A Brief But Delicious Lesson About The History Of Barbecue (15 pics)

In South Carolina a different form of barbecue began to take hold, coming from the immigrants of that area. With a high concentration of German and French immigrants, who had an affinity for mustard based sauces, be it from the dijon you get in France, to the spicy mustard that’s used alongside pretzels and wurst of all types in Germany, the tradition of adding a mustard and vinegar mixed sauce to the hog was born.