1

Memphis

Image: Brian Wegman 🎃

We say Memphis, you probably think of Graceland and Elvis, right? But in Memphis, barbecue is big too. Famous for its pork dishes, Memphis-style BBQ revolves around slow-cooked shoulders, butts, and ribs, often served with a smoky tomato-based sauce or simply seasoned with a dry rub. Pulled pork sandwiches are a staple here, typically paired with tangy coleslaw.

Be warned, if you visit, don’t expect to pry the secret recipes for their rubs or sauces—those are guarded more tightly than gold.

2

Kansas City

Image: Ahmad

Kansas City barbecue is synonymous with variety. This region smokes everything from ribs and brisket to sausages and burnt ends. The hallmark of Kansas City-style BBQ is its sweet, thick sauce made with tomatoes, molasses, and brown sugar.

This style owes much of its legacy to Henry Perry, the "Father of Kansas City Barbecue" whose techniques were passed down to pitmasters like Arthur Bryant and Ollie Gates. Today, Kansas City’s barbecue joints remain legendary destinations.

3

North Carolina

Image: Leo_Visions

In North Carolina, barbecue loyalty is divided . The Eastern Style involves whole-pig barbecue smoked over wood coals and basted with a peppery vinegar sauce. Purists argue this method lets the meat’s natural flavors shine.

The Western Style (a.k.a. Lexington) is focused on pork shoulder, this style features a ketchup-based sauce that’s sweeter than its eastern counterpart. The addition of tomatoes reflects influences from Bavarian settlers in the area.

4

Texas

Image: Israel Albornoz

Texas takes it a step further and we can find multiple styles . At least, three!

On the one hand, Central Texas goes for a simple and straightforward beef brisket seasoned with salt and pepper, then smoked low and slow.

East Texas style features tender beef and pork, cooked until falling off the bone and often served in sandwiches with a thick, sweet sauce.

Now, as for South Texas, meats like cow’s head or goat are slowly smoked in underground pits and served with salsa and guacamole.

5

Alabama

Image: Ruthra Malai

Alabama’s claim to barbecue fame is its unique white sauce, made from mayonnaise, vinegar, and pepper. This creamy, tangy sauce is typically slathered on smoked chicken or ribs, offering a refreshing departure from traditional tomato-based options.

Cities like Birmingham have emerged as culinary destinations, they blend barbecue with Southern hospitality. Who wouldn’t want to try that out?

6

Georgia

Image: Ajeet Panesar

In Georgia, a barbecue is a social event as much as a culinary delight. Pork is the star, often accompanied by smoky brisket, sausages, and chicken. Georgia’s barbecue leans heavily on bold, smoky flavors and can be found in roadside shacks and upscale eateries alike. Each bite reflects the state’s rich culinary heritage.

7

Hawaii

Image: Z Grills Australia

Hawaii has stunning views, dreamy beaches, and delicious dishes too! Hawaiian barbecue is a celebration of its diverse cultural influences. And a result of its diverse climate too.

Kalua pork, cooked in underground ovens , is a staple at traditional luaus, while local BBQ plates often feature Korean-style ribs, Huli Huli chicken, or barbecued seafood. These dishes are served with rice and macaroni salad, a unique island twist to American barbecue.

8

Kentucky

Image: Sergio Arteaga

Kentucky’s barbecue scene is defined by its love of mutton , which is smoked over hickory wood and served with a peppery vinegar dip.

This lesser-known style also includes pork and turkey, which ultimately reflects the state’s agricultural diversity. The city of Owensboro is the epicenter of mutton barbecue. They host annual festivals dedicated to the dish. Even if you’re not big on BBQ, this annual event is worth visiting!

9

Virginia

Image: Carlitos Grill

Some argue that barbecue’s American roots trace back to Virginia, where Native American techniques and African influences merged.

Whether that’s the case or not, Virginia’s regional variations are great. They include sweet tomato-based sauces , tangy vinegar blends, and even sauces with hints of peanut butter. Each micro-region brings its spin, but they all uphold the state’s rich barbecue heritage.

10

South Carolina

Image: Davide Cantelli

South Carolina’s barbecue stands out with its signature mustard-base sauce, known as "Carolina Gold." Influenced by the state’s German settlers, this tangy sauce pairs perfectly with the region’s whole hog cooking.

South Carolina also offers other sauces, including vinegar-based and tomato-based varieties. In this state, you can’t really say there’s not a thing for every taste bud!

1

NYC

Image: Pedro Durigan

Buying a hot dog in New York City is as easy as breathing. Just get out on the street, and you will find a hot dog cart. The key components are simple, but tried and true. A beef frankfurter (usually boiled) on a hot dog bun, onions, and sauerkraut. For the condiments, mustard does the trick. Decades of New Yorkers repeating the recipe tell us that it works.

2

Chicago

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Chicagoans do not share the New Yorkers' simple approach to hot dogs. They are all about the accoutrements. On a poppy-seed bun, a beef frankfurter is loaded with seven specific toppings: yellow mustard, white onions, sweet pickle relish, dill pickle, tomatoes, pickled peppers, and celery salt. Not for the faint of heart.

3

Cincinnati Coney

Image: Anju Ravindranath

One of the most famous coneys —or hot dogs topped with meat sauce—a Cincinnati-style hot dog takes toppings in a totally different direction. The usual frankfurter and bun (toasted, obviously) are now the vehicle for a spread of mustard, a generous scoop of Cincinnati chili —much more spiced than your regular chili con carne, with cinnamon, allspice, cumin, and cloves—, and a helping of finely-diced yellow onions. If you are in the mood for a cheese coney, you can add shredded cheddar cheese to your heart's desire.

