“Even if they cook over wood [rather than gas], some new places’ inclusion of ribs (not traditional in old-line barbecue joints) and brisket (from Texas, whose barbecue North Carolinians profess to despise) has created what [John Shelton] Reed dubs the International House of Barbecue. Even if they cook over wood, will new places serve a generic version of mediocre barbecue?
“Some North Carolinians also rue barbecue’s gentrification, which in some cases has turned it from a working man’s food to a pricey night out. Disappearing are the mom-and-pop places, where prices are cheap and the patrons reflect the breadth of a town’s population.
“If traditional barbecue dies, part of North Carolina dies with it….”
— From “Why North Carolina’s barbecue scene is still smoldering” by Jim Shahin in the Washington Post (Sept. 21)