Saturday, May 23, 2009

A Taxonomy of America's Regional Barbeque Sauces

Persons of all political persuasions can probably agree that this is one of the most important items posted on the Huffington Post website in ages: Craig "Meathead" Goldwyn's lovingly detailed breakdown of the nine major variants of BBQ sauces and rubs in the South and Midwest (there are more, but these are his big ones). The one I most want to try? That Alabama white sauce (which I just found out I can no longer get at the fabled Alabama BBQ Company, since it's now closed). The ones I love the most so far? The North Carolina varieties, vinegar and pepper mop sauces both with (Western / "Lexington") and without (Eastern) tomato, most often found in pulled pork (you can get pulled pork at just about any pit beef stand). And because the whole point of the article is making your own one of these BBQ sauces, recipes are linked!