A recent blog post making the rounds from Blue Cross Blue Shield of North Carolina has finally settled the burning question: “Which is healthier? Eastern or Lexington-style barbecue?”
The Blue Cross article lays it out pretty clearly: Lexington barbecue, with its exclusive use of dark meat and with its extra ingredients – things like brown sugar – all add sodium and calories to the dish.
Case closed, right?
Well, not so fast. Robin Bivens at the Lexington Tourism Authority called some barbecue chefs in the area, and they all said the list of ingredients included in the post is just dead wrong.
She listed off the ingredients not included in a traditional Lexington style sauce, or dip.
“Butter, brown sugar, Tabasco (or Texas Pete), worcestershire sauce and mustard powder,” she said. “None of that is in the Lexington style barbecue dip.”
Bivens adds that Lexington ‘cue can be ordered with both white or dark meat, meaning between the sauce and the type of pork you choose, the calorie count will vary.
So, which one really is better for you? It's hard to tell.
But ultimately, Bivens doesn't think the 150,000 people who came to the Lexington Barbecue Festival were counting calories. And, she says with a laugh, the same goes for fans of the Eastern style.
“They're both good barbecue. They might be a little bit different, but they're both good,” she said. “And when people eat either one of them, I'd be very surprised if they actually think about the health benefits.”
Whatever the Blue Cross article gets right or wrong, one piece of advice remains sound: whichever style you prefer, enjoy that pulled pork deliciousness in moderation.