{
 "schema": 1,
 "id": "lexington-dip",
 "type": "sauce",
 "names": {
  "name": "Lexington dip",
  "aliases": [
   "dip",
   "Lexington-style sauce",
   "Piedmont sauce",
   "Western sauce",
   "red sauce",
   "barbecue dip"
  ],
  "said": "'Dip' is the Piedmont's word; a Lexington counter will not correct you for 'sauce', but the menu says dip."
 },
 "etymology": {
  "root": "English dip (n.), from the verb dip, Old English dyppan, Proto-Germanic *daupejanan, a causative of *deup- 'deep'. The noun 'act of dipping' is recorded from the 1590s and the sense 'a liquid into which something is dipped' by 1825.",
  "first_attested": "the noun sense 'liquid into which something is dipped' by 1825 (etymonline, dip n.1); no dated first use of 'dip' for the Lexington sauce found by this project",
  "note": "*Tradition holds —* the name is from the use: the chopped meat is dipped in it, and it is thin enough to dip into rather than spread. Etymonline notes that the sense 'thick, savory sauce for dunking pieces of raw vegetables' (by 1962) is a modern re-coinage, so the barbecue dip keeps the older, thinner sense.",
  "tier": "cited",
  "source": "s:etymonline"
 },
 "region": [
  "nc-piedmont",
  "nc"
 ],
 "facets": {
  "base": "lexington-dip",
  "styles": [
   "lexington"
  ]
 },
 "text": {
  "what": "The Piedmont's sauce: the east's vinegar, salt, pepper and red pepper with ketchup or tomato and water added, sometimes sugar, so that it comes out thin and reddish — tangy, a little sweet or hot by the house, and every restaurant's recipe its own. It is the sauce of pork-shoulder barbecue in Lexington, Greensboro, Salisbury, Shelby and the rest of the Piedmont. It is basted on the shoulders as they cook, goes on the chopped meat at the block, stands on the table, and, in place of mayonnaise, dresses the red slaw.",
  "story": "The dip came out of the Lexington tents. Sid Weaver sold barbecue by the old courthouse from 1919 and Jess Swicegood beside him; Warner Stamey learned from both and carried the sauce to Shelby and Greensboro, and the men he taught — Wayne Monk at Lexington Barbecue among them — carried it further. *Tradition holds —* the tomato came in with cheap ketchup after the First World War, the same years Wikipedia's sauce history gives for ketchup and sugar entering barbecue sauces generally; the South Carolina Barbeque Association dates the same vinegar-and-ketchup idea to about 1900 in the Pee Dee and the North Carolina Piedmont.\n\nThe ketchup is what the columnists fought over. Jerry Bledsoe of the Greensboro Daily News took the Piedmont's side — 'America loves ketchup' — and Dennis Rogers of the Raleigh News & Observer the east's: 'People who would put ketchup in the sauce they feed to innocent children are capable of most anything.' The joke ran for decades and reached the General Assembly over the Lexington Barbecue Festival's title in 2005–07. In Lexington the sauce is also the slaw dressing: red slaw is cabbage, vinegar, ketchup and black pepper, no mayonnaise, and the Southern Foodways Alliance's note on Bar-B-Q Center says it plainly — in Lexington, barbecue eaters don't squirt sauce, they dip.",
  "how": "Vinegar, ketchup, water, salt, pepper and other spices, in the town's own description; red pepper flakes and sugar in many kitchens; simmered and kept warm. On the pit it is a baste for the shoulders through a ten-hour cook. At the block it is spooned into the chopped meat; at the table it comes in a bottle. For red slaw, chopped cabbage is dressed with it — the same vinegar, ketchup and pepper — instead of mayonnaise, so the slaw matches the meat.",
  "today": "Every Lexington pit keeps its own recipe; the town's Wikipedia article calls each one 'a closely guarded secret'. Red slaw dressed with it goes on hot dogs across the Piedmont as well as on trays."
