Barbecue’s history, predominantly in the southern states of America, dates back to the colonial days.  Large gatherings have included this southern staple since as early as the very first celebration of our nation’s Independence Day.

Main regions of BBQ styles include:

        Memphis–“This town’s big on pork, whether it’s in rib or pulled form, and usually uses a dry rub that includes garlic, paprika, and other spices.” (Thrillist)

        North Carolina–“usually pork, served pulled, shredded, or chopped, but sometimes sliced. It may also be rubbed with a spice mixture before smoking and mopped with a spice and vinegar liquid during smoking.” (Wikipedia)

        South Carolina – “barbecue is characterized by the use of a yellow “Carolina Gold” sauce, made from a mixture of yellow mustard, vinegar, brown sugar and other spices.” (Wikipedia)