Barbecue Explained

I thank my good buddy John Tanner for this link to a musical explanation of what's distinctive about the barbecue of the several states.  I think it is pretty good, though I'd never heard of much less tried Alabama mayonnaise-based barbecue sauce.  And I think these tarheel boys need to own up to their barbarous practice of plopping coleslaw on barbecue meat.  John responds:

There are a few places that have white sauce-- I've been to one in Cahaba Heights.  It isn't really bad -- has some vinegar and isn't cloyingly sweet. It goes better with French fries.

The cole slaw is a bad idea, but at least in NC the places I've been to make cole slaw with only chopped cabbage and vinegar-based sauce.  It ends up being mostly texture.  The real crime is that it has led others to put cole slaw made with mayonnaise, sugar, pickles, onions, celery salt and all sorts of other distractions -- usually on top of faux barbecue.  I do not favor the death penalty as a rule, but there are some things people just shouldn't do.

Readers should note that the death penalty is still applied in every bona fide barbecue jurisdiction in America.  Coincidence?

Comments

[Carl]

Good song...one quibble...Florida ain't all Yankeeland. Draw a somewhat west-east line from about Cross City over to just south of St. Augustine Beach and everything north is really more like Alabama and Georgia than the touristy Florida which is south of that line that gets depicted on TV and in movies. Frankly I wouldn't mind if they split the state along that line and give everything west of the Chattahoochee River to Alabama and everything east of the river to Georgia then everything would be better suited.