Yet, despite all the passion it arouses, the debate really isn't even about barbecue, said Chuck Kovacik
, a professor in USC's Department of Geography and author of the "Barbecue
Map of South Carolina."
"This will never be about barbecue.The passion is about place.Wherever I'm from, it's obviously the best. ... You're not arguing about the quality of the barbecue.You're arguing about the quality of the place," he
The owners of local barbecue restaurants agree barbecue is about much more than food.
In South Carolina, there are at least four barbecue regions, Kovacik
"The (barbecue) debate is even greater here than what we've been led to believe by our neighbors to the north," he
"You hear so much about North Carolina barbecue. æ.æ.æ.They like to say that North Carolina is a valley of humility between two mountains of conceit.When it comes to barbecue, North Carolina is an incredible mountain of conceit."
In South Carolina, vinegar-and-pepper sauces are popular in the northeastern corner of the state.In the Upstate along the border with North Carolina, tomato-based sauce combining sweet and sour flavors is the standard, while along the western border with Georgia, ketchup-like sauces reign.