If there is a most highly-celebrated BBQing festival in the US (and probably in the world), the Lexington Barbecue Festival could be the rightful owner of that title. It’s an annual community festival showcasing the best of the best traditional barbecues and was first held on October 27, 1984, in Lexington, North Carolina.
Tagged as the world’s Barbecue Capital, Lexington and its famous barbecue had its beginnings in a make shift tent that housed Sid Weaver’s barbecue. The year was 1919. Soon after, another fellow Jesse Swicegood opened a similar barbecue stand in the area. Business was brisk so more entrepreneurs had followed suit. While modern-day chefs in the area may have tweaked portions of the barbecue recipe, most of the classic recipe, including the slow-cooking method and customary baste have been retained.
The secret revealed
Why is their BBQ so extra special? Lexington chefs use pork shoulder, their best cut for barbecues. The pork is slow-cooked over hot coals of hickory wood. Chefs baste it with a special dip made out of water, salt, pepper, and vinegar. The meat is done when the flesh is almost falling apart. Chefs serve it chopped or sliced (depending on your preference), with an ample serving of delicious dipping sauce.
The tradition continues
Now on its 34th year of celebration, Lexington has once again prepared a string of events this month of October, which happens to be barbecue month of the Davidson county seat. Events from cycling to fishing and to golf tournaments are scheduled on this month and will finish off with the barbecue festival itself which is due on Saturday, 28 October 2017. The festival organizers hope to break previous years’ attendance records and encourage every backyard BBQing fan to proceed to Uptown Lexington.
Thank you to http://autoglasslouisiana.com/
For sponsoring our last bbq fundraiser.