The State of East Carolina will have a food naming and control system much like laws of the European Union which cover naming and production of products like Roquefort, Champagne or Cognac. The United States system, for example, states Vidalia Onions must come from Vidalia Georgia, Bourbon Whiskey can only be produced in the state of Tennessee, and what can go into Florida Orange Juice.
In East Carolina, barbecue can only be made from pulled or preferably chopped pork (sorry Memphis), using the "whole hog" (no hams or shoulders only), and must be cooked over wood coals or charcoal at a minimum. Sauce applied to any food product sold as barbecue must contain vinegar. No food or other product containing tomato based sauce can be labeled as "barbecue". The word "barbecue" can only be used as a noun, never as a verb, in advertising or labeling of any food described as barbecue.
As a regional appellation, the term "East Carolina Barbecue" (formerly Eastern North Carolina Barbecue) can only be applied to barbecue produced by the above stated methods in the counties east of or adjacent to I-95, and lying between the borders of Virginia and South Carolina.
note: appellation is not a hillbilly.
This fine establishment is ranked #2 out of 203 restaurants reviewed on TripAdvisor for the capital city of Greenville.
B's Barbecue link on TripAdvisor (B's Barbecue has no website, or telephone for that matter)