "sid-weaver", "type": "person", "name": "Sid Weaver", "as": "his other teacher at the courthouse tents.", "rel": "origin", "from": "warner-stamey" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "worked under him for several years in Lexington before opening Lexington Barbecue in 1962.", "rel": "descendant", "from": "warner-stamey" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "he put them beside barbecue, by his family's account, after seeing them at a Greensboro fish camp.", "rel": "serves", "from": "warner-stamey" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the sauce he learned in the courthouse tents and served in Shelby, Lexington and Greensboro.", "rel": "sauce", "from": "warner-stamey" }, { "to": "dip", "type": "term", "name": "dip", "as": "the family's word for the sauce, served at the table and not squirted.", "rel": "term", "from": "warner-stamey" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut he took from the tents to Shelby: shoulders over hickory coals.", "rel": "part", "from": "warner-stamey" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "recorded his grandson Chip at the Greensboro restaurant on November 18, 2011.", "rel": "kin", "from": "warner-stamey" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the pit he opened in 1962 and owns with his son Rick.", "rel": "place", "from": "wayne-monk" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style, in the restaurant most often named as its standing example.", "rel": "whole", "from": "wayne-monk" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "his teacher: he worked under Stamey for several years in downtown Lexington before opening his own place.", "rel": "origin", "from": "wayne-monk" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "his teacher's Greensboro house, opened in 1953 while Monk was still learning.", "rel": "kin", "from": "wayne-monk" }, { "to": "jess-swicegood", "type": "person", "name": "Jess Swicegood", "as": "the stand Stamey bought in 1938 is where Monk's teacher learned; his pit is two steps from Swicegood's tent.", "rel": "origin", "from": "wayne-monk" }, { "to": "sid-weaver", "type": "person", "name": "Sid Weaver", "as": "the 1919 tent at the head of the line Monk stands in.", "rel": "origin", "from": "wayne-monk" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "his sauce, which went to the 1983 economic summit at Williamsburg.", "rel": "sauce", "from": "wayne-monk" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut he has cooked since 1962, over oak and hickory coals.", "rel": "part", "from": "wayne-monk" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the pits under his four chimneys, whose smoke shows from the road.", "rel": "part", "from": "wayne-monk" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the crusty outside of his shoulders, which Bob Garner described set aside on the block.", "rel": "serves", "from": "wayne-monk" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "'serving pork barbecue since 1962' — two decades before the dictionaries record the word.", "rel": "term", "from": "wayne-monk" }, { "to": "bob-garner", "type": "person", "name": "Bob Garner", "as": "wrote his Our State profile in 2012, the source for Tussey, Stamey and the summit.", "rel": "person", "from": "wayne-monk" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "the pit he bought and named in 1962 and ran until the 2019 closure.", "rel": "place", "from": "wilber-shirley" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style as he stated it: split whole hogs over oak coals, a thin vinegar sauce, grease on the coals for the smoke.", "rel": "whole", "from": "wilber-shirley" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut, split in halves, 100 to 125 a week in season.", "rel": "part", "from": "wilber-shirley" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "oak, split and cut by his staff all year.", "rel": "part", "from": "wilber-shirley" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "interviewed him for Holy Smoke; the quotations here are from that book.", "rel": "person", "from": "wilber-shirley" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "quotes him on its wood page on the cost and the pride of overnight hardwood coals.", "rel": "kin", "from": "wilber-shirley" }, { "to": "scotts-famous-barbecue", "type": "place", "name": "Scott's Famous Barbecue", "as": "Goldsboro's earlier barbecue name, whose founder began at his back door in 1917.", "rel": "kin", "from": "wilber-shirley" }, { "to": "adam-scott", "type": "person", "name": "Adam Scott", "as": "the Goldsboro cook of the generation before his; Scott's sauce is still sold in the town where Wilber's still cooks.", "rel": "kin", "from": "wilber-shirley" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "its co-founder, 'Eminence Grease', and the author of the 2014 Challenge.", "rel": "person", "from": "campaign-for-real-barbecue" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "what it does not certify, and whose stated reasons it answers.", "rel": "contrast", "from": "campaign-for-real-barbecue" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the only heat its certificate allows.", "rel": "kin", "from": "campaign-for-real-barbecue" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "the federal definition it quotes: direct dry heat from burning hardwood.", "rel": "kin", "from": "campaign-for-real-barbecue" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "the older North Carolina list of wood pits, with stricter rules and one state.", "rel": "contrast", "from": "campaign-for-real-barbecue" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "whose billboard makes the campaign's case in four tenets.", "rel": "place", "from": "campaign-for-real-barbecue" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "quoted on its wood page.", "rel": "person", "from": "campaign-for-real-barbecue" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "quoted on its wood page.", "rel": "person", "from": "campaign-for-real-barbecue" }, { "to": "wilber-shirley", "type": "person", "name": "Wilber Shirley", "as": "quoted on its wood page.", "rel": "person", "from": "campaign-for-real-barbecue" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "found no wood-banning rule in South Carolina either.", "rel": "person", "from": "campaign-for-real-barbecue" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "one of the 'styles traditional in their area' its certificate requires.", "rel": "kin", "from": "campaign-for-real-barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the other North Carolina style its certificate requires a pit to cook.", "rel": "kin", "from": "campaign-for-real-barbecue" }, { "to": "jim-early", "type": "person", "name": "Jim Early", "as": "its founder, president and guidebook author, 2006 until his death in 2021.", "rel": "person", "from": "north-carolina-barbecue-society" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "the other North Carolina list of wood pits, drawn by different rules and different founders.", "rel": "contrast", "from": "north-carolina-barbecue-society" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "one of the events the society existed to promote.", "rel": "event", "from": "north-carolina-barbecue-society" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "the Trail's rule: wood or charcoal on grates, nothing else.", "rel": "kin", "from": "north-carolina-barbecue-society" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "excluded from the Trail by rule.", "rel": "contrast", "from": "north-carolina-barbecue-society" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "what the Trail's Piedmont stops cook in.", "rel": "kin", "from": "north-carolina-barbecue-society" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "a Trail stop in Ayden.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "a Trail stop in Goldsboro.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "a Trail stop in Greenville.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "allen-and-son", "type": "place", "name": "Allen & Son Barbeque", "as": "a Trail stop in Orange County.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "a Trail stop in Greensboro.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "a Trail stop in Reidsville.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "a Trail stop in Lexington.