y'all @ the south: culture, tradition & life in dixie

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The barbecue border wars

Like a belly button, everyone's got an opinion about the right way to make barbecue. For folks on the wrong side of the Mason-Dixon line, it may be nothing more than a hamburger with ersatz ketchup on top. But when you get to our side of the fence is when the interesting argument begins.
The sauce debate | Recipes

Black dip: In western Kentucky, they serve mutton with a thin dip heavy on Worcestershire sauce.
Sweet'n'thick: The farther west you go, the creamier and sweeter the tomato sauce gets. The signature style in Kansas City. Also popular in Texas.
Memphis rubs: Like Kaycee, Memphis is a barbecue crossroad with numerous styles. The most distinctive: dry-spice rubs for ribs.
Tex-Mex: It's hard to tell the salsa from the sauce in parts of Texas, where hot peppers liven up the beef brisket.
Vinegar & pepper: Folks in eastern Carolina like it clear and hot. No 'maters allowed.

Vinegar & tomato: This tangy, peppery sauce originated in the North Carolina Piedmont and became the basic baste of Deep South barbecue.
Mustard: Hot dog or pig-meat sandwich? It's hard to tell in central South Carolina, where they splash yellow stuff on their pulled pork.

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