If you were to ask someone in the states about their favorite way to eat meat, they would likely tell you that barbecue is at the top of the list. Treasured as classic American cuisine, barbecue (or BBQ for short) not only provides a delicious feast, but also brings family and friends together at any time of the year. While from the outside, barbecue may appear simple, there is more than meets the eye. Barbecue is an art that pit masters never stop perfecting. In this barbeque crash course, we’ll examine some of the key regional differences, brush up on some history, and briefly discuss what goes into a “Texas-style” smoke.
A brief history of BBQ
Originating in the Caribbean, barbecue has been influenced by different cultures. While in the modern day, barbecue is tied to America, its story starts before the United States was a country. When Spanish explorers started making their way to mainland North America, they brought and modified the Caribbean cuisine to suit their tastes. After that, barbecue started to spread like wildfire, as Native American, European, and African-American cultures all put their spin on the dish. The delicious version of barbecue you can eat today is all thanks to the diverse combination of cultures adding something new and further refining their recipes.
Regional Differences
Across cultures BBQ is largely similar, but there are key defining characteristics that each region has to offer. There are four main recognized regions, and while each region has sub-regions, we’ll look at BBQ’s main categories for simplicity’s sake today.
Carolina BBQ: As the undisputable leader of pork barbecue, the Carolinas are famous for their slow-cooked swine. Nicknamed “whole hog” barbecue, an entire pig is roasted for upwards of 12 hours to create a tender, juicy product. The pig is then either served by letting customers choose which part of the hog they want, or simply blending all of the parts together and selling it as a combined dish. The sauces used in Carolina BBQ are normally made of vinegar and tomato, which gives a nice, tangy addition to the meat. Coleslaw is a famous Carolina side dish, adding creamy and tangy goodness to round out your meal. While not unique to Carolina BBQ, a large glass of sweet tea is one of many ways to wash down the feast fit for a king.
Texas BBQ: Texas is known as the king of beef, which means its barbecue is nothing short of iconic. Due to Texas’s large cattle industry, the settlers that brought barbecue with them swapped out pork for beef as the main choice of meat. While there are four sub-regional variants of BBQ in Texas alone, all share famous dishes such as brisket and beef ribs. A brisket smoke can last anywhere between 8-16 hours depending on the size of the meat and what temperature you cook it at. The sauces available in Texas vary greatly, allowing for personal preference when it’s time to chow down. In addition, the type of wood you use can have an impact on flavor, allowing for large amounts of discretion from Texas pitmasters. Some famous Texas sides include smoked mac ‘n cheese, potato salad, and beans. If you’re a beef lover, you need not look further than the lone star state.
Memphis BBQ: While Memphis barbecue shares many characteristics with Carolina barbecue, including their primary choice of meat as pork, the region has some delicious, noticeable differences. This region was historically home to the molasses trade, which allowed for their foods to enjoy a syrupy twist. As a result, their barbecue sauce is famously sweet. Furthermore, Memphis dry rub (the seasoning you put on BBQ) is applauded for its complexity. Containing an impressive amount of spices, it is not uncommon to see forty, that’s right, 40 different kinds of spices in their dry rub. With their highly sophisticated dry rubs and addicting sweet sauce, it’s easy to see why their style is highly desired across the country. Next time you find yourself in Tennessee, be sure to grab some barbecue for lunch or dinner.
Kansas City BBQ: Last on our list but certainly not least, Kansas City can do it all. From mouth-watering beef to pork that will give the rest of the country a run for its money, Kansas City is the barbecue juggernaut. They can mix all the previously discussed styles of barbecue into their own unique cuisine. They also use a variety of barbecue sauces to complement their wide range of meats. If you’re looking for a nice merriment of food, Kansas City is your one stop shop.
The Basics of Preparing some Texas Barbecue
Preparing Texas barbecue is a slow affair. Often, a group of friends will get together while having barbecue because it offers hours of free time to catch up or play games. Furthermore, the large amounts of food that are produced from barbecue also attracts lots of hungry mouths. As a result, eating barbecue is largely a social affair. People from all walks of life enjoy barbecue, and the mixing of cultures not only in the barbecue itself, but also in the social aspect prove its value to American society.
Before the meat is dressed with the proper rubs and sauces, selecting the right cut of meat is important. Local butchers and the Texas grocery store chain H-E-B are the most popular ways to buy barbecue meat. After the right cut of meat is purchased, it’s time to start preparing the meat for a smoke. The meat is prepared by adding any rubs and sauces that are desired. Once the meat is prepared, it is placed on a smoker. A smoker, in barbecue terms, is the device used to cook meat. It works by having two or more chambers. The first chamber is where you create a fire from wood, which heats the smoker. The second chamber is where the meat is placed, cooking from the heat generated in the first chamber. The meat is never touched directly by a flame, which is why it takes a long time to cook. Additionally, the smoke from the first chamber is allowed into the second chamber, which gives BBQ its famous smokey flavor. After the meat is done cooking on the smoker, it is removed and allowed to “rest,” or marinate in its own juices to further improve the quality of the product. While the meat cooks, side dishes are prepared. Once all the food is ready, everyone gathers around the dinner table and enjoys a feast of meats, veggies, and other American dishes like mac ‘n cheese. A successful Texas barbecue is one that results in good laughs, good food, and safe travels for those who came out.
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参考
「Is Everything We Know About the Origins of Barbecue Wrong?」, Texas Monthly (参照日:2024年5月23日)「Types of BBQ」, Webstaurant Store (参照日:2024年5月23日)
「The Four Regional BBQ Styles of Today」, Dyer’s Bar-B-Que (参照日:2024年5月23日)