Originally Posted by
GadgetFreak
Carolina style is a vinegar based BBQ if I understand correctly. I have not had much of it, but find pulled pork done that way quite good. My brother in law, a real foodie has taken me to some places in the CLT area. STL is pretty close to, perhaps indistinguishable from KC. That's why I hedged on that one, it might just be local pride from the places I have been to in STL.
Don't forget there are different sub-categories within the Carolina-style paradigm. I avoided eastern NC 'cue for awhile as I really am not a fan of vinegar, so I thought I'd prefer the tomato+vinegar-based sauces in western NC (and I did find Lexington BBQ #1 quite amazing and have had pretty darn good stuff as far west as Asheville). I found, however, that I very much like the eastern NC vinegar-based sauces.
I had no idea there was STL-style 'cue. The only stuff about food in STL I was able to find online prior to my trip there a couple of years ago was a big warning to avoid STL-style pizza as it uses the apparently disgusting Provel cheese product. Might have to look up a BBQ joint next time I'm passing through. I do seem to pass through relatively often as I have family in southwest Missouri, which, even though it's less than four hours from KC, only has "fake" BBQ (smoker+pellets, not real hardwood like the top places use and the purists like).
Also, you did forget Memphis-style in your post above, although I see some discussion about Memphis-style BBQ in subsequent posts.