Re:What are the defining characteristics of the various regional BBQs?
Being Mid Atlantic, I don't know what defines Q in this area, when I opened up here, the only other BBQ joint within a 60 mile radius that I knew about was Famous Dave's in Frederick, Md., nuff said about them. I smoke whatever I want to, Brisket, Bone in Pork Butts, Baby Backs, Chicken, Pork Belly, Corned Beef. I have both East Carolina Vinegar sauce, and 7 other Tomato based sauces I've dreamed up. We don't sauce anything to any extent, we paint the ribs with a little squirt of our Old Fashioned sauce, same with the Chicken and Pulled Pork, no sauce on the Brisker or Pork Belly and nothing on the Corned Beef, we make a hot Mustard we get from Penzy's. It will blow your socks off.
Since I opened, there have been more than a few BBQ's open within a 30 mile radius. My favorite is in an old blue truck in Frederick, although the only thing worth the drive is their Eastern Carolina Pulled Pork, serious hot Vinegar sauce mixed into the pork. Near my Costco so I stop every couple of months for a couple of sandwiches.