In the South, we are passionate about two things – college football and barbeque. Nothing can divide states or families in the southern beltline more than sports and sauce. Enthusiasts obsess over each like a religion and come together to worship every Saturday in the fall. Fans have been battling it out for years on and off the field, and if you insult a beloved quarterback or pitmaster, southern etiquette can be forgotten in less time that it takes to throw a Hail Mary. Heaven forbid you serve the wrong type of BBQ at your next tailgate. You will have more spontaneous vegetarians than you can shake a pompom at.
Like team pride, BBQ sauce is generally inherited and polarizing. There is Eastern North Carolina sauce which embraces the traditional whole-hog cooking method using a spicy vinegar-based sauce doused in red pepper. South Carolina, down in the Midlands and Lowcountry, tend to use a bright red, mustard-tinged sauce which is sweeter and tangier. Georgia while not regionally known for an original is closer to the Piedmont with a thick savory sauce, containing significantly more tomatoes. Tennessee boasts Memphis-style pork ribs that start with a dry rub and are finished off with a spicy-and-sweet taste. Then there is Alabama, home to the iconic mayo-based BBQ sauce where chicken reigns supreme. It is in a league of its own.
BBQ competitions can be so fierce in the South that people have been known to sabotage their own family members. It’s a rivalry that is unparalleled in other parts of the country. While it may be grudge-worthy to some, I personally love all of it – pork, beef, chicken, pulled, chopped, sliced or still on the bone. The Alabama White Sauce scores a touchdown with me every time. While my taste buds may be chanting Roll Tide tonight, my heart will forever and always bleed Clemson Orange. Go TIGERS!#alabamawhitesauce #bbq #barbeque