BBQ, yeah. Been all over the S looking for it. I liked it best in the area from Memphis down to N. Alabama (Decatur - Big Bob Gibson). Even New England is starting to step up their game, but its still not that good - so I cook my own - low and slow baby.
Just made some pulled pork last week. Two pork butts in a big turkey pan (with cover) wrapped in aluminum foil, filled to near top (60% cover) with water - 300F, 8 hours, flip butts half way so it doesn't dry. Bag full of spices. finish, debone, defat; magic dust, coke classic, BBQ sauce, black pepper, bit of salt; pull; reheat for :30 at 300F - covered for :20, then turn and finish open. Let rest for :20 min; serve with deep fried pickles, garlic mashed (Idaho - sorry Maine, 1/2 and 1/2 and high fat cream cheese, real garlic carmalized), acorn squash (par boiled, then baked with butter and maple syrup, snip of hand ground nutmeg, P&S). Yeah, I won't make it to 90.....