“Of all the signature foods of the South, none unites and divides the region like barbecue. When it comes to barbecue, southerners cannot agree on meat, sauce, technique, side dishes, or even how to spell the word. What they can agree on is that barbecue in all its variety is one of the fond traditions that makes the South the South. It drifts across class and racial distinctions like the sweet vapors of pork hissing over hickory embers.” – Jim Auchmutey, Atlanta Journal-Constitution in The New Encyclopedia of Southern Culture Volume 7: Foodways.
Posted on February 16, 2011 by Porky LeSwine