Fire up your pits and join Dave Fier (@realmeatstick) and Frank Cox (@smokerbuilder) for Part 2 of the BBQ Nerds Podcast, sliced from our 1.5-hour YouTube livestream!

This 15-minute episode digs into the juicy debate of mopping versus saucing—did basting with natural juices predate today’s BBQ sauces? We journey from medieval roasting to modern Pitmaster tricks, spotlighting regional barbecue sauce styles that define the craft.

Discover the tangy vinegar-pepper sauces of Eastern North Carolina (think Rodney Scott and Sam Jones), the mustard-powered Carolina Gold, and the creamy, horseradish-kicked Alabama white sauce from Big Bob Gibson’s.

Then, head south to Tennessee for thick Blues Hog molasses blends and back to Texas for thin, beefy mop sauces and the rising star of pepper jelly—like Sucklebusters and Texas Pepper Jelly—adding sweet heat to ribs and brisket. Plus, we nerd out on fusion BBQ, from Tex-Mex influences to competition blends like Blues Hog Champions Blend with maple syrup.

Bonus: Listeners chime in with wild ideas—Rodney Scott’s sauce as salad dressing or a Bloody Mary kicker? We’ve got burnt-end garnishes and spicy Sunday sipping covered too! Sponsored by Smokeslinger Pits—check out smokeslinger.com for top-tier offset smokers like the Liberty94 (launched Feb 2, 2025) and bring pro-level smoke to your backyard. Whether you’re into dry rubs, thin mops, or thick glazes, this episode has BBQ flavor science for every Pitmaster.

Highlights:

Mopping vs. saucing: history and techniques
Regional sauces: Carolina vinegar, Alabama white, Tennessee molasses
Texas pepper jelly and competition BBQ blends
Bloody Mary BBQ hacks with burnt ends and sauce

Keywords: BBQ sauces, mopping barbecue, Carolina vinegar sauce, Alabama white sauce, Texas pepper jelly, BBQ rubs, Smoke Slinger Pits, barbecue podcast, Pitmaster techniques, regional BBQ styles

Subscribe for Part 3 and keep the smoke rolling—stay nerdy about barbecue!

10: Mopping vs. Saucing - Carolina Vinegar, Alabama White Sauce, and Texas Pepper Jelly (Part 2)

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