 },
 "kin": [
  {
   "to": "lexington",
   "as": "the style it names: pork shoulder with dip and red slaw, in the Piedmont.",
   "rel": "whole"
  },
  {
   "to": "red-slaw",
   "as": "dressed with the dip in place of mayonnaise — that is why it is red.",
   "rel": "serves"
  },
  {
   "to": "vinegar-pepper-sauce",
   "as": "the east's sauce it grew from: vinegar, salt and pepper, before the ketchup went in.",
   "rel": "origin"
  },
  {
   "to": "light-tomato-sauce",
   "as": "its South Carolina twin, which the SC Barbeque Association maps with the Piedmont.",
   "rel": "kin"
  },
  {
   "to": "heavy-tomato-sauce",
   "as": "the thick sweet sauce it is not: dip is thin and sour, and soaks in.",
   "rel": "contrast"
  },
  {
   "to": "mustard-sauce",
   "as": "the other Carolina sauce with a color: yellow to its red.",
   "rel": "contrast"
  },
  {
   "to": "pork-shoulder",
   "as": "what it is basted on through a ten-hour cook and chopped into at the block.",
   "rel": "serves"
  },
  {
   "to": "barbecue-tray",
   "as": "on the tray at the block and in the bottle beside it.",
   "rel": "serves"
  },
  {
   "to": "barbecue-sandwich",
   "as": "on the chopped pork and in the red slaw on top of it.",
   "rel": "serves"
  },
  {
   "to": "dip",
   "as": "the word itself, with its root and its Piedmont sense.",
   "rel": "term"
  },
  {
   "to": "lexington-barbecue",
   "as": "Wayne Monk's 'dark, rather thin' dip, neither too mild nor too fiery, in Bob Garner's description.",
   "rel": "served-at"
  },
  {
   "to": "bar-b-q-center",
   "as": "where, in the Southern Foodways Alliance's line, eaters don't squirt sauce, they dip.",
   "rel": "served-at"
  },
  {
   "to": "stameys-barbecue",
   "as": "Warner Stamey's Greensboro pit, which carried the dip out of Lexington in 1953.",
   "rel": "served-at"
  },
  {
   "to": "warner-stamey",
   "as": "learned it in the courthouse tents and taught it to the Piedmont.",
   "rel": "person"
  },
  {
   "to": "wayne-monk",
   "as": "whose dip went to the 1983 economic summit at Williamsburg.",
   "rel": "person"
  },
  {
   "to": "sid-weaver",
   "as": "the tent by the courthouse where it starts, 1919.",
   "rel": "origin"
  },
  {
   "to": "jess-swicegood",
   "as": "the stand beside Weaver's, bought by Stamey in 1938.",
   "rel": "origin"
  },
  {
   "to": "jerry-bledsoe",
   "as": "its defender in print: 'America loves ketchup'.",
   "rel": "person"
  },
  {
   "to": "dennis-rogers",
   "as": "its accuser: ketchup in sauce fed to children.",
   "rel": "person"
  },
  {
   "to": "sc-light-tomato",
   "as": "the South Carolina style built on the same sauce.",
   "rel": "kin"
  }
 ],
 "confusable_with": [
  {
   "id": "vinegar-pepper-sauce",
   "tell": "Any red in the bottle is dip; the east's sauce is clear. On the tray, red slaw beside the meat settles it."
  },
  {
   "id": "heavy-tomato-sauce",
   "tell": "Dip pours like vinegar and soaks in; a thick sauce that coats the meat is the grocery-shelf kind, not dip."
