Well, I was thinking Memphis, St Louis, North Carolina and Kansas City but South Carolina might also fall in there.
Your answer is fine too Sassy, assuming of course you bring some to the pig hunt!
I'm attending that hunt! Cannot wait.
Pugs those are the 4! In fact you can even drill it down another step in the case of SC (and others) because the emphasis is put on the meat with the sauce making the regional determination. I have a map and history of this according to SCBA somewhere. I'll try to locate and post. As far as competitions go for the most part BBQ is pulled pork (especially and always in SC). Some SC events do whole hog and ribs. But never briskett and chicken like KCBS and MIM do.
For me it's more about being a true Pitmaster cooking with natural fuels only and putting all the focus on the meat versus sauce. In fact, gas fuels as well as pooling of sauces are prohibited by many sanctions. I also wish they would eliminate the garnish. Has no place in competition IMHO.
The four sauces in SC are :
Mustard, Vinegar, Tomato and Pepper based.
Needless to say other regions use this same guideline for sauces.
For now anyway you spell it BBQ is a noun.....
David Lee
