Later On

A blog written for those whose interests more or less match mine.

South Carolina BBQ-sauce map

with 5 comments

Important information. The Eldest likes the vinegar sauce.


The map shows the state of South Carolina divided into four regions, according to the preferred style of condiment used on barbecued food.

The vinegar and pepper region covers the eastern quarter of the state. This is “a southward extension of eastern North Carolina-style sauce,” states Mr Reed.

“The tomato region ditto for North Carolina’s Piedmont- or Lexington-style sauce, which is basically the eastern sauce with a little tomato added, still thin and vinegar-flavored.”

The ketchup region is influenced by what they serve in Georgia “and most of the trans-Appalachian South – or for that matter in grocery stores – a thick, sweet, ketchupy sauce.”

Unique to South Carolina, though, is “the mustard sauce of central South Carolina, (which) is unique to that state, and (which) gives it more distinct barbecue regions than any other.”

This peculiarity can be explained by “the German names of the principal purveyors of mustard-based sauces (…) it does seem that most are descended from the great 18th century wave of German immigrants to the Southern uplands.”

Written by Leisureguy

19 February 2008 at 11:21 am

Posted in Daily life, Food

5 Responses

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  1. Thanks for posting this. SC is known for their mustard sauce.
    In NC: The Eastern region is known for the Vinegar based sauce and the Western region for the tomato based or Lexington style sauce. Further distinction is made as to the cooking method of the traditional wood fueled pits versus the gas cookers.



    19 February 2008 at 12:45 pm

  2. My question is: Is this style used mostly for beef, or pork, or chicken if for beef or pork, which cut ?


    Joe Martinelli

    25 August 2008 at 4:47 am

  3. My guess (not based on knowledge or experience there) is that it’s mostly pork, and the shoulder is the cut (aka Boston Butt), probably boneless.



    25 August 2008 at 8:01 am

  4. i live in the tomato region of southcarolina and to answer the question above in the upstate of south carolina we bbq pork and to go into detail we bbq the whole hog and in the lower state we bbq pork and chicken.



    21 August 2009 at 5:40 pm

  5. This seems to be an old thread, but I’m born and raised here in the mustard region and can’t imagine anything else. If anyone has a chance to visit a bessinger’s family restaurant don’t pass it up!

    Columbia: Maurice’s
    Charleston: Melvin’s, Bessinger’s, Robert’s

    I may have missed one in there.



    21 September 2010 at 10:17 am

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