Barbecue in the USA dates back to a time when hogs were allowed to run wild and provided a much tougher cut than found in pork today. Originally the whole hog or other animal was cooked slowly over an open pit. Today, pits have moved indoors and provide the heat needed to cook pork, beef, chicken and sausages. In addition, one's definition of old fashioned BBQ may depend on where he spent the childhood years.
Chain restaurants have made Memphis style barbecue common across the states. In Memphis, the barbecue joints slow cook pork shoulders and ribs. A mild, molasses based sauces are used sparingly on the meat just before removing from the grill. When pared with a sweet coleslaw, diners have a meal that may return them many years.
As one follows the smell of smoke and crosses into Alabama, he or she is likely to find pork that is still cooked in the same tradition as Memphis. Expect a bit more sauce on the ribs here than found in Memphis. If one travels to the northern extreme of the state, he or she is likely to find a white sauce made from mayonnaise. It is excellent for use on chicken or pork.
Kentucky is most famous for the hickory used to create the smoke and heat to cook the meat. It offers a stronger smoke flavor than some other woods and much stronger than you would get at home using briquettes. The meat has a bacon like undertone. When visiting this state, you will not want to miss burgoo, a hearty meat stew served as a side.
In Texas, it is most likely the meat found in a barbecue joint is beef. It will be smoked using Mesquite wood. Sliced beef brisket is normally served without sauce. The table may have a plastic squirt bottle filled with sauce for dipping if you must have it, but try this barbecue plain first.
Kansas City barbecue mixes the eastern and western styles. It uses the flavorful meats from Texas and the sauce from Memphis. Look for ribs, briskets and steaks drenched in a spicy-tomato based sauce.
North Carolina has a long standing argument over whether or not to include tomato in the vinegar based sauce. In the east there is none but in the west, surrounding Piedmont, it is common. The east also cooks a whole hog while the west prefers pulled or chopped pork shoulder once the pork is done cooking.
In South Carolina there are several different traditions. The mustard based sauce is probably the best known variety. Whole hogs are cooked over the coals and diners remove bits of pork to dip in the yellow sauce, that also includes no tomatoes.
Regardless of how one defines old fashioned BBQ, it is worth seeking out in your travels. There are several choices in meat, some served with and others without sauce. If there is a sauce, see if you can buy a jar to take home with you.
Chain restaurants have made Memphis style barbecue common across the states. In Memphis, the barbecue joints slow cook pork shoulders and ribs. A mild, molasses based sauces are used sparingly on the meat just before removing from the grill. When pared with a sweet coleslaw, diners have a meal that may return them many years.
As one follows the smell of smoke and crosses into Alabama, he or she is likely to find pork that is still cooked in the same tradition as Memphis. Expect a bit more sauce on the ribs here than found in Memphis. If one travels to the northern extreme of the state, he or she is likely to find a white sauce made from mayonnaise. It is excellent for use on chicken or pork.
Kentucky is most famous for the hickory used to create the smoke and heat to cook the meat. It offers a stronger smoke flavor than some other woods and much stronger than you would get at home using briquettes. The meat has a bacon like undertone. When visiting this state, you will not want to miss burgoo, a hearty meat stew served as a side.
In Texas, it is most likely the meat found in a barbecue joint is beef. It will be smoked using Mesquite wood. Sliced beef brisket is normally served without sauce. The table may have a plastic squirt bottle filled with sauce for dipping if you must have it, but try this barbecue plain first.
Kansas City barbecue mixes the eastern and western styles. It uses the flavorful meats from Texas and the sauce from Memphis. Look for ribs, briskets and steaks drenched in a spicy-tomato based sauce.
North Carolina has a long standing argument over whether or not to include tomato in the vinegar based sauce. In the east there is none but in the west, surrounding Piedmont, it is common. The east also cooks a whole hog while the west prefers pulled or chopped pork shoulder once the pork is done cooking.
In South Carolina there are several different traditions. The mustard based sauce is probably the best known variety. Whole hogs are cooked over the coals and diners remove bits of pork to dip in the yellow sauce, that also includes no tomatoes.
Regardless of how one defines old fashioned BBQ, it is worth seeking out in your travels. There are several choices in meat, some served with and others without sauce. If there is a sauce, see if you can buy a jar to take home with you.
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