WELCOME TO LEXINGTON! Lexington-style barbecue is generally juicier; smokier; sweeter and milder than its counterpart in eastern North Carolina. Whereas barbecue flavored by wood smoke is only an option in the East, in Lexington it is, with a few exceptions, an unspoken but unyielding expectation. The tangy, red barbecue slaw is usually the spiciest part of a Lexington barbecue sandwich, whereas the milder; creamier coleslaw on an Eastern-style barbecue sandwich is meant to balance the relatively fiery chopped pork. Bob Garner, author North Carolina Barbecue More than 20 restaurants specialize in barbecue in the greater Lexington areafrom the community of Arcadia, in the northern part of the county, south toDenton. And, you never what famous person is going to walk in the door and sitdown at the table next to you! Politicians, race car drivers and pit crews, team owners, football and basketball players, artists and television personalities all eat in our restaurants! If you're bringing a group, the best times to go to a restaurant are around 11:00 a.m. or 4:00 p.m. Otherwise, you'll have to stand in line for awhile. And, it's always a good idea to notify the restaurant in advance that you're planning on eating there. A variety of food editors with television shows, magazines and newspapers have chosen their favorites and made recommendations - now you can, too! The "Skinny" on Barbecue - How to Order a Sandwich, Plate or Tray Ordering barbecue can be as simple or complex as you like. Area waitresses are accustomed to explaining the procedure, but here are a few tips. Barbecue is served finely chopped, coarsely chopped and sliced. It is not "pulled." When the pork shoulder is cooked, the crunchy crust that forms on the outside is full of flavor and is called "outside" or "brown." Ask your waitress to add a little to your order. There are two kinds of cole slaw: "white" and "red." Most folks are accustomed to the white, mayonnaise-based slaw. In Lexington, we serve barbecue slaw, which is red, made with ketchup and vinegar. It compliments the meat very well and is served on all sandwiches, unless you tell the waitress otherwise. Some restaurants serve both kinds. And, if you're ordering a fish sandwich, hot dog or hamburger, be sure to ask what kind of slaw they'll put on it. You can order a sandwich, plate or tray. The sandwich is barbecue and slaw with a little dip added. The plate comes with barbecue, slaw, French fries and either rolls or hushpuppies. The tray is a small container with the meat on one side and slaw on the other. "Dip" is a sauce served with all barbecue and is made from ketchup, vinegar, salt, pepper and sugar. Each restaurant has its own secret recipe. Unlike thick barbecue sauces, "dip" has a thin texture and tastes great with your meat, hushpuppies and fries! Hushpuppies are made from com meal and are deep fried. They do not have whole com kernels in them, but may contain onions. Iced tea is the standard beverage and is served sweetened. But, you can ask for unsweetened or mix the two together for "half 'n half." And, don't forget dessert. Most restaurants offer homemade goodies - pies, cobblers, cakes and banana pudding. You'll fill up for less than $10 each - but be prepared to pay cash - everyone accepts that! Lexington is famous worldwide for its barbecue. Nearly 20 restaurants serve pork that is cooked in time-honored ways with secret sauces, served chopped or sliced. Lexington-style barbecue, recognized far and wide as the best, is the highlight of the Annual Barbecue Festival the last Saturday in October. LEXINGTON BARBECUE RESTAURANTS: Andy's Barbecue 6043 Old US 52 336/731-8207 Back Country Barbecue Linwood-Southmont Road 336/956-1696 Barbecue Center 900 South Main Street 336/248-4633 Cook's Barbecue 366 Valiant Drive 336/798-1928 Henry James BBQ 283 Talbert Boulevard 336/243-2573 Jimmy's Barbecue 1703 Cotton Grove Road 336/357-2311 John Wayne's Barbecue 601 West Fifth Avenue 336/249-1658 Lexington Barbecue Business Loop I-85 336/249-9814 Lexington Style Trimmings 1515 east Center Street 336/249-8211 Smokey Joe's Barbecue 1101 South Main Street 336/249-0315 Southern Barbecue 917 Winston Road 336/248-4528 Speedy Lohr's of Arcadia 8000 North NC 150 336/764-5509 Speedy Lohr's Barbecue NC 8 South 336/798-1538 Speedy's Barbecue of Lexington 1317 Winston Road 336/248-2410 Stamey's Barbecue 4524 South NC 150 336/853-6426 Hogs Wild Barbecue 408 Piedmont Drive 336/249-4647 Tarheel Q 6835 US 64 West 336/787-4550 Whitley's Restaurant 2401 Cotton Grove Road 336/357-2364 The Lexington Barbecue Festival: The Lexington Barbecue Festival has become an annual tradition that is held on one of the last two Saturdays in October. The 19th Annual Barbecue Festivalis set for Saturday, October 26th, 2002. In addition to the festival, the City of Lexington and Davidson County officially declared October as "Barbecue" month. History of Barbecue: As any connoisseur knows, Lexington, North Carolina is the Barbeque Capital of the world. The barbecue is legendary. Lexington's first barbecue restaurant opened in 1919 - a tent in the middle of town set up by Sid Weaver. Soon after that, Jesse Swicegood opened a stand, too. Business was good, and both men trained other barbecue chefs, including Warner Stamey. Now there are over twenty barbecue restaurants in Lexington (a city of some seventeen thousand people). The development of barbecue in Lexington reads like a family tree, with today's chefs using methods only slightly different from the ones Sid Weaver and Jesse Swicegood used over sixty years ago. What makes Lexington barbecue so special? The fare is pork, of course - and shoulder is the cut of choice in Lexington. The pork shoulders are cooked long and slow - about an hour a pound - over hickory wood until it is fall apart tender. The shoulders are basted with "dip", a mixture of vinegar, water, salt, and pepper. As the dip and fat drip onto the coals, smoke is created that rises up, surrounds and permeates the meat, and gives it a rich, smokey flavor. The meat is served chopped, although sliced can be requested, with more of the basting sauce on the side. Barbecue from Lexington is so famous that Craig Claiborne included it on the menu of the Williamsburg Economic Summit, where the world's leaders got a taste of real American food. Some restaurants offer "air-express" barbecue delivery, where they overnight barbecue requests all over the United States. Lexington is located in the Piedmont, just 20 miles south of Winston-Salem at the intersection of US 29/50 and US 52. Lexington is also accessible off of Business and Interstate 85 between Greensboro and Charlotte. For additional information, Contact Stephanie K. Saintsing @ The Barbecue Festival, PO Box 1642, Lexington, North Carolina 27293, or phone (336) 956-1880.
Barbecue