Eating Styles: Barbecue Edition! Sam January 12, 2012 BBQ, Eating Styles 5 Comments “Barbecue.” It’s amazing how one word can encompass so many facets of an entire meat-eating tradition. At its core, barbecue means cooking meat over the hot smoke of a fire. From there, it can refer to anything from the process by which the meat is cooked to the type of wood used in the fire. For today’s poll, we’re focusing on what most of us associate chiefly with barbecue: the sauce. What’s your favorite style of barbecue sauce, So Good readers? Below are some of the main options, separate out by area of the US they’re associate with and a description. If your favorite isn’t there, choose “Other” and explain in the comments! What's your favorite style of barbecue sauce? Missouri (American standard of barbecue sauce: thick, sweet, tomato, molasses) North Carolina (minimalist: thin, vinegar, pepper, occasional tomato) Tennessee (hybrid: slightly runny, sweet, tomato, vinegar) South Carolina (the oddity: mustard-based, sweet, sour and tangy) Texas (absolute minimalist: nuttin' but smoke, salt and pepper) Other View Results Loading ... H/T to Here There and Everywhere for the picture and Serious Eats for the barbecue sauce styles. The following two tabs change content below.BioLatest Posts Sam My name is Sam and all I care about is food. Latest posts by Sam (see all) Quick Bite: French Toast Crunch - March 8, 2014 Eating Styles: Would You Eat Horse Meat? - November 18, 2013 Deep Fried Everything Ep 153 - November 14, 2013 5 Responses Lady Callahan January 12th, 2012 My choice was Missouri, Steven Raichlen had an amazing St. Louis sauce that I like on ribs, chops, etc. But for pulled pork nothing other than North Carolina will do for me. Reply Jess January 12th, 2012 Georgia Mustard? Oh please, it’s Carolina Mustard Sauce. That and vinegar sauce are the two best. Reply Connie January 12th, 2012 None for me. Good BBQ doesn’t need sauce. Reply zrockers January 12th, 2012 I’m a minimalist kind of guy, but I think it’s worth noting that if I were to choose a sauce, I like it to be on the side with a serious amount of heat to it. Reply Cynthia January 12th, 2012 Really good barbeque doesn’t need anything, so I have to vote Texas, but…. sometimes I do like a bit of the Missouri, with a dash of vinegar thrown in. Reply Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.