4

Sonoran

Image: Jenna E.

Popular in Arizona but with roots in the Mexican state of Sonora, this hot dog proudly displays its ancestry. The typical bun is replaced by a Mexican-style bolillo bun, with a crunchy crust but a soft interior. The sausage is wrapped in bacon, grilled, and topped with onions, tomatoes, and pinto beans. Popular condiments include mustard, mayonnaise, and jalapeño salsa.

5

Kansas City

Image: Kelsey Todd

Kansas City deviates from the usual all-beef frankfurter. Instead, a pork sausage(grilled or steamed) is served on a sesame bun and topped with mustard, sauerkraut, and melted Swiss cheese. Another popular variant replaces these toppings with brisket burnt ends and barbecue sauce.

6

Michigan Coney

Image: U.S. Air Force photo by Airman 1st Class Riley Johnson, Public domain, via Wikimedia Commons

Allegedly born among Greek immigrants, the Michigan coney is much more straightforward than its Cincinnati counterpart. While the key elements are the same —an all-beef frankfurter on a steamed bun, topped with chili, mustard, and onions— they are set apart by the meat sauce. Where Cincinnati’s flavors rely on a multitude of spices, Michigan’s chili is beanless, meat-forward, and savory. Different, but not less comforting.

7

Italian Dog

Image: Sergio Contreras

A New Jersey delicacy, the Italian dog has multiple versions. The og recipe features a deep-fried sausage on an Italian roll, mustard, and a combination of fried peppers, onions, and potatoes. Variations include swapping the traditional hot dog for a different protein or replacing the potatoes with French fries. The addition of ketchup is a point of contention for locals.

8

Seattle

Image: Megumi Nachev

Seattle-style hot dogs feature an unlikely choice as their star ingredient: cream cheese. Created by a former bagel vendor, the original buns were also bagel-style; however, standard hot dog buns or hogies are now the norm. The buns are toasted and slathered with cream cheese, topped with a grilled sausage and caramelized onions. Jalapeños are also a common addition, and vendors might offer different types of cream cheese.

9

Cleveland Polish Boy

Image: Allen Rad

The star element of a Polish boy is, no doubt, the sausage. In this case, the choice is kielbasa, a smoked meat sausage, either grilled or fried. The typical toppings are barbecue sauce, French fries, and coleslaw. Fun fact: the Polish boy is the center of an ongoing discussion. While it has all the components of a hot dog, many consider it a sandwich.

10

Texas Tommy

Image: Wright Brand Bacon

Don’t be fooled by the name; this hot dog comes from Philadelphia. Some say that ‘Texan’ was a common way to refer to all hot dogs, and it caught on. What makes a Texas Tommy different? The sausage is opened lengthwise, stuffed with cheese, wrapped with bacon, and then grilled or fried until the bacon is crispy. Considering all that’s going on with the sausage, toppings are left to the consumer’s discretion, although mustard, onions, chili, or extra cheese are popular choices.

1

Earthquakes

As if the incredible altitude and extreme temperatures weren't enough, Mount McKinley faces another challenge: earthquakes. Due to tectonic plate activity, this type of natural disaster is common in the area, with an estimated 600 earthquakes of varying strength occurring there each year.

2

Always dressed in white

The summit of Mount McKinley is always painted white. Even during the warmer months, when grass and plants flourish in the surrounding park, the mountain's upper half remains permanently covered in snow and massive ice formations.

3

Life thrives

It's not just snow around Mt. McKinley. In the area, you'll find about 160 bird species, 39 types of mammals, 14 kinds of fish, and even one species of amphibian. That's a surprising amount of life for such a cold region.

4

Super frog

If you're curious about this unique amphibian, here's the answer: it's the wood frog, a tiny species that can survive even the harshest winters. How? By almost freezing its entire body. While the frog's cells don't actually freeze, the fluids between them do. Its heart and lungs stop working until spring returns.

5

Millions of years ago

There was a time when giant reptiles roamed what is now the Mount McKinley area. In 2005, the first dinosaur footprints were discovered in the area, followed by fossil remains. The region was once home to three-toed theropods (carnivorous dinosaurs similar to Velociraptors) and winged pterosaurs that soared through the skies above.

6

Harsh weather

If you're a fan of summer, Mount McKinley might not be the best choice for you, as it's famous for its extreme cold. Temperatures at the summit can drop as low as -75.5°F, with wind chills plunging to -118.1°F.

7

Not an easy task

Climbing McKinley is not for everyone. In fact, it's considered extremely difficult and dangerous due to the harsh weather conditions. On average, only about half of those who attempt the climb succeed.

8

Alone

Mount McKinley is lonely. While that may sound sad, it actually means it's one of the most topographically isolated peaks on Earth. In other words, it's far from any other mountain of similar height, which makes it even more striking and impressive.

9

The first

In 1913, Mount McKinley was successfully climbed for the first time. Walter Harper, a native Alaskan, is credited with the honor of being the first person in history to reach the summit of North America’s tallest peak. He was followed by his teammates: Harry Karstens, Hudson Stuck, and Robert Tatum.

10

America's "Big 5"

When it comes to mammals, Mount McKinley and its surrounding park are home to what's known as the "Big Five." These are the most powerful mammals in the region: moose, caribou, Dall sheep, grizzly bears, and wolves.