When it comes to barbecue, South Carolina is a true heavyweight in the culinary world. The state is home to several distinct styles of barbecue, each characterized by different cuts of meat, types of barbecue sauce, and preparation methods. One standout establishment that encapsulates the essence of South Carolina BBQ is the Carolina Smokehouse.
The Origins of Carolina BBQ
The roots of Carolina BBQ can be traced back to the barbacoa style of cooking roasted meats, which was enjoyed by indigenous peoples and Spanish colonists in the Caribbean. As these settlers made their way to the Carolinas, they brought along their love for barbacoa, laying the foundation for the state's rich barbecue tradition.
Historically, barbecues in South Carolina were upper-class gatherings held by plantation owners, featuring roasted meats and a lot of drinking. Over time, barbecue vendors and restaurants became widespread, offering delivery services to homes and events.
Today, South Carolina BBQ is considered a part of Lowcountry cuisine, with its own unique flavor profiles and cooking techniques. The BBQ scene in South Carolina has evolved, with the mustard sauce from the central Midlands region gaining popularity statewide. Additionally, beef has become more common alongside the traditional pork.
Regional Styles of South Carolina BBQ
South Carolina is often divided into four or five primary regions of barbecue, each with its own distinct sauce. Some experts simplify this division into three regions based on mustard, vinegar, or tomato-based sauces.
Food historian Robert F. Moss argues that South Carolina really has only two regional barbecue sauces: sweet mustard and spicy vinegar. Despite the nuances, one thing is certain – South Carolina BBQ is all about the flavors and the love for slow-cooked, smoked meats.
Mustard-Based BBQ Sauce
One of the most iconic elements of South Carolina BBQ is the mustard-based sauce, often referred to as carolina gold. This style of sauce is most strongly associated with the central part of the state, where it has deep roots in the French and German immigrant communities from the 18th century.
Mustard sauce is tangy, slightly sweet, and adds a unique flavor to the smoked meats. It is believed that mustard sauce originated in the mustard belt between Orangeburg County and Newberry County, where a large number of German immigrants settled. This style of BBQ sauce gained popularity through restaurants like Dukes Bar-B-Que and Bessingers in Orangeburg.
Vinegar and Pepper Sauce
In the Pee Dee region of South Carolina, a vinegar and pepper sauce takes center stage. This sauce, heavily influenced by Native American sauces used to baste meats, is similar to the vinegar sauce used in Eastern North Carolina BBQ. It adds a tangy kick to the smoky flavors of the meat and is beloved by locals.
Light Tomato Sauce
In Upstate South Carolina, the influence of North Carolina barbecue is evident in the light tomato sauce. This thin vinegar and ketchup-based sauce originated due to the affordability of mass-produced ketchup in the early 20th century. It often includes cayenne pepper or hot sauce, adding a touch of heat to the meat.
Heavy Tomato Sauce
In Western South Carolina, a heavier tomato sauce is prevalent. This sauce is more similar to sauces popular in other states, with the addition of molasses and brown sugar, giving it a sweeter flavor profile. It perfectly complements the smoky flavors of the meat and adds a touch of sweetness.
Dishes to Try at Carolina Smokehouse
Carolina Smokehouse is a mecca for BBQ enthusiasts looking to indulge in the authentic flavors of South Carolina BBQ. Here are some must-try dishes:
- Hash: A pork, offal, and onion-based stew or gravy that is a true South Carolina specialty. It is rich in flavor and often served over rice or with cornbread.
- Pulled Pork Sandwich: Slow-cooked and smoked pork, pulled apart and served on a bun. It is typically topped with the signature mustard-based sauce, offering a perfect balance of flavors.
- Hushpuppies: Deep-fried cornbread fritters that are crispy on the outside and soft on the inside. They make for a delightful side dish to accompany the BBQ meats.
- Pork Butt and Ham: These cuts of pork are often smoked and served with various barbecue sauces, allowing you to savor the different flavors of South Carolina BBQ.
Who Has Better BBQ: North or South Carolina?
The debate between North Carolina and South Carolina BBQ is a heated one. Both states have their own distinct styles and flavors, making it a matter of personal preference. North Carolina is known for its vinegar-based sauces, while South Carolina is famous for its mustard-based sauces.
Ultimately, both North and South Carolina offer incredible BBQ experiences that are deeply rooted in tradition and regional pride. The best way to settle the debate is to try both and decide for yourself!
Carolina Smokehouse is a destination that exemplifies the diverse and delicious world of South Carolina BBQ. From the tangy mustard-based sauces to the smoky and succulent meats, every bite is a celebration of Southern culinary heritage.
Whether you prefer the mustard-based sauce of the central Midlands or the vinegar and pepper sauce of the Pee Dee region, Carolina Smokehouse is the place to indulge in the flavors of South Carolina BBQ. So, grab a plate, savor the smoky goodness, and embark on a culinary journey through the heart of South Carolina!
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