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Slow and low
In South Carolina, pit masters take their time creating barbecue that's just right. It's just right for your tasting pleasure and just right for gathering around a table. The process is simple: slow and low with the fat dripping on hot coals for hours, resulting in tender, pulled pork. It's cooked to perfection, giving you something delicious to look forward to when you visit South Carolina. Just watch.
Sides matter
The joy of eating barbecue is enhanced with all the accompanying sides. Your options are plentiful, particularly at barbecue restaurants offering a buffet. You'll pig out with all fresh greens, coleslaw, macaroni and cheese, hash, green beans and loads of other fixin's available. Save room for the banana pudding, fruit cobblers and homemade pies. Though the spotlight is usually on our pit-cooked barbecue, sides matter, too.
The sauce makes the 'cue
Not only is South Carolina the birthplace of barbecue, it's the only state where you'll find all four basic types of sauces – mustard, vinegar and pepper, light tomato and heavy tomato. It's the sauces that really get folks talking about South Carolina barbecue and they're serious about their preference. Which do you prefer? Get on the South Carolina Barbecue Trail this fall for a taste test. |  |  | | |
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