NationMaster - Encyclopedia: Regional variations of barbecue

Barbecue has many regional variations, based on several factors: Image File history File links Question_book-3. ... Image File history File links Merge-arrows. ... Pulled pork is a very famous way to cook the pork shoulder, Originated in North Carolina. ... A barbecue on a trailer at a block party in Kansas City. ... Look up Region in Wiktionary, the free dictionary. ...

At its most generic, any source of protein may be used, including beef, pork, lamb, poultry, fish, and seafood. The meat could be ground, as with hamburger, processed into sausage or kebabs, and/or accompanied by vegetables. Sometimes the cut of meat (e.g. brisket or ribs) matters; sometimes the cut is irrelevant. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before and/or during cooking, and/or flavored in numerous ways after being removed from the heat. Occasionally, vegetarian alternatives to meat, such as soyburgers and mushroom caps, are prepared similarly. For other uses, see Meat (disambiguation). ... For other uses, see Sauce (disambiguation). ... Flavouring (or flavoring) is a product which is added to food in order to change or augment its taste. ... This article does not cite any references or sources. ... For other uses, see Fuel (disambiguation). ... This article is about the concept of time. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... For other uses, see Beef (disambiguation). ... For other uses, see Pork (disambiguation). ... Ducks amongst other poultry The Poultry-dealer, after Cesare Vecellio Poultry is the category of domesticated birds kept for meat, eggs, and feathers. ... For other uses, see Fish (disambiguation). ... Spaghetti with seafood (Spaghetti allo scoglio). ... This article is about the food item. ... This article is about the prepared meat. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Brisket is a cut of meat from the breast or lower chest. ... This article is about the bones called ribs. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. ... Binomial name Glycine max Soybeans ( US) or soya beans ( UK) (Glycine max) are a high- protein legume (Family Fabaceae) grown as food for both humans and livestock. ... For other uses, see Mushroom (disambiguation). ...

Typically meat is covered with barbecue sauce. Vinegar-base sauce is typical of Southern United States barbecue, while tomato-based sauce is Western United States style. The St. ... Historic Southern United States. ... Regional definitions vary from source to source. ...

Many forms of barbecuing involve tough cuts of meat that require hours of cooking over low heat that barely exceeds the boiling point of water. Some forms of barbecue use rapid cooking over high heat, being barely distinguishable from grilled meats to those who would make such a distinction. With high heat barbecuing (often called grilling), the food is placed directly above the flame or other source of heat. With low heat barbecuing, the food is off to the side and almost always under a cover, frequently with added smoke for additional flavor. It is generally agreed among the many regions of North America that indirect heat constitutes "barbecuing," while direct heat is the mark of "grilling." Outside of the US this distinction is rarely observed.

Sometimes an open flame is required, with the fuel source irrelevant. In other cases, the fuel source is critical to the end result, as when wood chips from particular kinds of trees are used as fuel. For other uses, see Wood (disambiguation). ... The coniferous Coast Redwood, the tallest tree species on earth. ...

Oceania

Pacific islands

Barbecuing is popular in the Australasian, Melanesian, Micronesian, and Polynesian islands. Every country has its own version of cuisine a la pit but some of the most legendary and continuously-practiced examples can be found in the South Pacific. In Hawaii, it’s the luau. New Zealand’s Maori have the hangi. Tahitians call it hima’a. And a thousand miles away in the Marquesas Islands, there’s the umu. As with many tropical islands' styles of barbecue, the meat is glazed with sauce and decorated with fruits. Australasia is the area that includes Australia, New Zealand, New Guinea, and the many smaller islands in the vicinity, most of which are the eastern part of Indonesia. ... Melanesia (from Greek black islands) is a region extending from the west Pacific to the Arafura Sea, north and north-east of Australia. ... This article is about the Pacific region known as Micronesia. ... Polynesian is an adjectival form which refers variously to: Polynesian pie Polynesian sauce, a food condiment available at Chick-fil-A the aboriginal inhabitants of Polynesia, and their: Polynesian culture Polynesian mythology Polynesian languages Category: ... Dancers and musicians at a commercial luau A luau (in Hawaiian, lÅ«â€˜au) is a Hawaiian feast. ... Hangi is a New Zealand Maori word for a method of cooking in an outdoor pit oven. ... On the 1st October 2004, as part of the merger between The Victoria University of Manchester and UMIST, the University of Manchester Union merged with UMIST Students Association to form the University of Manchester Students Union. ...

