Okay, so here’s the deal. What type of meat, what kind of sauce, what method of cooking, which sort of heat or wood, and how can Pest Removal it be served. A lot to take into account. And one thing is for certain –we’re not talking a backyard Weber grill here, folks.
In the South, especially North Carolina, the most popular outdoor version is the”pig pickin’.” Named after the Cajun term cochon de lait, traditional Southern barbecue grew out of these gatherings, which entailed an entire hog roasted for hours, then allowing guests pick their own meat away from the finished product (thus the phrase”going whole hog”).
But every region has its own version, usually pork, and the sauce is what makes the difference. In North Carolina, the three kinds of sauces include vinegar-based in the east, tomato-vinegar, occasionally mustard, in the central state and a milder tomato-based sauce in western NC. And throughout the South, the meat is more likely to be served on a plate, accompanied by hush puppies, coleslaw and baked beans, not in a bun smothered with ketchup (in some regions considered a capital crime). When ordered, it is simply called Q and the sides are confirmed. (In Texas you might get a thick piece of toast, but that’s another story.)
In accordance with South Carolinians, only in their state will you find all four”official” sauces: mustard-based, vinegar-based, light or thick tomato based. To the west, Memphis barbecue favors tomato- and vinegar-based sauces, and in a number of restaurants (or more likely BBQ shacks) the meat is rubbed with a combination of dry seasonings before smoking over timber. Don’t even consider charcoal briquettes, considered a misdemeanor in the exact least.The dry rub ingredients are a closely guarded secret, setting them apart from the guy down the street. There might not even be a sauce basted over the meat, but only served on the side.
Moving right along, in Alabama, Georgia, and Tennessee barbecue is usually pork, basted with a sweet red sauce. Some rebels even dare to use a mayo-based sauce with vinegar, mostly on chicken (which is not actually considered a true barbecue, anyway.) A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork is prepared by shredding the pork after it has been barbecued, then piled high.
In the Midwest, we’re talking Kansas City-style, characterized by using different types of meat, which may be pulled pork or ribs, smoked sausage, beef brisket or ribs, smoked/grilled chicken, smoked turkey, and sometimes fish. Whew. They don’t leave anything to chance, but bear in mind, KC is a major meat packing city, no vegetarians allowed. Hickory wood delivers the very best flavor and the sauce of choice is tomato-based, mild or hot. No hush puppies–remember you are in the Midwest. And in Chicago, when they’re not wolfing down Italian beef sandwiches, hot dogs or pizza, they prefer to season the meat with a dry rub, sear it on a hot grill, then cook it in a special oven. The beef, typically ribs, is then completed with a sweet and tangy red sauce. Not to worry, they won’t have you arrested if you order it on a bun (just no ketchup, know?) . Side dishes can be cooked greens, mac and cheese and sweet potatoes. Since many BBQ places are located on the South Side, they frequently comprise the main ticket thing at soul food restaurants.
The state of Kentucky just needs to be different, making mutton their meat of choice. In Maryland, beef is your ticket and it is grilled over a high heat, served rare with horseradish. Hardly even qualifies as barbecue, so why are we spending some time on this?
Don’t mess with Texas, especially when it comes to BBQ. The bigger the better, and the Lone Star state takes no prisoners when it comes to their version (there ain’t no other variant, pardner.) This tradition runs deep, and king-sized barbecues, thanks in no small part to the number of famous politicians who have hosted them over time, try to diminish their Northern wannabes by asserting the best darn barbecue in the world. The emphasis is on the meat itself, not a sauce. Usually “Texas-style” means “Central Texas-style” and that spells b-e-e-f. Brisket is cooked over indirect heat, slow and low. They prefer mesquite wood or a combo of hickory and walnut, then served up on plates with potato salad, beans, slaw and a big ole piece of Texas toast. This is serious eatin’, y’all.
And there you have it. Exhausting, all these details and variants. So much barbecue, so little time.