Good BBQ is the cornerstone of the south, with each state doing something slightly different:
Tennessee BBQ is distinguised by sauce smokiness. Restaurants in the state, especially in Memphis, will offer ribs with sweet barbecue sauce that's basted on the ribs before and after smoking them, as well as dry-rub ribs with more spice. The meat will be served on hamburger buns.
North Carolina BBQ is based on two kinds of slow-cooking pork: vinegar based sauce with hot peppers, or tomato based sauce, sometimes called "dip".
Texas BBQ can be split into 4 different regions and includes BBQ cuts such as pork shoulder and pork ribs, slow smoked over hickory wood, tomato-based, sweet, and thick sauce, European-inspired barbecue served without sauce or sides, and "Cowboy" barbecue, cooked over an open pit using beef shoulder and brisket cuts.
South Carolina BBQ consists of slow cooked pulled pork, and the region's specialty is a mustard-based, yellow sauce, sometimes referred to as "Carolina Gold".
Mississippi BBQ is pork (usually shoulder), served pulled. The region's BBQ chefs take pride in a non-tomato based, vinegar sauce. The meat is slow-cooked and smoked.
Read more on BBQ: The BBQ report, Smoker Tips, Wikipedia
Play the "Online Simulated BBQ Smoker game"
Good band. They're right about my state of Georgia: we do have different BBQ cooks who swear by different methods. I had to vote for SC, because I like the mustard-based variety.
well, I voted Texas, however it is way too hard to decide really. They all sound delicious! I'd like to try all of these recipes, even all at one sitting and then I'd be able to tell you my preference; but all of these recipes sound equally mouth-watering; i salivate and lick my chops even as I type.
KC BBQ Rules all