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "a Trail stop in Shelby.", "rel": "place", "from": "north-carolina-barbecue-society" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the society's Trail runs from Manteo to Murphy without ranking east against west.", "rel": "kin", "from": "north-carolina-barbecue-society" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the other half of the Trail, and of the argument the society recorded without joining.", "rel": "kin", "from": "north-carolina-barbecue-society" }, { "to": "lake-high", "type": "person", "name": "Lake High", "as": "its co-founder and historian, author of the four-sauce account.", "rel": "person", "from": "south-carolina-barbeque-association" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "one of the four regions on its sauce map: the Midlands' German mustard.", "rel": "kin", "from": "south-carolina-barbeque-association" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "one of the four: vinegar-and-pepper, which the association calls the original sauce.", "rel": "kin", "from": "south-carolina-barbeque-association" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "one of the four: vinegar-and-pepper with ketchup, from around 1900.", "rel": "kin", "from": "south-carolina-barbeque-association" }, { "to": "sc-heavy-tomato", "type": "style", "name": "Heavy tomato barbecue", "as": "one of the four: the newest, of the last sixty years.", "rel": "kin", "from": "south-carolina-barbeque-association" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce it calls distinct to South Carolina.", "rel": "sauce", "from": "south-carolina-barbeque-association" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce it dates back hundreds of years.", "rel": "sauce", "from": "south-carolina-barbeque-association" }, { "to": "light-tomato-sauce", "type": "sauce", "name": "light tomato sauce", "as": "the sauce it dates to the arrival of bottled ketchup.", "rel": "sauce", "from": "south-carolina-barbeque-association" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "the sauce it calls the newest.", "rel": "sauce", "from": "south-carolina-barbeque-association" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the name the mustard sauce carries on its map.", "rel": "term", "from": "south-carolina-barbeque-association" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "the South Carolina historian who counts two sauces where the association counts four.", "rel": "person", "from": "south-carolina-barbeque-association" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "the North Carolina society founded two years later, a trail rather than a judging program.", "rel": "contrast", "from": "south-carolina-barbeque-association" }, { "to": "festival-of-discovery", "type": "event", "name": "South Carolina Festival of Discovery", "as": "the Greenwood festival's cook-off is sanctioned by the Kansas City Barbeque Society, not by the SCBA.", "rel": "contrast", "from": "south-carolina-barbeque-association" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "most of its sanctioned cook-offs are somebody's fundraiser.", "rel": "event", "from": "south-carolina-barbeque-association" }, { "to": "rien-fertel", "type": "person", "name": "Rien Fertel", "as": "interviewed the Skylight Inn for its North Carolina project before writing The One True Barbecue.", "rel": "person", "from": "southern-foodways-alliance" }, { "to": "john-shelton-reed", "type": "person", "name": "John Shelton Reed", "as": "wrote the introduction to its North Carolina barbecue project.", "rel": "person", "from": "southern-foodways-alliance" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "interviewed for its South Carolina project; profiled by John T. Edge in 2009.", "rel": "person", "from": "southern-foodways-alliance" }, { "to": "sam-jones", "type": "person", "name": "Sam Jones", "as": "interviewed at the Skylight Inn for its North Carolina project.", "rel": "person", "from": "southern-foodways-alliance" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "interviewed in Wilson for its North Carolina project.", "rel": "person", "from": "southern-foodways-alliance" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "parkers-barbecue", "type": "place", "name": "Parker's Barbecue", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "gradys-barbecue", "type": "place", "name": "Grady's Barbecue", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "bs-barbecue", "type": "place", "name": "B's Barbecue", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "bums-restaurant", "type": "place", "name": "Bum's Restaurant", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "stameys-barbecue", "type": "place", "name": "Stamey's Barbecue", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "short-sugars", "type": "place", "name": "Short Sugar's Pit Bar-B-Q", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "red-bridges-barbecue-lodge", "type": "place", "name": "Red Bridges Barbecue Lodge", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "cooks-barbecue", "type": "place", "name": "Cook's Barbecue", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "clyde-coopers", "type": "place", "name": "Clyde Cooper's BBQ", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "an interview in its North Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "sweatmans-bar-b-que", "type": "place", "name": "Sweatman's Bar-B-Que", "as": "an interview in its South Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "an interview in its South Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "midway-bbq", "type": "place", "name": "Midway BBQ", "as": "an interview in its South Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "jackie-hites-bar-b-q", "type": "place", "name": "Jackie Hite's Bar-B-Q", "as": "an interview in its South Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "an interview in its South Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "coopers-country-store", "type": "place", "name": "Cooper's Country Store", "as": "an interview in its South Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "browns-bar-b-que", "type": "place", "name": "Brown's Bar-B-Que", "as": "an interview in its South Carolina set.", "rel": "place", "from": "southern-foodways-alliance" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the Black Kettle hash competition keeps the state's stew on the program.", "rel": "serves", "from": "festival-of-discovery" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "not its sanctioning body; the cook-off is KCBS.", "rel": "contrast", "from": "festival-of-discovery" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the other Carolina street festival: Lexington's restaurants cook, Greenwood's teams compete.", "rel": "kin", "from": "festival-of-discovery" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "a town's event, not a plate sale; the cook-off form the SCBA's calendar is full of.", "rel": "kin", "from": "festival-of-discovery" }, { "to": "mallard-creek-barbecue", "type": "event", "name": "Mallard Creek Barbecue", "as": "the church plate sale at its largest scale, 1929 to 2024.", "rel": "event", "from": "fundraiser-barbecue" }, { "to": "hillsborough-hog-day", "type": "event", "name": "Hillsborough Hog Day", "as": "a chamber's, then a service club's, fundraiser for youth programs.", "rel": "event", "from": "fundraiser-barbecue" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the candidates come to the fundraiser's crowd.", "rel": "event", "from": "fundraiser-barbecue" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the same pig, sold by the plate instead of picked.", "rel": "event", "from": "fundraiser-barbecue" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "what the pigs cook on behind the fire station.", "rel": "part", "from": "fundraiser-barbecue" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the other thing they cook on.", "rel": "kin", "from": "fundraiser-barbecue" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the South Carolina fundraiser's product, sold by the quart.", "rel": "serves", "from": "fundraiser-barbecue" }, { "to": "barbecue-chicken", "type": "dish", "name": "barbecue chicken", "as": "the other plate at a fire-department sale.", "rel": "serves", "from": "fundraiser-barbecue" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "in