Jim in NC
Lexington style is strictly shoulders cooked over coals burned down from oak and hickory logs. It is served chopped, coarse chopped or sliced. It is rarely pulled. The sauce, or dip, is vinegar-based with enough tomato product to turn it red. Black pepper, red pepper and sugar are added. The sauce complements the barbecue. It does not stand on its own. On sandwiches, the meat is topped with barbecue slaw. The slaw is served as a side on plates and trays and is made with barbecue dip which has been sweetened. Hushpuppies or rolls are the norm. Unfortunately, no cornbread as in central TN. The pups are usually "onion-y" and not very sweet. A tray is barbecue, slaw and hushpuppies. A plate adds fries. Sweet tea or Cheerwine seems to be the drink of choice.