Barbecue

UNITED STATES OF MMMERICA delicious BARBEQUE WHAT IS BARBECUE Barbecue is one of the traditional specialties of Barbecue experts posit that the term does not refer to a American cuisine. cookout or the method of cooking meat on a grill, but to the meat itself (usually pork), which has been slow cooked and smoked in a bar- becue pit. The region is known as the barbecue belt stretches Carolinas, Ge orgia, Alabama, Louisiana, Tennessee across the southern United States, and includes the Missouri, Kentucky and Texas The slow cooking process is a reflection of the relaxed lifestyle of the rural South and is closely associated with the cultural heritage of the South. 2 main aspects of Barbecue (Вва SAUCE Meat Sauce Pork was the preferred meat in the country because it was rela- tively cheap and pigs were easy Sauces used in each style vary from region to region, and are made from tomato, vinegar, mustard, and even mayonnaise bases, with various spices to raise. and seasonings. The regional differences have caused a heated debate to determine which barbecue style is best. Barbecue associations and competitions have popped up around the country to taste and judge the many varieties of barbecue in the United States. Barbecue in North Carolina concentrates on the pig, which is usually cooked whole hog style, one of the oldest barbecue techniques in the United States, likely North Carolina taught to colonists by Native Americans. During Colonial Time Tomato They did not include tomato in their seasonings because they believed it to Pepper & Various Spices be poisonous. Vinegar Vinegar + Spices Tomato = Eastern North Carolina Vinegar + Spices + Tomato Western North Carolina %3D or Lexington It is Served with Mayonnaise Coleslaw Hush Puppies It is like the northern neighbor, serves whole hog barbecue, but it is known for its variety of barbecue sauces. South Carolina Thick tomato-based Thin tomato-based Sauce Mustard-based Sauce Sauce Vinegar-based Eastern South Carolina's special sauce is a thin and peppery vinegar sauce, while the western part of the state serves a Sauce tomato-based pepper sauce. South Carolina is probably best known for the sauce known as Carolina Gold, which is a concoction made of mustard, vinegar, brown sugar, and spices, giving it a sweet and tangy flavor. This mustard-based sauce is a product of early German influences. Tennessee pulled pork slathered in sauce or baby back ribs, served either wet or dry (with or without sauce). The barbecue of Memphis, Tennessee is typically Sauce It is made from a tomato & vinegar base, then sweetened with molasses. Kentucky Sauce It is the only state whose meat of choice is mutton, rather than pork or even beef. Black sauce is made from a Worcestershire sauce base. Eastern Kentucky features a tomato-based sauce that is sweet and spicy. AMERICAN ROYAL Missouri BARB ECUE est. 1979 2 Missouri is home to two American Royal Barbecue Contest is the largest styles of barbecue, centered in Kansas City and St. Louis. Kansas City barbecues a vari- ety of meats including pulled pork, ribs, beef brisket, chicken, and turkey. barbecue competition and is hosted in Kansas City Sauce They are cooked with sweet barbecue sauce from a tomato and molasses base, which is now considered the classic Kansas City barbecues American barbecue sauce. This style of barbecue sauce is thick so it stays on the meat throughout the cooking process. Техas CALIFORNIA REPUBLIC With the famous cowboy culture, Texas barbecue centers on beef. Beef brisket remains the state's prized specialty. This beef barbecue is seasoned with salt, pepper, and garlic salt, then grilled over hot red oak coals. Santa Maria's barbecue specialty is tri-tip, the triangle shaped bottom sirloin steak. California