> 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

BBQ probably was someone's "burned" beef jerky.