wally

You want to see some serious Barbecue, come to Memphis in May.

It is a week long party by the Mississippi river. My brother's company builds pits for resturants and caterers. I like most kinds of barbecue and believe me there are a bunch of kinds. He has an office full of customer's sauces on display. All kinds of wacko ideas - one guy markets a "butt rub" seasoning. Jim-Bob and Billy even have one of his pits and their own "secret sauce".

Whatever you grew up with is most likely going to be your favorite. What I remember is an orange juice based sauce on open pit hickory smoked butts, sliced thin with a dry slaw on the sandwich. MMMm!

Wally

The Lone Ranger

Western NC barbeque is tomatoey, and is traditionally made only from the shoulder of the hog. Eastern NC barbeque is vinegary and made from the whole hog.

Any kind of meat (or even vegetables, for that matter) can be "barbequed", of course. But when used as a noun, "barbeque" usually refers to barbequed pork.

Cheers,

Michael

wade-w

Memphis style for me. Its tomato based, but its also a little sweet and pretty spicy. Mmmmmm!

I grew up in Georgia which, afaik, doesn't have its own style, but you can generally find NC style (which I always thought was the vinegar base) and several tomato based types.

And Pesci, when a southerner talks about barbeque without specifying the meat involved, its pork.