Take our tasty quiz: What’s your S.C. ’cue IQ?

The South Carolina Legislature has approved money to the Parks, Recreation and Tourism Department in order to promote a South Carolina barbecue trail made up of family-owned barbecue restaurants.

Now is the perfect time to test your knowledge of South Carolina barbecue. See how many questions you can answer correctly.

1. In South Carolina, barbecue means:

a. beef

b. burgers

c. pork

d. fish

2. How many types of sauce are popular within South Carolina? (BONUS: Name them)

a. 2

b. 3

c. 4

d. 5

3. Traditionally, a barbecue sandwich is served on this type of bread:

a. whole wheat

b. white, sliced

c. hamburger bun

d. sourdough

4. Acceptable toppings for a barbecue sandwich include:

a. slaw

b. pickles

c. onion rings

d. cheese

5. “Low and Slow” refers to:

a. my neighbor’s tricked-out ride

b. lyrics to a Beastie Boys song

c. a method of cooking meat over indirect heat for hours

d. all of the above

6. Traditional barbecue dinners include:

a. potato salad, slaw, hash and rice, hush puppies, banana pudding

b. slaw, hash and rice, bread and butter pickles, strawberry shortcake

c. hash and rice

d. any combination above

7. What is hash?

a. I don’t know, but I love it

b. I don’t know, but I hate it

c. I don’t want to know

d. I want to know (see below)

8. For serious BBQ enthusiasts...on a big piece of meat, what is a smoke ring and what is bark?

a. smoke ring is the signal that my grill is going up in flames and the dog is barking

b. smoke ring is the pink discoloration just under the surface crust, or bark, that is caused by the chemical reaction of the meat with wood smoke. A good smoke ring is about 1/3-inch thick

c. smoke ring is a trick pipe smokers can attempt, bark is on a tree

9. What’s the difference between pork rinds and pork skins?

a. there is no difference

b. Rinds are pieces of pork skin (off the hog) that have been seasoned and fried or baked until crispy (what you find packaged on convenience store shelves). Skins come directly from a whole pit-cooked hog and are prized for their flavor and crispiness and are associated with the pulled-pork experience.

10. Traditionally, true barbecue joints are open for business on these days:

a. Monday through Saturday

b. Monday through Wednesday

c. Thursday, Friday and Saturday

d. Friday, Saturday and Sunday

This story was originally published August 6, 2013 at 4:22 PM.