Graceland, the blues, and Beale Street are there. Foodies know the city best for its BBQ. Memphis' apparently infinite BBQ eateries provide shoulders, butts, ribs, and pulled pork sandwiches.
West Tennessee's whole-hog barbecue is as good as Memphis's. "Life of Fire," Pat Martin's latest cookbook, explores this "endangered species of regional barbecue" and how to continue it.
Eastern and Western North Carolina-style BBQ are two of the most popular regional styles in the U.S. Western-style red barbecue sauce is ketchup-based.
The Eastern style, which smokes a whole pig over wood coals for at least 12 hours and up to overnight, concludes North Carolina's intense BBQ competition.
Texas-style BBQ is another of BBQ Revolt's most popular regional styles. The most popular BBQ styles are Central, East, and South Texas.
East Texas's history of sheltering recently liberated slaves in the late 1800s is reflected in its rich, sweet, tomato-based BBQ sauce.
South Texas is famed for barbacoa, one of the first ways brought to the U.S. by Spanish conquistadors following Columbus.
The South has a vibrant BBQ culture. Rufus Jarmon stated in the Saturday Evening Post that Georgia's barbecue is Rhode Island's clambake.
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