Whether you cook on a pit or use a smoker, baste with a sauce or dry rub with spices, we can all agree that barbecue, especially Southern barbecue, is delicious—no matter what way you slice or smother it. If you're not from this area of the U. To make matters even more complex, North Carolina has two different approaches of its own: Eastern style and Lexington style aka Piedmont style. The sauces: Eastern-style North Carolina barbecue is often considered to be one of the original approaches to barbecue.
It involves basting the meat in a vinegar-based sauce enhanced with a little sugar and red pepper. This thin sauce is also served on the side of your barbecue meal for dipping purposes. But Western North Carolinians love their Lexington or Piedmont style barbecue sauce, which adds a bit of tomato or ketchup into the mix. While the Eastern method uses the whole hog, Lexington purists only go with the pork shoulder. It's a nod to the German settlers who invented the approach in the s, according to Our State , a North Carolina magazine.
While the debate rages on about which North Carolina barbecue style is superior, one thing's for sure: Eastern is the OG. If variety is the spice of life, South Carolina is the spiciest when it comes to U. The state is one of several that claim to be the " birthplace of barbecue ," and it has a whole host of different sauce options if you're looking to change it up. The northern part of the state, or the Pee Dee region, follows the same concept as Eastern-style North Carolina barbecue, minus the sugar.
Theirs is a spicy mix of vinegar, black pepper, salt, and cayenne. The Midlands of South Carolina serve a barbecue sauce that is easily recognizable thanks to its brightly colored mustard base. This sweet and tangy sauce is arguably the one the state is most known for.
Because of other states' influences on South Carolina barbecue, there are also light tomato concoctions made of vinegar, pepper, and tomato sauce or ketchup and heavy tomato ones as well. The former tends to be found in the Pee Dee region and in the upper Midlands, while the latter is more common in western and northwestern South Carolina.
With pigs being particularly prevalent in the area, South Carolina's barbecue tends to be made from pork, often pulled , and accompanied by one of the four regional sauces. South Carolinians also serve their barbecue pork with a mix of hash and rice , an amalgamation of meats, spices, sauces, and vegetables cooked down to a thick stew.
Because there are so many different types of South Carolina barbecue, the state doesn't exactly have a signature style, but residents sure do love hashing it out.
Everything is bigger and more complicated in Texas. The Lone Star state has almost as many approaches to barbecue as South Carolina does. When travelling through the South, your best bet for authentic and carefully prepared Southern cuisine is any of the many barbecue restaurants that dot the landscape. Don't be fooled by the casual atmosphere in most of these barbecue joints; these are the places where the legacy of Southern food is vigilantly protected.
In the Southern United States, barbecue is a cherished cultural icon. Though you can find those tomato-based versions in the western part of the state and along the banks of the Savannah River, the modes of barbecue in those areas have never coalesced into a discernible style the way they have in the Pee Dee and Midlands. One final thing to keep in mind when you set out to sample all this delicious barbecue: call ahead.
A farmer, for instance, might cook a couple of hogs a Friday and sell them until the meat was gone. Irregular hours and days of operation persist at many South Carolina restaurants to this day, particularly the older ones in small towns or out in the countryside. You have been duly warned. Now get out there and eat! Robert F. He lives in Charleston, South Carolina. Directions Close. An Introduction to South Carolina Barbecue. By Robert F.
Moss Posted November 7,
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