  }
 ],
 "links": [
  {
   "label": "Lexington, North Carolina — Wikipedia (Barbecue)",
   "url": "https://en.wikipedia.org/wiki/Lexington,_North_Carolina"
  },
  {
   "label": "dip — Online Etymology Dictionary",
   "url": "https://www.etymonline.com/word/dip"
  },
  {
   "label": "North Carolina BBQ — Southern Foodways Alliance",
   "url": "https://www.southernfoodways.org/oral-history/southern-bbq-trail/north-carolina-bbq/"
  }
 ],
 "sources": [
  "s:web-stameys-shop",
  "s:web-sauce-harvest-2026-09-16",
  "s:wp-barbecue-in-north-carolina",
  "s:wp-lexington-north-carolina",
  "s:wp-north-carolina-barbecue-society",
  "s:wp-barbecue-sauce",
  "s:wp-coleslaw",
  "s:etymonline",
  "s:web-ourstate-lexington-cover-up",
  "s:web-ourstate-stameys",
  "s:web-stameys-history",
  "s:web-ourstate-lexington-barbecue",
  "s:web-abc-barbecue-feud",
  "s:web-bbqjew-defining-styles",
  "s:web-sfa-nc-trail",
  "s:web-scba-bbq-history",
  "s:reed-holy-smoke",
  "s:wikibooks-eastern-north-carolina-barbecue-sauce",
  "s:wikibooks-barbecue-sauce-sweet",
  "s:book-mrs-hills-new-cook-book"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-lexington-north-carolina"
  },
  "fields": {
   "text.story": {
    "tier": "cited",
    "source": "s:web-ourstate-lexington-cover-up",
    "note": "Weaver 1919 from Markovich; Swicegood and Stamey from Garner and Stamey's own history; the columnists from ABC News 2005 and BBQ Jew; the ketchup dating is marked tradition, with the SCBA and Wikipedia sauce-history dates beside it"
   },
   "text.how": {
    "tier": "cited",
    "source": "s:wp-lexington-north-carolina",
    "note": "ingredients as the town's article lists them; the baste and ten-hour cook from Garner (Our State 2012); red slaw from the same article and the coleslaw article"
   },
   "text.today": {
    "tier": "cited",
    "source": "s:wp-lexington-north-carolina"
   },
   "etymology": {
    "tier": "cited",
    "source": "s:etymonline",
    "note": "the root is the dictionary's; the barbecue sense is the tradition's usage, marked as such"
   },
   "recipes": {
    "tier": "cited",
    "source": "s:wikibooks-eastern-north-carolina-barbecue-sauce",
    "note": "each recipe carries its own source, licence and page"
   }
  }
 },
 "recipes": [
  {
   "title": "Eastern North Carolina Barbecue Sauce",
   "source": "s:wikibooks-eastern-north-carolina-barbecue-sauce",
   "license": "CC BY-SA 4.0",
   "year": "read 16 September 2026",
   "url": "https://en.wikibooks.org/wiki/Cookbook%3AEastern_North_Carolina_Barbecue_Sauce",
   "book": "Wikibooks Cookbook",
   "ingredients": [
    "¾ gallons apple cider vinegar",
    "⅛ cup salt",
    "¼ cup ground black pepper",
    "¼ cup red pepper flakes",
    "1 cup molasses",
    "2 cups honey"
   ],
   "text": "1. Start with apple cider vinegar in saucepan over medium heat.\n2. Add salt, ground black pepper, crushed red pepper, molasses, and honey.\n3. Let mixture heat up, but not quite boil.\n4. Mix well.\n5. Return sauce to the jug that the vinegar came in to cool.",
   "yield": "¾ gallon",
   "note": "The base the dip is built on: to make a Piedmont dip from it, a house adds ketchup or tomato and water and cuts the pepper back.",
   "region": "eastern North Carolina"
  },
  {
   "title": "The dip, as described",
   "source": "s:wp-barbecue-in-north-carolina",
   "license": "ingredients-only",
   "url": "https://en.wikipedia.org/wiki/Barbecue_in_North_Carolina",
   "ingredients": [
    "vinegar",
    "tomatoes or ketchup",
    "water",
    "usually red pepper flakes",
    "salt and black pepper",
    "sugar, in some houses"
   ],
   "note": "Ingredients only: the parts are a fact and may be repeated; the proportions are each pit's own and are not published. The same mixture dresses the red slaw.",
   "region": "Lexington, North Carolina"
  },
  {
   "title": "Barbecue Sauce (Sweet)",
   "source": "s:wikibooks-barbecue-sauce-sweet",
   "license": "CC BY-SA 4.0",
   "year": "read 16 September 2026",
   "url": "https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Sauce_%28Sweet%29",
   "book": "Wikibooks Cookbook",
   "ingredients": [
    "1 cup tomato catsup (ketchup)",
    "¾ cup cider vinegar",
    "2–3 tablespoons mustard",
    "3 tablespoons Worcestershire sauce",
    "1 cup brown sugar",
    "1–2 teaspoons celery seed",
    "3 tablespoons margarine",
    "¼ teaspoon black pepper",
    "¼ teaspoon red pepper",
    "1 teaspoon salt",
    "1 teaspoon onion flakes",
    "Garlic powder or minced garlic to taste (optional)"
   ],
   "text": "1. Combine all ingredients together and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until it thickens slightly.\n2. Arrange chicken pieces or pork chops in a greased baking dish.\n3. Pour half of sauce over and bake at 350°F (175°C) for 30 to 40 minutes.\n4. Pour remaining sauce over before serving.",
   "note": "Thicker and sweeter than a dip — a cup of ketchup to three quarters of a cup of cider vinegar, with brown sugar, mustard and Worcestershire. A dip runs the other way: mostly vinegar, with the ketchup a colouring."
