Barbecue in South Carolina

South Carolina Barbecue is a traditional style of preparing barbecue that is unique to the U.S. state of South Carolina. The barbecue tradition in South Carolina is characterized by its own specific techniques, sauces, and types of meat, which differentiate it from other regional barbecue styles in the United States.

History

The history of South Carolina Barbecue dates back to the early colonial period, when European settlers adopted and adapted the slow-cooking techniques of the native Native American tribes. Over time, these techniques evolved into a distinct culinary tradition that is deeply ingrained in the culture of South Carolina.

Techniques

South Carolina Barbecue is typically prepared using a slow-cooking method known as smoking. This involves cooking the meat at a low temperature over a long period of time, which allows the flavors to penetrate deeply into the meat. The meat used in South Carolina Barbecue is typically pork, although other types of meat can also be used.

Sauces

One of the defining characteristics of South Carolina Barbecue is the use of specific types of barbecue sauce. There are three main types of barbecue sauce used in South Carolina: mustard-based, vinegar-based, and light tomato-based. The mustard-based sauce, also known as "Carolina Gold", is unique to South Carolina and is particularly popular in the central and southern parts of the state.

Regional Variations

There are regional variations within South Carolina Barbecue, with different parts of the state favoring different types of sauces and meats. For example, the Pee Dee region of South Carolina is known for its vinegar-based sauce, while the Lowcountry region is known for its use of whole hogs in barbecue.

See Also

• Barbecue in the United States
• Cuisine of the Southern United States
• List of smoked foods