Improve Your Barbecuing Skills for Good Taste In South Carolina
There are always different techniques that veteran South Carolina barbecue cooks use to give their meat that signature taste. There are even plenty of amateur cooks that have their secret South Carolina family recipes and preparation skills they employ to produce winning barbecue, whether it’s for the local volunteer fire department fund raiser, a neighborhood gathering or in their own backyard. Despite that, there are still some very basic steps you can take to produce great barbecue and grilled meat on your own open pit.
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The Quest for the Golden Pig: Barbecue Competitions In South Carolina
Southerners in general have always taken their barbecue seriously and South Carolinians are no different. If anything, South Carolinians are perhaps more vehement about the subject because it’s only in the Palmetto State where you can find mustard-based barbecue sauce. For years, South Carolinians have debated the virtues of their particular brand of barbecue versus the other styles found in other areas of the South. This ongoing dialogue about the various forms of this particular regional cuisine has sparked the ancient concept of the duel. This time, however, it’s not done with pistols and bullets but barbecue competitions: Open cooking pits, special spices and slabs of pork—think ribs at twenty paces. While it may be serious business among the contestants, it’s the spectators at these culinary -throw downs” who really win. Find out here about some of the premier barbecue competitions in South Carolina.
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Barbecue Versus Grilling: The South Carolina Debate Rages On
If you are from the South, it’s a centuries-old debate that has continued unabated since African-American plantation slaves in Dixie first threw a whole pig onto open coals. It’s barbecue. Another difference exists between the former Civil War combatants regarding the nature of barbecue. Those in the Northern states suggest that barbecue is the act of grilling meat over an open flame while Southerners contend barbecue is the actual meat used. Hence the saying "In the North, barbecue is a verb. In the South, it’s a noun." Taking the South Carolina perspective, barbecue is definitely always pork and always cooked slowly over several hours to create that delectable, one-of-a-kind, fall-off-the-bone taste. In various regions of the old Civil War Confederacy, the discussion includes exactly what kind of sauce constitutes great barbecue and they differ from region to region. During the 19th Century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten. However, South Carolina has become home to many transplant Yankees who still believe in their form of barbecue. In order to placate both camps (as much as that is possible with this particular subject), here both grilling and barbecue will be covered.
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