Lowcountry Cuisine Summer/Fall 2019

LC 36 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine of products, including molasses, travelling up and down the Mississippi River. Eventually, this sweet style migrated to Kansas City and blended with peppery and spicy flavors, morphing into the KC-style sauce. So whether it’s beef or pork, pit-cooked or oven-smoked, lathered in sweet, spicy, red or yellow sauce (or maybe none at all), barbecue fans are able to get their favorites anywhere in the country these days, including Charleston, where popular barbecue joints like Home Team, Lewis, Rodney Scott’s and Melvin’s rule the roost. How to properly do barbecue — like politics and religion — is something people may never agree on. But one thing’s for sure: It has become an all-American classic. HOW DO YOU DO YOUR ‘CUE? In a sense, South Carolina is a microcosm of the various regions of the barbecue belt. There are four distinct styles: A clear vinegar and pepper blend is dominant in the Pee Dee and along the Grand Strand, likely reflecting the migration from its birthplace in North Carolina and Virginia. The Upstate enjoys a heavy red variety — the kind most often sold bottled in supermarkets. From the Midlands down to the central coast, the traditional choice has been the yellow mustard-based sauce, and the counties along the Savannah River enjoy a ketchup-flavored version. Although you can sample all of them at local restaurants these days, take a journey of discovery and explore the state’s barbecue regions by downloading a barbecue trail map at discoversouthcarolina.com/ barbecue. WHERE GREAT FOOD AND CASUAL DINING COME TOGETHER 1528 Ben Sawyer Blvd. Mt. Pleasant, SC 29464 843.284.8174 Mainlandcontainerco.com Live Music on the Patio Thursday – Sunday Happy Hour Daily 4-7 Map graphic courtesy of Jerry Mitchell (ed.). 2013. Atlas of South Carolina. Columbia, South Carolina: South Carolina Geographic Alliance.