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Regional Flavors
Yes we Americans love our barbeque; and based on where we live here in the States, the styles are uniquely different. Barbeque first took root in the southeast, generally accomplished by digging a pit for a fire, or using some sort of wide, shallow container, and placing a rack on top. Through the years, different parts of the country developed distinctive styles. Three are generally recognized: Southern, Kansas City and Texas – each with its own preferred meats, approaches to roasting and applied seasonings and sauces. But, as I’ve traveled the country and met with suppliers from different regions, we can really say there are six distinctive barbeque styles from around the country. Let’s take a look. THe CAROliNAS I say “the Carolinas” because there are a couple of different styles found in these southern states, but the predominant one is from eastern North Carolina. This style traces its roots back to the earliest forms that I mentioned earlier, with a whole hog roasted, then chopped to make pulled pork and topped with a sauce of vinegar and cayenne pepper. I include a chart at the end of this article that shows the different styles of barbeque sauces available through the KeHE enterprise. Another style of “Carolina” sauce is Carolina Gold. It is mustard-based sauce that has a nice healthy dose of vinegar. GeORGiA STyle Georgia is heavily influenced by the Carolinas. It is a hognation when it comes to the meats; stop in to just about any barbeque restaurant or tail-gate party in Georgia and you’re sure to find plenty of pork! There will be whole hogs, hams, shoulders and ribs; you may even stumble upon a whole chicken or two, just to mix things up. When you slather on the sauce, you may be confused and think you are still in the Carolinas. There will be sauces featuring tomatoes, vinegar and/or mustard. Vinegar is the key! KANSAS CiTy On my “tour” I found that many states, including Mississippi, Oklahoma and Alabama; and all the way up to Chicago, employ the Kansas City style of barbequing. Ribs rule. Beef ribs that is. And the sauce; yeah, the sauce is what is so distinctive. It’s thick and tomato-based, with equal parts sweetness and spicy. There’s also a hint of vinegar (just for a little twang) and then it is rounded out with molasses and/or brown sugar. Makes my mouth water just thinking about it! MeMPHiS STyle Memphis style barbeque sauces are very similar to the Kansas City style, except they are a little thinner and with a bit more vinegar, which equals a little more tang to it. What I really like about Memphis style is that it is just as good without the sauce – it’s the rub! Sometimes, you want to have the barbeque experience without all the sauce, that’s when you should turn to the Memphis style. You get all the flavor, but without all the mess. Don’t worry, you always have the option of having the sauce on the side. KeNTUCKy Want a break from the pork, beef and chicken, then Kentucky is where you should go. The meat du jour is lamb. Yes, lamb. Not the first thing that comes to mind when I think of barbeque, but tasty none-the-less. I’m told it’s a “throw-back” to the Basque ancestry of the region. Interesting huh, I’m giving you some insights into barbequing and throwing in a little history along the way. Well, the western part of Kentucky was settled by Basque sheep ranchers; so of course, sheep is the primary choice as meat when grilling. There are also the staples of pork, beef and chicken. Wow, and I thought Kentucky was horse country. Oh yeah, we don’t eat horses! TexAS Of course, I saved the “best” for last (I only say that to appease my editor, in case you didn’t know, she’s Texan and according to her, it’s God’s country). Well, in Texas, barbeque means beef! Kimberly once told me that in Texas football is religion and baseball is what they do in the off-season to stay in shape. Well, when it comes to barbeque, beef – especially the brisket – is king and pork and chicken are just appetizers! I think the techniques are a combination of everything from everywhere else. Hardwoods, not charcoal are used to cook the meat, the most popular are mesquite, hickory or sometimes even pecan. Rubs are used, for those who prefer the drier style of barbeque and for the ones who prefer saucy meat, they take a cue from Kansas City, but there’s also a variation that is thinner and more vinegary that the typical Kansas City style. At any rate, when in Texas the sizes and the variety are huge! So don’t step in to a barbeque “joint” or join a tailgate unless you have a big appetite and are ready to eat loads of beef.
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OnTREnD May-July 2014
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