Growing up in Canada, barbecue was an event, or an outside cooking appliance. In North Carolina barbecue is a food.

And for some, sort of a religion.

North Carolina Barbecue is made by slow cooking pork (often a whole hog) in a smoker for hours until the meat is tender enough to be pulled off of the bones. The kind I like is tossed in a vinegar and pepper sauce (that’s Eastern North Carolina style) and served with a couple of vegetable sides.

According to AL.com four cases of S. Enteriditis have been connected to Johnny Ray’s in Pelham, Alabama.

The department confirms that four people tested positive for salmonella after eating at Johnny Ray’s at 309 Huntley Parkway. Two have matching patterns of a rare Salmonella Enteritidis.

Other potential salmonella cases of are being investigated.

As of Friday, the restaurant was closed by emergency order following visits by the Bureau of Environmental Services on Dec. 15 and 22, and on Jan. 6.