Unearth The Voyage
When Labor Day rolls around in North Carolina, backyard grills aren’t the only things heating up. Barbecue fans across the state have been arguing for generations about which style, sauce, and smokehouse reigns supreme. From vinegar-soaked whole hogs to tomato-tinged pork shoulders, these debates get serious when families gather for their annual cookouts.
1. Eastern-Style vs. Lexington-Style (The Great Divide)
No BBQ feud in America runs deeper than this one. Eastern North Carolina swears by its whole-hog barbecue, cooked low and slow with vinegar and pepper-based sauce—no tomatoes allowed!
Meanwhile, folks in Lexington and much of the Piedmont prefer pork shoulder drenched in a tomato-kissed dip. Each side insists they have the real Carolina barbecue—and neither is backing down anytime soon.
Labor Day cookouts become battlegrounds where family members defend their regional pride. Grandparents tell stories about the proper way to smoke meat while cousins argue over which sauce belongs on the table.
2. Wilber’s Barbecue (Goldsboro) vs. Lexington Barbecue (Lexington)
These two legendary spots embody their regions’ distinct styles. Wilber’s, a Goldsboro institution since 1962, still cooks whole hogs over wood coals the old-fashioned way.
Over in Lexington, Lexington Barbecue (nicknamed The Honeymonk) is a shrine to pork shoulder and red slaw. Every Labor Day, fans make pilgrimages to both—and the debate over which reigns supreme lights up social media feeds.
Tourists drive hours just to taste the difference themselves. Local newspapers publish opinion pieces defending their hometown favorite while radio hosts take calls from passionate supporters on both sides.
3. The Sauce Showdown: Vinegar vs. Tomato vs. Mustard
North Carolina barbecue’s biggest controversy might be bottled. Eastern pits rely on clear vinegar sauces, sharp and tangy.
Central Carolina leans toward a reddish vinegar-tomato mix, while the western edge sometimes dabbles with mustard-based blends that drift up from South Carolina. Every cookout brings fresh arguments: Which sauce is king?
The answer depends on your zip code—and your grandmother’s recipe. Some families guard their sauce formulas like treasure maps while others proudly share their versions at church potlucks. Holiday weekends turn into taste-testing marathons where everyone brings their signature blend.
4. Skylight Inn vs. Sam Jones BBQ (Ayden Family Feud)
This one’s not just regional—it’s personal. The Jones family has been at the heart of Ayden’s barbecue scene for generations.
When Sam Jones branched out from the family’s Skylight Inn to open Sam Jones BBQ, it set tongues wagging. Both use wood-fired pits and honor the same traditions—but locals love to debate which one carries the true legacy of Carolina ‘cue.
Friends who grew up eating at Skylight Inn now find themselves divided over Sunday lunch plans. Some appreciate the innovation Sam brought while others believe the original location holds irreplaceable history and flavor.
5. The New Guard vs. The Old Pits
In cities like Raleigh, Durham, and Charlotte, modern BBQ joints are experimenting with brisket, fusion sauces, and smoked jackfruit—while old-timers cling fiercely to the time-honored ways. Labor Day becomes a symbolic standoff: innovation versus tradition.
Both sides claim to honor the craft—but whether you prefer a shiny food hall or a smoke-stained roadside shack says a lot about where your BBQ loyalties lie. Younger diners appreciate creative menus and craft cocktails while their parents insist nothing beats a cinder-block building with picnic tables.
Food bloggers fuel the debate online.
