The Only Regional Barbecue Guide You’ll Ever Need

There ’s only one thing more American than orchard apple tree pie : barbecue . And it ’s not just American because it represents hard work and dubitable healthfulness . It ’s also American because nobody can quite agree on how it ’s supposed to be done . For as long as there ’s been slowly - cook meat , there have been arguments over which regional mode is ripe . Texans know brisket , but you ca n’t deny Eastern North Carolina hog , or Alabama white sauce . We put together an impartial breakdown of the major way . It ’s on you to hit the road and form some heatedly contested opinions .

MEMPHIS

Memphis has given us so much euphony – Johnny Cash , Aretha Franklin , and Justin Timberlake – but the lawful soul of its city might still be its smoked essence . The first histrion was Bozo ’s Hot Pit Bar - B - Q , establish by Thomas Jefferson “ Bozo ” Williams ( no , not that Thomas Jefferson ) . He set up up his Mason shop in 1923 , a half an minute outside Memphis , and the joint ’s still open despite being hollo Bozo ’s ( it was also a filming location for the John Cash biopicWalk the phone line ) .

The pith : Pork rib and pull pork sandwich are classic Memphis , but do n’t be surprised if yours fare with a local twist : coleslaw . German immigrant Leonard Heuberger of the now iconicLeonard ’s Pit Barbecuelaunched his mustard and vinegar - based cabbage coleslaw as a way of life to “ dilute ” provision one good afternoon when the center run low . The jazz group ’s so good , it rivals Arachis hypogaea butter and jelly , milk and cookie , spaghetti and meatballs – you get it . It ’s tasty . The sauce : in reality is n’t always sauce . The city prides itself on juiceless rub , arguably one of the most decided aspects of Memphis - style ’ pool cue according Memphian Clint Cantwell , ofGrillocracyfame . Every joint will have its own recipe , but common ingredients in a snag include salt , pepper , garlic , and paprika . While there are “ soused ribs ” in Memphis , slather with sauce , many ( admit Cantwell ) think dry rub really truly lets the meat shine through . The old school icons : Heuberger of Leonard ’s Pit Barbecue , without a doubt . Then there’sRendezvousfounder Charlie Vergos , who opened his door in 1948 , turning a ember chute into a barbecue pit that still fuels the metropolis ’s most wide known smoke kernel establishment . The fresh school pet : Memphis - trend is so well liked , it ’s becoming available all over the area . Pappy ’s Smokehousein St. Louis is just one of the joints throwing down Memphis - style in the Midwest . And you might arrogate thatMemphis Barbecue Co.is … in Memphis , but World BBQ Champion Melissa Cookston has three locations , and not a single one is in Tennessee : Horn Lake , Mississippi , Fayetteville , North Carolina , and the monster suburbia of Dunwoody , Georgia .

EASTERN NORTH CAROLINA

Eastern NC does barbecue passing old school . Whole hog , vinegar , pepper , and spices . That ’s why John Shelton Reed , author ofHoly Smoke : The Big Book of North Carolina Barbecue , prefers it to the state ’s western flair . “ This is what barbeque was 200 years ago , ” he says of the Caribbean - root cooking practice . Because tomatoes were n’t pop or easily accessible back then , they were n’t used in the sauce . And because they were n’t used back then , true to tradition , Eastern NC does n’t employ ’em now .

The meat : It ’s whole grunter or bust in Eastern North Carolina . The sauce : budge in the acetum with cayenne , black pepper , red pepper , salt , and sometimes water . Or just drink the water because you ’ll be sweating your ( Boston ) butt off in front of that pit . The old schooling icon : Pete Jones , who openedSkylight Inn BBQin 1947 . The restaurant persist a regional touchstone today . AndB ’s Barbecue , which , like many BBQ articulation , closes for the day when it runs out of food . Until B ’s recently got a phone , the only way of life to jazz it was close down would be a sign on the doorway – though theoretically whoever showed up athirst properly after you could skip the mark and just register the dashing hopes on your font . The novel schooltime dearie : Just last yr Sam Jones , grandson of Pete , openedSam Jones ’ BBQto help preserve the Eastern NC tradition . Wyatt Dickson ofPicnic(Durham ) is soften it . He ’s got his whole hogs down so utterly , he ’s gratis to experiment with other items like diffused - shell crabmeat sandwich , not to refer on - fleek societal media .

WESTERN NORTH CAROLINA

The flair , also have it off as Lexington or Piedmont , concenter on pork shoulder , and originate during World War I for one simple ground : whole hogs are really freakin ’ heavy – upwards of 200lbs , about 72 pct being “ dressed free weight ” or “ carcass weight , ” aka “ edible ” . Basically , barbeque was sold on the street in pop - up stands , and nobody need to shlep around 144lbs of pig .

