A person who does not like barbecue or does not have a tremendous capacity to consume it might by some stretch of the imagination get elected governor of North Carolina, but it is highly unlikely. Politicians joke about the need to like barbecue; in fact, the setting in which it is served makes for good casual conversation that often includes political talk.

Barbecue is a food we grew up on, along with pimento cheese and tomato sandwiches, fried chicken, and baked beans. People who live in or near Lexington, North Carolina eat Lexington barbecue. If you live in Goldsboro, you go to Scott's. If you live in Rocky Mount, you go to Bob Melton's. In Wilson, you go to Parker's. When a woman who lives in Raleigh is having company, she calls up Bob Melton's and says: "Ride me a party." That means Melton's will put barbecue and fixings on the bus for her.

Our barbecue gained new status at the summit of world leaders in Williamsburg, Virginia, in 1983. Craig Claiborne, the New York Times food critic, selected

At the first annual Carolina Barbecue Cook Off held in Raleigh in 1985, a team from Havelock, headed by Willis Peaden and Jim Elder, won the top prize for the best barbecue in the state. Peaden said that his sauce starts with a gallon of good vinegar: "a good cider vinegar is best."

As winners of the 1986 contest, the Lambert brothers received a huge trophy and a check for two thousand dollars. But the best prize, of course, was bragging rights.

latter ingredients; "season of taste" is the proper commandment.

barbecue king Wayne Monk of Lexington to prepare the Saturday night meal for President Ronald Reagan and his guests-among them, British Prime Minister Margaret Thatcher and French President Francois Mitterand.

But here's a tip: you want one and a half quarts of vinegar, seasoned

The comparison of various methods of preparing barbecue continued at the Carolina Bar-Be-Cue Championship Cook Off held in garner in the autumn of 1986. The winners were Roger and Dave Lambert of D. & R. Ole Timey Barbecue in Franklinville and Greensboro. Roger Lambert said that the meat has to be cooked over hickory wood.

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