Record #:

36596

Author(s):

Moose, Debbie

Abstract:

The author talks about the long history of pork barbecue, different sauces in different parts of the State, pig pickins, early barbecue restaurants, and the Lexington Barbecue Festival, which draws one hundred thousand people each October.

Source:

Tar Heel Junior Historian (NoCar F 251 T3x), Vol. Vol. 46 Issue No. 2, , p32-33, il

Subject(s):

Barbecue cookery--Lexington