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Image zoom Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Prissy Lee Montiel
Barbecue fans used to have just one favorite sauce. It was typically whatever style they grewup eating at their local joint, and its color, texture, and flavor might vary from one part of the South to another.
Eastern North Carolina diners insisted that proper sauce was just tart vinegar with a strong dose of black and red pepper, and they d almost come to blows with Tar Heels from farther west who dared to put a little ketchup in the bottle. In Kansas City, Missouri, the sauce was thick, brown, and sweet. Meanwhile, visitors to Alabama were baffled by the white mayo-based version they found there.
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