“While waiting for your meal, you can carefully consider five flavors of barbeque sauce laid out at a serve-yourself plunger bar: regular, sweet, and spicy versions of the house sauce and sauces that supposedly hail from North Carolina and South Carolina. Although the copious array of choices indicates that the makers of Soulfire at least understand the basic philosophy of barbeque—the sauce makes or breaks the meal—the sauces themselves disappoint. For the house sauce, think baked-bean-juice with a little chili powder, and the sweet and spicy versions having only a little more sugar or a little more chili. While the careful labeling of the Carolina sauces conjures up visions of feuding redneck-family codgers, glaring from either side of a state line, barrel of precious BBQ sauce in one hand and protecting shotgun gripped in the other, don’t be fooled. North Carolina tastes suspiciously like apple-cider vinegar thickened with chili powder and South Carolina like yellow mustard cut with same powder. And, the sausage plate comes with a mysterious sixth sauce, which appears to be the love child of the two dueling condiments.”
[Image from: http://www.rubysbbq.com/]