The meat : Unlike whole hog , pork barrel berm fudge faster and soak up more flavor , allow for more hungry oral fissure to be fed quicker . “ red-faced slaw ” or “ barbeque slaw ” is also a staple of Lexington - style ’ cue . swap out mayonnaise for ketchup also entail it does n’t need to be refrigerated too quick . The sauce : Vinegar , salt , cerise Madagascar pepper , and dare we say … catsup or love apple makes up the sauce in Western NC . It peradventure be less elegant , according to some eastern neighbor , but you ca n’t have red slaw without it . The sure-enough school icons : Lexington Barbecue , aka “ The Honey Monk , " was establish in 1962 by Wayne Monk and is the provenance of the style . How Wayne got the nickname “ Honey ” is definitely something you should enquire about when you regularise . The raw school favorites : Little Richard’s(Winston - Salem ; slogan : “ Eat second ’ pig ” ) is n’t exactly Modern ; it was establish in 1991 . But we were blab about World War I a second ago , so …

SOUTH CAROLINA

When it comes to South Carolina ’ pool stick , it ’s all about the mustard – a practice given to us by the German immigrants whose names still band through the townsfolk today , as eating house like Bessinger ’s , Shealy ’s , and Hite ’s bear on to serve up “ Carolina Gold ” on lush nub .

The centre : Whole hogg , pit - fume , chopped up , and sauced . The sauce : While in parts of South Carolina you could find a peppery , tomato , or ketchup - establish sauce or just a mere vinegar and pepper concoction , the part is known for its aforementioned mustard intermixture . Carolina Gold is assorted with acetum , browned sugar , and other spices . The previous school icons : Maurice Bessinger , who much devise the mustard sauce;Jackie Hite ’s Bar - B - Que(Leesville)The new school favorites : With three locations ( Sullivans Island , West Ashley , and Downtown),Home Team BBQis quickly becoming an institution in SC , with creativity in the kitchen setting it apart from others . In 2007 Alabama blanched sauce fender were incorporated into the card , and the chefs continually try out with pastrami , charcuterie , and even smoked seafood . Meanwhile , Lewis Barbecueis making a huge name for itself in Charleston , where native Texan John Lewis relocated to prosecute his love of smoked pork barrel ( there ’s still beef brisket on the menu though – you could take the pitmaster out of Texas … ) .

KANSAS CITY

While Texas is known for its brisket and Alabama for its livid sauce , Kansas City ’ cue does n’t focus on just one thing . It ’s inclusive , and this practice can be follow back to its founding father Henry Perry . Known as “ Father of Kansas City Barbecue , ” he began smoking meat in 1907 and nothing was off limits ; opossum , woodchuck , and raccoon were all usable in addition to beef , and came wrap in paper for just 25 cents . And he share his smoking secrets with the next coevals so barbecue in Kansas could dwell on long after he pass off .

The heart : You wo n’t find much racoon being smoked over oak tree and hickory anymore , but Kansas City does n’t discriminate when it comes to meat and face . Brisket , pork shoulder , porc rib , crybaby , and most importantly , burnt death , make up just some of the main . And do n’t forget the side like sunbaked beans , youngster , and of course , slaw . The sauce : The most famous sauce in the city was developed by Arthur Bryant . The restaurateur began working for Perry and finally took over the clientele in 1946 , after Perry ’s destruction and Arthur ’s brother Charlie ’s retirement . The vinegar - free-base sauce is so tart and tangy , no one ’s been able to embolden it . The grainy grain is thanks to groom , cumin , cayenne , pit drippings , and god knows what else ( anything that tastes that good , who cares).The old school icons : Perry and the Bryant bros put the townsfolk on the function , but do n’t dismissGates Bar - Bel - Q(multiple locations ) . Around the same time the younger Bryant direct over , Arthur Pinkard ( who also worked under Perry ) get together forces with George Gates and opened Gates and Sons Bar - B - Q. Today , its multiple fix – and iconic sauce – are a reminder of the city ’s historied past . The new school favorites : home barbecue champ Rob Magee’sQ39is just toddler - senior , but his 30 - plus eld as a classically - trained chef shine through in every plate . It ’s upscale as far as ’ cue stick goes , but who say it ca n’t be ? ( Well , some people do , but no matter . ) Mike Nickle is the untried pitmaster atBB ’s Lawnside Bar - B complex - Que , where the combust ends come with a side of live blues . The joint also serves up “ BBQ sundaes ” with slaw , commit pork , sauce , and more ( let ’s skip the whip emollient and scattering though … ) .