  },
  {
   "title": "Sauce for Barbecues (receipt 335)",
   "source": "s:book-mrs-hills-new-cook-book",
   "license": "Public domain",
   "year": 1867,
   "url": "https://archive.org/details/mrshillsnewcookb00hill",
   "author": "Mrs. A. P. Hill",
   "book": "Mrs. Hill's New Cook-Book",
   "text": "Melt half a pound of butter; stir into it a large tablespoonful of mustard, half a teaspoonful of red pepper, one of black, salt to taste; add vinegar until the sauce has a strong acid taste. The quantity of vinegar will depend upon the strength of it. As soon as the meat becomes hot, begin to baste, and continue basting frequently until it is done; pour over the meat any sauce that remains.",
   "page": 171,
   "note": "An ancestor rather than the thing: the vinegar-and-pepper mop that the Piedmont later reddened. No tomato in it."
  }
 ],
 "profile": {
  "kind": "bottle",
  "base": "heavy-tomato",
  "maker": "Lillie's Q",
  "town": "Chicago",
  "state": "other",
  "ingredients": [
   "TOMATO SAUCE (WATER, TOMATO PASTE)",
   "BROWN SUGAR",
   "APPLE CIDER VINEGAR",
   "MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, GARLIC POWDER)",
   "SUGAR",
   "VINEGAR",
   "SALT",
   "CONTAINS LESS THAN 2%: APPLE JUICE CONCENTRATE",
   "LIME JUICE CONCENTRATE",
   "SPICES",
   "GARLIC",
   "ONION",
   "AND NATURAL FLAVOR"
  ],
  "tomato_rank": 1,
  "vinegar_rank": 3,
  "mustard_rank": 4,
  "sugar_rank": 2,
  "serving_tbsp": 2,
  "sugar_g_per_tbsp": 5.0,
  "sodium_mg_per_tbsp": 175.0,
  "heat": null,
  "source": "s:web-usda-fdc-branded",
  "url": "https://fdc.nal.usda.gov/food-details/2584568/nutrients",
  "accessed": "2026-09-16",
  "note": "No Lexington pit publishes a Nutrition Facts panel for its dip: Lexington Barbecue, the Bar-B-Q Center, Stamey's, Red Bridges, Hursey's, Kepley's, Little Richard's, Cook's and Short Sugar's all sell bottles and none printed a label this search could read on 2026-09-16. What can be measured is the bottle that wears the style's name from outside it. Lillie's Q of Chicago sells No. 40 Western North Carolina Tomato, and it reads tomato first and brown sugar second, at 5 g of sugar per tablespoon — the Kansas City order, under the Piedmont's name. USDA FoodData Central record 2584568."
