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- In the deep south, near the Rio Grande, you'll find Mexican-style barbacoa. But elsewhere, in Central Texas, the meat is dry rubbed with salt and pepper, and is left at that. No matter if your rub is wet or dry, Texans cook their meat low and slow over oak, mesquite, pecan, or hickory wood until it's falling off the bone.
www.eatthis.com/southern-barbecue-differences/The Difference Between 6 Types of Southern Barbecue — Eat ...
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May 2, 2019 · There really is nothing quite like Southern barbecue, but are you able to tell the difference between them all? We break down the 6 main types of BBQ.
- The Carolinas. Barbecue is a big deal in the Carolinas, and it’s easy to understand why—many food scholars pinpoint North Carolina as the likely birthplace of barbecue in the U.S.
- Texas. They say everything is bigger in Texas. That’s definitely the case where barbecue is concerned. In fact, Texas barbecue is such an institution that there are at least four distinct styles that enjoy widespread popularity.
- Kansas City. The people of Kansas City are true-blue barbecue aficionados. This is evident from the sheer variety of meats they’re eager to give the slow-smoked treatment to: staples like pork, beef, and chicken, of course, but also sausage, turkey, lamb, and even fish.
- Memphis. Memphis is a veritable barbecue mecca situated right in the heart of the American southeast. While most of the fundamentals of Memphis-style BBQ were adopted from surrounding hotspots, it’s since taken on a character wholly its own.
- Kansas City Style BBQ. Kansas City style BBQ offers a smorgasbord of slow-smoked meats rubbed down in a sweet seasoning and slathered in a thick, sugary sauce.
- Memphis Style BBQ. Beloved by smoked meat purists, Memphis, Tennessee developed one of the four dominant styles of regional BBQ in the U.S. While you’ll certainly find beef and chicken on menus, pork is the foundation of Memphis style BBQ, and pork ribs are its crowned jewel.
- Carolina Style BBQ. Carolina style centers on slow-roasted whole hog barbeque and is one of America’s oldest methods of cooking meat. Whole hog BBQ is the artful process of cooking an entire hog for 12 to 24 hours.
- Texas Style BBQ. We know Texas style BBQ by its holy trinity of beef ribs, East Texas Hot Links, and melt-in-your-mouth brisket. As the saying goes, everything is bigger in Texas, and with a state spanning over 200,000 miles, it’s unsurprising that there are multiple regional practices within the greater Texas barbecue tradition.
- Danilo Alfaro
- Carolina Barbecue. To begin with, cultural phenomena (including culinary ones) don't necessarily begin and end at the state line. With that in mind, it's not unreasonable to say that Carolina barbecue can be divided into two or even three distinct subtypes.
- Memphis Barbecue. Memphis-style barbecue also focuses on pork, specifically pork shoulder, which is dry-rubbed and smoked, and pork ribs, which are prepared in two different ways.
- Texas Barbecue. Like Carolina barbecue, Texas barbecue consists of several different styles of cooking—as many as four, in fact, depending on how one counts.
- Kansas City Barbecue. Owing to the city's one time position as the primary meatpacking hub in the U.S.— a status it maintained well into the 1960s—Kansas City barbecue distinguishes itself for featuring a broad array of meats, from beef and pork to lamb, chicken, turkey and sausages.
- Texas. Everything really is bigger in Texas, especially the size of the state itself, which is why Texas contains four distinct variations of barbecue according to region.
- Kansas City. Barbecue in Kansas City has been going strong since the early 1900’s when a man named Henry Perry served his dry rub from the depths of his inner city pit.
- Tennessee. A Tennessee barbecue is essentially a pork party. Pork ribs, pulled pork, and pork butt are cooked very slowly over a low-temp hickory wood fire, resulting in a meat so tender it can’t even manage to keep itself on the bone.
- North Carolina. Barbecue enthusiasts rejoice, for North Carolina claims to offer two distinct styles of ‘cue from east to west. The Eastern style includes smoking the whole hog and then chopping it up into an unidentifiable mixture of light and dark meat served with a pepper and vinegar sauce.
Dallas Taste Tours, Episode 2 - Oak'd BBQ Our second episode of "Dallas Taste Tours" showcases the handcrafted Texas BBQ and Wagyu at Oak'd. Chef & Pitmaster Michael Lane takes you...
- 6 min
- 9.8K
- Dallas Culture Club
Feb 12, 2021 · Oak’d BBQ May Just Have the Best Desserts in Texas. Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies. By Daniel Vaughn. February 12,...
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