The South's Top 50 Barbecue Joints Of 2023
Deep in the bible belt, barbecue is enjoyed with a religious fervour.
Original article published by: explore
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“But I find a very different story just 90 minutes to the west. Lexington’s city hall is built over a former barbecue stand, and half a dozen barbecue joints serve the eponymous style to just under 20,000 residents. The annual barbecue festival attracts up to 10 times that number. Where easterners use “every part of the pig but the squeal”, Lexington-style barbecue takes only the shoulder and is served with a thin tomato-based sauce. True believers like Barbecue Center owner Michael Conrad insist it must still be cooked over wood for eight hours, but he can’t resist a quick sales pitch. “We flip the shoulders just before they’re finished to help drain the fat off, then we pick out as much fat as we can when we break it down, so it’s a healthier version of barbecue.”
Once chopped, the meat is seasoned with salt and pepper then served with a tangy mixture of ketchup, vinegar, salt and several types of pepper known as dip. “If you’re from Lexington there are a few extra ‘i’s in there, so it’s pronounced diy-up,” Conrad says with a chuckle, adding that despite the name this bright red liquid is designed to be poured over the pork. Rather than sitting on top, this allows the dip to permeate the meat and infuse it with a rich flavour, and while I’m not ready to echo his health food claims I soon find myself asking for a refill.”