 },
 "images": [],
 "confidence": "high",
 "needs_verification": false,
 "updated": "2026-09-16",
 "blurb": "The Piedmont's sauce: the east's vinegar, salt, pepper and red pepper with ketchup or tomato and water added, sometimes sugar, so that it comes out thin and reddish — tangy, a little sweet or hot by the house, and every…",
 "region_terms": [
  {
   "key": "nc-piedmont",
   "name": "The North Carolina Piedmont",
   "state": "NC",
   "note": "Lexington, the Triad, Charlotte; 'Western' or 'Lexington-style' in barbecue talk"
  },
  {
   "key": "nc",
   "name": "North Carolina",
   "state": "NC"
  }
 ],
 "kin_out": [
  {
   "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"
  },
  {
   "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"
  },
  {
   "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"
  },
  {
   "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"
  },
  {
   "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"
  },
  {
   "to": "mustard-sauce",
   "type": "sauce",
   "name": "mustard-based barbecue sauce",
   "as": "the other Carolina sauce with a color: yellow to its red.",
   "rel": "contrast"
  },
  {
   "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"
  },
  {
   "to": "barbecue-tray",
   "type": "dish",
   "name": "barbecue tray",
   "as": "on the tray at the block and in the bottle beside it.",
   "rel": "serves"
  },
  {
   "to": "barbecue-sandwich",
   "type": "dish",
   "name": "barbecue sandwich",
   "as": "on the chopped pork and in the red slaw on top of it.",
   "rel": "serves"
  },
  {
   "to": "dip",
   "type": "term",
   "name": "dip",
   "as": "the word itself, with its root and its Piedmont sense.",
   "rel": "term"
  },
  {
   "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"
  },
  {
   "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"
  },
  {
   "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"
  },
  {
   "to": "warner-stamey",
   "type": "person",
   "name": "Warner Stamey",
   "as": "learned it in the courthouse tents and taught it to the Piedmont.",
   "rel": "person"
  },
  {
   "to": "wayne-monk",
   "type": "person",
   "name": "Wayne Monk",
   "as": "whose dip went to the 1983 economic summit at Williamsburg.",
   "rel": "person"
  },
  {
   "to": "sid-weaver",
   "type": "person",
   "name": "Sid Weaver",
   "as": "the tent by the courthouse where it starts, 1919.",
   "rel": "origin"
  },
  {
   "to": "jess-swicegood",
   "type": "person",
   "name": "Jess Swicegood",
   "as": "the stand beside Weaver's, bought by Stamey in 1938.",
   "rel": "origin"
  },
  {
   "to": "jerry-bledsoe",
   "type": "person",
   "name": "Jerry Bledsoe",
   "as": "its defender in print: 'America loves ketchup'.",
   "rel": "person"
  },
  {
   "to": "dennis-rogers",
   "type": "person",
   "name": "Dennis Rogers",
   "as": "its accuser: ketchup in sauce fed to children.",
   "rel": "person"
  },
  {
   "to": "sc-light-tomato",
   "type": "style",
   "name": "Light tomato barbecue",
   "as": "the South Carolina style built on the same sauce.",
   "rel": "kin"
  }
 ],
 "source_list": [
  {
   "id": "s:web-stameys-shop",
   "kind": "web",
   "title": "Shop — bottle of Stamey's Dip, bottle of Stamey's Smokehouse Hot Sauce",
   "publisher": "Stamey's Barbecue, Greensboro NC",
   "url": "https://www.stameys.com/shop",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:web-sauce-harvest-2026-09-16",
   "kind": "web",
   "title": "Bottled Carolina barbecue sauce labels, 68 rows",
   "publisher": "This project — data/harvest/sauces.json",
   "url": "https://fdc.nal.usda.gov/",
   "note": "The harvest file itself: every label this project could read on 2026-09-16, with the page each row came from. Cited where a record reports a figure computed across the harvest rather than from one bottle.",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-barbecue-in-north-carolina",
   "kind": "wikipedia",
   "title": "Barbecue in North Carolina — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Barbecue_in_North_Carolina",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-lexington-north-carolina",
   "kind": "wikipedia",
   "title": "Lexington, North Carolina — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Lexington,_North_Carolina",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-north-carolina-barbecue-society",
   "kind": "wikipedia",
   "title": "North Carolina Barbecue Society — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/North_Carolina_Barbecue_Society",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-barbecue-sauce",
   "kind": "wikipedia",
