We only touched on it briefly last time so I figured we would go a little deeper into the different styles of Q! Their is some debate as to West Coast and New England being included as styles of barbeque on there own or if they are a mash up of styles. We decided to included them for two reasons. The first being, the competition circuit is starting to show teams placing in the top at national contests from both of those areas regularly. The second is that after eating at many restaurants in both areas I have learned that each areas has there own flavor profile that I haven’t fund in any other area in the country that I have been in. (I live in one now so I may be a little biased) O.K. down to then!
The Carolinas- Both North and South Carolina have there own style of sauce north being a vinegar based spicy sauce and south Carolina using a mustard based sauce. The thing that ties them together into one region is the use of pork as the primary meat for barbeque. Either whole hog ribs or pulled in the Carolina’s they do hog and they do it well! Oak maple and hickory are all favorite woods used in the Carolinas.
Memphis- Is know for the ribs mostly but pulled pork is also a common item on menus. They are usually “dry” meaning they are not cooked with sauce. BBQ sauce is usually a side item and is for dipping rather than being served already on the ribs. They are one of the two cities to claim to be the barbeque capitol of the world. They are home the Memphis In May competition and governing body of a major competition circuit(MIM).
Kansas City- Is the second city to claim the title of bbq capitol. They are know for their ribs, but beef also plays a major role. The Major defining factor of Kansas City barbeque is the sauce. It is a thick tomato based sauce sweetened with molasses, and is usually served already on the meat. They are also home to the Kansas City Barbeque Society one of the largest competition circuits (KCBS).
Texas-The cow is king in Texas. And in particular brisket. Brisket is one of the toughest meats on a bovine, and a very hard meat to cook let alone master. It is the meat that separates the contenders from the backyard cooks in competition. The sauce in this region is mostly a thick and spicy tomato based product used for dipping not cooking, and the favorite wood is mesquite.
West Coast- The main dish out west is beef with a strong showing of chicken as well. A major distinguishing factor in west coast barbeque is the flavor profile. West coast barbeque uses a wide variety of flavors not typically found in other areas of the country. The sauce of choice is a sweet tomato based sauce.
New England- Well the New England states are the up and coming barbeque region, the sauce favored by most people is a sweet and tangy tomato based sauce and as far as a top meat chicken and pork are the major players but beef also has a very strong showing. Most of the competitions in the New England states are KCBS sanctioned.
That is a brief breakdown of the different regions of barbeque. Not one area is all one thing or another, but that does break it down to the basics. We use a New England style of barbeque, seems to do well around here.
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