Quote Originally Posted by Rex_Tremende View Post
That's funny - I've always known South Carolina BBQ sauce as that sweet-n-sour mustard stuff. Must be the same phenomenon as "English" muffins and "French" fries.

Regards,
Rex.
Good to hear from the land of cinnamon chili served over Spaghetti, which I first was served in Louisville. In Carolina barbecue is right up there with religion in terms of hotly debated topics. And that's even before you get into the side dish preparation such a slaw, hush puppies, or even what are the proper side dishes, much less whether it is chopped, sliced, or pulled. The number of barbecue styles does seem to track with the cultural and ethnic heritage variations as do many other dishes that are virtually unknown outside of the areas. Still convinced livermush came straight from haggis!