There are some people, poor and misguided souls, that think all BBQ is the same. They believe that all you need to do is cook the meat a while, throw in some spices and smoke, and you’ve got yourself a respectable meal. At Sooey’s BBQ, we know that’s not the case. We’ve been at this game for a long time, long enough to have locations in Corolla, Duck, and Nags Head, all in the great state of North Carolina.

While other parts of the United States have developed their own, sadly inferior, styles of BBQ, our state is large and contains multitudes. North Carolina is proud to have developed two completely distinct methods. Both are pork-based, both are delicious, and both are wholly unique.

First is Lexington, or Piedmont, style BBQ. It uses a “red” sauce that’s primarily seasoned with ketchup, vinegar, and pepper, along with other spices, depending on the individual recipe. This kind of recipe uses the pork shoulder portion of the pig, and tastes can vary from hot and spicy to tangy sweetness. The sauce is also the seasoning base for the red slaw, which is coleslaw made using BBQ sauce in place of mayonnaise.

Second is Eastern-style BBQ, which uses the whole hog. There’s no tomato at all in the sauce, just a base of vinegar, pepper, and other spices. Eastern slaws use mayo or whipped salad dressing in place of ketchup.