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i didn't even know there was a contest-i made a kickass pumpkin this year, before it got all gross and moldy. a hand crank drill is very handy for carving, as my sister and i discovered.

@tommyk--at first glance your (awesome) pumpkin looked like a woman bent over. In my mind's eye, tusks turned into legs and mustache into a lifted skirt.

I blushed, then realized what was what.

Wow, honorable mention is pretty kick a--. Well done Dianasaur.

@hmw0029 No, I have not gotten a decent knife. I plan on getting one when I have better access to a kitchen so I can cook more often. Thanks for remembering me, though.

All of these sauce recipes are way, way off base. Eastern NC born and raised right here. I've been eating eastern NC chopped barbeque since I was old enough to eat meat!!!! Growing up my dad was the cook at every pig pickin' and has always made his own eastern NC barbecue sauce. I'm currently employed at an eastern NC BBQ restaurant!!! Boss Hog's Backyard BBQ in Washington and Greenville, North Carolina if anyone is ever out in our neck of the woods, feel free to come have a taste of real eastern NC chopped BBQ! Grilled chicken and ribs are also amazing (with a thicker, sweeter rib-appropriate sauce if you want it) and both the barbecue and rib sauce are both homemade from a special recipe. If anyone knows their eastern NC barbecue sauce, it's me. It practically runs through my veins. So believe me when I say that NONE of these recipes posted here are even REMOTELY close. Anyone who makes these sauces MIGHT very well enjoy them, but you are NOT eating eastern NC chopped barbecue, kiddos! Trust me!

And as for the tomato dispute, Lexington-style barbecue sauce is a thick, heavily tomato-based sauce that 90% of the population of eastern NC will agree is disgusting. On a less biased note, it's EXTREMELY different from eastern NC barbecue sauce. BUT to dispute a few previously made comments, eastern-NC-style barbecue sauce absolutely DOES contain some tomato. Ketchup, of all things, actually. Not a lot. It's a very, very runny practically watery sauce, and the list of ingredients has several (very important!) ingredients that none of these recipes listed here seem to cover. Sugar, hot sauce and a few other things being among the forgotten ingredients.

Sadly, I'm not willing to part with the recipe. As a true eastern North Carolinian, I'd just invite all of y'all over for a pig pickin' but alas, no can do.

Best of luck finding that true eastern NC barbecue experience. Just a heads up, you aren't going to find real eastern NC barbecue anywhere west of Raleigh (and that landmark is a generous one.) If you want real eastern NC barbecue, come to the coast!

To Raiders 757

I'm actually a North Carolinian, who transplanted to Williamsburg. I used to live within 10 miles of Allen & Sons in Pittsboro N.C., and after eating that stuff, Pierces in Williamsburg is just plain pathetic! Though, honestly, their hushpuppies were pretty tasty!

@ intheyearofthepig

That was a great post!!!

I must say though, that even what some of us call "bad BBQ", is still more often than not, better than a lot of other options out there. It makes me wonder, is there a such thing as bad BBQ?

@ roxi

That sounds like a tastey idea. I've used Coke as a marinade before, but never thought of putting in a Carolina style sauce.

Thanks for the idea!

Enjoying all the comments. Am I the only one who adds a can of Coke to my N.C. BBQ?

@ efreehling

I hope I didn't come across harsh. If so, I am sorry.

Va. BBQ originated in Fredericksburg. From what have gathered, they smoke their meat there, and ship it out to their stores, which doesn't make things any better. To me, good BBQ must be made on site. I know the one near me heats their Q up in a microwave, which really turned me off. It wasn't bad, but you could tell it wasn't fresh, so I avoid the place.

There is a pretty good place in Williamsburg, called Pierces, but sadly they decided to expand outwards, and the stores not located in "the Burg", have their Q sent to them, and not smoked on site. Such a shame, as that can lead to them getting a bad name. Many consider them the best in that area, but I found that a place called Hog Wild is much better. Not only do they have great Q, you can choose from different sauce, or have none at all. They also have good Cajun dishes there as well.

@ efreehling

How is a place calling itself Virginia Barbecue an oxymoron? It is in Virginia obviously. I guess you could say the "oxymoron" is that they aren't doing anything different to their Q to call themselvs as such. To be honest, your not missing a thing. There are a lot of great BBQ joints in Va., many even better than Carolinas more popular establishments, but that isn't one of them(or should I say, they, as there are several locations across the state). My local Va. BBQ doesn't even smoke their meat on site. What the... ?

@ stike

Good point. "Grilling" and "barbecuing" are methods of cooking. When one "barbecues", it means they are cooking slow and low. I get a good laugh from those who say they're cranking up the BBQ, then grill burgers and hot dogs. I find this most with my friends and family from the northeast and northwest.

One thing I would like ot point out, is when it comes to Eastern Carolina style BBQ, you do not smoke your shoulder with hickory, or any other woods to flavor it. A heavy wood induced flavor will overpower the vinegar sauce. At least that's how I came to know it.

If you do smoke your meat, it should taste great with no sauce at all. Sauce is just an added pleasure.

I'm just glad to hear that some people realize where the real "Q" is. I love it all, but I find that the Carolinas, and Tennessee have it down to a science. I even enjoy the South Carolina mustard based sauce. It sounds crazy, but it's damn good stuff. Don't get me wrong though, you can find great "Q" in Virginia, but it's all based on the regions around it.

@Southern_bella: I admit, I don't have much to compare to, I did mention it was my first trip to Eastern NC and the first vinegar sauce I made :)

It appears that I've seen the light, but need some schoolin'...

Another North Carolina person speaking up... this time about the cole slaw. The slaw pictured is what I grew up eating... the red slaw, called vinegar slaw, is popular in a lot of places but not everywhere. I love the cool creamy with the vinegary bite. OK now I want a bbq sandwich w/ cole slaw, hot salty french fries and a big batch of hush puppies with tartar sauce for dipping.