In a week´s time our barbecue team (The Norwegian National Barbecue Team) is on its way to Memphis to compete in The Memphis in May World Championship Barbecue Cooking Contest. This year will be the tenth in a row for us and we can´t wait.
Photo: Mette Randem
I grew up eating Oklahoma barbecue, the best of it as good as can be found in any state in the South. Our tomato sauce is tomato-based, sweet, but still tangy. Not too thick, well, just right.
Several years ago I became acquainted with vinegar-base barbecue sauce, the staple in some of the further east reaches of the Deep South. And in the eastern part of North Carolina they make vinegar sauce that is equally as good as any tomato-based sauce you ever ate.