{"id":315,"date":"2021-03-03T16:32:30","date_gmt":"2021-03-03T16:32:30","guid":{"rendered":"https:\/\/preprod.cookingenie.com\/content\/?p=315"},"modified":"2025-07-28T11:53:40","modified_gmt":"2025-07-28T06:23:40","slug":"a-whirlwind-tour-of-us-barbecue","status":"publish","type":"post","link":"https:\/\/qa.cookingenie.com\/content\/blog\/a-whirlwind-tour-of-us-barbecue\/","title":{"rendered":"A Whirlwind Tour of US Barbecue"},"content":{"rendered":"\n

\u201cSouthern barbecue is the closest thing we have in the US to Europe\u2019s wines or cheeses; drive a<\/span><\/i> <\/span><\/i>hundred miles and the barbecue changes<\/span><\/i>.<\/span><\/i>\u201d<\/span><\/i> <\/span><\/p>\n\n\n\n

 <\/span><\/i>\u2014<\/span><\/i>John Shelton Reed, sociologist, writer, and all-around expert on all things Southern. <\/span><\/i> <\/span><\/p>\n\n\n\n

 <\/span>At its most basic, barbecue is <\/span>meat that\u2019s cooked low and slow over a smoky fire. But barbecue aficionados will tell you that \u201cauthentic\u201d <\/span>American <\/span>barbecue is so much more\u2014and<\/span>, just like the wines and cheeses of Europe,<\/span> the answer to just what <\/span>\u201c<\/span>real<\/span>\u201d<\/span> barbecue is will vary state-to-state, even region-to-region, with each area insisting that their version is the one true style.<\/span> <\/span><\/p>\n\n\n\n

 <\/span>The variations by region can be dizzying. Some swear barbecue needs a vinegar-based sauce, others swear by a tomato-based sauce. Some sauce their meat with mustard, some with mayonnaise. Up your barbecue IQ by <\/span>taking a quick tour of American BBQ <\/span>with us <\/span>and learn about just some of each region\u2019s specialties. <\/span> <\/span><\/p>\n\n\n\n

North Carolina<\/b><\/p>\n\n\n\n

You\u2019ll find not one but <\/span>two<\/span><\/i> distinct styles of barbecue in North Carolina. <\/span>In the Eastern method\u2014which <\/span>John Shelton <\/span>Reed calls the \u201coriginal\u201d American barbecue\u2014whole hogs are smoked and then chopped <\/span>and served <\/span>with a vinegar-<\/span>and-pepper-<\/span>based sauce. Further west another style of barbecue, known as Lexington-style, emerged. Here, just the pork shoulder is <\/span>smoked<\/span> and it\u2019s served on a sandwich with a bright red tomato<\/span>-based<\/span> sauce.  <\/span>Confused yet<\/span>?<\/span> Hang on, we\u2019re just getting started\u2026<\/span> <\/span><\/p>\n\n\n\n

South Carolina<\/span><\/b> <\/span><\/p>\n\n\n\n

South Carolina is just one state to the south, but their take on barbecue is worlds away. <\/span>Like its neighbor to the north, pork is largely the meat of <\/span>choice<\/span> but South Carolinians put their own spin on the sauce. <\/span>A<\/span> very specific condiment developed in <\/span>the <\/span>area stretching from Charleston to Colombia<\/span>: <\/span>According to the South Carolina Barbecue Association, German <\/span>settlers<\/span> brought a love for mustard <\/span>with them <\/span>to South Ca<\/span>rolina, and were soon pouring<\/span> <\/span>a <\/span>golden, <\/span>mustard-based, vinegary sauce they christened Carolina Gold<\/span> on their <\/span>pulled pork.<\/span>1<\/span> <\/span> <\/span><\/p>\n\n\n\n

Texas<\/span><\/b> <\/span><\/p>\n\n\n\n

Dee<\/span>p in the heart of Texas, barbecue is all about the beef\u2014brisket specifically\u2014smoked low and slow over oak, mesquite, pecan, or hickory wood for up to 20 hours until it\u2019s so tender it<\/span> <\/span>fall<\/span>s<\/span> off the bone. How it\u2019s served depends on where you are: in East Texas, brisket is marinated in a sweet tomato-based sauce, while in South Texas, the sauce is molasses-based. Near the Rio Grande, <\/span>Mexican-style<\/span> barbacoa dominates, while in Central Texas they do without sauce altogether and settle for a simple rub of salt and pepper.<\/span>2<\/span> <\/span> <\/span><\/p>\n\n\n\n