the church's kettles beside the pork.", "rel": "serves", "from": "fundraiser-barbecue" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "on every plate.", "rel": "term", "from": "fundraiser-barbecue" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "sanctions the cook-off version.", "rel": "kin", "from": "fundraiser-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the fire department's Saturday pig.", "rel": "part", "from": "fundraiser-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the butts that replaced the pig at many sales.", "rel": "part", "from": "fundraiser-barbecue" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "a chamber's, then a service club's, fundraiser for youth programs.", "rel": "whole", "from": "hillsborough-hog-day" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the state's other long-running barbecue festival, a year younger: Lexington's first was 1984, Hillsborough's 1983.", "rel": "kin", "from": "hillsborough-hog-day" }, { "to": "allen-and-son", "type": "place", "name": "Allen & Son Barbeque", "as": "Orange County's pit on the Historic Barbecue Trail, up the road from River Park.", "rel": "place", "from": "hillsborough-hog-day" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "what the cook-off teams bring to the park.", "rel": "part", "from": "hillsborough-hog-day" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style it sells by the ton: shoulder, dip, red slaw.", "rel": "whole", "from": "lexington-barbecue-festival" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "on every tray on Main Street.", "rel": "sauce", "from": "lexington-barbecue-festival" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the slaw of the festival plate.", "rel": "serves", "from": "lexington-barbecue-festival" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the bread of the festival plate.", "rel": "serves", "from": "lexington-barbecue-festival" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut: 3,000 pounds the first year, 11,000 by 1994.", "rel": "part", "from": "lexington-barbecue-festival" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the eastern cut demonstrated at the Pork Cook-Off since 1995.", "rel": "contrast", "from": "lexington-barbecue-festival" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the other North Carolina, whose legislators kept the festival from being the state's official one.", "rel": "contrast", "from": "lexington-barbecue-festival" }, { "to": "jerry-bledsoe", "type": "person", "name": "Jerry Bledsoe", "as": "the Piedmont columnist whose mock war the festival's politics inherit.", "rel": "person", "from": "lexington-barbecue-festival" }, { "to": "dennis-rogers", "type": "person", "name": "Dennis Rogers", "as": "the eastern columnist on the other side of that war.", "rel": "person", "from": "lexington-barbecue-festival" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "one of the society's causes.", "rel": "kin", "from": "lexington-barbecue-festival" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "a Main Street pit house in the festival's town.", "rel": "place", "from": "lexington-barbecue-festival" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the festival's own politics: two failed bills in 2006 and a regional title in 2007.", "rel": "event", "from": "lexington-barbecue-festival" }, { "to": "hillsborough-hog-day", "type": "event", "name": "Hillsborough Hog Day", "as": "the state's other long-running barbecue festival, a year older.", "rel": "kin", "from": "lexington-barbecue-festival" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "a church plate sale kept up for ninety-three years by volunteers.", "rel": "whole", "from": "mallard-creek-barbecue" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "North Carolina's standing political stop: candidates on a rope line, no speeches.", "rel": "whole", "from": "mallard-creek-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut by 2016 — 'now we just use the butt' — after decades of whole hogs.", "rel": "part", "from": "mallard-creek-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "three or four pigs and a goat in 1929; whole hogs in ditches for decades after.", "rel": "origin", "from": "mallard-creek-barbecue" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "2,500 gallons of it in 2015, and a quart to take home.", "rel": "serves", "from": "mallard-creek-barbecue" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "the church's own blend, two tons of it in 2015.", "rel": "term", "from": "mallard-creek-barbecue" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the eastern-style vinegar sauce on the chopped pork.", "rel": "sauce", "from": "mallard-creek-barbecue" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style of its sauce, in a Piedmont city.", "rel": "kin", "from": "mallard-creek-barbecue" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "hickory coals in the ditches in 1929; hickory-smoked to the end.", "rel": "part", "from": "mallard-creek-barbecue" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "began in dirt ditches and moved to metal cookers in the 1980s.", "rel": "kin", "from": "mallard-creek-barbecue" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the metal cookers that replaced the dirt pits in the 1980s.", "rel": "part", "from": "mallard-creek-barbecue" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "$7 in 2024.", "rel": "serves", "from": "mallard-creek-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut and the method the party is built on.", "rel": "part", "from": "pig-pickin" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the trailer cooker it is cooked on, charcoal or propane.", "rel": "part", "from": "pig-pickin" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the stacked-block pit it is cooked on when there is no cooker.", "rel": "kin", "from": "pig-pickin" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose sauce bastes the eastern pig: vinegar and red pepper.", "rel": "kin", "from": "pig-pickin" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "Kingstree's Pig Pickin' Festival is the Pee Dee's version, vinegar-based.", "rel": "kin", "from": "pig-pickin" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the eastern baste.", "rel": "sauce", "from": "pig-pickin" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the baste in the South Carolina Midlands.", "rel": "sauce", "from": "pig-pickin" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the South Carolina side dish, made of the leftover pork.", "rel": "serves", "from": "pig-pickin" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "sometimes on the table beside the pig.", "rel": "serves", "from": "pig-pickin" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "fried cornmeal beside the pig.", "rel": "serves", "from": "pig-pickin" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "the other constant beside the pig.", "rel": "term", "from": "pig-pickin" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "poured with beer and soft drinks.", "rel": "serves", "from": "pig-pickin" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the cracklings a clean flip produces.", "rel": "part", "from": "pig-pickin" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the same pig with a candidate attached.", "rel": "event", "from": "pig-pickin" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the same pig sold by the plate.", "rel": "event", "from": "pig-pickin" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "the winter work; the pickin' is the party.", "rel": "contrast", "from": "pig-pickin" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "cooked his first pig at a family pickin' in Wilson while the men slept.", "rel": "person", "from": "pig-pickin" }, { "to": "pig-pickin-cake", "type": "dish", "name": "pig pickin' cake", "as": "the sheet cake that borrows the party's name.", "rel": "serves", "from": "pig-pickin" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the noun the east uses for what comes off the pig, and the word for the gathering itself.", "rel": "term", "from": "pig-pickin" }, { "to": "mallard-creek-barbecue", "type": "event", "name": "Mallard Creek Barbecue", "as": "North Carolina's political stop for ninety-three