Introduction
The North Carolina Barbecue Society (NCBS) is a dedicated non-profit organization based in Winston-Salem, North Carolina, established with the primary goal of promoting and preserving the rich culture and traditions surrounding barbecue in the state. This organization plays a vital role in highlighting North Carolina’s unique barbecue heritage, which is characterized by distinct regional styles and flavors. By organizing events, educational programs, and community activities, the NCBS aims to secure North Carolina’s reputation as the “Barbecue Capital of the World.” Through its initiatives, the NCBS not only fosters appreciation for barbecue but also strengthens community bonds through shared culinary experiences.
Mission of the North Carolina Barbecue Society
The mission of the NCBS is both noble and straightforward: to preserve North Carolina’s barbecue history and culture while ensuring that the state maintains its rightful status as a leader in barbecue tradition. According to their official website, the organization encourages people to embrace barbecue as a communal activity best enjoyed with friends and family. This informal motto—”to cook and eat barbecue as often as possible, preferably in the company of good friends”—captures the essence of what barbecue means to many residents of North Carolina. The society believes that barbecue is not just food; it is a cultural cornerstone that brings people together, fostering connections and shared memories.
History of the Organization
The North Carolina Barbecue Society was founded in 2006 by Jim Early, who serves as its president. Early is not only an attorney but also an author well-known for his work “The Best Tar Heel Barbecue: Manteo to Murphy,” which provides insights into various barbecue establishments along the “Historic Barbecue Trail.” This trail connects 25 different barbecue joints across 21 locations in North Carolina, showcasing the diverse offerings available throughout the state.
One of the organization’s most significant contributions to barbecue education is its annual cooking boot camps. These camps are held three times a year at different locations: Tanglewood Park in Clemmons during early May, Sugar Mountain Ski Resort near Boone in July, and Castle Haynes near Wilmington in late September. Each two-day boot camp instructs participants on how to prepare and smoke various meats such as whole hog, chicken, steak, pork butt, ribs, brisket, seafood, and occasionally wild game. Attendees also learn how to create Chef Early’s award-winning Pimento Cheese—a staple accompaniment to many barbecue meals. In 2012, CNN recognized NCBS’s boot camp as one of the top ten international cooking schools, highlighting its prominence among culinary institutions.
Types of Barbecue: Eastern vs. Lexington Style
North Carolina is home to two distinct styles of barbecue: Eastern style and Lexington style (also known as Piedmont or Western style). Each style has passionate advocates and a longstanding cultural significance within the state. The debate over which style should be designated as the official state barbecue type has resulted in considerable political controversy over the years.
Eastern style barbecue utilizes all parts of the hog—an approach often summarized by the phrase “every part of the hog except the squeal.” This method involves slow-cooking whole hogs over hardwood coals, typically hickory. The accompanying sauce is usually made from vinegar and pepper, which can be applied during cooking or added after serving to enhance flavor.
On the other hand, Lexington style focuses on using only pork shoulder—darker meat known for its moisture content—and features a sauce that combines vinegar with ketchup. This version is often served alongside red slaw, which incorporates this special barbecue sauce instead of traditional mayonnaise-based coleslaw. Despite their differences, both styles share a commitment to slow-cooked meats that are imbued with rich flavors developed over time.
This rivalry reached a peak when two bills were introduced in 2006 aimed at designating Lexington style as North Carolina’s official barbecue type. Both House Bill 21 and Senate Bill 47 faced significant backlash and ultimately failed to pass through the State House of Representatives and State Senate. The contentious nature of this debate underscores how deeply ingrained these culinary traditions are within North Carolina’s cultural identity.
Community Engagement and Sponsorship
The success of the North Carolina Barbecue Society relies heavily on community engagement and support from local businesses. Membership dues contribute significantly to funding their activities; however, sponsorship plays an equally important role. Many of NCBS’s official sponsors are local barbecue restaurants that directly benefit from increased visibility and promotion generated through society initiatives.
The NCBS hosts
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