What-To-Do Issue 1 2024-2025 - Magazine - Page 64

“Smoky” Flavors Local Foods in the Smokies
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Carolina, you’ll learn that the locals love their
barbeque! And even within the two states,
you’ll find varying styles of barbeque. Eastern
and western North Carolina have different
approaches to preparing their recipes, and in
Tennessee, you’ll find Memphis-style in the west
that is completely different in the east. The differences in these recipes include: what meat is
used (chicken, beef, or pork); the type of sauce it’s
served with; whether the meat is smoked while
covered in sauce or with a dry rub; and the list
goes on, with each pit master bringing a new
subtle technique to the table. In the Smokies,
you’ll most likely encounter succulent smoked
pork that was pulled from the shoulder of the
pig (not the whole hog) and served with a thick
tomato-based sauce with sweet flavors and a
sticky consistency. This barbeque style never disappoints and goes very well with baked beans or
corn. Each bite is fall-off-the-bone tender! Order
a meal from Bennett’s Pit Bar-B-Que or Buddy’s
Bar-b-q to taste their unique styles of barbequed
meats including ribs, brisket and wings.
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Hot Sauce
Sauces made from some of the hottest peppers on the planet are found throughout the
Smoky Mountains. Maybe it’s because hot sauces
are so good on barbeque, or maybe the people in
the Smokies simply have a taste for adventure.
Whatever the reason, you’ll have to grab a bottle and try some on your food. Made from every
imaginable type of pepper and blend of peppers
including chipotle (smoked jalapeno) and ancho
(smoked Anaheim), thousands of different hot
sauce concoctions can be found and tried—if
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