Carolina BarbecueWhich side are you on?

Six questions. At the end, a style claims you. Every Carolinian already knows the answer; this is for the rest of you.

1. The sauce on the table should be… clear, sharp, mostly vinegar — you can see the pepper flakes reddish and thin, a little sweet, poured not spread yellow. Mustard. Obviously. thick, red, sticky, sweet — it should cling

2. Slaw is… white, creamy, on the sandwich red, because it is dressed with the dip fine, whatever, pass the hash a side dish, not a topping

3. The pig arrives at the pit as… the whole hog, split down the back, skin up shoulders, and only shoulders hams and shoulders, whatever the pit runs shoulders, butts, ribs and a chicken or two

4. Bread on the tray: a square of dense cornbread, or corn sticks hushpuppies, a basket of them white bread, the soft kind, for the hash a bun, and the sandwich is the point

5. Rice on a barbecue plate is… correct, under the hash a South Carolina thing; we have boiled potatoes unheard of; where is the red slaw? fine if there is chicken bog too

6. You order by saying: "A tray, and some skins." "Coarse chopped, outside brown, extra dip." "The buffet, and is the hash out yet?" "A pound, and a quart of the sweet sauce."

Every result links to a style page, where the sources are.

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