Barbecue: Pork, period. Whole hog in eastern North Carolina, pork shoulder in the Piedmont.
Brown or outside brown : Exterior crunchy bits.
Dip: A thin vinegar-pepper sauce with ketchup or tomatoes in it, used in the Lexington style. Ranges from sweet to piquant.
Eastern style: Whole hog, usually finely chopped, seasoned just before serving with a thin vinegar-pepper sauce.
Plate : An expansion of the tray that includes barbecue, slaw on the side, either corn bread or hush puppies, and typically a side dish, such as Brunswick stew or french fries.
Sandwich: Barbecue on a hamburger bun, typically with slaw on the meat.
Lexington style, Piedmont style: Pork shoulder, generally coarsely chopped or sliced into chunks, and seasoned with dip .
Red slaw: Coleslaw that uses dip or ketchup as part of the dressing.
Tray: A small paper container with the meat on one side and slaw on the other, often with hush puppies.