Awww heck...Texas don't have nothing on South Carolina! We don't even consider Texas Down South!
The NC reference seems off. Vinegar based minced or chopped pork shoulder is eastern NC. Western NC tends to be bigger chunks and not minced, in a sauce that is red and watery (maybe vinegar and tomato sauce??). Classic east vs west battle. I like the eastern myself. But can't hardly get bbq in a restaurant any more since it is so easy and cheap to make at home really really well.
Similar dichotomy in slaw in NC. Red slaw in western NC, typically mayo based white slaw in eastern NC, although mustard based slaw could be found.
My son will be attending Clemson in the fall, so if you have an specific recommendations in that area (including Greenville), it would be much appreciated!
Well, he's going to have to decide if he's a mustard man or a vinegar man.
My people are from the Midstate, so I'm firmly in the vinegar camp, but here in the Lowcountry, mustard is more common. I think in the Upstate, you will find more vinegar than mustard.
I've heard good things about the Smoking Pig in Pendleton, which isn't far from Clemson.
Now to add more fuel to the fire!
Looks like Sarah is eating vinegar and pepper BBQ...just like Marty!
But is that fuel mesquite, hickory, apple, pecan...What about Santa Maria tri-tip from California?
Yes, that Carolinas map looks about right, though I do admit to living in mustard-country. And WHO ARE those tomato based people? I've never met anyone willing to admit to it!
Man, have we had some good stuff in Lexington NC, though.
Redbug, you ever been to Sweatman's? Now that's a drive worth making!
Yeah, that's really it. Texas prides itself on having some of the best BBQ, but it's primarily brisket country. Yeah, they can do sausage and pork and ribs and such, but in terms of being a "BBQ epicenter" it's brisket that Texas does better than everyone else (on average). Much like if you want a great BBQ pulled pork sandwich, you go to the Carolinas. Or if you want the best ribs, head to Memphis.Texans believe they have superior BBQ....being born in NC, but living 30+ yrs in Texas & Louisiana, I have to plead the 5th....
Texas has some GREAT BBQ, but I love my NC & SC pork as well. Most times I drive up to NC to visit family, I stop off at Maurice's in Columbia, SC for some good mustard-based stuff.
While I'm in NC, I eat the vinegar based bbq with some cole slaw & hush puppies once or twice. However, back in Texas, there's no denying that tender, juicy brisket.
I'm especially fond of Zimmerhanzel's, a family-owned joint in my wife's hometown of Smithville, TX.
Texas prides itself