The third type of sauce found in South Carolina, in terms of the evolution of sauces, is Light Tomato sauce. This sauce is (or was) little more than Vinegar and Pepper with tomato ketchup added. This occurred after tomato ketchup became a readily available condiment around the turn of the last century; that is, around 1900. It was a simple thing to take the tried and true Vinegar and Pepper and add some ketchup, which brought a little sweetness and other spices to the mix. That style of sauce is most famous in North Carolina in the Piedmont region of which Lexington, North Carolina, is the acknowledged barbeque center. It is also popular in the upper middle part of South Carolina and in the South Carolina Pee Dee region which is the upper coastal plain area of the state.

The fourth sauce in South Carolina and, for that matter, the rest of the nation, is Heavy Tomato sauce. This sauce has evolved only recently, that is, in the last sixty or so years, and it's the last of the four major types. It has spread rapidly over the majority of the nation due to modern transportation, modern marketing, and the insatiable sweet tooth of the modern American.

Heavy Tomato sauce is most often seen in the type of sauce popularized by Kraft Foods and it is found on every store shelf, thanks to the miracle of twentieth century motorized transportation. It and its newer cousin, Kansas City Masterpiece and its many imitators, is the type of sauce that most Americans think of as barbeque sauce.

As more and more Americans heard about barbeque they wanted to have some for themselves. Since they had no real background in the preparation of real barbeque they were easily sold the idea that the "barbeque" sauce they had seen on TV and found at the local supermarket was just the thing they needed to do the job. And while a heavy tomato sauce is a legitimate type of sauce, it is almost always used by the average American incorrectly, that is, slathered over various meats that have been grilled over high heat.

The most unfortunate thing is that those Americans who live far away from the initial area where barbeque was first introduced by the native Indians to Europeans colonists (South Carolina) and who, therefore, don't really have any historic connection to the earliest barbeque, are actually being mislead into thinking they are eating real barbeque. Regrettably, they are missing out on the true original and the very best types of genuine barbeque.