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Vinegar vs. Tomato: A Lunchtime Treat at High Cotton BBQ in Kitty Hawk, North Carolina

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Cindy Price of The New York Times (36 Hours in Duck, NC, July 2005) wants to “get something straight. Barbecue is a noun in North Carolina, not a verb. More important, the sauce base in eastern North Carolina is vinegar, not tomato. Don’t use too much, though — Will Thorp, owner of High Cotton BBQ, likens the delicate balance to that in Thai food. Confused yet? Suss it out the old-fashioned way, and dig into Will’s juicy, perfectly smoked chicken-and-pork lunch combo ($6.95). On your way out, grab a bottle of brother-in-law Matt’s Pig-Pickin’ sauce ($4.95), and take a little of the South to go.”  Since we’re driving, not flying, we don’t have to worry about the liquid police, so I may just bring a few bottles back for Brent and all of you.

From the High Cotton BBQ web site:  “As Tarheel Natives, we want to share with you the flavors and aromas that are unique to Eastern North Carolina Barbeque. Consistent temperatures and long hours of smoking with hickory coals produce the characteristic pink coloring and sweet “outside brown” meat. Combine this with traditional side dishes and a glass of sweet tea and you’re in “High Cotton” - Outer Banks Barbeque at its very best!”  Owners Matt Cooper and Will Thorp invite us all to come and enjoy this North Carolina delicacy, and take note of the photographs around our dining room that document this culinary heritage. We’ll be there!

High Cotton BBQ, 5230 Virginia Dare Trail North, Kitty Hawk, NC. Phone: (252) 255-2275

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