In this podcast episode, I explored the distinct barbecue styles of North and South Carolina. North Carolina's barbecue showcased the whole-hog tradition with vinegar and pepper-based sauce in the East and a tomato-based sauce in the West. South Carolina's barbecue stood out for its mustard-based sauce, with four regional variations offering diverse flavor profiles. I delved into the cultural and historical influences shaping these unique barbecue traditions, celebrating the rich culinary heritage of the Carolinas.


Here are the links I mentioned:


https://www.texasmonthly.com/bbq/brisket-at-north-carolina-bbq-joints/


https://www.netflix.com/us/title/81057855?s=i&trkid=258593161&vlang=en&clip=81684908


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