Octobers.", "rel": "event", "from": "political-barbecue" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the North Carolina rally's usual form: a pig, a cooker, a candidate.", "rel": "event", "from": "political-barbecue" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the church that cooks the pig is usually raising money at the same time.", "rel": "event", "from": "political-barbecue" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the politics of barbecue itself: bills, a compromise title.", "rel": "event", "from": "political-barbecue" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the colonial rally's meat.", "rel": "part", "from": "political-barbecue" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the modern rally's meat, by the butt.", "rel": "part", "from": "political-barbecue" }, { "to": "chicken-bog", "type": "dish", "name": "chicken bog", "as": "the Pee Dee's rally dish, tradition holds, at Galivants Ferry.", "rel": "serves", "from": "political-barbecue" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "the historian of the early republic's barbecue.", "rel": "person", "from": "political-barbecue" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word that also names the gathering.", "rel": "term", "from": "political-barbecue" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "Galivants Ferry sits at the Pee Dee's edge, in Horry County.", "rel": "kin", "from": "political-barbecue" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "the other occasion for a whole pig before the twentieth century.", "rel": "kin", "from": "political-barbecue" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "one of the two North Carolina answers to what the word means: the whole hog, chopped, with vinegar.", "rel": "term", "from": "barbecue" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the other North Carolina answer: pork shoulder with a red dip.", "rel": "term", "from": "barbecue" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the gathering the word also names — a barbecue as an event, still a pig.", "rel": "event", "from": "barbecue" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce the name is used for on bottles and in the press.", "rel": "term", "from": "carolina-gold" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style whose sauce goes by this name.", "rel": "term", "from": "carolina-gold" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "who sold his mustard sauce under the Carolina Gold brand, and lost the shelves for it in 2000.", "rel": "person", "from": "carolina-gold" }, { "to": "joe-bessinger", "type": "person", "name": "Joe Bessinger", "as": "Maurice's father, to whom some accounts attribute the mustard sauce itself.", "rel": "person", "from": "carolina-gold" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the West Columbia drive-in, opened 1953, the brand's home.", "rel": "place", "from": "carolina-gold" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "rice is the other half of the dish, and Carolina Gold is the Lowcountry's historic variety of it.", "rel": "kin", "from": "carolina-gold" }, { "to": "chicken-bog", "type": "dish", "name": "chicken bog", "as": "a Pee Dee and Lowcountry rice dish; rice is the crop the name first belonged to.", "rel": "kin", "from": "carolina-gold" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the German Midlands the mustard sauce is credited to.", "rel": "kin", "from": "carolina-gold" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style that made chopping an ordering scale: chopped, coarse chopped, sliced, all from the shoulder.", "rel": "term", "from": "chopped" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style that chops everything — the whole hog, skin included — fine enough to hold vinegar.", "rel": "term", "from": "chopped" }, { "to": "chopping-block", "type": "pit", "name": "chopping block", "as": "the block the chop happens on, with cleavers; the sound of it is the sound of an eastern pit.", "rel": "part", "from": "chopped" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut that is chopped whole, crisp skin and all, so every tray gets every part of the hog.", "rel": "part", "from": "chopped" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut that can also be sliced; Lexington's chopped and sliced come from the same shoulder.", "rel": "part", "from": "chopped" }, { "to": "pulled-pork", "type": "term", "name": "pulled pork", "as": "the outsider's word for meat taken apart by hand instead of cut across with a blade.", "rel": "contrast", "from": "chopped" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the other counter word: the crusted outer meat, which NCpedia notes some pits keep apart as 'outside meat' from 'inside meat'.", "rel": "kin", "from": "chopped" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "whose menu lists Chopped, Coarse Chopped and Sliced BBQ — the vocabulary in one line.", "rel": "place", "from": "chopped" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "which chopped whole hog so fine a 1988 writer compared it to chopped peanut butter.", "rel": "place", "from": "chopped" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the crisp skin is chopped through the meat on the block.", "rel": "place", "from": "chopped" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the tray is chopped barbecue with slaw and no bread.", "rel": "serves", "from": "chopped" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the sauce itself; this page is only its name.", "rel": "term", "from": "dip" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style whose sauce goes by this word; 'Piedmont' and 'Western' style mean the same dip.", "rel": "term", "from": "dip" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the slaw is red because it is dressed with the dip instead of mayonnaise.", "rel": "serves", "from": "dip" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut the dip is made for, basted with it on the pit and dressed with it on the block.", "rel": "serves", "from": "dip" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the eastern cousin: the same vinegar and pepper without the tomato that makes a dip red, and called sauce.", "rel": "contrast", "from": "dip" }, { "to": "heavy-tomato-sauce", "type": "sauce", "name": "heavy tomato sauce", "as": "the thick, sweet, molasses-and-brown-sugar sauce of the rest of the country and of western South Carolina — what a dip is not.", "rel": "contrast", "from": "dip" }, { "to": "warner-stamey", "type": "person", "name": "Warner Stamey", "as": "the Lexington cook whose dip, *tradition holds*, is the ancestor of most of the others.", "rel": "person", "from": "dip" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "a Lexington pit where the dip and the slaw come from the same kitchen, shoulders only, over oak and hickory coals.", "rel": "place", "from": "dip" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style, which is also called Down East barbecue.", "rel": "term", "from": "down-east" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "what Down East cooks.", "rel": "kin", "from": "down-east" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the Down East sauce: no tomato.", "rel": "sauce", "from": "down-east" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the Down East slaw: mayonnaise, pale, on the bun.", "rel": "serves", "from": "down-east" }, { "to": "piedmont", "type": "term", "name": "Piedmont", "as": "the other direction — west of the fall line, where the shoulder and the dip begin.", "rel": "contrast", "from": "down-east" }, { "to": "pee-dee", "type": "term", "name": "Pee Dee", "as": "South Carolina's name for the same whole-hog coastal plain, across the state line.", "rel": "kin", "from": "down-east" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "in Ayden, a Down East pit in the broad sense, cooking whole hogs over wood since 1947.", "rel": "place", "from": "down-east" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "in Rocky Mount, in the broadened Down East: the first sit-down barbecue restaurant in the state, 1924.", "rel": "place", "from": "down-east" }, { "to": "bob-melton", "type": "person", "name": "Bob Melton", "as": "who cooked whole hog in an open pit by the Tar River before he sold it.", "rel": "person", "from": "down-east" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "of Wilson, a Down East town in