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Join Feast contributing photographer Tuan Lee on a summertime trip through southern barbecue territory.
Photos
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NCBBQ5Welcome to Lexington Barbecue. -
NCBBQ1One of the main components of making barbecue. Here is the charcoal oven at Lexington Barbecue. Inside is a blend of hickory and oak woods. -
NCBBQ2This is the smoker at Lexington Barbecue. True North Carolina barbecue only uses hogs. At Lexington Barbecue they prefer the shoulder and feel that it produces the best barbecue. On top of the shoulders are turkey breasts which they offer as well. -
NCBBQ3Rick Earnhardt, one of the cooks, is fetching the finished hardwood coals to add to the smoker. -
NCBBQ4Bubba Wright, one of the owners, proudly holding Lexington Barbecue's prized shoulder. -
NCBBQ6Photograph of the daily crowds at Lexington Barbecue. -
NCBBQ7One of the tastiest treats of North Carolina barbecue is the crispy skin. This should not be passed up. -
NCBBQ8There are two styles of barbecue in North Carolina: Western and Eastern. Purists favor the Eastern style which only uses vinegar, salt, pepper and chile. Western style uses the same seasonings but adds tomato base, which is the technique used at Lexington Barbecue. Pictured is the famous tray at Lexington Barbecue that comes with their equally renowned slaw. -
NCBBQ9Roadside scenery along the North Carolina BBQ highway. -
NCBBQ10Local whole hogs inside Skylight Inn's walk-in. Skylight Inn believes in whole hog barbecue because the barbecue tray will have chopped meat from all parts of the hog and therefore diversity of flavor. -
NCBBQ11James Howell, the only trusted smoker outside of the Jones family, adds charcoal to the pits at Skylight Inn. This type of cooking pit violates code, but the State of North Carolina issued a written exception for Skylight Inn to preserve this cooking tradition. -
NCBBQ12Butterflied whole hog at the beginning of the cooking process at Skylight Inn. It's simply seasoned with coarse salt. These hogs will smoke for 14 hours. The coals are tended to every 3 hours. -
NCBBQ13Portrait of trusted smoker James Howell as he watches over the hardwood coals in the pits. -
NCBBQ14In this vintage photo is the Jones family and early staff at The SKylight Inn. Pictured from L to R: Buddy Mills, Pete Jones, Kenneth Ross, Bruce Jones and Samuel Jones. Pete Jones is the deceased founder. The tradition is being kept up by his brother, Bruce Jones, and his nephew, Samuel Jones. -
NCBBQ15Portrait of Samuel Jones, better known as "Sam," in the smokehouse behind The Skylight Inn. He's dedicated to carrying on the barbecue tradition started by his uncle. -
NCBBQ16The menu board and ordering counter at The Skylight Inn. This is the original menu and will never change. The photograph is a portrait of The Skylight's founder, Pete Jones. -
NCBBQ17Memorabilia case at the Skylight Inn. Word of this barbecue spread throughout the country over the years and here are some of the famous endorsements they have received. Admirers range from U.S. presidents to county music stars. -
NCBBQ18Exterior of The Skylight Inn featuring a capital dome in support of their self-proclamation, "Bar-B-Q Capital of the World." -
NCBBQ19The barbecue tray at The Skylight Inn. Served with house-made coleslaw and cornbread. -
NCBBQ20The hand-painted roadside sign in front of The Skylight Inn.
The fruit essence of olive oil pairs well with the blood oranges
used in this coulis recipe, as blood oranges are grown in the
Mediterranean.
get the recipe