I'm craving Barbeque from home, so I've decided to stir up some trouble and create a poll about Barbeque. We North Carolinians are very particular about our barbeque and since moving to the west coast I have to make my own because I can't buy what I want out here. I've decided against asking about cooking techniques, cooker preferences, gas vs wood vs charcoal vs whatever burning agent used, and a lot of other specifics. If there is anything I missed, let me know in the comments. Here goes.
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Poll #548167]
Vinegar and Pepper - The most basic and oldest barbeque sauce. Found primarily in the Eastern part of North Carolina. There is some argument whether this style started in North or South Carolina. Since I'm biased, it's NC.
Mustard - Vinegar and Pepper with mustard added. This is a German influence found mainly in South Carolina.
Light Tomato Sauce - Vinegar and Pepper with tomato ketchup added. Lexington, NC is the place of invention. Commonly referred to as "Western Carolina Barbeque".
Heavy Tomato Sauce - The type of Barbeque sauce that you find bottled in the grocery store. This is the type of sauce found in most of the rest of the U.S.