north carolina is quite complex:
On the east coast, the dominant ingredients in the sauce are vinegar and hot peppers. Proceeding west into the Piedmont
(as in Lexington
), the sauce (called "dip" by the locals) becomes more tomato- or ketchup-based, but usually never as thick as commercial (Texas-style) sauces. In the eastern part of the state, the whole hog is typically used; in the west, sometimes only pork shoulders are used for barbecue. But under any circumstances, North Carolinian use of the term "barbecue" will refer to slow cooked pork, and not to backyard cookouts, or any sort of beef, chicken or other meats, regardless of how they are prepared. Some North Carolinians will deny that "barbecue" exists outside of North Carolina.