The four major types of barbeque
Contributed by S.C. Barbecue Association

This simplified map that is used on the web site of the Carolina Q Cup (www.carolinaQcup.com) shows the four major types of barbeque sauce found in America and it was adapted from a much more detailed map first published in Southern Living in 1982.

That comprehensive 1982 map showed such barbeque refinements as pulled pork , sliced pork and chopped pork . It also showed areas where lamb is a popular meat to barbeque (Kentucky) and where chicken is most popular (Alabama) and it included beef in the western part of the country primarily Texas, Oklahoma, and Kansas. We simplified it to show only the four major types of sauce.

The most striking thing about the Southern Living map was that there are only four major types of sauce and only South Carolina has all four because only South Carolina makes wide use of a mustard-based sauce.

Most states west of the Appalachians and both north and south of the Carolinas have fallen victim to the modern store-bought sauces that rely in heavy tomato-based sauces. This is because most states even in the South, are not the original home of real barbeque and don't really share the long tradition of barbeque that South Carolina has. North Carolina does share three of the four sauces but only South Carolina has all four.

Locally produced and marketed barbecues

For slightly more complete discussion on these points we suggest that you visit the South Carolina Barbeque Association web site (www.scbarbeque.com) and click on the BBQ History button found on the home page.

www.scbarbeque.com