Australia

In Australia barbecues are a popular summer pastime. Coin-operated, and increasingly free, public electric barbecues are common in city parks. While Australian barbecue uses similar seasonings to its American counterpart, smoking or sugary sauces are used less often; more commonly, the meat is marinated for flavor and then is cooked on a grill. The barbecuing of prawns ("shrimp" in the USA) has become increasingly popular in Australia but was not popular at the time of the American TV commercial featuring Australian actor Paul Hogan. This article needs additional references or sources to facilitate its verification. ... Superfamilies and families Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Wikispecies has information related to: Dendrobranchiata Prawns are shrimpâ€“like crustaceans, belonging to the sub-order Dendrobranchiata [1]. Prawns are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Shrimp on the barbie is an often-quoted phrase that originated in a series of television commercials by the Australian Tourism Commission starring Paul Hogan from 1986. ... For other persons named Paul Hogan, see Paul Hogan (disambiguation). ...

New Zealand

In New Zealand, as in Australia, barbecue is also popular. New Zealander barbecue is similar to a mix of American, British, Australian, and Pacific Island styles.

Caribbean

Jamaican jerk chicken is an example of barbecue. Jerk chicken being cooked Jerk spices packaged in jars Jerk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish, beef, sausage and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice. ...

The Taíno method of slowly cooking meat over a wooden mesh of sticks. An example is in Spanish-speaking islands of the Caribbean, such as Cuba, Dominican Republic, and especially Puerto Rico, Lechon is a common and extremely pupular delicacy. Lechon consists of taking a whole pig, slicing it from the head to the rear from the bottom, and slow-grilling the hog as it is turned on a rod. For other uses, see Taino (disambiguation). ... Lechon (Tagalog: Litson) is connoted with a roasted whole pig, lechon baboy. ...

China

In southern China, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu. Outdoor barbecues (usually known simply as BBQ) are popular among Hong Kong residents on short trips to the countryside. These are invariably coal-fired, with meat (usually beef, pork, sausage, or chicken wing) simply marinated with honey, then cooked using long, hand-held forks. In these sense, the style and atmosphere is closer to fondue and hot pot. This article or section does not adequately cite its references or sources. ... Although Hong Kong is regarded as one of the worlds great cities, out of the total 1,092 km² of land, about three-quarters is countryside. ... For other uses, see Honey (disambiguation). ... For other uses, see Fork (disambiguation). ... Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term fondue comes from the French fondre (to melt), referring to the fact that the contents of the pot are kept in a liquid state so that... Raw meats ready to be cooked. ...

Korea

Bulgogi (불고기) is thinly sliced beef (and sometimes pork or chicken) marinated in soy sauce, sesame oil, garlic and chili pepper, cooked on a grill at the table. It is a main course, and is therefore served with rice and side dishes such as Kimchi. Bulgogi literally means "fire meat." The more common "Korean BBQ" is called kalbi, which is marinated ribs. Bulgogi with Banchan Bulgogi is one of Koreas most popular beef dishes. ... For other uses, see Beef (disambiguation). ... For other uses, see Pork (disambiguation). ... This article or section does not adequately cite its references or sources. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Rice (disambiguation). ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. ...

Middle East

Al tazaj Al Tazaj is a chicken BBQ Arabic restaurant which started and is based in Saudi Arabia, but has since expanded to many countries in the Middle East. ...

Sorts of beef steaks, chicken parts, middle eastern kebab made from beef and lamb, hot dogs and beef burger and the known Shish Lik

Mangal is the act of grilling meat on coal's outdoors and also known as "On the fire" - על האש

The meat is eaten with pita bread, Tehini paste, Hummus, israeli salad and all kinds of salads One might be looking for peta. ... Tahini (or tehina in Hebrew) is a paste made from ground sesame seeds. ... Hummus or hummus bi tahini (Arabic: ; â€Ž; Armenian Õ°Õ¡Õ´Õ¸Õ½) also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a dip or spread made of ground chickpeas, sesame tahini, lemon juice, and garlic. ... Israeli salad is a lettuce-less mix of tomatoes, cucumbers, and onions, and sometimes slightly salty. ...

There are various types of barbecued Persian Kabob. The main type is koobideh kabob, which is seasoned ground beef that is skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called joojeh kabob and a filet mignon steak kabob, called kabob barg. Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and salad Shirazi, but can also be eaten with middle eastern lavash bread. Lavash (Armenian: Õ¬Õ¡Õ¾Õ¡Õ·; Persian: Ù„ÙˆØ§Ø´; Turkish: lavaÅŸ; Azeri: lavaÅŸ; also known as Lahvash or Armenian cracker bread) is a soft, thin flatbread made with flour, water, and salt. ...

South Asia

The tandoor is a form of barbecue common in Afghanistan, Pakistan and north India. An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ...

Southeast Asia

Satay is popular in several Southeast Asian countries: Malaysia, Singapore, Indonesia, and the Philippines. It consists of pieces of meat skewered on a bamboo stick. The meat is marinated in a mixture of spices similar to a curry mix and pulverised peanut. Most common meats are chicken, lamb and beef. In non-muslim enclaves, you will also find pork and various other satay made from animal offal. Grilled beef satay. ...