the broad sense, who learned barbecue at family gatherings there.", "rel": "person", "from": "down-east" }, { "to": "dennis-rogers", "type": "person", "name": "Dennis Rogers", "as": "the Raleigh News & Observer columnist on the eastern side of the 1980s barbecue feud with Jerry Bledsoe.", "rel": "person", "from": "down-east" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style the Fork's Germans are credited with.", "rel": "term", "from": "dutch-fork" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "the sauce the German families of the Midlands are credited with.", "rel": "sauce", "from": "dutch-fork" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the brand name the mustard sauce goes by on bottles.", "rel": "term", "from": "dutch-fork" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "mustard goes into the hash in the German Midlands.", "rel": "serves", "from": "dutch-fork" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "an Orangeburg County family of German origin whose mustard sauce historians point to — the other end of the mustard belt.", "rel": "place", "from": "dutch-fork" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "the Midlands' best-known mustard-sauce pit, in West Columbia, a few miles from the Fork.", "rel": "place", "from": "dutch-fork" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "the other Dutch: koolsla came from the Netherlands, the Fork's Dutch from Germany.", "rel": "same-word", "from": "dutch-fork" }, { "to": "piedmont", "type": "term", "name": "Piedmont", "as": "the Fork's rivers join at Columbia on the fall line, where the Piedmont ends.", "rel": "kin", "from": "dutch-fork" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the tray's fixins are slaw and cornbread, and nothing more.", "rel": "serves", "from": "fixins" }, { "to": "slaw", "type": "term", "name": "slaw", "as": "the one fixin that is never missing.", "rel": "part", "from": "fixins" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "fried cornmeal, a fixin in both states.", "rel": "part", "from": "fixins" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "the Skylight's fixin, a dense pork-fat cake.", "rel": "part", "from": "fixins" }, { "to": "boiled-potatoes", "type": "dish", "name": "boiled potatoes", "as": "the eastern fixin — at Melton's a plate came with boiled potatoes for 45 cents in 1929.", "rel": "part", "from": "fixins" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the South Carolina fixin.", "rel": "part", "from": "fixins" }, { "to": "brunswick-stew", "type": "dish", "name": "Brunswick stew", "as": "on the plate at Melton's and at pig pickin's.", "rel": "part", "from": "fixins" }, { "to": "sweet-tea", "type": "dish", "name": "sweet tea", "as": "the drink among the fixins.", "rel": "part", "from": "fixins" }, { "to": "light-bread", "type": "term", "name": "light bread", "as": "the sandwich's bread; on a plate, one more fixin.", "rel": "kin", "from": "fixins" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "which put 'barbecue and fixings on the bus' for Raleigh parties.", "rel": "place", "from": "fixins" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "whose buffet is the fixins as a list.", "rel": "place", "from": "fixins" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "whose tray is the fixins at their fewest: slaw and cornbread.", "rel": "place", "from": "fixins" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "where the fixins are hushpuppies, slaw, baked beans or Brunswick stew, and in South Carolina hash and rice.", "rel": "event", "from": "fixins" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut that is the whole animal; the phrase and the style share the word.", "rel": "part", "from": "hog" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "the winter farm work the word names: neighbours before dawn, scalding water, and the first frigid day.", "rel": "event", "from": "hog" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style whose answer to what barbecue is, is the hog, entire.", "rel": "term", "from": "hog" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the South Carolina region where whole hog over hardwood coals is the common style.", "rel": "term", "from": "hog" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the gathering named for pulling meat off the hog by hand; its hog is a barrow or gilt of 80 to 120 pounds dressed.", "rel": "event", "from": "hog" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "the skin of the hog, fried; in the Pee Dee the hog is sometimes skinned before cooking and the skin fried.", "rel": "part", "from": "hog" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "what the head and liver of the hog become in South Carolina.", "rel": "part", "from": "hog" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut the Piedmont takes instead of the hog.", "rel": "contrast", "from": "hog" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word that in the east means the hog after cooking.", "rel": "term", "from": "hog" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the dish: barbecue and slaw on light bread.", "rel": "serves", "from": "light-bread" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "the order without it.", "rel": "contrast", "from": "light-bread" }, { "to": "hushpuppies", "type": "dish", "name": "hushpuppies", "as": "the tray's bread instead — fried cornmeal, not wheat.", "rel": "contrast", "from": "light-bread" }, { "to": "cornbread", "type": "dish", "name": "cornbread", "as": "the other bread, and the older; light bread is named against it.", "rel": "contrast", "from": "light-bread" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "what goes on the light bread with the meat in the east.", "rel": "serves", "from": "light-bread" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the sandwich is on a white roll.", "rel": "place", "from": "light-bread" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "whose buffets set out white bread beside the hash and rice.", "rel": "place", "from": "light-bread" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "selling a barbecue sandwich for 15 cents in 1929.", "rel": "place", "from": "light-bread" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "on a plate, light bread is one more fixin.", "rel": "kin", "from": "light-bread" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the style named for the region.", "rel": "term", "from": "pee-dee" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the same cooking north of the line: whole hog, vinegar and pepper.", "rel": "kin", "from": "pee-dee" }, { "to": "down-east", "type": "term", "name": "Down East", "as": "North Carolina's name for the same coastal-plain whole-hog country.", "rel": "kin", "from": "pee-dee" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the Pee Dee's cut.", "rel": "part", "from": "pee-dee" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the Pee Dee sauce: 'watery thin and fiery hot'.", "rel": "sauce", "from": "pee-dee" }, { "to": "pork-skins", "type": "dish", "name": "pork skins", "as": "in the Pee Dee the hog is sometimes skinned before cooking and the skin fried.", "rel": "serves", "from": "pee-dee" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the Pee Dee's hash is liver hash.", "rel": "serves", "from": "pee-dee" }, { "to": "chicken-bog", "type": "dish", "name": "chicken bog", "as": "the Pee Dee's rice dish, most common there and in the Lowcountry.", "rel": "serves", "from": "pee-dee" }, { "to": "scotts-bar-b-que", "type": "place", "name": "Scott's Bar-B-Que", "as": "Hemingway, 1972: the Pee Dee's best-known whole-hog pit.", "rel": "place", "from": "pee-dee" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "who cooked at Scott's from about age eleven and took the Pee Dee hog to Charleston.", "rel": "person", "from": "pee-dee" }, { "to": "rodney-scotts-whole-hog-bbq", "type": "place", "name": "Rodney Scott's Whole Hog BBQ", "as": "the Charleston restaurant, opened 2017, that carried the Pee Dee hog to the coast.", "rel": "place", "from": "pee-dee" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "Kingstree's fall festival is a Pig Pickin', for the county's vinegar barbecue.", "rel": "event", "from": "pee-dee" }, { "to": "piedmont", "type": "term", "name": "Piedmont", "as": "where the Pee Dee people lived before the name moved