"Across the U.S., barbecue is both widely varied and sometimes quite contentious. Every American region has its own barbecue style, and, well, everyone thinks that theirs is the best. There is certainly room for debate about the pros and cons of each style, but pretty much across the board, there is one red flag that you can look for to tell that the joint you've chosen isn't up to snuff."
"With all the different varieties out there, from the thick, sweet sauce of Kansas City to the vinegar or mustard-based sauces of the Carolinas, there is always an option that can add some oomph to a good plate of barbecue - and that applies to all kinds, from smoked chicken and pulled pork to brisket. But it should never be so much that it eclipses the star of the show: the meat."
"We aren't saying that barbecue sauce is bad, just that it should be used in moderation - and that moderation should be in the hands of the customer. Some like it saucier, while others prefer just a taste. If the folks in the kitchen are making that decision for you, then they definitely don't have enough pride in their meat."
Regional barbecue styles vary widely across the U.S., and local pride fuels strong preferences. Excessive pre-applied sauce on served meat often signals that the meat lacks flavor or quality. Barbecue sauces vary from Kansas City’s thick, sweet style to vinegar or mustard-based Carolina sauces and can enhance smoked chicken, pulled pork, or brisket when used sparingly. Sauce quantity should be controlled by the customer, not the kitchen, because heavy saucing can mask poor meat and suggest a lack of pride in preparation. Online reviews, menus, and photos can help identify reputable barbecue restaurants before ordering.
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