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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.

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

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

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.

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.

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!

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!

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.

Besides the usual NY faves (Il Lab, Brooklyn Ice Cream Factory), I love Creole Creamery in New Orleans. It's an old-fashioned ice cream parlor with flavors like chocolate breakfast (with maple syrup flavoring), creole creamcheese, lavender honey. They usually don't ship their ice cream, but they might if you beg.

Burnt Caramel and Earl Grey tea ice cream at Toscanini's and Ginger Molasses and CARROT CAKE ice cream at Christina's!! Both locations in Cambridge, MA.

Have to throw in another vote for Jeni's in Columbus. They are, simply put, amazing. Seasonal flavors, high-quality sourcing, very-reasonable shipping... nothing to dislike. I'll also echo the earlier nod to Denise's (which is in fact my neighborhood creamery). In a knock-down drag-out, I think Jeni's has to be the winner, but I just had Denise's cucumber ice cream a couple weeks ago, and it was revelatory.

Sheer Bliss ice cream which comes from Florida and is sold in round tins in Garden of Eden in New York. Creamy, luscious and addicitive.

There's a small company in Kentucky and Ohio called Graeter's that's absolutely fantastic. They do ship and you can do no wrong by ordering chocolate chip or strawberry.