   "title": "Barbecue sauce — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Barbecue_sauce",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-coleslaw",
   "kind": "wikipedia",
   "title": "Coleslaw — Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Coleslaw",
   "license": "CC BY-SA 4.0",
   "note": "revision 1369436670"
  },
  {
   "id": "s:etymonline",
   "kind": "web",
   "title": "Online Etymology Dictionary",
   "url": "https://www.etymonline.com/"
  },
  {
   "id": "s:web-ourstate-lexington-cover-up",
   "kind": "web",
   "title": "The Great Lexington Barbecue Cover-Up (Jeremy Markovich, 31 Mar 2015)",
   "publisher": "Our State magazine",
   "url": "https://www.ourstate.com/lexington-barbecue-pits/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-ourstate-stameys",
   "kind": "web",
   "title": "Stamey's Old Fashioned Barbecue (Bob Garner, 31 Aug 2012)",
   "publisher": "Our State magazine",
   "url": "https://www.ourstate.com/stameys-old-fashioned-barbecue/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-stameys-history",
   "kind": "web",
   "title": "History",
   "publisher": "Stamey's Barbecue, Greensboro NC",
   "url": "https://www.stameys.com/history",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-ourstate-lexington-barbecue",
   "kind": "web",
   "title": "Lexington Barbecue (Bob Garner, 2012-08-31)",
   "publisher": "Our State",
   "url": "https://www.ourstate.com/lexington-barbecue/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-abc-barbecue-feud",
   "kind": "web",
   "title": "Smoke, Fire as BBQ Bigshots Battle Over Ketchup (John Berman, World News Tonight, 2 Jun 2005)",
   "publisher": "ABC News",
   "url": "https://abcnews.go.com/WNT/story?id=813146",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-bbqjew-defining-styles",
   "kind": "web",
   "title": "Defining the Styles (30 Nov 2009)",
   "publisher": "BBQ Jew",
   "url": "https://bbqjew.com/2009/11/30/cantwealljustgetalong/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-sfa-nc-trail",
   "kind": "web",
   "title": "North Carolina BBQ — Southern BBQ Trail",
   "publisher": "Southern Foodways Alliance",
   "url": "https://www.southernfoodways.org/oral-history/southern-bbq-trail/north-carolina-bbq/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:web-scba-bbq-history",
   "kind": "web",
   "title": "BBQ History (Lake E. High Jr.)",
   "publisher": "South Carolina Barbeque Association",
   "url": "https://www.scbarbeque.com/bbq-history/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:reed-holy-smoke",
   "kind": "book",
   "title": "Holy Smoke: The Big Book of North Carolina Barbecue",
   "author": "John Shelton Reed, Dale Volberg Reed, with William McKinney",
   "publisher": "University of North Carolina Press",
   "year": 2008,
   "url": "https://uncpress.org/book/9780807832028/holy-smoke/"
  },
  {
   "id": "s:wikibooks-eastern-north-carolina-barbecue-sauce",
   "kind": "web",
   "title": "Cookbook:Eastern North Carolina Barbecue Sauce — Wikibooks Cookbook",
   "publisher": "Wikibooks",
   "url": "https://en.wikibooks.org/wiki/Cookbook%3AEastern_North_Carolina_Barbecue_Sauce",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0",
   "note": "Text of the Wikibooks Cookbook is licensed CC BY-SA 4.0; copied here with the page named and the licence carried along. Wiki links and the page's own notes are dropped; the wording of the ingredients and the steps is the page's."
  },
  {
   "id": "s:wikibooks-barbecue-sauce-sweet",
   "kind": "web",
   "title": "Cookbook:Barbecue Sauce (Sweet) — Wikibooks Cookbook",
   "publisher": "Wikibooks",
   "url": "https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Sauce_%28Sweet%29",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0",
   "note": "Text of the Wikibooks Cookbook is licensed CC BY-SA 4.0; copied here with the page named and the licence carried along. Wiki links and the page's own notes are dropped; the wording of the ingredients and the steps is the page's."
  },
  {
   "id": "s:book-mrs-hills-new-cook-book",
   "kind": "book",
   "title": "Mrs. Hill's New Cook-Book; or, Housekeeping Made Easy. A Practical System for Private Families, in Town and Country, Especially Adapted to the Southern States",
   "author": "Mrs. A. P. Hill (Annabella P. Hill), of Georgia",
   "publisher": "G. W. Dillingham Co., New York",
   "year": 1867,
   "url": "https://archive.org/details/mrshillsnewcookb00hill",
   "accessed": "2026-09-16",
   "license": "Public domain",
   "note": "First published 1867 by Carleton, New York; copyright renewed 1870. Read in the new and enlarged edition of 1898, which is the scan on the Internet Archive. Receipts are numbered; the numbers are given with the page."
