On one wonderful gastronomical road trip, we traveled from NC (no sauce) to
SC (yellow sauce) to GA (light/tart red sauce) to points west (heavy/sweet
red sauce). From a bbq viewpoint, we literally pigged out. The folks in
North Carolina insisted that:

1. The only BBQ is pulled pork
2. If you can't get it right, add sauce
3. BBQ came from Haiti to NC, then spread

When we were off the beaten path in SC we found a yellow BBQ sauce that was
tart and based on mustard. Really great stuff, but we have no idea what was
really in it and though we've seen a couple of recipes nothing has come even
close to what we had there.