This Is the Best Barbecue Joint in Every U.S. State

Beef or pork? Wet or dry? Vinegar- or tomato-based sauce? No matter the particular debate, barbecue riles up Americans like no other food.

Different American regions created their own flavors and specialties over the years. North Carolina boasts the "Lexington Style" — pork shoulder slathered in a tomato-based sauce — while South Carolina uses mustard-based sauces for the whole hog. Central Texas gives you slow-cooked brisket, while Kansas City will deliver the cut's burnt ends.