After this morning's round of Battle BBQ between Texas and Hawaii, a reader posted a comment to one of our previous rounds. It's too good not to be given a post of its own. Others: Please respond. I'm getting the popcorn!
Y'all are all wrong. The best BBQ comes from the upper midlands of SC - Hemingway and Kingstree to be precise. The pork is cooked whole hog for 14 or so hours - slow cooked and if done right there is no need for sauce. However, since we are talking BBQ and not simply grilling meat; we need to talk sauce. From the Midlands and East of there, the sauce is a red vinegar based sauce and CAN be distinguished by the family that makes it. To the West and slightly north into NC, the sauce is a yellow, mustard based sauce. While I prefer the red sauce over the yellow, they are both far superior to the thick "St. Louis" style sauces you Texans tend to use. Nasty and far too Molasses based sweet for this true BBQ officiando. So sugar up your beef and keep it in Texas. Pork belongs to the REAL south and the great States of SC, GA, and god forbid, NC.