Kansas City<\/span><\/b> <\/span><\/p>\n\n\n\n

In Kansas City, all kinds of meat are smoked\u2014beef, pork, chicken, or sausage\u2014but what makes it <\/span>unique<\/span> is the thick sweet molasses- and tomato-based sauce that the smoked meat is smothered in. The most famous <\/span>specialty of<\/span> KC barbecue is <\/span>burnt ends, the crunchy, caramelized, intensely smoky ends of brisket. Once considered a throwaway piece of meat, these tasty nuggets have become a favorite of barbecue enthusiasts. <\/span> <\/span><\/p>\n\n\n\n

Memphis<\/span><\/b> <\/span><\/p>\n\n\n\n

Hold the sauce in Memphis! Here, a<\/span>nother style of barbecue developed: slabs of<\/span> pork<\/span> ribs <\/span>are <\/span>flavored with a dry rub of <\/span>garlic, paprika, chili pepper, cumin, and other spices and cooked over a hickory fire. <\/span>And in Memphis, they like to think outside the box: barbecue<\/span>d meat<\/span> is added to nachos, pizza, and even spaghetti.<\/span>3<\/span> <\/span> <\/span><\/p>\n\n\n\n

Alabama<\/span><\/b> <\/span><\/p>\n\n\n\n

Last but not least is Alabama, famous for its\u00a0unconventional\u00a0white barbecue sauce. This combo of mayonnaise, vinegar, apple juice, and cayenne pepper has been served with smoked chicken since the 1920s\u00a0and has gradually gained national attention. In fact,\u00a0<\/span>Texas Monthly\u00a0<\/span><\/i>declared 2015 \u201cthe year of Alabama barbecue.\u201d4\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n\n\n\n

 <\/span>Our virtual road trip through American barbecue <\/span>just scratche<\/span>s<\/span> the surface<\/span>\u2014<\/span>St. Louis, Kentucky, Georgia, and <\/span>more..<\/span> they\u2019ve all developed their own local barbecue traditions <\/span>and have their<\/span> own<\/span> share of passionate fanatics who swear their regions are the <\/span>best<\/span>. <\/span> <\/span><\/p>\n\n\n\n

\u00a0Our newest Genie, Ryan Pascoe, brings his passion for BBQ to your\u00a0home. Choose one of Ryan\u2019s falling-off-the-bone, slow-smoked\u00a0specialties\u00a0and he\u2019ll arrive at your house in the morning to set up his smoker\u00a0in your backyard, driveway, or garage\u00a0and get your meat going,\u00a0then\u00a0come back later that day to finish it off.\u00a0He offers everything from traditional finger-lickin’\u00a0favorites like Saint Louis Ribs smothered in a homemade barbecue sauce, to a tender, Coffee-rubbed Brisket, to a decadent Smoked Prime Rib with Blue Cheese<\/a> Mashed Potatoes.\u00a0Let us know when you like the food done and we will work the right start time with you. Ryan\u00a0brings the smoker with him. And takes it away \u2013 no cleanup for you. All you need to do is to find a dry spot for the smoker and a\u00a0regular power outlet. Fresh meat from the nearby butcher shop, slow-cooked to perfection.\u00a0If\u00a0it’s\u00a0not raining, even a chilly February day will not hamper an outdoor smoking event from CookinGenie<\/a>.\u00a0\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cSouthern barbecue is the closest thing we have in the US to Europe\u2019s wines or cheeses; drive a hundred miles and the barbecue changes.\u201d   \u2014John Shelton Reed, sociologist, writer, and all-around expert on all things Southern.    At its most basic, barbecue is meat that\u2019s cooked low and slow over a smoky fire. But barbecue aficionados will tell […]<\/p>\n","protected":false},"author":9,"featured_media":6650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[2],"tags":[32,33],"class_list":["post-315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-american-bbq","tag-barbecue"],"yoast_head":"\nA Whirlwind Tour of US Barbecue - CookinGenie<\/title>\n<meta name=\"description\" content=\"barbecue is\u00a0meat that\u2019s cooked low and slow over a smoky fire. 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