The Palmetto State takes a "slow and low" approach to barbecue and also is a bit saucy. What the latter means is that there could be a debate over which of four South Carolina-recognized sauces are preferred on one's plate: mustard, vinegar and pepper, light tomato, and heavy tomato. According to an article on Discover South Carolina, each sauce has its backstory. The influence of mustard can be traced back to the arrival of German immigrants in 1700s; the vinegar and pepper sauce version has been around quite long as well. As for the tomato-based versions, the lighter of the two is said to be well-liked within South Carolina's Pee Dee region (found within its northeastern corner) and the heavier kind is popular within the western and northwestern parts of the state.
Sauces aside, South Carolina barbecue has a time-honored take-it-easy approach with a watchful eye over hardwood coals. Pork is the prominent meat. And speaking of time, the state's legacy with barbecue connects back to the arrival of the Spanish. They brought pigs to the New World and learned about open-pit cooking from Native Americans.
Where to eat: Rodney Scott's in Hemingway (for vinegar-based barbecue); Bessinger's BBQ in Charleston (for mustard based-barbecue); Q2U Pitt and Catering in Lake Wylie (for light tomato based barbecue); and Sticky Fingers in Mt. Pleasant (for heavy tomato-based barbecue).
