The article discusses the rich barbecue culture in North Carolina, highlighting the regional differences between Eastern and Western barbecue styles. While Eastern barbecue favors whole-hog roasting with a thin, peppery vinegar sauce, Western barbecue leans towards pork shoulder with a sweeter sauce variation. Alton Brown, a noted food scientist, emphasizes the validity of both styles, showcasing the state's variety with at least 13 distinct barbecue styles, encouraging appreciation over competition in culinary traditions.
"I don't understand why there's a fight between them, except that people are always looking for a fight. Completely different schools, each with complete validity."
"Your state has at least 13 different styles of barbecue, not just two, and they're all my preference. It's kind of like saying 'Do you want mashed potatoes or french fries?' and I'm like 'Yes, I want both, and I may even dip one into the other.'"
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