Barbecue (Part II)

Welcome back to another episode of Savory Stories! We’re continuing our deep dive into the world of barbecue with Part 2. If you haven’t already listened to Part 1, pause this episode and check that out first! In this episode, we explore the history of barbecue with a special focus on flavor, sauces, and regional profiles. 

 We revisit how barbecue originated with Indigenous people using barbacoas (wooden racks) and evolved into hand-dug pit barbecues by enslaved African Americans in the South. Now, we’re taking a deep dive into BBQ sauce—what makes a great one? What’s the preferred flavor in the South? And the age-old question: does great barbecue start with the perfect cut of meat, or is the sauce the star of the plate? 

 Sauces Mentioned: 

– Boss Sauce 

– AubSauce 

– The Hog Mop 

– Rodney Scott’s merch shop 

– Bryan Furman, formerly of B’s Cracklin’ BBQ   

For more delicious stories and tips, head to https://www.wabe.org/podcasts/savory-stories. 

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