downriver.", "rel": "kin", "from": "pee-dee" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style the word means in North Carolina barbecue: 'Piedmont- or Western-style'.", "rel": "term", "from": "piedmont" }, { "to": "dip", "type": "term", "name": "dip", "as": "the Piedmont's word for its sauce.", "rel": "term", "from": "piedmont" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the Piedmont's sauce.", "rel": "sauce", "from": "piedmont" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the Piedmont's slaw, dressed with the dip.", "rel": "serves", "from": "piedmont" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the Piedmont's cut; the coastal plain cooks the whole hog.", "rel": "part", "from": "piedmont" }, { "to": "sc-light-tomato", "type": "style", "name": "Light tomato barbecue", "as": "the South Carolina Piedmont's sauce, a thin ketchup and vinegar credited to North Carolina's influence.", "rel": "term", "from": "piedmont" }, { "to": "sc-heavy-tomato", "type": "style", "name": "Heavy tomato barbecue", "as": "western South Carolina's sweeter, thicker sauce, also Piedmont country.", "rel": "term", "from": "piedmont" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "in the Upstate the hash is beef and pork with onions.", "rel": "serves", "from": "piedmont" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the Official Food Festival of the Piedmont Triad Region, by act of the legislature, 2007.", "rel": "event", "from": "piedmont" }, { "to": "down-east", "type": "term", "name": "Down East", "as": "the other side of the fall line.", "rel": "contrast", "from": "piedmont" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the Fork lies where the Piedmont's rivers join at the fall line.", "rel": "kin", "from": "piedmont" }, { "to": "pee-dee", "type": "term", "name": "Pee Dee", "as": "the people the river is named for lived in the South Carolina Piedmont.", "rel": "kin", "from": "piedmont" }, { "to": "brick-pit", "type": "pit", "name": "brick pit", "as": "the masonry pit, the first form above ground.", "rel": "part", "from": "pit" }, { "to": "block-pit", "type": "pit", "name": "block pit", "as": "the cinder-block pit, the common whole-hog form: a rectangular cement-block structure with the meat above the coals.", "rel": "part", "from": "pit" }, { "to": "burn-barrel", "type": "pit", "name": "burn barrel", "as": "the drum beside the pit where logs become the coals shovelled in.", "rel": "part", "from": "pit" }, { "to": "hickory-and-oak", "type": "pit", "name": "hickory and oak", "as": "what burns beside the pit to make its coals.", "rel": "part", "from": "pit" }, { "to": "direct-heat", "type": "pit", "name": "direct heat", "as": "the pit's way of cooking: coals under the meat, the meat on a rack above.", "rel": "part", "from": "pit" }, { "to": "gas-and-electric-cookers", "type": "pit", "name": "gas and electric cookers", "as": "the cooker that replaced the coals at many pits and kept the name.", "rel": "descendant", "from": "pit" }, { "to": "pig-cooker", "type": "pit", "name": "pig cooker", "as": "the pig pickin's charcoal or propane cooker, homemade or custom-built: a pit on wheels.", "rel": "kin", "from": "pit" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "the person; the word is built on this one.", "rel": "term", "from": "pit" }, { "to": "backyard-bbq-pit", "type": "place", "name": "Backyard BBQ Pit", "as": "a Durham restaurant named for the thing.", "rel": "place", "from": "pit" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "where the coals for the pits are burned down from oak and hickory in fireplaces beside them.", "rel": "place", "from": "pit" }, { "to": "henrys-smokehouse", "type": "place", "name": "Henry's Smokehouse", "as": "a Greenville, South Carolina pit that calls itself a smokehouse — the two words meet on the sign.", "rel": "place", "from": "pit" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "who co-founded The Pit in Raleigh and left it in 2011.", "rel": "person", "from": "pit" }, { "to": "pit", "type": "term", "name": "pit", "as": "the word it is built on.", "rel": "term", "from": "pitmaster" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "the Wilson pitmaster the press calls North Carolina's most famous.", "rel": "person", "from": "pitmaster" }, { "to": "rodney-scott", "type": "person", "name": "Rodney Scott", "as": "the Hemingway pitmaster who won a James Beard chef award in 2018, the second pitmaster to do so.", "rel": "person", "from": "pitmaster" }, { "to": "pete-jones", "type": "person", "name": "Pete Jones", "as": "who ran the Skylight Inn's pits from 1947 until 2006, most of it before the word was common.", "rel": "person", "from": "pitmaster" }, { "to": "wayne-monk", "type": "person", "name": "Wayne Monk", "as": "owner of Lexington Barbecue, 'serving pork barbecue since 1962' — two decades before dictionaries record the word.", "rel": "person", "from": "pitmaster" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "whose Black Smoke tells the history of the Black pitmasters the word was late to name.", "rel": "person", "from": "pitmaster" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut whose cooking most needs one: several people to flip and tend, and a cook who becomes prominent in the community.", "rel": "kin", "from": "pitmaster" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "whose oral histories record pitmasters in their own words.", "rel": "kin", "from": "pitmaster" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the Carolina word for the same meat; pulled pork is what it is called when the menu speaks to the rest of the country.", "rel": "term", "from": "pulled-pork" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the other answer at the counter — cut with a cleaver rather than taken apart by hand; the east chops fine, Lexington coarse.", "rel": "contrast", "from": "pulled-pork" }, { "to": "pork-shoulder", "type": "pit", "name": "pork shoulder", "as": "the cut the phrase assumes: almost always a shoulder, and the upper half of it is the Boston butt.", "rel": "part", "from": "pulled-pork" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut the east pulls instead; Ed Mitchell's pulled pork sandwich is shoulder, ham and belly from one hog.", "rel": "part", "from": "pulled-pork" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the North Carolina style most often served 'pulled' or very lightly chopped, leaving larger strands of muscle.", "rel": "term", "from": "pulled-pork" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style that chops after pulling from the bone, so its meat is never called pulled.", "rel": "contrast", "from": "pulled-pork" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "the sandwich the phrase usually sells; in South Carolina the mustard-sauce version is described as pulled pork.", "rel": "serves", "from": "pulled-pork" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the style whose sandwich Wikipedia describes as pulled pork under a yellow sauce.", "rel": "term", "from": "pulled-pork" }, { "to": "ed-mitchell", "type": "person", "name": "Ed Mitchell", "as": "the Wilson pitmaster who builds a pulled pork sandwich from a whole hog rather than a shoulder.", "rel": "person", "from": "pulled-pork" }, { "to": "dukes-bar-b-que", "type": "place", "name": "Dukes Bar-B-Que", "as": "the Orangeburg family of restaurants whose buffets list pulled pork beside hash and rice.", "rel": "place", "from": "pulled-pork" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the Lexington slaw: cabbage, vinegar, ketchup, pepper, no mayonnaise — also called barbecue slaw.", "rel": "term", "from": "slaw" }, { "to": "white-slaw", "type": "dish", "name": "white slaw", "as": "the eastern slaw, dressed with mayonnaise or whipped salad dressing, and put on the bun of an eastern sandwich.", "rel": "term", "from": "slaw" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the dressing of the red slaw; the dip's second use.", "rel": "sauce", "from": "slaw" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "in both halves of North Carolina the sandwich comes with slaw on it.", "rel": "serves", "from": "slaw" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "on the tray, slaw is the one side that is always there — Bledsoe: always served with slaw, and always has been.", "rel": "serves", "from": "slaw" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "white