Some of the best food the south has to offer is tender Southern style BBQ. The Nashville City Paper points out the nuances and distinctions that only a true BBQ lover knows:

And down South, the competition for the best BBQ can be fierce.

Specific parts of the region have their own distinctive take on barbecue, often highlighted by the sauce. Memphis barbecue is noteworthy for tomato- and vinegar-based sauces. The Carolinas take the vinegar-based sauce theme, and give it extra tanginess. South Carolina might be the only state that works equally with the four commonly recognized barbecue sauces (mustard-based, vinegar-based, and both light and heavy tomato-based).

Some Memphis BBQ restaurants, much like many in Kentucky, rub the meat with dry seasoning (dry rubs) and smoke it over hickory wood — sans sauce. It’s served with the sauce on the side.

Barbecue in most parts of Georgia and Tennessee is overwhelmingly pork and served with a sweet tomato-based sauce. A popular item in North Carolina and Memphis is the pulled pork, prepared by shredding the pork after it is barbecued. The sandwich served on a bun and often topped with coleslaw.

The fine folks in North Alabama like to down their Q with a mayonnaise-based sauce.

Texas — as is the case with its football, skyscrapers and cowboy culture — is a whole different animal. Or in this specific case, a whole different pig. Texas is home to four primary regional styles of barbecue, each with various flavors, methods of cooking and cultural histories.

Cawthon says most BBQ in Middle Tennessee is pork and cooked in open pits using direct heat. With this method, coals are placed under the meat, which allows the fire and coal smoke to flow freely through the ‘cue.

Whats your favorite style of BBQ? Where is the best place nationwide to get the top BBQ?

(image credit: barron)