Serious Eats - seriouseats.com

I scored 5 out of 10 and I grew up in Kansas City and have lived in South Georgia and Austin, Texas.

2 things about the quiz, though.

1. Raichlan is still laboring under the idea that Kansas City barbecue sauce is all about the molasses. If you eat at Bryant's, Gate's or Snead's you get anything but sweet in their original sauces. It really makes me crazy how KC Masterpiece has come to define Kansas City style. I knew KC wasn't the answer to that question but I voted for the ol' hometown out of spite.

2. I've eaten a lot of ribs in Austin and they never struck me as particularly pink (Maybe the Salt Lick's?). But, the baby backs at Artz Rib House were definitely smokin' hot.

Eric Braun

I learned some really interesting BBQ facts from this quiz. But the "white sauce" question seemed odd to me, too.

I lived in Alabama for the first 21 years of my life - as did four generations of my family before me. And while it made me smile to read the "inside meat - outside meat" question, I'd like to know where the author has eaten white BBQ sauce. I've eaten BBQ in every part of the state, and take it with a religious seriousness. (As Southern as I am, I do mean religious.) But I've never, ever, heard of white BBQ sauce.

Oh, and another question - I always thought thin tomato-vinegar sauce was pan-Carolinas. Any Carolina folks out there who can answer that for me?

I know next to nothing about bbq regionalism and I got 6 out of 10. I suppose I read too much. :)

7 out of 10. I grew up in Michigan, and now live in Queens! 2 of my correct answers were lucky guesses, though.

Bammer Slammer,
Eastern Carolina sauce does not have tomato, the difference is one of potentially violent contention. The Triangle--Raleigh, Durham, Chapel Hill--is pretty much the dividing line. The often praised, with good reason, Allen and Sons outside Chapel Hill provides an interesting example of the border, their sauce is eastern, just vinegar, red pepper, and spices, but they smoke shoulders ala the Lexington Collection, or Western style, versus the Eastern Carolina whole hog, ala Ed Mitchell, Wilber's, Parker's and other Eastern Carolina stalwarts. Even with the addition of tomato, Western sauce is still very thin and the taste of vinegar and peppers still dominate. Personally I like it both ways.

I got 7 out of 10 here... I was kind of surprised, guessed at some of them.
I agree w/ ebraun about the KC sauce, I hate to KC Masterpiece as what people think of KC sauce. mmmmm... I can't wait til October when I'm moving back to KC, reall BBQ again!

Like sarahk I scored a 7 and now live in Queens. I'd love to think that my score is solely due to attending and competing in multiple BBQ cookoffs and close study of the wonderful book, Smokestack Lightning. But that would be a lie; I took an edcuecated guess on a couple of the questions. I look forward to the Serious Eats Barbecue Test. Hope it comes with Odorama and Taste-o-vision!

Markbb - thanks for the tip! One of my best friends lives in Huntsville and you just gave me a very good excuse to go visit her. :) The only thing I like more than mayo is BBQ - so I'm sure I'll love this.

And Intheyearofthepig - Wow. You're an expert. And aptly named! Thanks for the info.

Damn, I'm hungry.

Um -- I grew up in Alabama and I've never been offered a choice of "inside" or "outside" pork shoulder. Maybe at one specific restaurant this is the case... but not the whole state. Same goes for the white sauce.
I flunked the test too.

Hey all,

I'm the new AOL food scribblin' person, so feel free to yell at me if I got any of my facts wrong/quibbly on this. I'm feeling pretty confident, though, 'cause I started at AOL this summer as the Grilling editor (and then they kindly decided to keep me around), so I've been slathering and smokin' 24/7 since May.

I loooove food blogs (and love Ed Levine's writing big time), and just thought I stick my head in and say howdy to all you nice people!

xxxKat

Oh - and clarifying - I wrote the quiz, not Raichlen, but I used a lot of his info. Hence - the "direct any quibbles to me" bit. About the quiz, bad weather, gas prices, Karl Rove, undercooked breakfast sandwiches. I may or may not be able to help, but I do nod quite sympathetically.

As for "pink" in the meat, it's a frequently appearing characteristic of meat that's been cooked low & slow with woods common to Texas 'cue. It may not appear in every TX BBQ, but you won't tend to find it in the characteristic meats of the other states offered as answers.

KK

Olddad, I beg to differ. I can't say I've eaten at every pit 'n pig stop from Texas to Tennessee, but try my smoked brisket, slow mutton, and grilled lemonade and THEN tell me I don't know anything about BBQ.

We are ALL learning here, and I'd feel sorry for anyone who knew every single thing there is to know about any form of cooking, 'cause they'd have run out of surprises. The great joy is finding and sampling and savoring all the food and ways and means we haven't yet had the pleasure to. It's all about just going in with an open mind and an empty stomach.

And instead of telling me I don't know anything - share with me what you DO know. It sounds like you've got plenty of info to share, so howzabout fixing us a plate of it? I'm always hungry for more.