BBQ
There are a few things in life that people will never agree on. Such issues are which college football conference is the best, baptist polity, and barbeque sauce.
I've lived in a few different places in my life. Growing up in Columbia, SC, I thought that the only type of barbeque sauce that existed was a mustard-based mixture. However, a friend from Georgia introduced me to a tasty ketchup-based style that excited my pallet.
When I lived in Texas I had some type of sauce that was good but it gave me heartburn.
When I moved to North Carolina I fell in love with vinegar-style.
We here at the Witness are vastly interested in which type of sauce you think is the tastiest.
If you look at the post below this one, you'll see a very scientific poll and we want you to take it.
Charlie, the BBQ purists out there (of which I am one) know that the only true BBQ sauce is your "ketchup" or tomato-based sauce. Make sure it has just the right amount of molasses to give it a sweet flavor. Growing up in Memphis–the home of the blues, the birthplace of rock-n-roll, and the center of all things BBQ–you learn to feel sorry for all those other places that claim to cook BBQ. True Memphis-style BBQ is pork with a tomato and molasses sauce. Beef (Texas) is a decent replacement, mustard sauce (SC) is a waste of calories, spicy sauce (Kansas City) is a cheap imitation of Memphis-style, and vinegar (NC) is an abomination. Trust me, I have eaten them all and have lived in Memphis, NC, and TX. For the best BBQ in Memphis, check out Corky's or The Rendezvous. For the best BBQ I've ever put in my mouth, check out Leatha's Bar-B-Que Inn in Hattiesburg, MS.
May is also the perfect time to be having this discussion. The Memphis in May World Championship Barbecue Cooking Contest just took place last weekend. The description goes like this: "It's the Super Bowl of Swine. The College of Pig Knowledge. The Granddaddy of Grills. The Largest Pork Barbecue Cooking Contest on the Planet." Nothing like cooking a little pork on the banks of the mighty Mississippi.
Sorry for posting in both threads. I just thought it was that important.
Charlie,
I have not met you yet, but having grown up in Lexington, SC and being well acquainted with Bar-B-Que from places like Shealy's and Maurice's, and having traveled widely now, mustard based Bar-B-Que is the "mode" of Bar-B-Que. In other words there is only one "mode." All others are pretenders and not the real thing, oh dont get me wrong, it might be tasty, but I just cant call it BBQ.
Josh
Josh, I grew up in the Northeast/Spring Valley area of Columbia so I am very aware of Shealy's and Maurice's. I'm partial to Shealy's myself. Ever tried Hammy's?
How anyone could actually like vinegar-style BBQ is beyond me. Charlie, I'm so disappointed. I thought I knew you…:(