After the meat has been cooked over a charcoal flame, it is served with a thick gooey dipping sauce made from the same mixture as the marinate for the meat(a peanuty tasting curry like mixture).

Borneo. In the mountainous regions of North Borneo, the local Kadazan people's specialities are chicken butt satay and snake meat satay (as of 2007 this is only available under exceptional circumstances). Before 1990 it was possible to get satay of animals like tapir, elephants, flying fox, goannas and wild boar. Unfortunately, these animals are now rare and/or endangered. Borneo is the third largest island in the world and is located at the centre of Maritime Southeast Asia. ... Motto: Pergo et Perago (Latin: I undertake and I achieveâ€) British North Borneo Capital Jesselton Language(s) Malay, English Government Monarchy Monarch - 1882 - 1901 Victoria - 1952 - 1963 Elizabeth II Governor - 1896 - 1901 Robert Scott Historical era New Imperialism - North Borneo Company May, 1882 - British protectorate 1888 - Japanese invasion January 1... Species Tapirus bairdii Tapirus indicus Tapirus pinchaque Tapirus terrestris Tapirs (IPA:ËˆteÉªpÉ™r, pronounced as in taper, or IPA:tÉ™ËˆpÉªÉ™r, pronounced as in tap-ear) are large browsing mammals, roughly pig-like in shape, with short, prehensile snouts. ... For other uses, see Elephant (disambiguation). ... A flying fox can be: One of several species of megabat. ... Species See text. ... Binomial name Sus scrofa Linnaeus, 1758 The Wild Boar (Sus scrofa) is the wild ancestor of the domesticated pig. ...

Lechon. In the Philippines, Lechon is a centerpiece of the main cultural diet. It is extremely rare for any celebratory occasion to lack lechon. Filipino lechon is made similarly to the same fashion as its done in the Spanish speaking islands of the Caribbean. The hog is cut, slicing it from the head to the rear from the bottom, and slow-grilling the hog as it is turned on a rod. Even though the Spanish speaking islands of the Caribbean and the Philippines do not share a common language, it is stil referred to with the same pronunciaiton. This may be in due to both regions being ruled by Spain for many centuries. Lechon (Tagalog: Litson) is connoted with a roasted whole pig, lechon baboy. ...

Image File history File linksMetadata Download high-resolution version (1183x788, 1112 KB) Summary Fishermen making lechon on Camiguin Island picture taken by MagalhÃ£es in 1997 Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): LechÃ³n Metadata... Image File history File linksMetadata Download high-resolution version (1183x788, 1112 KB) Summary Fishermen making lechon on Camiguin Island picture taken by MagalhÃ£es in 1997 Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): LechÃ³n Metadata...

Mongolian

Nomadic Mongolians have several barbecue methods, one of them called "Khorkhog". They first heat palm-sized stones to a high temperature over the fire and sandwich several layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it's good for your health if you hold the stone used for cooking.

Another way of cooking is a "boodog" ("boo" means wrap in Mongolian). Usually marmot (black tail prairie dog) or goats are cooked in this way. There is no pot needed for cooking "boodog", after slaughter and dressing, the innards are put back inside through a small hole and the whole carcass is cooked over the fire. Species See text. ...

The Mongolian barbecue often found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians. Having its origins in Taiwan in the mid to late 20th century, "Mongolian" barbecue consists of thinly sliced lamb, beef, chicken, pork, or other meat, seasonings, vegetables, and noodles, or a combination thereof, that are quickly cooked over a flat circular metal surface that has been heated. This article does not cite any references or sources. ...

See also: Mongolian cuisine The traditional Mongolian cuisine primarily consists of Dairy products and meat. ...

South Africa

The braai (abbreviation of braaivleis, Afrikaans "meat grill") started out as a major social tradition amongst the Afrikaner people of Southern Africa, though the tradition has since been adopted by South Africans of all ethnic backgrounds. The word braai is very popular in South Africa; it replaces the standard English word barbecue, which is almost never used in South Africa, except on chips packages. One won't find barbecue wood or wood for the barbecue in the supermarket; instead one will find braaiwood. This article or section does not cite its references or sources. ... Look up Appendix:Afrikaans and Dutch Swadesh lists in Wiktionary, the free dictionary. ... This article is about the Southern African ethnic group. ...

Europe

Germany

Germans are enthusiastic about their version of barbecue, grilling ("Grillen"), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity. Germans grill over charcoal or, increasingly, gas, and grilled meats include all of the local sausage variations as well as steaks (especially marinaded pork steaks from the shoulder) and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck. Smoking is common practice in German butchering, but pure smoke-based techniques have not yet entered popular practice. Barbecue variations are also popular among the immigrant communities in Germany, with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the United States of America, Turkey, Greece, other Balkan States, and among the German-speaking immigrees from the states of the former Soviet Union. Image File history File links Question_book-3. ...

