THE BATTLE OF THE BARBECUE EASTERN AND WESTERN NORTH CAROLINA VIE FOR THE ’CUE CROWN
UR PATIENTS STAY WARM AIN-FREE THIS WINTER
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Micro Bead Heat Packs work well for patients with muscle aches, arthritis, fibromyalgia, cramping, headaches, and more. We sell three different sizes, all made with high-quality fabric and stitching. The smallest is 5 inches by 12 inches and it can target small areas like aching wrists or ankles. There’s also a medium-sized pad that drapes across the neck and chest to counteract neck pain and stiffness, and a large one that can soothe backaches.
Over the decades, the Tar Heel State’s obsession with barbecue has brought us together at the table and driven us apart. That’s because for more than 100 years, North Carolinians have been fighting over pigs — or more specifically, how best to eat them. From east to west, folks in our state have very different opinions about how to smoke and dress a hog.
We’d definitely suggest selling these packs directly to your patients as a follow-up treatment, but you can also market them in your office as stocking stuffers. They make ideal gifts for athletes with frequent injuries
THE EAST: ‘EVERY PART OF THE HOG EXCEPT THE SQUEAL’ Eastern barbecue joints like B’s Barbecue in Greenville are famous for going
or older folks dealing with the side-effects of aging.
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whole hog, literally. Traditionally, these
spots smoke the full pig and serve its cuts with a vinegar-based barbecue sauce. B’s is a famous hole- in-the wall spot that closes every day when it sells out of
meat, but Josh’s favorite Eastern barbecue joint was Jack Cobb and Son Barbecue Place, a Farmville mainstay that closed in 2018.
“They used to have the best collards. They'd cook them with a ton of bacon grease and fat, and they had really good hush puppies,” he says. “We used to always order Jack Cobb’s at Christmas and get their collards for Thanksgiving.” THE WEST: WHERE PORK SHOULDER IS KING Western-style barbecue is known for its pork shoulder and iconic red sauce, which is usually a ketchup base flavored with vinegar, pepper, and other spices. The sauce is used in the cuisine’s coleslaw as well in place of the East’s milder mayonnaise. The Western methods go by many names, including Lexington style and Piedmont style. One of the most famous Western ’cue joints is Josh’s Thanksgiving road trip stop, Lexington Barbecue, a restaurant established in Lexington in 1962. SO, WHO WINS? Honestly, the 100-plus-year battle is still raging. In 2007, it got fierce enough that the North Carolina House of Representatives had to step in to give a local barbecue festival a neutral name (no Eastern or Western allowed). Really, the winner is up to you! Once you’ve tried the porky delights of both the East and the West, then you can declare your verdict. We just ask that when you’re setting up the contest, you prioritize supporting small, local barbecue joints. After this tough year, every local business could use the leg up!
HAVE A LAUGH!
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