Here in the south, regional variety is well and kicking, to the point of discussions, to arguments, to fights to down right feuds! But, as a competitor I agree that with that comes a "homogenization" of those regional varieties. I say this because you can cook your variety, but to people who have never lived in the south or have not studied bbq, there are only a few regional varieties but in reality, there are differences sometimes in just a matter of 50 miles. Go from Atlanta, the epicenter of the alleged Georgia style of bbq to Columbus GA and you are in different bbq land! Columbus's not as sweet, thinner sauce, then cross the bridge into AL and there is a hot, vinagery mustard sauce that is not anything like SC mustard sauce!