Mediterranean

Barbecuing is popular in Mediterranean countries. It is influenced from traditional Mediterranean gourmet cooking. Olive oil is a key part of the Mediterranean barbecue style, as it is in the region's gourmet cuisine. The most common items grilled are chicken, beef steaks, and pita bread, with other traditional Mediterranean ingredients. Image File history File links Question_book-3. ... The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ... For the Popeye character, see Olive Oyl. ... One might be looking for peta. ...

United Kingdom

Barbecuing is a popular al fresco cooking and eating style, common in the United Kingdom. Many homes in the UK have a barbecue, usually located in the home's back garden. Most popular are steel-built "kettle" and range-style barbecues, with wheels to facilitate moving the barbecue. Due to the typically wet weather of the climate of the British Isles, during the autumn and winter, many British and Irish people store their barbecues in a garden shed or garage, although permanent brick barbecues are also common. Image File history File links Question_book-3. ... A barbecue on a trailer at a block party in Kansas City. ... This article explains the archipelago in north-western Europe. ...

In recent times, barbecue competitions are beginning to take place in the United Kingdom, similar to those in the United States. Similar competitions are also held in continental Europe and Australia.

The most common foods cooked on a British barbecue are chicken, burgers, sausages, beef steaks, shish kebabs and vegetarian soya or quorn based products. Such vegetarian products require extra attention due to their lower fat content and thus tendency to stick, as well as their weaker structure due to the manufacturing process of such foods. Less common food items include fish, prawns, halloumi (cheese), corn-on-the-cob, pork fillets and pork or beef ribs. Similar to the United States, barbecue sauce is spread onto the meat while it is cooking. All the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the duration of the "barbecue season" (late spring to early autumn). Barbecue in the UK is mostly influenced by traditional English, Scottish, and Welsh cuisines. However, as modern British cuisine as a whole is heavily influenced by its multi-ethnic minority communities, Continental Western European, Mediterranean, Middle Eastern, Asian and Oriental cuisine may occasionally influence the food cooked at the British barbecue. For example, highly spiced chicken served with chappatis (rotis) would now not be unusual. Overall, British barbecue is similar to a mix of American, Australian, German, and Mediterranean styles. This article or section does not adequately cite its references or sources. ... This article is about the food item. ... This article is about the prepared meat. ... Beef rump steak on grill pan, cooked to medium rare A steak (from Old Norse steik, roast) is a slice of meat, typically beef, or fish. ... Shish kebab (şişkebabı; also pronounced Kabab or kabob) means skewer of meat in Persian. ... Soy redirects here. ... For other uses, see Quorn (disambiguation). ... The St. ... British cuisine is shaped by the countrys temperate climate, its island geography and its history. ...

The barbecue food items are usually served with a varied selection of Mediterranean-style salads and relishes. This article deals with food. ... For other uses, see Relish (disambiguation). ...

Republic of Ireland

Barbecuing is also popular in the Republic of Ireland. As with British homes, many Irish homes also have a barbecue. Chicken, steaks, sausages, and shish kebabs are the most common items grilled. The Irish barbecue style is similar to a mix of American, UK, and Australian styles. Image File history File links Question_book-3. ...

North America

Canada

Canadian barbecue takes many influences from its American neighbor down south, but also takes influences from British and Australian barbecue styles. The most common items grilled on a Canadian barbecue are chicken, burgers, ribs, steaks, sausages, and shish kebabs.

United States

Although regional differences in barbecue are blurring, as are many other aspects of U.S. regional culture, variations still exist.

Alabama

Alabama barbecue most often consists of pork ribs or pork shoulder, slowly cooked over hickory smoke. Pork shoulder may be served either chopped or sliced; some diners also specify a preference for either "inside" or "outside" meat. Alabama barbecue is typically served with a spicy, tomato-based sauce, although a mayonnaise-based sauce is popular in the extreme north of the state. One of the more well known barbecue establishments in Alabama is Dreamland Barbecue. With its flagship restaurant in Tuscaloosa, it also has restaurants in Huntsville, Mobile, Birmingham, Northport,Montgomery, and Georgia. It is known primarily for its Barbecue ribs. Categories: Possible copyright violations ...

Arkansas

Arkansas is in some ways the crossroads of American barbecue. This is largely due to its location -- firmly rooted in the Deep South but close enough to the Midwest and Texas to incorporate Kansas City and Texas-style barbecue traits. This article is about the U.S. State. ... The states in dark red comprise the Deep South. ...

