The Carolinas provide a compelling destination for those seeking a culinary road trip, particularly for barbecue enthusiasts. With 71% of Americans planning to drive for their next vacation, the stretch between North Carolina’s coast and South Carolina’s Midlands offers a rich tapestry of barbecue traditions that vary every hundred miles.

Eastern North Carolina: Whole Hog Tradition

In Ayden, North Carolina, Skylight Inn BBQ stands as a testament to the state’s oldest unbroken barbecue tradition. The Jones family has been perfecting the art of cooking whole hogs over oak pits since 1947. Their hand-chopped pork, seasoned with vinegar and red pepper, is a must-try for any barbecue aficionado.

Lexington Style: A Piedmont Specialty

Moving west to Lexington, the barbecue style shifts to pork shoulder with a tomato-infused vinegar sauce. This style, rooted in early 20th-century German influences, is best experienced at Lexington Barbecue, renowned for its unique ‘dip’ and red slaw.

Charlotte: A Crossroads of Flavors

Charlotte serves as a culinary crossroads, where Midwood Smokehouse offers a variety of regional barbecue styles. From Eastern North Carolina chopped pork to Texas-style brisket, this location provides a comprehensive taste of the Carolinas’ barbecue debate.

South Carolina: Mustard Sauce Tradition

Crossing into South Carolina, the barbecue sauce turns mustard-yellow, a tradition dating back to German settlers in the 1700s. Sweatman’s BBQ in Holly Hill exemplifies this style, offering pulled pork with a distinctive mustard sauce that has become a staple across the Midlands.

A barbecue road trip through the Carolinas is not just about the food; it’s an exploration of regional history and tradition, where each stop tells a story through its unique flavors and cooking methods.

Original reporting: KTBS 3 (Shreveport) — read the source article.