slaw there.", "rel": "term", "from": "slaw" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "red slaw there, and no question asked.", "rel": "term", "from": "slaw" }, { "to": "jerry-bledsoe", "type": "person", "name": "Jerry Bledsoe", "as": "who wrote 'Slaw Crazy' (1996): barbecue is always served with slaw in North Carolina.", "rel": "person", "from": "slaw" }, { "to": "dutch-fork", "type": "term", "name": "Dutch Fork", "as": "the other Dutch: the Fork's Dutch is deutsch, German; slaw's Dutch is the Netherlands' koolsla.", "rel": "same-word", "from": "slaw" }, { "to": "fixins", "type": "term", "name": "fixins", "as": "the first fixin on every plate.", "rel": "kin", "from": "slaw" }, { "to": "roadside-barbecue-signs", "type": "art", "name": "roadside barbecue signs", "as": "the same buildings and the same highways, photographed forty years later in colour.", "rel": "art", "from": "barbecue-postcards" }, { "to": "pig-mascot", "type": "art", "name": "the pig mascot", "as": "the house pig, which turns up on the card as often as on the sign.", "rel": "art", "from": "barbecue-postcards" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word as a card caption, which is how a business told a stranger what it sold.", "rel": "term", "from": "barbecue-postcards" }, { "to": "fsa-barbecue-photographs", "type": "art", "name": "The FSA photographs of Carolina eating", "as": "the same decade, photographed by a government rather than a printer, and with nothing to sell.", "rel": "art", "from": "barbecue-postcards" }, { "to": "meltons-barbecue", "type": "place", "name": "Melton's Barbecue", "as": "a Rocky Mount pit of exactly this period, when a Carolina barbecue house would order cards.", "rel": "place", "from": "barbecue-postcards" }, { "to": "pig-mascot", "type": "art", "name": "the pig mascot", "as": "the same animal without a job: a smiling pig that stands for the business but is not cooking, eating or serving.", "rel": "art", "from": "cannibal-pig-sign" }, { "to": "roadside-barbecue-signs", "type": "art", "name": "roadside barbecue signs", "as": "the pylon the pig usually stands on, and the sign trade that put it there.", "rel": "art", "from": "cannibal-pig-sign" }, { "to": "pigs-in-the-city", "type": "art", "name": "Pigs in the City", "as": "Lexington's painted sculptures, which take the upright pig and give it every job except this one.", "rel": "art", "from": "cannibal-pig-sign" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "whose West Columbia sign carries Little Joe, the best-documented Carolina example.", "rel": "place", "from": "cannibal-pig-sign" }, { "to": "bessingers-bar-b-q", "type": "place", "name": "Bessinger's Bar-B-Q", "as": "the Charleston side of the same family, and the same pig on its packaging.", "rel": "place", "from": "cannibal-pig-sign" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "who put the pig on the sign and kept it there for half a century.", "rel": "person", "from": "cannibal-pig-sign" }, { "to": "hog", "type": "term", "name": "hog", "as": "the animal, drawn as a person, which is the whole trick.", "rel": "term", "from": "cannibal-pig-sign" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word most of these signs spell Bar-B-Q, because the hyphens fit a pylon better.", "rel": "term", "from": "cannibal-pig-sign" }, { "to": "political-barbecue-prints", "type": "art", "name": "Going the whole hog — the 1830s barbecue lithographs", "as": "the 1830s habit of drawing a pig with a part to play, which the sign painters inherited.", "rel": "art", "from": "cannibal-pig-sign" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the occasion a hand-painted plywood pig usually announces.", "rel": "event", "from": "cannibal-pig-sign" }, { "to": "hog-killing", "type": "pit", "name": "hog killing", "as": "the other November work party a Carolina farm held, and the one Wolcott did not photograph here.", "rel": "pit", "from": "fsa-barbecue-photographs" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the church dinner the Yanceyville picnic is an early frame of.", "rel": "event", "from": "fsa-barbecue-photographs" }, { "to": "pig-pickin", "type": "event", "name": "pig pickin'", "as": "the gathering these photographs stand next to: a crowd, a yard, food set out on boards.", "rel": "event", "from": "fsa-barbecue-photographs" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "whose Black Smoke follows the cooks the FSA caption sheet records as feeding two sittings.", "rel": "person", "from": "fsa-barbecue-photographs" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "the style whose region reaches down to St. Helena Island; the Fourth of July frames are the Lowcountry's oldest colour pictures here.", "rel": "kin", "from": "fsa-barbecue-photographs" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "Granville County lies at its western edge, where the whole hog and the Piedmont shoulder meet.", "rel": "kin", "from": "fsa-barbecue-photographs" }, { "to": "roadside-barbecue-signs", "type": "art", "name": "roadside barbecue signs", "as": "the other government-owned picture collection this project draws on, from fifty years later.", "rel": "art", "from": "fsa-barbecue-photographs" }, { "to": "cannibal-pig-sign", "type": "art", "name": "the pig that serves itself", "as": "the same pig given something to do — a tray, a fork, a sandwich — which changes the joke.", "rel": "art", "from": "pig-mascot" }, { "to": "roadside-barbecue-signs", "type": "art", "name": "roadside barbecue signs", "as": "the pylon, the neon and the bottler's panel the mascot rides on.", "rel": "art", "from": "pig-mascot" }, { "to": "pigs-in-the-city", "type": "art", "name": "Pigs in the City", "as": "Lexington's sculptures, which are the house pig taken off the roof and set on the pavement.", "rel": "art", "from": "pig-mascot" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "Little Joe's home pit at West Columbia, and the sign that survived the 2024 fire.", "rel": "place", "from": "pig-mascot" }, { "to": "maurice-bessinger", "type": "person", "name": "Maurice Bessinger", "as": "who took one drive-in's pig onto grocery shelves across the country.", "rel": "person", "from": "pig-mascot" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "whose pig turns on a weather vane over Goldsboro rather than standing on a sign.", "rel": "place", "from": "pig-mascot" }, { "to": "carolina-gold", "type": "term", "name": "Carolina Gold", "as": "the sauce brand the pig went onto, and came off when the chains dropped it.", "rel": "term", "from": "pig-mascot" }, { "to": "mustard-sauce", "type": "sauce", "name": "mustard-based barbecue sauce", "as": "what is in the bottle the pig is standing on.", "rel": "sauce", "from": "pig-mascot" }, { "to": "hog", "type": "term", "name": "hog", "as": "the animal, and the word a customer reads off the picture without being told.", "rel": "term", "from": "pig-mascot" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the October Saturday most people meet the pigs, because Main Street is closed and everyone is on foot.", "rel": "event", "from": "pigs-in-the-city" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the style that gave the town the animal: shoulders, dip, red slaw.", "rel": "style", "from": "pigs-in-the-city" }, { "to": "pig-mascot", "type": "art", "name": "the pig mascot", "as": "the same smiling pig, standing on a sidewalk instead of a roof, with nothing to sell.", "rel": "art", "from": "pigs-in-the-city" }, { "to": "cannibal-pig-sign", "type": "art", "name": "the pig that serves itself", "as": "the genre these sculptures leave out: a Lexington pig is a character, never a cook.", "rel": "contrast", "from": "pigs-in-the-city" }, { "to": "hog", "type": "term", "name": "hog", "as": "the word the puns are built on, once per pig.", "rel": "term", "from": "pigs-in-the-city" }, { "to": "bar-b-q-center", "type": "place", "name": "Bar-B-Q Center", "as": "one of the Main Street restaurants the pigs stand among.", "rel": "place", "from": "pigs-in-the-city" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the town's best-known pit, a mile from the pigs.", "rel": "place", "from": "pigs-in-the-city" }, { "to": "political-barbecue", "type": "event", "name": "political barbecue", "as": "the institution the prints are drawing: the candidate's free