Like all true southern barbecue, meat is never exposed to high or direct heat. Instead it is smoked at low temperatures for long periods of time (over 24 hours for many cuts of pork).

Pork and beef appear on almost all menus, although pork is more popular in the Delta than in the Ozarks. Arkansas-style ribs are a key attraction and similar to those had in Memphis, which lies across the Mississippi River from Arkansas.

A unique feature of barbecue in Arkansas is prevalence of chicken, evidence of a particularly strong poultry processing industry led by companies including Arkansas-based Tyson Foods, as well as ConAgra and Pilgrim's Pride. Barbecue chicken, Arkansas-style, is always marinated with a "dry rub", smoked, and divided into edible portions only after it is completely cooked. Barbecue sauce is only applied by the eater. Tyson Foods, Inc. ... ConAgra Foods, Inc. ... Pilgrims Pride Corp. ...

Another characteristic of Arkansas barbecue is that a barbecued pork or beef sandwich is always served with a thin layer of cole slaw atop and/or underneath the meat. Arkansas cole slaw, which is not as sweet or creamy as found in other states, provides a toothsome crunch and prevents the sauce from soaking into the bread. Barbecue sandwiches are traditionally served on slices of white bread. Additional cole slaw and potato salad are traditional side dishes. Unlike in other states, onion rings appear frequently as an accompaniment to an Arkansas barbecue sandwich. Coleslaw (or Cole Slaw) is a salad of finely-shredded raw cabbage and sometimes shredded carrots, dressed with a mayonnaise, milk, or vinegar_based dressing. ...

The best illustration of the confluence of culinary influences that come together to make Arkansas barbecue is the sauce. Most restaurant have a thin tomato base sauce that is vinegary and peppery, much like its Deep South ancestors, but incorporates some of the sweetness found in Kansas City-style sauces. To varying degree, Arkansas sauces contain a sweetener (usually sorghum molasses), but they are never thick and never taste syrupy. They are, however, noticeably smoother (i.e., less acidic) than eastern sauces, particularly those from eastern Carolina. Species About 30 species, see text Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are utilised as fodder plants either cultivated or as part of pasture. ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ...

Arkansas sauces tend to be spicier than those found in other states. Most restaurants serve at least two different sorts of sauce — “regular” and “hot”. The “hot” variety incorporates more pepper into the already spicy “regular” sauce.

Notable barbecue establishments include^{[citation needed]} McClard's in Hot Springs, which developed a national reputation decades before one of its most loyal patrons, Bill Clinton, was elected president. (The earliest days of the restaurant, during the 1920s, featured goat as a primary meat.) Whole Hog Cafe in Little Rock also has developed a national following in recent years, winning dozens of national competitions. William Jefferson Bill Clinton (born William Jefferson Blythe III[1] on August 19, 1946) was the 42nd President of the United States, serving from 1993 to 2001. ... This article is about the domestic species. ...

California

In northern California, many BBQ restaurants serve tofu, tempeh and Portobello mushrooms for vegetarians, in addition to barbecue. Oakland is a center for traditional BBQ and other soul food side dishes. Image File history File links Question_book-3. ... For other uses, see Tofu (disambiguation). ... Fresh tempeh at the market, Jakarta, Indonesia. ... It has been suggested that this article or section be merged into Button mushroom. ... Oakland redirects here. ...

The most famous Californian barbecue is Santa Maria style, in the central part of the state, with its unique 2-3 inch cut of top sirloin or tri-tip steak, more popular is the whole cut of tri-tip, which resembles a roast, served with pinquito pink beans and salsa. The tri-tip is rolled in garlic, parsley, salt, and pepper just prior to cooking over red oak wood or coals. Some old timers soak their tri-tip in a flat beer marinade the night before cooking it, while others use a red wine vinegar and oil basting barbecue sauce during the cooking process. The most common seasoning when preparing tri-tip for the pit is a commercial available blend, Susie Q's. It is usually liberally applied and rubbed deep into the meat as it assists in the searing process. Santa Maria is the largest city in Santa Barbara County, California. ... The top sirloin is a cut of beef that comes from just below the tenderloin cut. ... Whole beef tri-tip, grilled medium rare The tri-tip is a cut of beef from the bottom sirloin primal cut. ... Whole beef tri-tip, grilled medium rare The tri-tip is a cut of beef from the bottom sirloin primal cut. ... Navy Bean redirects here. ... Note: This page or section contains IPA phonetic symbols in Unicode. ...

Tri-tip is the triangular shaped tips of a sirloin portion that many butchers consider waste and cut into stew meat or shish kebabs, or grind into burgers or sausages. The cut originated in the town of Orcutt just outside of Santa Maria.

Other common items grilled on a Californian barbecue include chicken and ribs. The California barbecue scene is influenced by the southwestern styles from Texas, Oklahoma, Arizona, and New Mexico.

