American barbecue is highly regional. True, barbecue has exploded across the country over the past decade and, when you venture beyond the traditional barbecue regions of America, the cuisine becomes a gallimaufry of styles. And that’s fine, especially since the regions identified by a particular style continue to hew to their traditions. Sure, it’s possible to find smoked brisket in North Carolina and pulled pork in Texas, but you’re far more likely to enjoy yourself if you sample the chopped whole hog pig in The Tar Heel State and get all greasy with smoked brisket and muscular beef sausage in The Lone Star State. Continue reading
