Comments on: On the right side of Rocky Mount — at last http://www.lib.unc.edu/blogs/ncm/index.php/2010/12/07/on-the-right-side-of-rocky-mount-at-last/?utm_source=rss&utm_medium=rss&utm_campaign=on-the-right-side-of-rocky-mount-at-last Exploring the History, Literature, and Culture of the Tar Heel State Thu, 23 May 2013 15:29:15 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: John Blythe http://www.lib.unc.edu/blogs/ncm/index.php/2010/12/07/on-the-right-side-of-rocky-mount-at-last/comment-page-1/#comment-108875 John Blythe Tue, 07 Dec 2010 17:05:59 +0000 http://www.lib.unc.edu/blogs/ncm/?p=9519#comment-108875 Apparently the Chapel Hill-Carrboro City Schools’ curriculum on North Carolina for 4th graders includes a discussion of barbecue — even the differences between eastern and western styles. Our 4th grader last night told us that her NC history lesson that day was about barbecue. She then went on to tell us about the difference between vinegar-based and tomato-based sauces. She also mentioned a mayonnaise-based sauce. But I’m wondering if the lesson had turned to cole slaw at that point.

]]> By: Kevin Cherry http://www.lib.unc.edu/blogs/ncm/index.php/2010/12/07/on-the-right-side-of-rocky-mount-at-last/comment-page-1/#comment-108704 Kevin Cherry Tue, 07 Dec 2010 15:12:30 +0000 http://www.lib.unc.edu/blogs/ncm/?p=9519#comment-108704 A BBQ post!!!

When it comes to pork, styled east or west,
I’ll eat ‘em both with equal zest.
And I must have, gotta have, cornmeal blessed
to rise, hush and puppied, hot-oil-possessed,
alongside slaw (white or red), potatoes fried–and when I’m dead,
waft the smoke gently by my grave or–
I might fly without a savor.

]]> By: Jason Tomberlin http://www.lib.unc.edu/blogs/ncm/index.php/2010/12/07/on-the-right-side-of-rocky-mount-at-last/comment-page-1/#comment-108651 Jason Tomberlin Tue, 07 Dec 2010 14:11:12 +0000 http://www.lib.unc.edu/blogs/ncm/?p=9519#comment-108651 I have to totally disagree. (Of course, who am I to disagree with Mr. Trillin?) However, while I enjoy Eastern NC barbecue, I savor, relish, and cherish Lexington-style barbecue. Other opinions?

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