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:wp-lexington-north-carolina"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:web-ourstate-lexington-cover-up",
   "note": "Weaver 1919 from Markovich; Swicegood and Stamey from Garner and Stamey's own history; the columnists from ABC News 2005 and BBQ Jew; the ketchup dating is marked tradition, with the SCBA and Wikipedia sauce-history dates beside it"
  },
  "text.how": {
   "tier": "cited",
   "source": "s:wp-lexington-north-carolina",
   "note": "ingredients as the town's article lists them; the baste and ten-hour cook from Garner (Our State 2012); red slaw from the same article and the coleslaw article"
  },
  "text.today": {
   "tier": "cited",
   "source": "s:wp-lexington-north-carolina"
  },
  "etymology": {
   "tier": "cited",
   "source": "s:etymonline",
   "note": "the root is the dictionary's; the barbecue sense is the tradition's usage, marked as such"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "lexington",
   "type": "style",
   "name": "Lexington-style barbecue",
   "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": "sc-light-tomato",
   "type": "style",
   "name": "Light tomato barbecue",
   "as": "the same sauce under the Piedmont's name, north of the line.",
   "rel": "kin"
  },
  {
   "from": "georges-barbecue-sauce",
   "type": "sauce",
   "name": "George's Barbecue Sauce",
   "as": "the order its label actually reads in: vinegar first, tomato behind it, sugar behind that.",
   "rel": "kin"
  },
  {
   "from": "heavy-tomato-sauce",
   "type": "sauce",
   "name": "heavy tomato sauce",
   "as": "the Piedmont's thin red sauce; Wikipedia's sauce history places Kansas City's thick one downstream of it.",
   "rel": "kin"
  },
  {
   "from": "light-tomato-sauce",
   "type": "sauce",
   "name": "light tomato sauce",
   "as": "the same sauce under the Piedmont's name; the SC Barbeque Association maps the two regions as one.",
   "rel": "kin"
  },
  {
   "from": "mustard-sauce",
   "type": "sauce",
   "name": "mustard-based barbecue sauce",
   "as": "the Piedmont's red sauce; the two are the Carolinas' colored sauces.",
   "rel": "contrast"
  },
  {
   "from": "vinegar-pepper-sauce",
   "type": "sauce",
   "name": "vinegar-and-pepper sauce",
   "as": "its Piedmont descendant: the same sauce with ketchup or tomato added.",
   "rel": "descendant"
  },
  {
   "from": "barbecue-chicken",
   "type": "dish",
   "name": "barbecue chicken",
   "as": "what the Piedmont chicken is dressed with.",
   "rel": "sauce"
  },
  {
   "from": "barbecue-sandwich",
   "type": "dish",
   "name": "barbecue sandwich",
   "as": "the sauce under the slaw in the Piedmont.",
   "rel": "sauce"
  },
  {
   "from": "barbecue-tray",
   "type": "dish",
   "name": "barbecue tray",
   "as": "what the meat in a Lexington tray is dressed with on the block, with a cup on the side.",
   "rel": "sauce"
  },
  {
   "from": "outside-brown",
   "type": "dish",
   "name": "outside brown",
   "as": "cooked into the crust over the fire and added again on the block.",
   "rel": "sauce"
  },
  {
   "from": "red-slaw",
   "type": "dish",
   "name": "red slaw",
   "as": "its dressing, or the model for it: vinegar, ketchup, salt, pepper, sugar.",
   "rel": "sauce"
  },
  {
   "from": "brick-pit",
   "type": "pit",
   "name": "brick pit",
   "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": "chopping-block",
   "type": "pit",
   "name": "chopping block",
   "as": "goes on the chopped shoulder before it is trayed.",
   "rel": "sauce"
  },
  {
   "from": "pork-shoulder",
   "type": "pit",
   "name": "pork shoulder",