Florida

There are three versions of barbecue in Florida. The first is the Northern Floridian style, which is influenced by Deep South barbecue. The second is Floribbean, which is a hybrid of Northern Floridian and Caribbean barbecue styles. The third is barbacoa, which is Floribbean barbecue further mixed with Latin American cuisine. Barbacoa was brought to southern Florida by immigrants from Cuba, Colombia, Mexico, and other Latin American countries. Overall, Floridian barbecue is best described as a mix of Deep Southern and Caribbean styles, with occasional Latino influences. The Latino-Floribbean barbacoa is loosely comparable to Tex-Mex cuisine in that there are some Mexican influences in Latino-Floribbean cuisine, as Mexican dishes such as fajitas and nachos are popular in Florida as they are in Texas. Floribbean cuisine is found in varying forms in both high-end Florida restaurants and in the homes of many Floridians. ... Wikibooks has a book on the topic of Cookbook:Barbacoa Barbacoa specialty market in Corpus Christi, Texas Barbacoa generally refers to meats or a whole sheep slow cooked over an open fire, or more traditionally, in a pit covered with leaves, although the interpretation is loose, and in the present... Tejano is also the name of Texans of Spanish origin. ...

In Northern and Central Florida, the southeastern pulled pork style of barbecue extends from Georgia into Florida with minor variations. In addition to pork shoulder, ribs, chicken, steak, brisket, sausages, and shish kebabs, local Floridian meats such as alligator and mullet, a type of fish, are also smoked. Other seafoods such as shrimp and lobster are also routinely grilled over direct heat. Mullet may refer to: Two families of fish: The grey mullets of the family Mugilidae, of which the most widely known species is the striped mullet, Mugil cephalus. ...

In southern Florida, the influx of Cuban immigrants has brought with it a style of cooking pork shoulder outdoors in which the pork is marinated in mojo, a marinade including sour orange juice and garlic, and then placed in a caja china, (literally "Chinese box"), a wooden box clad on the inside with metal, and with hot coals placed in a tray on the top. The resulting texture of the pork is very similar to pulled pork. For other uses, see Mojo (disambiguation). ...

Georgia

A state with a long and storied barbecue tradition, Georgia barbecue has become famous in many fictional and anecdotal representations of life within the state, ranging from Margaret Mitchell's epic Gone with the Wind to the more biographical (and humorous) reminiscences of Lewis Grizzard. The state's "barbecue reputation" has also been solidified by the fact that many Georgia-based food manufacturers (such as Castleberry's Foods, based in Augusta) introduced mass-market "BBQ pork" to grocery stores throughout the United States in the mid-1980s. Image File history File links Question_book-3. ... FicTioNaL is a Gaming Legend. ... An anecdote is a short tale told about an interesting, amusing, or biographical incident. ... Margaret Munnerlyn Mitchell (November 8, 1900 â€“ August 16, 1949), popularly known as Margaret Mitchell was an American author, who won the Pulitzer Prize in 1937 for her novel, Gone with the Wind, published in 1936. ... For the film, see Gone with the Wind (film). ... This article or section does not cite its references or sources. ... Augusta is a city in the state of Georgia in the United States of America. ...

In general, it can be said that Georgia barbecue is based on pork, which is slow-cooked over an open pit stoked with oak and/or hickory and served with a sauce based on ketchup, molasses, bourbon, garlic, cayenne pepper, and other ingredients. However, the reality is that barbecue culture in Georgia represents an enormous range of styles, traditions, and influences. As such, Georgia can be accurately assessed as a melting pot of regional variations where almost any sauce or cooking style can be found. For other uses, see Pork (disambiguation). ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), which are listed in the List of Quercus species, and some related genera, notably... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... For other uses, see Ketchup (disambiguation). ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ... Bourbon bottle, 19th century Oak casks in ricks used store and age bourbon. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... A large red cayenne The Cayenne is a hot red chili pepper used to flavor dishes, and for medicinal purposes. ...

