Regional Rivalries – A Map of Meat This episode explores the distinctive barbecue styles that define American regions, from Texas brisket's minimalist approach using only salt, pepper, and oak smoke, to Carolina's vinegar-based sauces and whole-hog traditions. Claire Delish guides listeners through Memphis dry-rubbed ribs and Kansas City's molasses-rich sauces with burnt ends, explaining how geography, cultural heritage, and local resources shaped each region's unique barbecue identity. The episode reveals how these aren't just different recipes, but cultural manifestos that reflect regional values, agricultural history, and community traditions that continue to fuel passionate barbecue rivalries across America.
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