Food: Barbecue

First, I appeal for calm. Nothing stirs the passions, especially among Southerners, quite like a discussion of which kind of barbecue sauce is best. So let’s take a deep breath and start our tour.

Over in Eastern North Carolina, they prefer a vinegar-based sauce. Here in the western part of the state, we like it with more of a sweet tomato base. In Texas, they put molasses and Worcestershire sauce in theirs, Kansas City has it thick and sweet, and in South Carolina they want it with mustard. Shoot, we can’t even agree on how to spell the blessed food. Barbecue, barbeque, bar-b-que, b-b-q, and probably other permutations exist. Here’s the deal, though. No matter which you think is “genuine,” I think we can all agree on one fact:

Oh man that stuff tastes good.

I will take issue, however, with those who believe that any meat cooked on a grill or smoker is barbecue. Nuh-uh. True barbecue is pork. Not brisket. Not beef. Not chicken. Not even ribs. All those things are delicious, but don’t go calling them barbecue because it just ain’t so. I’m not making a call on chopped, sliced, or pulled pork, because I think all three have their place.

And their place is in my mouth. Oh, put some baked beans and a few of those hush puppies on my plate, would you?

[youtube=http://www.youtube.com/watch?v=6ubTQfr_tyY&hl=en&fs=1&rel=0]