State of the Barbecue

by Mark Sanders

Barbecue isn’t just about pulled pork, coleslaw and baked beans. It’s not just about whose sauce is better either, though listening in on a debate between two aficionados might lead you to think so.

Rather, barbecue has a deeper meaning, one that goes far beyond flavor, texture or style. In Tennessee, it’s a subculture unto itself, with historical implications that tell of the South’s rich culinary history.

Maybe I’m being a little farfetched. But could you imagine folks being as passionate about, say, graham crackers, as they are about barbecue? On a cross-state trip, in which I spent a week indulging in some of the South’s finest barbecue pork, one thing came to mind: the folks running these joints are serious about what they do, and will share every detail about their craft.

So put on your paper towel bib and roll up your sleeves, and get ready to pig out.