Few things scream "summer" in America more than firing up the grill and cooking up some barbecue. But barbecue means something different in every part of the country. From the vinegar-based pulled pork of North Carolina to the beef brisket of Texas, each region has its own unique take on this beloved cuisine. In this article, we'll take a tour of the regional barbecue styles of the United States.
North Carolina
North Carolina is famous for its pulled pork, which is slow-cooked over hardwood coals until it's so tender it falls apart. The meat is then shredded and mixed with a vinegar-based sauce, typically made with apple cider vinegar, red pepper flakes, and black pepper. Some versions also include ketchup or mustard.
Eastern North Carolina barbecue sauce is thin and tangy, with a strong vinegar flavor. In western North Carolina, the sauce is thicker and sweeter, often made with ketchup and brown sugar. Either way, North Carolina barbecue is typically served with coleslaw and hush puppies.
Kansas City
Kansas City barbecue is all about the sauce. This style of barbecue is characterized by a thick, sweet, tomato-based sauce that is brushed on the meat during cooking and served on the side. Kansas City-style barbecue can be made with a variety of meats, including beef, pork, and chicken.
The meat is typically slow-cooked over hickory wood and seasoned with a dry rub before being basted with the sweet sauce. Kansas City-style barbecue is often served with a side of baked beans and potato salad.
Texas
Texas barbecue is all about beef. Brisket is the king of Texas barbecue, slow-smoked over oak wood until it's tender and flavorful. Other popular cuts of meat include beef ribs, sausage, and pulled pork.
Texas barbecue is all about the meat, so the sauce is usually served on the side. In fact, many Texans argue that good barbecue doesn't need sauce at all. The meat is typically seasoned with a dry rub made with salt, pepper, and other spices. Texas barbecue is often served with a side of white bread, pickles, and onions.
Memphis
Memphis barbecue is known for its dry rubs, which are made with a blend of spices and rubbed onto the meat before cooking. The meat is then slow-smoked over hickory wood until it's tender and flavorful.
Memphis-style barbecue is typically made with pork ribs, although other meats like chicken and beef are also popular. The dry rub is the star of the show, but Memphis-style barbecue is also served with a tangy, tomato-based sauce on the side. Coleslaw and baked beans are popular sides in Memphis.
South Carolina
South Carolina is known for its mustard-based barbecue sauce. This sauce is made with mustard, vinegar, sugar, and spices, and is typically served with pork. The meat is usually slow-cooked over hardwood coals until it's tender and flavorful.
South Carolina barbecue also includes a unique side dish called "hash and rice." This dish is made with beef or pork, onions, and potatoes, and is simmered in a thick, gravy-like sauce. It's typically served over a bed of white rice.
Now That Sounds Delicious
Barbecue is a beloved cuisine in America, and every region has its own unique take on it. Whether you prefer the vinegar-based pulled pork of North Carolina, the sweet and tangy sauce of Kansas City, or the beef brisket of Texas, there's a style of barbecue out there for everyone. So fire up the grill, grab your favorite sauce, and enjoy a taste of regional barbecue at home.
