Depends on how far you're willing to drive, and which type (eastern or western) you're looking for. You can do a search on this forum for all the good places
I agree: your first decision is Eastern or Western. Over many family trips from McLean to Orlando or Myrtle we drove out of our way a bit and have enjoyed both Skylight
, the best of the Eastern
-style. These experiences were fantastic and memorable. If I had to make "Sophie's Choice": http://www.wilbersbarbecue.com/
Last year going from McLean to Dallas we went out of our way to stop in Lexington where we patronized the most acclaimed of all the Western
-style joints: Lexington #1
. Going in I had both an open mind
and great anticipation
of this opportunity to sample the "other" Carolina style which, since they have an annual festival attended by 50,000 or so, is all over the Food and Travel channels.
Having sampled what is said to be the best of both, here are some facts and conclusions:
- Western uses only the pork shoulder - the primary (meat) ingredient of Spam.
- Eastern uses the meat of the whole hog, smokes it to perfection, then mixes and minces the "product".
- Western sauce uses ketchup and a LOT of water to render their vinegar and pepper essence a mere "back note".
- Eastern sauce is a distinctive and undiluted vinegar-pepper blend that gives hogs a proper bath as they send you to "Hog Heaven".
- If you like Early Times with Coca Cola and lots of ice: go Western.
- If you like Wild Turkey neat or with a few cubes and a splash: go Eastern.
And while you are in Goldsboro, stop by Scott's Sauce Company
) and take some home to Richmond. Go to your favorite local joint and tell them to hold the sauce on your pulled pork, then shake and pour your Scott's
. The meat won't be the whole hog minced, but the sauce will bring back a fond epicurean memory! FYI: I do the same thing down here in Dallas.