Photo by Gary Clark
Shoulders smoked over hickory for nine hours (7,000 pounds per week!), chopped, and served without a drop of sauce. The only condiment this meat sees before it hits your plate is a little salt.
Vinegar-based and tinged red with tomato ketchup―a bona fide example of the Western
North Carolina style.
Red “barbecue slaw” that gets its color by mixing ketchup with the vinegar, instead of mayonnaise―a Lexington tradition that’s rare to find across the county lines.
Ask for “the brown.” Also known as “the bark.” This part of the shoulder sits closest to the coals, giving it a deeply smoky flavor and a slightly crisp texture.
“Everyone has a different style of barbecue―it all depends on what you’re used to. But I think we make the best Western North Carolina style there is.” ―Keith Wright, manager (and part of the family) at Lexington Barbecue
10 U.S. 29/70 South, Lexington, NC 27295; 336-249-9814