It seems that every day brings some fresh outrage to light, and we descend on the Post comment boards to pitch our flags and snipe at each other. Whether it’s crime, parades, taxes or Fibrant, we all believe that our opinion is right and everyone else’s is ill-informed at best, slavering partisanship at worst.

However, there was a very important issue brought up over the weekend that transcends such small subjects as politics and religion.

It’s barbecue, of course.

On Sunday, March 4, the Twitter account for Munchies posted an article titled “Why is Brooklyn barbecue taking over the world?” They included a picture of a very sad-looking plate consisting of a few carvings of barely-charred meat, two forlorn Hawaiian rolls, some lost pickles, and a non-Mason jar of something other than iced tea.

That’s it. That’s the whole plate. No slaw, no mac-n-cheese, no fries, no baked beans. They didn’t even have a paper cup of dip.

As expected, people from all over the South posted examples of real barbecue. Texas was well-represented, as were Alabama and Kansas City.

I’m proud that some of our fellow Tar Heels gave a good showing, too. Even Thom Tillis responded with “Fact Check: A) This isn’t barbecue. B) The only two types of barbecue worth eating are Eastern and Western.” Agree with the man’s politics or not, you have to give him props for that.

Last year, I was at College BBQ for lunch. A lone diner at one of the booths slathered his chopped sandwich with the sauce, took a big bite, and exclaimed “This is vinegar!” One of the regulars called out: “So where ya from?”

Eastern or Western, vinegar or mustard, beef or pork, hickory-smoked or applewood — these are the arguments worth having.

Because you get to eat the evidence.

— Patrick Coleman

Salisbury