   "as": "the thin vinegar-and-ketchup sauce the Piedmont puts on the chopped shoulder.",
   "rel": "sauce"
  },
  {
   "from": "bar-b-q-center",
   "type": "place",
   "name": "Bar-B-Q Center",
   "as": "a hundred gallons a week of it, by Sonny Conrad's count in 2011.",
   "rel": "sauce"
  },
  {
   "from": "cooks-barbecue",
   "type": "place",
   "name": "Cook's Barbecue",
   "as": "served for dipping the plate, not pouring.",
   "rel": "sauce"
  },
  {
   "from": "fuzzys-bar-b-q",
   "type": "place",
   "name": "Fuzzy's Bar-B-Q",
   "as": "its sauce: thin vinegar reddened with ketchup, on the meat and in the slaw.",
   "rel": "sauce"
  },
  {
   "from": "lexington-barbecue",
   "type": "place",
   "name": "Lexington Barbecue",
   "as": "its sauce, thin and reddened with ketchup, served at the table.",
   "rel": "sauce"
  },
  {
   "from": "short-sugars",
   "type": "place",
   "name": "Short Sugar's Pit Bar-B-Q",
   "as": "what its sauce was not: Worcestershire and sugar in place of the ketchup.",
   "rel": "contrast"
  },
  {
   "from": "speedy-lohrs-barbecue",
   "type": "place",
   "name": "Speedy Lohr's Barbecue",
   "as": "its sauce, and the dressing that makes its slaw red.",
   "rel": "sauce"
  },
  {
   "from": "speedys-barbecue",
   "type": "place",
   "name": "Speedy's Barbecue",
   "as": "its sauce, and the dressing on its slaw.",
   "rel": "sauce"
  },
  {
   "from": "stameys-barbecue",
   "type": "place",
   "name": "Stamey's Barbecue",
   "as": "the sauce, served at the table; 'dip' is the family's word.",
   "rel": "sauce"
  },
  {
   "from": "tarheel-q",
   "type": "place",
   "name": "Tarheel Q",
   "as": "its sauce, and the dressing on its slaw.",
   "rel": "sauce"
  },
  {
   "from": "dennis-rogers",
   "type": "person",
   "name": "Dennis Rogers",
   "as": "ketchup in sauce fed to innocent children — his charge against it.",
   "rel": "sauce"
  },
  {
   "from": "jerry-bledsoe",
   "type": "person",
   "name": "Jerry Bledsoe",
   "as": "'America loves ketchup': his defence of the red sauce, to ABC in 2005.",
   "rel": "sauce"
  },
  {
   "from": "jess-swicegood",
   "type": "person",
   "name": "Jess Swicegood",
   "as": "the sauce came out of his stand and Weaver's tent.",
   "rel": "sauce"
  },
  {
   "from": "sid-weaver",
   "type": "person",
   "name": "Sid Weaver",
   "as": "the sauce came out of his tent and Swicegood's: vinegar and pepper with ketchup.",
   "rel": "sauce"
  },
  {
   "from": "warner-stamey",
   "type": "person",
   "name": "Warner Stamey",
   "as": "the sauce he learned in the courthouse tents and served in Shelby, Lexington and Greensboro.",
   "rel": "sauce"
  },
  {
   "from": "wayne-monk",
   "type": "person",
   "name": "Wayne Monk",
   "as": "his sauce, which went to the 1983 economic summit at Williamsburg.",
   "rel": "sauce"
  },
  {
   "from": "lexington-barbecue-festival",
   "type": "event",
   "name": "Lexington Barbecue Festival",
   "as": "on every tray on Main Street.",
   "rel": "sauce"
  },
  {
   "from": "dip",
   "type": "term",
   "name": "dip",
   "as": "the sauce itself; this page is only its name.",
   "rel": "term"
  },
  {
   "from": "piedmont",
   "type": "term",
   "name": "Piedmont",
   "as": "the Piedmont's sauce.",
   "rel": "sauce"
  },
  {
   "from": "slaw",
   "type": "term",
   "name": "slaw",
   "as": "the dressing of the red slaw; the dip's second use.",
   "rel": "sauce"
  },
  {
   "from": "the-great-divide",
   "type": "story",
   "name": "The Great Divide",
   "as": "the tablespoon of ketchup that started a war.",
   "rel": "sauce"
  }
 ]
}