Scottish Barbecue?

[bchunter]

I agree that the Pepper and Vinegar based 'que is far superior to the "other" SC stuff of mustard base. You will find that the 'que prepared in eastern NC is very similar to your favorite, and historically has been whole hog smoked over a pit and basted with a vinegar based sauce while cooking. It was then pulled or "picked", hence the term pig-pickin. Eastern NC was also heavily Scottish.

[creativeaccents]

The mustard based stuff, for lack of a better term, is mostly around Columbia, SC. Some love it! That came from those of German heritage, like the sweet sour pork and beef. All a matter of taste and tradition. The SC vinegar based barbecue differs from NC in that in NC they use black pepper, not red...quite a taste difference. Actually, this is more a basting sauce used throughout the cooking. Good barbecue, well made needs no sauce later as the hickory and basting sauce flavor cook into the meat and the whole hog gives more of a balanced, richer flavor than just butts or loin. Actually, the REAL low country barbecues of VA, NC, and SC are all based on the same ancestry, but those subtle nuances make a world of difference in the end result.