ALABAMA:
In Alabama, there are currently more barbecue restaurants, per capita, than any other US state. Alabama barbecue most often consists of pork ribs or pork shoulder, slow cooked over hickory smoke. Pork shoulder may be served either chopped or sliced; some diners also specify a preference for either "inside" or "outside" meat. Alabama barbecue is typically served with a spicy, tomato-based sauce.

ARKANSAS:
Arkansas is in some ways the crossroads of American barbecue. This is largely due to its location -- firmly rooted in the Deep South but close enough to the Midwest and Texas to incorporate Kansas City and Texas-style barbecue traits. Like all true southern barbecue, meat is never exposed to high or direct heat. Instead it is smoked at low temperatures for long periods of time (over 24 hours for many cuts of pork).

Pork and beef appear on almost all menus, although pork is more popular in the Delta than in the Ozarks. Arkansas style ribs are a key attraction and similar to those had in Memphis, which lies across the Mississippi River from Arkansas.

A unique feature of barbecue in Arkansas is prevalence of chicken. Barbecue chicken, Arkansas-style, is always marinated with a "dry rub", smoked, and divided into edible portions only after it is completely cooked. Barbecue sauce is only applied by the eater.

Another characteristic of Arkansas barbecue is that a barbecued pork or beef sandwich is always served with a thin layer of cole slaw atop and/or underneath the meat. Arkansas cole slaw, which is not as sweet or creamy as found in other states, provides a toothsome crunch and prevents the sauce from soaking into the bread.

GEORGIA:
In general, it can be said that Georgia barbecue is based on pork, which is slow-cooked over an open pit stoked with oak and/or hickory and served with a sauce based on ketchup, molasses, bourbon, garlic, cayenne pepper, and other ingredients. However, the reality is that barbecue culture in Georgia represents an enormous range of styles, traditions, and influences. As such, Georgia can be accurately assessed as a melting pot of regional variations where almost any sauce or cooking style can be found.

KENTUCKY:
In Kentucky, barbecue also has a long and rich tradition and history. Mutton, pork, beef, chicken, and ribs have been smoked for years in the state. Mutton is one of the most notable specialties in most of Western Kentucky, where there were once large populations of sheep that were slaughtered for the mutton. However, mutton is virtually unknown in the extreme west, where "barbecue" without any other qualifier refers specifically to smoked pork shoulder. A vinegar and tomato based sauce with a mixture of spice and sweet is traditionally served with the meat, though not always used in cooking.

MISSISSIPPI:
Like its neighbor Alabama, Mississippians prefer pork to other meats, usually pork shoulder, or whole hog. Most restaurants serve only pulled pork, though some also serve chicken halves. Unlike the surrounding states, a purely vinegar-based sauce is preferred; in fact, many sauciers take a great deal of pride in using absolutely no tomato in their creations.

Though most barbecue in Mississippi is pork shoulder slow-cooked in a smoker (either a drum, or a converted shed), special events call for open-pit barbecue, which is still common practice in some parts of Mississippi.

MISSOURI:
In Missouri, beef is the dominant meat for barbecue, especially in St. Louis and the Ozarks. Often the beef is sliced and a tomato-based sauce is added after cooking. About half of the supply of charcoal briquets in the USA is produced from Ozark forests (e.g., Kingsford brand), with hickory "flavor" being very popular.

St. Louis-style barbecue features a sauce that is typically tangier and thinner than its Kansas City cousin, with less vinegar taste. It somewhat resembles the Memphis style sauce. The most famous barbecue competition in St. Louis is held annually during the July 4th holiday at Fair St. Louis.

A quick and easy Missouri-style barbecue sauce can be made from mostly ketchup, some brown sugar, a little mustard, and a dash of Worcestershire sauce.

KANSAS CITY:
Kansas City calls itself the "world capital of barbecue." There are more than 100 barbecue restaurants in the city and the American Royal each fall claims to host the world's biggest barbecue contest. Molasses is the key flavor enhancer of the sauce.

NORTH CAROLINA
Within North Carolina, there are multiple regional traditions, all based on the slow-cooking of pulled or chopped pork.

It is commonly acceptable to refer to grilled chicken as "barbecued" if the sauce is the same as that used on pork. Likewise, a common preparation, "chicken barbecue," is simply oven-braised chicken pieces in a sauce, usually thin and slightly spicy. Occasionally, chicken barbecue is chopped, but usually it is served on the bone.

Accompaniments include cole slaw and deep-fried dill pickle slices. Some North Carolinians deny that real barbecue exists outside the State.

Hushpuppies, barbecue slaw, boiled potatoes, corn sticks, Brunswick stew, and collard greens are commonly served as side dishes at North Carolina barbecue restaurants. Also popular is the "barbecue sandwich," consisting of barbecue, vinegar/pepper sauce, and sweet cole slaw served on a ham- burger bun.

A gathering centered on the cooking and consuming of barbeque is frequently called a "Pig Pickin'" by North Carolina residents, and is popular for church gatherings, family celebrations, reunions, weddings, funerals and often as an event which occurs before the start of a collegiate football event.

SOUTH CAROLINA
South Carolina is the only state to have four types of barbecue sauces: mustard, vinegar, heavy tomato, and light tomato. The meat used in South Carolina is consistent throughout the state, slow-cooked pulled pork. In addition to pork, other popular BBQ dishes include hash and ribs.

MEMPHIS:
Memphis-style barbecue is known for wet ribs, made with a mild, sweet barbecue sauce that's basted on the ribs before and after smoking; dry-rub ribs, made with a spice rub applied during or right after they've been cooked; and pulled or chopped pork sandwich topped with sweet, finely chopped coleslaw and served on inexpensive hamburger buns, which some locals insist is Memphis barbecue's highest form.

For people who simply can't get enough barbecue, there's also barbecue spaghetti, barbecue pizza, and barbecue nachos. Memphis is also home to the "Memphis in May" World Championship Barbecue Cooking Contest (WCBCC), an annual event which regularly draws over 90,000 pork lovers from around the globe. The title of "the largest pork barbecue cooking contest in the world" was bestowed on the WCBCC in the 1990 Guinness Book of World Records. It is also home to over 100 barbecue restaurants.

TEXAS:
Sliced brisket, sausage, and pork ribs are the most popular meats in Texas barbecue. Central Texans often refer to these three meats as The Holy Trinity.

If used, traditional sauce consists of tomatoes with a vinegar base. It can be sweet or spicy and thick or thin, depending on the chef. At barbecue cookoffs in Texas, however, meat is generally judged without sauce, as sauce can cover up for poor-quality meats and cooking.

Slight regional variations in Texas barbecue exist. In Central Texas barbecue is more likely to consist of leaner meats, while East Texans prefer more fatty cuts. It is possible, however, to find both kinds of meats all over the state. In South Texas, beef fajitas, beef briskets, beef ribs and chicken are probably the most popular, along with small cuts of pork called 'carnitas', of course all cooked over a mesquite fire. Side dishes include flour tortillas, pinto beans, Mexican rice, potato salad, and of course pico de gallo (a garnish made with cilantro, jalapenos, onions and tomatoes.)

Enjoy! Enjoy! Enjoy! There's not a bad BBQ out there.... just one you like the most. If you've got any recipes or tips you want to share, send them on in. We'd all love the info. Friends share with friends.