pig and the crowd it gathers.", "rel": "event", "from": "political-barbecue-prints" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cooking the phrase is a pun on, and the meat of the colonial rally.", "rel": "pit", "from": "political-barbecue-prints" }, { "to": "hog", "type": "term", "name": "hog", "as": "the word doing the work in every one of these prints.", "rel": "term", "from": "political-barbecue-prints" }, { "to": "robert-moss", "type": "person", "name": "Robert F. Moss", "as": "the historian who puts the whole-hog political rally in the colonies by the 1700s.", "rel": "person", "from": "political-barbecue-prints" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word a bystander in the 1834 print says South Carolina uses, while Massachusetts says roasting.", "rel": "term", "from": "political-barbecue-prints" }, { "to": "cannibal-pig-sign", "type": "art", "name": "the pig that serves itself", "as": "the later American habit of putting a pig on a sign and giving it a part to play.", "rel": "art", "from": "political-barbecue-prints" }, { "to": "fundraiser-barbecue", "type": "event", "name": "fundraiser barbecue", "as": "the surviving form of the free feed that gathers a crowd for a purpose.", "rel": "event", "from": "political-barbecue-prints" }, { "to": "cannibal-pig-sign", "type": "art", "name": "the pig that serves itself", "as": "what goes on the crown of the pylon when the pit pays for its own sign.", "rel": "art", "from": "roadside-barbecue-signs" }, { "to": "pig-mascot", "type": "art", "name": "the pig mascot", "as": "the house pig these signs carry, and the reason people recognise a pit from the road.", "rel": "art", "from": "roadside-barbecue-signs" }, { "to": "barbecue-postcards", "type": "art", "name": "barbecue postcards", "as": "the same buildings and signs, printed and mailed, thirty years earlier.", "rel": "art", "from": "roadside-barbecue-signs" }, { "to": "fsa-barbecue-photographs", "type": "art", "name": "The FSA photographs of Carolina eating", "as": "the other federal picture collection this project draws on, from fifty years before Margolies.", "rel": "art", "from": "roadside-barbecue-signs" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word, spelled Bar-B-Q, because it fits a tall cabinet.", "rel": "term", "from": "roadside-barbecue-signs" }, { "to": "maurices-piggie-park", "type": "place", "name": "Maurice's Piggie Park BBQ", "as": "West Columbia, the Carolina sign Margolies stopped for twice.", "rel": "place", "from": "roadside-barbecue-signs" }, { "to": "cheerwine", "type": "dish", "name": "Cheerwine", "as": "the other Carolina bottler whose disc turns up over a pit's name.", "rel": "dish", "from": "roadside-barbecue-signs" }, { "to": "southern-foodways-alliance", "type": "org", "name": "Southern Foodways Alliance", "as": "the archive most of the first-person material on this site comes from.", "rel": "org", "from": "free-to-use" }, { "to": "campaign-for-real-barbecue", "type": "org", "name": "Campaign for Real Barbecue", "as": "publishes the list of certified wood-cooking pits this site reads the wood tag from.", "rel": "org", "from": "free-to-use" }, { "to": "north-carolina-barbecue-society", "type": "org", "name": "North Carolina Barbecue Society", "as": "publishes the Historic Barbecue Trail, the other wood list.", "rel": "org", "from": "free-to-use" }, { "to": "south-carolina-barbeque-association", "type": "org", "name": "South Carolina Barbeque Association", "as": "publishes South Carolina's trail and the four-sauce map.", "rel": "org", "from": "free-to-use" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "whose Black Smoke is the history behind half the directories on this page.", "rel": "person", "from": "free-to-use" }, { "to": "chopped", "type": "term", "name": "chopped", "as": "the word for how the meat comes off the block, and the three textures it names.", "rel": "term", "from": "how-to-order" }, { "to": "outside-brown", "type": "dish", "name": "outside brown", "as": "the crust you have to ask for by name.", "rel": "dish", "from": "how-to-order" }, { "to": "barbecue-tray", "type": "dish", "name": "barbecue tray", "as": "what you get when you say tray: meat and slaw, no bread.", "rel": "dish", "from": "how-to-order" }, { "to": "barbecue-sandwich", "type": "dish", "name": "barbecue sandwich", "as": "slaw goes on the meat unless you say otherwise.", "rel": "dish", "from": "how-to-order" }, { "to": "hash-and-rice", "type": "dish", "name": "hash and rice", "as": "the South Carolina order that changes the conversation.", "rel": "dish", "from": "how-to-order" }, { "to": "barbecue", "type": "term", "name": "barbecue", "as": "the word itself, which here is a noun for pork.", "rel": "term", "from": "how-to-order" }, { "to": "dip", "type": "term", "name": "dip", "as": "the Piedmont's word for the sauce on the table.", "rel": "term", "from": "how-to-order" }, { "to": "lexington-barbecue", "type": "place", "name": "Lexington Barbecue", "as": "the Lexington counter where all three textures are on the board.", "rel": "place", "from": "how-to-order" }, { "to": "skylight-inn", "type": "place", "name": "Skylight Inn BBQ", "as": "the eastern counter where the menu is short and the answer is a tray.", "rel": "place", "from": "how-to-order" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "one of the two combatants: whole hog, clear vinegar, white slaw, cornbread.", "rel": "part", "from": "the-great-divide" }, { "to": "lexington", "type": "style", "name": "Lexington-style barbecue", "as": "the other: shoulders, red dip, red slaw, hushpuppies.", "rel": "part", "from": "the-great-divide" }, { "to": "lexington-barbecue-festival", "type": "event", "name": "Lexington Barbecue Festival", "as": "the festival the 2006 bills tried to make the state's own, and the 2007 act made the Piedmont Triad's instead.", "rel": "event", "from": "the-great-divide" }, { "to": "jerry-bledsoe", "type": "person", "name": "Jerry Bledsoe", "as": "the Piedmont's columnist, who called himself the world's foremost barbecue authority and meant it about half seriously.", "rel": "person", "from": "the-great-divide" }, { "to": "dennis-rogers", "type": "person", "name": "Dennis Rogers", "as": "the east's columnist, the oracle of the holy grub, who took the whole hog's side for decades.", "rel": "person", "from": "the-great-divide" }, { "to": "red-slaw", "type": "dish", "name": "red slaw", "as": "the fastest way to tell which side of the line a plate came from.", "rel": "contrast", "from": "the-great-divide" }, { "to": "vinegar-pepper-sauce", "type": "sauce", "name": "vinegar-and-pepper sauce", "as": "the sauce the east will not add tomato to.", "rel": "sauce", "from": "the-great-divide" }, { "to": "lexington-dip", "type": "sauce", "name": "Lexington dip", "as": "the tablespoon of ketchup that started a war.", "rel": "sauce", "from": "the-great-divide" }, { "to": "sc-pee-dee", "type": "style", "name": "Pee Dee whole-hog barbecue", "as": "eastern North Carolina's cousin across the state line, cooking the same hog with the same sauce.", "rel": "kin", "from": "the-great-divide" }, { "to": "sc-mustard", "type": "style", "name": "South Carolina mustard barbecue", "as": "the answer South Carolina's Midlands gives, which neither North Carolina camp accepts.", "rel": "contrast", "from": "the-great-divide" }, { "to": "adrian-miller", "type": "person", "name": "Adrian Miller", "as": "whose Black Smoke follows the cooks both camps forgot to argue about.", "rel": "person", "from": "the-great-divide" }, { "to": "wilbers-barbecue", "type": "place", "name": "Wilber's Barbecue", "as": "the pit Our State used to describe as dark on Sunday, and which now posts Sunday hours — the example and its own correction.", "rel": "place", "from": "the-sunday-question" }, { "to": "whole-hog", "type": "pit", "name": "whole hog", "as": "the cut that sets the schedule — an overnight cook is why the week has a shape at all.", "rel": "pit", "from": "the-sunday-question" }, { "to": "eastern-nc", "type": "style", "name": "Eastern North Carolina barbecue", "as": "the style most likely to cook to a number and stop when it is gone.", "rel": "style", "from": "the-sunday-question" }, { "to": "pitmaster", "type": "term", "name": "pitmaster", "as": "whose week this is, and who needs the day off.", "rel": "term", "from": "the-sunday-question" } ] }