Barbecue in the United States dates back a couple centuries farther than the official nation itself. While some folks consider it a novelty dish, it’s basically a way of life for others. Although the idea of barbecue is nationwide, not all areas of the country agree on just which cuts of meat and types of sauce deserve top ranking.
Texas
America may have distinct barbecue variations in different regions, but Texas has its own internal set of local adaptations. In spite of those differences, the entire state agrees beef is the stuff barbecue dreams are made of. Brisket, in particular, is the reigning champion.
Central Texas seems to hold fast to the tried-and-true slow-cooking method of preparation whereas those in the western portion of the state ramp up the heat and cut down the cooking time a bit. As far as sauce goes, central Texans argue it’s a moot point because all the flavor should come from a combination of oak or pecan wood smoke and a nice dry rub.
In other parts of the state, though, sauce does receive ample attention. Texas-style sauce is typically a thin substance based on vinegar and/or beef stock with add-ins like garlic and pepper often topping the ingredients list. On a side note, it’s usually mopped onto the meat rather than being brushed or poured.
Kansas City
While most celebrated barbecue regions focus on a single type of meat, Kansas City believes they’re all worthy of a place in the smoker. One highly sought-after option is known as “burnt ends”, charred, fatty edges of the meat noted for being extremely flavorful. Regardless of which animal is on the menu, it should be smoked low and slow with hickory wood being the medium of choice.
Kansas City barbecue sauce is the nationally exalted thick, sticky style so many people know and love. It’s tomato based and typically contains molasses or some other similar sweet, syrupy constituent. Though dry rubs do tend to enter the mix, the secret’s truly in the sauce in this area of the nation.
Memphis
Pork is the meat of choice in the Memphis area. Ribs and pulled varieties stand out as the most popular, but pretty much all forms make the cut. Either way, they’re usually smoked slowly over low heat with hickory wood providing much of their flavor.
When you order a slab of ribs around Memphis, they’re likely to be served dry. Sauce may come on the side, but it’s all about the dry rub with this variety of barbecue. Pulled pork is an entirely different matter. As opposed to the viscous Kansas City sauces, Memphis’ take on barbecue involves a thin, somewhat watery sauce. It’s tomato-based and can be found in sweet, hot or mild and savory forms.
North Carolina
North Carolinians are a bit divided when it comes to their barbecue. Pork is the dominant meat, but pros in the western or piedmont half of the state focus on the shoulder. Those on the other side believe the entire pig should be part of the process.
For the western portion of the state, centered around Lexington, apple cider vinegar is usually the base for the sauces. Tomatoes may be part of the cast, but they’re secondary at best. Sauce authentic to the eastern half of the state doesn’t include tomatoes at all.
South Carolina
Like its northern counterpart, South Carolina places pork in the barbecue spotlight with whole-hog being a top contender. Note that the South Carolina Barbeque Association emphasizes beef does not fall into the BBQ category. Here, as is the case in many other areas across the country, the meat is smoked slowly at low temps well away from the hottest part of the fire.
South Carolina is home to four distinct types of sauces. Vinegar and pepper, light tomato and heavy tomato versions can all be found in the state, but it’s most commonly known for mustard sauce. It comes in a wide range of variations from hot to sweet, but all hold true to their tangy mustard base. People tend to either love or hate this unique twist; for most, there is no middle ground.
By and Large
Barbecue takes on different meanings as you travel across the United States, but virtually all regions agree true barbecue has nothing to do with a grill. It’s a matter of cooking meat over indirect heat and letting wood help slowly flavor whatever animal is chosen for the smoker. From dry-rubbed Texas brisket to South Carolina’s shocking deviation from tomato-based sauces, they’re certainly all worth a try.
Homemade Smoked Barbecue Beef Brisket with Sauce
Grilled ribs, boiled potatoes and vegetables on wooden background
Pulled pork on rowmn wooden board. Top view
