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If you've never thought much about the different styles of BBQ, then you're going to be so glad you found this comprehensive guide. In fact, you may find yourself tempted to indulge in everything on this list!

The Carolinas: Porky pulpit of ‘cue

“The Carolinas are all about the pig,” says North Carolina native, Elizabeth Karmel, co-owner of Carolina Cue To-Go. “There are a lot of nuances just within North Carolina. You have Eastern and Western styles.” Eastern-style embraces whole-hog cooking and a minimalist approach to sauce — just vinegar and pepper.

“Western-style sauce is more complex,” she says. “It’s usually made with ketchup, apple cider vinegar, pepper, two or three kinds of sugar.”

Alabama: Fire-smoked meat, white sauce, and slaw on the side

“Alabama barbecue is all about the meat, typically pork shoulder and whole chickens,” says Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama. “Alabamians like to sample barbecue first, without sauce. Great barbecue will stand alone, not needing extra sauce to improve the flavor. Sauce should be a complement to the flavor of smoked meat and not a cover-up,” he insists.

Memphis: Pit-smoked pig

“No one does pork like Memphis,” says Andrew Pollard of A&R Bar-B-Que. “We cook our meat long and slow, 14-plus hours, in a big open pit with the wood directly under the meat.” Occasionally you’ll see pitmasters use a dry rub of paprika, garlic, and other spices, but Pollard says purists don’t even use salt and pepper. “We let the meat soak up the taste of the pit,” he says. When it comes to sauce, it’s tangy and tomato-based, and usually slathered on a pulled pork sandwich.

Kansas City: Multi-talented meat masters

“Kansas City didn’t invent barbecue, but we did perfect it,” says Doug Worgul of Joe’s Kansas City Bar-B-Cue and author of The Grand Barbecue. “We’re the only place outside of the Deep South that has a signature, authentic barbecue tradition.
“Burnt ends get smoked anywhere from 15 to 17 hours which gives them that nice, smoky, caramelized outside bark that has a good crunch and a tender, juicy inside. They’re a proud part of our barbecue tradition.”

East Texas: Sauced up & wood smoked

“Texas is a beef state and a firewood state and that informs our barbecue style,” says Nick Pencis, owner of Stanley’s Famous Pit Barbecue in Tyler, Texas. “But within Texas you’ve got many different styles.”

Central Texas: Caveman-style beef

Cattle is king in central Texas and the meat stands alone, “naked” without sauce. “Our style is no different than a steakhouse, other than the method we use to cook our meat,” says Wayne Mueller, owner of Louie Mueller Barbecue in Taylor, Texas…We cook it so it has the perfect thick crust and smoky, tender meat.” The wood of choice is pecan or oak. Sides — and silverware — are an afterthought. This is Flintstone-style meat, best eaten with your hands.

Wow! We had no idea there were so many styles of BBQ or that this time-honored tradition varies so much among regions. We just love how each part of the United States puts its own unique spin on this classic an beloved cuisine. We plan to try all of these styles!

Article Source: Thrillist