Does the BBQ sauce sold in each SCSRC region affect SCSRC membership rate? Unlike many sorry places to live, South Carolina is blessed with an abundance of tasty wood cooked, whole hog, pork BBQ. The state is divided into four BBQ regions that include four distinct sauce types: Tomato, Mustard, Ketchup, and Vinegar & Pepper. In addition there are small pockets of hybrid sauces that are a mixture of two or more of the primary sauce types. One oddity is a rare mayonnaise based sauce (Duke’s, I'm sure) that is peculiar to the Columbia area.
Because BBQ is a valid Southern religion, in 1985, the South Carolina Assembly passed a “Truth in Barbeque” law. The law was intended to prevent a fraudulent trend of selling oven-cooked pork as real barbeque, which is traditionally cooked over wood. Eventually, after all the evil BBQ impersonators were run off, and decent folks found they could make their own delicious home style BBQ using a baked and pulled green ham (and the right sauce), the law was quietly repealed in 1992.