American Barbecue John Glover Block D November 26, 2012

History in America Barbecue comes from the Spanish word “barbecoa”. Technique was introduced by African-America slaves and Native Americans. “Pig Pickins” played a large roll in public gatherings in the South: I.Political II.Religious III.Social IV.Fundraisers

Barbecue Technique Source of heat is indirect- smoldering embers and soaked hardwood chips. Smoke is essential. Should be fork tender. General temperature of degrees (“low and slow”). Up to 18 hours of cooking. Tougher cuts of meat (more connective tissue) are used: I.Brisket II.Ribs III.Shoulder

Regions Four main regional styles of barbecue: I.North Carolina II.Memphis III.Kansas City IV.Texas Differences in: I.Sauces II.Rubs III.Cuts of meat used IV.How its served V.Cooking length VI.Type of wood used

North Carolina Pork shoulder is typically used. Smoked over oak or hickory chips for up to 8 hours. Rubs/ “mop sauces” optional. Rubs include sugar, paprika, salt. Shoulder is shredded by hand or chopped, dressed with sauce. Served on bun with Cole slaw. Sauces: I.Thin sauce based on distilled or cider vinegar. Other flavorings include salt, hot red pepper flakes and a small amount of sugar. II.A derivative sauce based on above recipe with added tomato sauce or ketchup. III.A sauce of vinegar and mustard and can also include a sweetener such as molasses or honey.

Memphis Pork shoulder and pork ribs are used most Two styles of barbecue: I.“Wet”- meat is slathered in sauce, barbecued over hardwood chips, sauced again, served. II.“Dry”- meat is coated in a thick crust of dry rub, barbecued, sprinkled with more rub, served. Sauce is based on vinegar sugar and tomato sauce or ketchup. More sour than sweet.

Texas Mostly beef, especially brisket. Usually not seasoned before or during cooking. Smoked over oak, hickory, pecan or mesquite chips. Smoked for a characteristically long time- 18 hours. Sauces are not common in most of Texas. When sauces are used they are thin, tart, spicy tomato and vinegar based, served on the side. Also have a thick and sweet molasses- based style of sauce. Commonly sliced and served on cheap bread

Kansas City Pork shoulder, ribs, and beef brisket are most common cuts. “Burnt ends” are most desirable piece of brisket. Dry rubs are sometimes used. Sauce is thick and sweet and includes ketchup or tomato sauce, brown sugar, corn syrup, molasses, vinegar, onion, garlic, red pepper flakes, liquid smoke, apple juice. Also use a vinegar based sauce similar to North Carolina style.