Can you eat, think, or talk too much about barbecue? Nope. Last year with North Carolina visiting South Bend, Joe made us all jealous with some mouthwatering local spots, as well as great background on the origins and history of BBQ in the Carolinas.
If you're drawing a barbecue map of the United States, the Southeast is firmly entrenched pork territory. There are still regional differences - vinegar, mustard, or white sauces, dry rub in Tennessee, whole hog versus shoulders and ribs - but it's all still about the pig. Most places will have chicken (a high floor - low ceiling meat to smoke in my humble opinion) and many serve brisket, but few places in the Southeast do it well. As a native…
