bkluvsNola

Interesting bachslunch. So I guess KC BBQ is just a variant of Western parts of SC.

I do have to mention then, that since BBQ refers to "pork" in general, that the "cochon de lait" or pig roasts in Louisiana, would qualify as authentic BBQ. Of course, the method and seasoning is quite different than in SC, but according to your definitions would be considered authentic BBQ, even more authentic that KC or TX BBQ. Especially since the Native Americans introduced the French settlers to that tradition as well. Very interesting.

tejana

I agree whole-heartedly with the recommendations for Salt Lick, Ironworks and any place in Lockhart, but, although Rudy's is very good, it is a little too "chain" for me these days. But after you have had your fill of the 'cue, take an extra day and go to the Broken Spoke in south Austin for a classic chicken fried steak and some good music.

bachslunch

Well, bkluvsNola, there's also the possibility that Western South Carolina is a variant of KC BBQ -- not sure in which direction this traveled. Assuming the author of the article I posted a link to above is correct (and there's always the possibility of bias given the source), it sounds as if the heavy tomato BBQ sauce came about comparatively late. Not sure where it originated from, but no question it spread widely.

One thing I'm a little suspicious of in that article is the lack of mention of any African-American origins to or influence on BBQ. Have heard the thought that slaves were usually stuck with the cheapest cuts of meat (ribs, brisket, and the like) and used the low and slow smoke method to tenderize these tougher cuts.

But I will say that regardless of whether it was white settlers, Native Americans, or African-Americans (or a combination of these) who were responsible for creating BBQ, I'm sure glad they did.

sf7307

So what's Atlanta, because the best barbecue I ever had was at Fat Matt's there (and I've been to Salt Lick, too -- loved the atmosphere, liked the food).

bachslunch

Atlanta? Beats me. For all I know, it could be a category of BBQ all its own.

Didn't get to Fat Matt's, which is a well-known spot there, but loved Fox Brothers and enjoyed Rolling Bones, two other Atlanta BBQ spots. The sauce used in both cases was the heavy tomato kind (which might suggest kinship to Western Carolina BBQ) and all three offer Brunswick stew as a side dish, which one also finds in some Carolina BBQ places, but definitely not in the Kansas City or Memphis BBQ places I know of.