There is a kind of similar argument about Brunswick stew, so the two claimants to having originated the real stuff have a contest each year, and the winner alternates.
I really like good Brunswick stew, no potatoes. It is sort of like chili a bit but is based on pulled pork and chicken.
I'd never even heard of Brunswick stew until some of you folks more from the Deep South were talking about it on this message board (or, likely, one of its predecessors).
It's definitely not a thing here in Texico, but I believe OAM opined that he wouldn't consider a southern place to be a true BBQ joint without it.
Here in Texico, we have "the trinity" which are pretty much required, in order to be considered a true BBQ joint. That would be brisket, pork spare ribs, and sausage. That's the minimum, but other smoked meats you'll commonly find are beef ribs, beef cheeks, turkey, chicken, pork loin, pulled pork, and then less commonly and typically only featured as specials, things like pork steaks, pork belly, prime rib, and one of my favorites-- the chicken fried BBQ beef rib.