Lexington, NC keeps its pork lovin' residents content with 17 barbecue restaurants, all at very reasonable prices. Although the Swine, Wine and Dine Tour aimed to sample each of them, seventeen in two and a half days was impossible. However, we did manage to cover three in one evening by going on a piggy progressive dinner. It was swineful.
We started at Speedy's Barbecue with a barbecue salad; slices of pork barbecue on top of lettuce with choice of dressing and side dipping sauce. I chose blue cheese dressing and truly enjoyed the salad as I had consumed trays of barbecue at Barbecue Central the night before and lunch platters at Lexington Barbecue: chopped barbecue, sliced barbecue, coarse chopped barbecue, barbecue with bark and without. Oh my!
Speedy's has been in the same location for 50 years. His restaurant uses the rotisserie method of cooking the meat, which is more efficient and cleaner than the pit process. Robbie explained that the pork fat drips while roasting and saturates the pork shoulders below. He says meat cooked this way is very moist. Typically an 18-20 pound raw shoulder will shrink down to 12 pounds.
Speedy's serves an accompanying dip made from one third ketchup, one third white vinegar and one third water with a little salt, pepper, sugar and crushed red pepper added in. The comfortable joint was hopping with satisfied patrons, but we had to move on.
Here are some of the Lexington's famous pigs: