Okay, so here's the deal. Which meat, what kind of sauce, how to cook it, what kind of wood or heat and how it is served. A lot to consider. One thing's for sure – we're not talking about gritty Weber abroad, folks. This is a serious business, so get there.
In the South, especially North Carolina, the most popular outdoor version is "pork selection & # 39;" yes. According to the Cajun phrase milk pig , The traditional southern barbecue grew from these gatherings. Then an entire steak was burned for hours, then guests could pick up their meat from their finished product (hence the "whole pork").
But each region has its own version, usually pork, and the sauce is what makes the difference. North Carolina's three varieties of sauces are vinegar-based tomatoes in the east, sometimes with mustard, middle-state, and tomato-based heavier sauces in western NC. In the city of Charlotte, northeast of Charlotte, he claims to be the "World Capital of Barbecue", a 1000-person restaurant (talk about the whole steak). And throughout the South, meat is usually served on a plate, accompanied by hush puppies, coleslaw and baked beans, not in an infected bite of ketchup (which is a crime in some capitals). When ordered, it is simply called Q and the differences are given. (In Texas you can get a thick piece of bromine, but that's another story.)
According to South Carolinians, in all four situations you will find all four "official" sauces – mustard, vinegar, light tomato or heavy tomato. To the west, barbecue in Memphis is enhanced by tomato and vinegar-based sauces, and in some restaurants (or possibly barbecue), the meat is dry before rubbing and the wood is mixed. Don't even think of coal briquettes, at least as an abuse. Do not rub dry ingredients are a closely guarded secret and not just the street. There may not be any salt in the meat sauce, but served side by side.
Moving live, Alabama, Georgian and Tennessee barbecue is usually pork, served with a sweet red sauce. Some rebels have dared to use table-based sauce with vinegar, most notably chicken (which is, in fact, not true barbecue). The stewed pig is prepared after the pig is shredded and then piled.
In the Southwest, we talk about Kansas City style, using different types of meat, including pork or ribs, ketorrhea, beef steak or ribs, smoked chicken, grilled and sometimes fish. . Whew. They do not coincidentally leave, but remember, KC is an important meatball city, with no vegetables allowed. Hickory wood delivers the best flavor and the sauces of choice are tomato based, spicy or mild. No big puppy – remember & # 9; again in the west. And in Chicago, when they're not throwing Italian beef sandwiches, hot dogs or pizza, they want to season the meat with a dry rub, look for it on a hot grill, and then slowly cook it in the oven. The meat, usually ribs, ends with a sweet, tender red sauce. Don't worry, they won and you didn't get arrested if you ordered them in a bite (no ketchup, understand?) The side dishes can be cooked greens, macas and delicious cheese and potatoes. Because many barbecue places are located in the South, they are often included in soul food restaurants.
The state of Kentucky must be different, with its flesh becoming flesh. In Maryland, it is a beef card and is grilled in the heat with very rare horses. Although it hardly qualifies as a barbecue, so why spend that much time?
Don't get me wrong with Texas, especially when it comes to barbecue. The bigger the bigger the bigger and the Lone Star situation doesn't take a hurry when it comes to its version (there is no other version, pardner.) This tradition goes deeper and is king-sized barbecue. Famous politicians who have been staying for years, try to downplay the wannabes of the North by proclaiming themselves the best dirty barbecue in the world. The fish is there in the meat, not in the sauce. Usually, "Texas style" means "Central Texas style" which means beef. Brisket is cooked with indirect heat, low and slow. They combine threatened wood or hickory and oak. Then, the dishes are served with potato salad, beans, slices and Texas toast. That's serious to eat & # 39 ;, & # 9; all.
And there you have it. Exhausted, all these details and variations. Who is hungry for? What will you choose and where? So much barbecue, so little time.