*Brace yourselves folks, because this don't happen often and may be one of the signs of the Apocalypse*
I'll agree with MD
-90. I don't know if it's being born in the South or what, but every now and again I'll just get an overpowering urge for one of two meals:
1) Homemade fried chicken with hot buttered biscuits and a bowl of peach ice cream or peach cobbler a'la mode
2)Barbeque with some steak fries and a slice of watermelon
I know most of us are looking at regions of the nation, but I'd like to quickly look at regions of South Carolina when it comes to barbeque. Contrary to popular belief, not all barbeque is created equal. In Texas for example, barbeque means brisket, just as it's ribs in Kansas City. Here in South Carolina, it's pulled pork. Along with that though, there are three "regions" within South Carolina with their own unique sauces. Within the Upstate region (GSP
for instance), tomato/catsup-based sauces are predominant. Within the Midlands of the State (CAE
for instance), mustard-based sauces prevail, as demonstrated by Maurice's Carolina Gold sauce. And, within the state's Low Country, vinegar-pepper sauces are found most often. That being said, my regional favorites:
The Acadia region of Louisiana - any and all of it. Dirty rice, chicken and sausage jambalaya, tasso...I love it all equally.
The Southwest - Tex/Mex cuisine is another big favorite of mine
The South - Memphis-style barbeque. Ribs with a wet sauce can't be beat, especially the smoky catsup-based reds.
South Carolina - too small to be its own country, too big to be a mental asylum.