“Even though the sauce started with the basic ingredients---sugar and salt---there were endless varieties. In Kansas City, their barbecue was known for rich, robust sauce with a reduced tomato base. There was an area of the Carolinas known as the Low Country---she didn’t know why it was called Low Country---where they favored a light yellow mustard sauce. Here in Texas, folks went for heat---from jalapeños, serranos, or even fiery ghost chilies---the kind of deep, flavorful pepper that sent the waitstaff at Cubby’s scurrying for pitchers of beer and sweet tea by the gallon.”