Barbecue in the Eastern part of the state (from St.Simons Island to Augusta) is somewhat unusual in that it consists almost universally of finely chopped pork - usually from a shoulder or ham cut - served with a side of hash (a thick, tomato-based stew often flavored with meat drippings and other vegetables) over long grain white rice. Occasionally, ribs, chicken, and/or beef brisket accompanies pork on the menu, but all meats are slow cooked "bare" (i.e. without the addition of spice rubs or sauces) over wood coals and served accompanied by "hash and rice" and sweet pickles. Mustard-based potato salad or traditional mayonaise-dressing coleslaw often completes the meal as a side dish, and many of the most famous purveyors of this style of barbecue offer almost nothing else on the menu. Sauces typical of East Georgia barbecue consist of a ketchup and/or vinegar base with exotic flavors like worcestershire sauce, bay leaves, honey, and even clove sometimes added. This article is about the cut of meat. ... Look up hash in Wiktionary, the free dictionary. ... For other uses, see Tomato (disambiguation). ... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ... For other uses, see Rice (disambiguation). ... This article or section does not adequately cite its references or sources. ... For other uses, see Beef (disambiguation). ... Pickles may refer to Pickled cucumber Other vegetables that have been pickled Pickles (comic strip), a comic strip by Brian Crane Pickles (dog), the dog that found the World Cup trophy in 1966 Pickles (SpongeBob SquarePants episode) Eric Pickles (born 1952), British conservative politician James Pickles (born 1925), controversial British... For other uses, see Mustard. ... This article is about the salad. ... In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. ... A bowl of coleslaw Coleslaw (or cole slaw) is a salad consisting primarily and minimally of shredded, raw, white cabbage, although it often also includes shredded carrots. ... For other uses, see Ketchup (disambiguation). ... Vinegar is sometimes infused with spices or herbsâ€”as here, with oregano. ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... bay leaves The designation bay leaf (plural bay leaves) is shared by: Mediterranean bay leaf The leaf of the bay laurel or true laurel, Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. ... For other uses, see Honey (disambiguation). ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ...

Middle Georgia barbecue restaurants (from Macon to Atlanta) most often serve Brunswick stew instead of hash, and are more apt to offer additional side items, including (but not limited to) french fries, onion rings, baked beans, and potato chips. The meat in "middle Georgia barbecue" shows similar diversity, as restaurants in this area regularly offer beef brisket, ribs, chicken, and sometimes smoked sausage in addition to the traditional shoulder-cut chipped pork. Accompanying sauces are often in the vein of the "bourbon and ketchup"-based styles described above. Brunswick stew is a traditional dish from the southeastern United States. ... French fries in a bowl. ... Onion Loaf Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom and other places. ... Baked beans and scrambled egg on toast. ... Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ... This article is about the prepared meat. ...

Northeast Georgia barbecue - centered around the city of Athens and its neighboring counties, but extending upward along Interstate 85 into South Carolina - has much in common with the style of barbecue typically found in eastern South Carolina (see below.) Most restaurants in the region serve a more finely-chopped pork most often taken from a slow roasted whole hog, rather than just a pork shoulder. Meat is served with a thinner, vinegar-based sauce, and pulled pork sandwiches are especially popular. For other uses, see Athens (disambiguation). ... Wikimedia Commons has media related to: Interstate 85 Interstate 85 (abbreviated I-85) is an interstate highway in the southeastern United States. ... Official language(s) English Capital Columbia Largest city Columbia Largest metro area Columbia Area Ranked 40th - Total 34,726 sq mi (82,965 kmÂ²) - Width 200 miles (320 km) - Length 260 miles (420 km) - % water 6 - Latitude 32Â° 2â€² N to 35Â° 13â€² N - Longitude 78Â° 32â€² W to 83... Official language(s) English Capital Columbia Largest city Columbia Largest metro area Columbia Area Ranked 40th - Total 34,726 sq mi (82,965 kmÂ²) - Width 200 miles (320 km) - Length 260 miles (420 km) - % water 6 - Latitude 32Â° 2â€² N to 35Â° 13â€² N - Longitude 78Â° 32â€² W to 83... Hog is a domestic or feral adult swine. ... Pulled pork is a very famous way to cook the pork shoulder, Originated in North Carolina. ... This article is about the food item. ...

West Georgia barbecue, centered in the city of Columbus, holds a great deal in common with Alabama-style barbecue. Restaurants in this area of the state typically serve a mustard and vinegar based barbecue sauce which often features the addition of jalapenos or other hot peppers. Meats in West Georgia barbecue are more typically cooked over oak (particularly White Oak) coals, and are often served along with dill (rather than sweet) pickles and/or grilled slices of Vidalia onion. The West Georgia style also typically features the greatest variety of side dish offerings, often including "country vegetables" such as sweet potatoes, collard greens, lima beans, and corn. West Georgia barbecue is sometimes served with cornbread, although the more traditional offering of white bread as an accompanying starch is still most common. Columbus is a city in Muscogee County, Georgia, United States. ... For other uses, see Mustard. ... Vinegar is sometimes infused with spices or herbsâ€”as here, with oregano. ... The jalapeño is a small to medium-sized chilli that is prized for the hot, burning sensation that it produces in the mouth when consumed. ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), which are listed in the List of Quercus species, and some related genera, notably... A Vidalia onion is a sweet onion of certain varieties, grown in a production area defined by law in Georgia and by the United States Code of Federal Regulations (CFR). ... Binomial name (L.) Lam. ... Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ... Binomial name Phaseolus lunatus L. The Lima bean or butter bean (Phaseolus lunatus, Fabaceae) is grown as a vegetable for its mature and immature beans. ... Binomial name L. Corn (Zea mays L. ssp. ... Cornbread or Johnny cake is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. ... A loaf of white bread White bread is bread constructed from wheat flour from which the bran and germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. ...

