What-To-Do Issue 1 2025-2026 - Magazine - Page 66
“Smoky” Flav
Local Foods in the Smokies
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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.
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
Tennessee
Hot Sauces
If you are a hot sauce lover, you know
that in Tennesse hot sauces are a
classic condiment. Hot sauces are
the best for coating chicken, beef and
pork. Hot sauces mix up with just a few
simple ingredients and add a complex
flavor enhancing all the food that you
deep dip or generously coat.
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