About North Carolina sauce
Here's something that I've been wondering about lately.
The principal (though by no means dominant) sauce style in north and middle Georgia is a red tomato/vinegar mix. You can get this at an awful lot of places. Roadfood-reviewed places in the region that use it include Harold's in Atlanta and Kelly's in Walnut Grove, but many, many others - Speedi-Pig, The Turn-Around, Troy's, and many more.
I'm not at all familiar with NC BBQ yet, sadly, but I'm confused by references to Lexington-area BBQ having a very distinctive sauce quite unlike what I recognize as (Eastern) NC vinegar sauce. I read that Lexington BBQ sauce is... a tomato/vinegar mix. Which is what I'm used to here. Are we talking about the same stuff, or is there more to the Lexington-style sauce that I have not quite understood?