Soooie! It’s summertime, and that means it’s prime time for pit masters, chefs, and backyard picnickers alike to slow-cook some pork, ribs, beef, and other mouth-watering proteins to a perfect falling-apart texture and toss on some flavorful sauce. Today, we’re looking at 3 classic regional-specialty preparations of BBQ from across America.
What does BBQ mean to you?
There are endless ways to enjoy pork. One popular American way that’s as varied as the people who enjoy it is BBQ pork. Here’s a run-down of the low-and-slow preparations different regions of America love:
Memphis: Take a plate of ribs or pulled pork that have been been dry-rubbed with spices like garlic and paprika and slow-cooked in a pit and dress with a tangy, tomato-based sauce. Southern sides like baked beans cole slaw, and dill pickles complete the meal.
South Carolina: Ham or pork butt get a distinctively sweet-tart saucing with the state’s mustard-based, vinegar-and-brown-sugar flavor signature. Another South Carolina BBQ staple is Barbecue Hash, a side item served over rice which one Serious Eats reviewer described as: “The stewed mixture of pork, potato, tomato, onions and liver tasted of pure comfort, with a gritty/silky texture that some would call slop. Heavenly, stuff-your-face-until-you-are-precisely-what-you-eat slop.“
East Texas: Home of the classic BBQ sandwich, eastern Texans prefer their BBQ a mix of chopped pork and beef, often served on a white bun with a serious dose of hot sauce. Enjoy the pit-smoked indulgence like a true cowboy with a Texas craft beer or American whiskey along with a messy Frito pie.
Full of flavor, satisfying protein, and the signature character of their regional style: What more could you ask for from a great BBQ plate? Get some for yourself this weekend and give yourself permission to “pig out”!
Happy Foodie Friday!
And, of course, for something a little weird…
If you’re a true BBQ fan like comedian KevOnstage, you’d be offended by the scanty proportions in this so-called “Brooklyn BBQ” photo, too.