North Carolina's barbecue battle continues to fume

07/2/2007 | Atlanta Journal-Constitution, The

Bobby Cresap, a Chamblee grill salesman who also cooks on the pro barbecue circuit, calls North Carolina's east vs. west barbecue battle "one of the oldest wars in the world," and he is doubtful that a truce will come to fruition. The state's western barbecue is made of pork shoulders prepared with vinegar sauce, ketchup and sugar, and eastern barbecue restaurants cook whole hogs above hickory and oak coals then serve them with a vinegar-based, peppery dip.

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