Articles in regional publications that pertain to a wide range of North Carolina-related topics.
Search Results
17 results
for "Barbecue cookery"
Currently viewing results 16 - 17
Abstract:
BUSINESS NORTH CAROLINA presents an excerpt from the authors' new book, Holy Smoke: The Big Book of North Carolina Barbecue, which explores the past, present, and the endangered future of traditional barbecue restaurants.
Abstract:
North Carolina barbeque is made of pork while Texas barbeque is made a beef, a difference marked by what sort of livestock is raised in each area. Another difference is North Carolina uses a vinegar based sauce while Texas prefers tomato.\r\n