It’s all about the mustard – the yellow spice that seeps through pulled pork like buttercups winding their way to your front door.
Or it’s the luscious red tomato of a fiery Southern sun or your mom’s face in a hot kitchen.
Maybe it’s the vinegar, as tangy as the ocean breeze.
Whether you’re a barbecue traditionalist, leaving it to the sauces, or you go trendy and pile on the pineapple, barbecue unites the people of pork. We love barbecue because our dad would take us on a two-hour drive to eat the best for lunch. We cook it all night to compete in contests, where judges consider taste only one of five measures of an entry. We hunt the pigs, then we cook them whole. We share our favorites with tweets and knowing looks.