Episode 9 of 21. A review of barbecue variations across the southern United States. We acknowledge that this review isn't exhaustive and doesn't include EVERY regional barbecue nuance. If you feel your region was misrepresented, please comment. If you feel that passionately about BBQ, then we would probably be good friends.
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Thanks to the Homestead Pickers for backing us up!
Lyrics:
In the mountains of Tennessee, they like a smoky sauce
But over there in ole Memphis, a dry rubbed rib is boss

The folks down in Georgia can't make up their mind,
You can give it to 'em sweet or spicy, and they'll say "that tastes alright"

You might think that South Carolinians are just a little bit off,
Would you believe their BBQ's yellow--with a mustard sauce.

Pork shoulder is the cut of choice in Mississippi
And they pride themselves on BBQ that's totally vinegary

And Louisiana, them Cajuns, they like to spice it up. They like to spice it up.

This is our review of BBQ,
in the southern united states.

And when my life is through, bury me in BBQ,

but make sure it's vinegar based,
cause you know that slows decay,
and it's the style from our home state, North Carolina! Solo!

Mutton is big in West Kentucky, that's a fancy name for sheep,
But in the rest of the state, sliced pork butt is what they eat.

Arkansas is kinda like Georgia, a BBQ meltin' pot,
and when you ain't looking, them good ole boys'll make that BBQ hot

Alabama's got the strangest thing I've seen in my BBQ days,
Cause they're BBQ sauce is white!, made out of mayonnaise.

Down in Texas, where the long horn steer roam free,
They love to smoke their brisket, that's a big ol' slab of beef.

And down in Florida
Is Florida a southern state, no it ain't.

This is our review,
of BBQ,
in the southern united states.

And when my life is through,
bury me in BBQ,

People not from the South
think BBQ .