Whether it be pork or beef, slathered or smoked, we are not going to go into the debate of which is more popular, which is more genuine, or even which requires more napkins.
Your own personal judging pleasure may be found in the form of cook-offs held all throughout the nation.
In the South, where the practice of getting together for barbecues goes back to before the Civil War and where the area is known as the Barbecue Belt because to its serious attention to the finer qualities of pork, we will simply follow the indications of smiling pigs.
Outside of the belt, Texas smokes its way to a claim as a barbecue (beef) hub; check out the town of Lockhart, which is rich in barbecue. To add insult to injury, let's not overlook Kansas City, where the sauce is the specialty. However, why argue about it when you can just consume it?
We are not going to go into the debate about whether the other is more popular, more genuine, or even requires more napkins: smeared or smoked pork or beef. You may satisfy your inner judge at one of the many cook-offs held throughout the nation.
Although pork ribs are our favorite, we must confess. Capital of the Rib "Cue"? No matter how long we reach out, we will not touch that one either.
In the South, where barbecues have been a commonplace event since before the Civil War and where the area is known as the Barbecue Belt due to its meticulous attention to hog preparation, we will simply follow the noses of the smiling pigs.