Photo: Lunds & Byerlys
Slather it, smoke it and savor every bite this National Barbecue Month.
Say hello to the warmer months of summer with the savory aroma of barbecue sizzling on the grill. May marks National Barbecue Month—and May 16 even marks National Barbecue Day—which is the perfect excuse to fire up the coals, gather with friends and family, and indulge in a feast of slow-cooked meats, tangy sauces and classic sides. Katie Tomsche from Lunds & Byerlys shares a few mouth-watering recipes, including the star of the show and its sides, and together we explore the four most popular regional barbecue styles found in the country.
Sizzling Regional Styles
Carolinas
One of the oldest styles of cooking meat in the United States, there are two types of Carolina Style: North, which prefers pork shoulder brushed with spice-and-vinegar mop sauce; and South, which includes slow-roasting a whole hog for 12 to 24 hours. Both styles are served with hush puppies, green beans and coleslaw.
Kansas City
Follow the three S’s when perfecting the Kansas City Style: Sweet seasonings, sugary sauces and slow smoking. Brown sugar is most often the base of this type, and heat is kept to a minimum as to not char the caramelized sugar. Burnt ends are the hallmark of a Kansas City barbecue. Served with barbecue beans and coleslaw.
Memphis
Pork is the foundation for a delicious Memphis barbecue, also known as Tennessee barbecue. Most often prepared in two ways—wet and dry—this style is either prepped by brushing wet ribs with sauce before, during and after smoking, or coated in a dry rub prior to smoking. Pulled pork sandwiches reign supreme. Typically served with coleslaw, cornbread, baked beans, greens, and mac and cheese.
Texas
Everything is bigger in Texas—including its barbecue styles! Beef ribs, East Texas hot links and brisket are several savory options. The rub is often made of salt and pepper, and flavors are gained from the wood its smoked on. Most often served with beans and cornbread.
The ABCs of BBQ
- Bark: The flavorful and crispy outer layer formed from seasoning/smoke
- Baste: The process of brushing sauce/juice onto meat while cooking
- Dry Rub: A blend of spices/seasonings applied to meat before cooking
- Glaze: A sauce/syrup brushed onto meat toward the end of cooking; gives a glossy appearance to the meat
- Hot and Fast: Cooking temperature higher than 300 F; cooks for a short period of time
- Low and Slow: Cooking temperature between 90 and 125 F; cooks for several hours
- Mop Sauce: A thin, vinegar-based sauce applied during cooking to keep meat moist
- Pitmaster: A barbecue expert
- Reverse Sear: Slow-cooking meat first, then searing over high heat for a crispy crust
- Smoke Ring: Pink meat found beneath the bark (see left) caused by a reaction between smoke and myoglobin in the meat
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