MISSISSIPPI - One of Mississippi's greatest strengths lies in its diversity. Even in small towns of several thousand people, you can find barbecue restaurants offering unique styles of pork-focused Memphis-style sauces like Jackson's Pig and Pint and Triple A's Barbecue in Flowood.
Mississippi-Style BBQ
Both establishments use low and slow methods to produce tender, flavorful and smoky meat, often using family relationships to grow their businesses - at Leatha's in Hattiesburg, where daughter-owner Leatha takes orders while also touting her mom's smoked meats; at Westside owner Mr. Reaves makes the ribs, pulled pork chicken and tamales; at Bluesville BBQ in Lucedale, the recipes have been handed down through generations - at Bluesville BBQ all these establishments use low and slow methods as well as family relationships to deliver top-of-class results!
While sauces may differ, you will find brisket at many. Smoking takes longer and more indirect heating time than pork cuts, allowing it to develop its crispy, crunchy bark that tastes delicious when dunked in Mississippi's thin vinegar-based mop sauce for additional moistness during its cooking time.
Arkansas' rich mix of cultures and ingredients helped shape Mississippi's barbecue heritage. The state's riverine location provided easy access to warming spices, fresh seafood, and other global ingredients - which also influenced how its cuisine developed over time.
Mississippi barbecue is an amalgamation of cultures and traditions around the globe, yet one of its most considerable contributions lies in regional variations. So, check out the local BBQ next time you're in the state.