CENTRAL TEXAS

Just one weathered quarry connects the two biggest names in Central Texas ’ clew . When John Mueller , heir to theLouie Muellerbarbecue dynasty , was forced to fill up his short - lived John Muellers B - B vitamin - Q in 2006 , word spread that his 1,400 lb pit was left in the backyard . His sometime employee , Aaron Franklin , purchase it for $ 1,000 and presently became one of the biggest names in the Lone Star State – and the world .

The meat : Brisket , brisket , brisket – but pork rib and beef ribs are pop , too . The sauce : Depends on where you go . At Louie Mueller ’s it ’s a simple blend of cetchup , margarine , onion , salt , pepper , and water;Cooper’s(Llano ) does it a little other than with ketchup , acetum , black capsicum pepper plant , water , lard , and brisket drip . The former shoal icons : Louie Mueller ( Taylor ) has the smoker going all day every day – so much so that its fanlight is completely sear as a consequence . It ’s been undetermined since 1949 and was the first BBQ articulatio to be recognize by the James Beard Foundation . The new school favorites : Franklin’s(Austin ) has quickly risen to the top of the ’ cue realm . Franklin is a James Beard success , an generator , and has even served President Obama –who bought lunch for the entire , notorious lineafter he expedited his own order back in 2014 .

EAST TEXAS

“ Texas barbecue is a feisty mongrel , ” Robb Walsh writes in his Christian Bible , fable of Texas Barbecue . It ’s a misconception that it ’s just brisket , just beef . East Texans bonk porc ribs , blimp – meat . And they certain as Hades know how to smoke it ; they ’ve been serving it up just as long as any other region with just as much skill , fervour , and spirit .

The meat : Tender beef and pork barrel ( chopped alternatively of sliced and often served on a bun ) , pork sausage , and beef red-hot links . The sauce : Heavy on the live sauce . Barbecue in East Texas was brought by the Southern African - American residential area , and smoking the heart and soul – and slather them with tangy raging sauce – disguise the more low-cost , less suitable cut of the brute . The quondam school icons : You ca n’t talk East Texas ’ clue without mentioningStanley ’s Famous Pit Bar - B-complex vitamin - Q(Tyler ) . It ’s been serving the community for over 50 years , but since shoot over in 2006 , Nick and Jen Pencis have made welcome changes including adding dinner party serve , install a full saloon , and provide resilient medicine . Pat Gee’s(Tyler ) , named after its previous founding father , Mack Henry “ Pat ” Gee , opened in the early ‘ 60 . Now operated by his boy , Billy Walker and Arthur Gee , it ’s still a town favorite . You ’ll sudate its iconic sauce ( a tomato plant - base acetum mix ) out of your pores while trying to opine the secret ingredient in the tater salad . The new schoolhouse favorites : Young pitmaster Jordan Jackson ill-use up to resurrect Longview establishmentBodacious Bar - B - Qin 2015 after his father , original founder Ronald Lindsey , precipitate ill in the years prior . It ’s been a staggeringly successful expiration of the pit .

ALABAMA

Every United States Department of State on this lean loves its ’ clue , but it ’s possible Alabama loves it … a little bit more . 2015 was declare the“Year of Alabama Barbecue”by the state ’s department of tourism , and for 365 days local celebrated BBQ chicken , hogs , and white sauce . ( Not like they did n’t already , but this made it prescribed . )

The meat : Pork shoulder and pork ribs , but wimp savour the best with the noted white BBQ sauce . The sauce : You ca n’t exit Alabama before taste white sauce on smoked chicken . You just ca n’t . It dates back to 1925 when “ Big Bob ” Gibson opened his joint in Decatur . Mayonnaise , vinegar , and pepper in the beginning , today magnetic variation can include apple juice , orchard apple tree cider acetum , table salt , and even horseradish . And nearly everyone in Alabama spreads it on well … about everything . The old school icons:“Big Bob ” Gibson , clearly . Today earthly concern champion pitmaster Chris Lilly is keepingBig Bob Gibson BBQas democratic as ever . And , opened since 1984,Miss Myra ’s Pit Bar - B - Q(Birmingham ) is a must - stop for moist wimp , green bonce , slaw , and more . But save room for dessert ; we hear thebanana puddingis some of the beneficial ever . The new school favorites : Saw ’s BBQ(Homewood ) does Southern cooking done simple . Since 2009 , possessor Mike Wilson has been pull back a bunch from all over the state . His non - denominational computer menu features items from all unlike ’ cue way .