Barbecue of North Georgia, particularly those counties around Chattanooga shares many traits with the typical "smokey" Tennessee style, while South Georgia Barbecue, centered in and around Albany, Thomasville and Valdosta, shares qualities with its North Florida neighbors, including the use of dry spice rubs and a hickory-based smoke for cooking. Vienna, Georgia is notable as the home of The Big Pig Jig,[1] one of the Southeast's largest pork barbecue cook-offs, which has been featured on the Food Network. Chattanooga redirects here. ... Nickname: Location in Dougherty County and the state of Georgia Coordinates: , Country State County Dougherty Government - Mayor Willie Adams, Jr. ... Thomasville is a city in Thomas County, Georgia, United States. ... The city of Valdosta is the county seat of Lowndes County, Georgia, United States. ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... Vienna is a city located in Dooly County, Georgia. ... For other uses, see Pork (disambiguation). ... Food Network is an American cable network that airs many specials and recurring (episodic) shows about food. ...

Atlanta truly epitomizes the reputation of Georgia as a "melting pot" of barbecue styles, as virtually every style found within the state - as well as those typical of Kansas City, St. Louis, Texas, Chicago and the Caribbean - are not only present but commonplace. Yet despite the tremendous diversity of barbecue styles present in Georgia, one factor remains constant throughout the entire state, the presence of "sweet tea" as the perpetual accompanying beverage to a barbecue meal. Atlanta redirects here. ... A glass of sweet tea Sweet tea is a form of iced tea in which sugar or some other form of sweetener is added to the hot water before brewing, while brewing the tea, or post-brewing, but before the beverage is chilled and served. ... The word drink is primarily a verb, meaning to ingest liquids, see Drinking. ...

Arguably, Georgia's most famous original contribution to the barbecue world is Brunswick stew, named after Brunswick, Georgia where tradition holds that it originated. Brunswick stew is a traditional dish from the southeastern United States. ... Nickname: Location in the state of Georgia Coordinates: , Country United States State Georgia County Glynn Government - Mayor Bryan Thompson (R) Area - City 25. ...

Kentucky

In Kentucky, barbecue also has a long and rich tradition. Mutton is the most notable specialty in Western Kentucky, where there were once large populations of sheep. However, mutton is virtually unknown in The Purchase of the extreme west, where "barbecue" without any other qualifier refers specifically to smoked pork shoulder. A vinegar- and tomato-based sauce with a mixture of spice and sweet is traditionally served with the meat, though not always used in cooking. The Moonlite Bar-B-Q Inn in Owensboro is the most famous of all Kentucky BBQ places, and Owensboro hosts an International Bar-B-Q Festival every year during the second weekend in May. Western Kentucky BBQ (more specifically, Purchase BBQ) has also been transplanted to Lexington by way of Billy's BBQ near downtown, a favorite among University of Kentucky basketball and football fans. A great deal of "Kentucky barbecue" has found its way into southern Indiana, where it has earned widespread favor. Traditionally, a combination of hickory and oak is burnt. Throughout most of the states history before the discovery of coal deposits, Kentucky relied upon the subsistence farming of corn, beans and pigs. ... The Jackson Purchase is a region in the state of Kentucky bounded by the Mississippi, Ohio, and Tennessee Rivers. ... Owensboro is the third largest city in Kentucky and the county seat of Daviess County. ... The logo of the International Bar-B-Q Festival The International Bar-B-Q Festival is an event held in Owensboro, Kentucky every second weekend in May[1] since 1979. ... Nickname: Location in the Commonwealth of Kentucky Coordinates: , Country United States State Kentucky Counties Fayette Government - Mayor Jim Newberry (D) Area - City 285. ... The University of Kentucky, also referred to as UK, is a public, co-educational university located in Lexington, Kentucky. ... For other uses, see Indiana (disambiguation). ...

Louisiana

In Louisiana, the local barbecue style mixes Texas and Deep South barbecue traits with additional influences from Cajun cuisine and Louisiana Creole cuisine. Chicken, ribs, steak, and sausage are very common in the state. In addition, brochette, which consists of meat, vegetables, and bread on a stick, also known as shish kebab or souvlaki, is also cooked in the Louisiana barbecue due to the influence of Cajun cuisine, which is in turn influenced by French cuisine. Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine â€” locally available ingredients predominate, and preparation is simple. ... Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Mediterranean, French Caribbean, African, and American influences. ... In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. ... Shish kebab (şişkebabı; also pronounced Kabab or kabob) means skewer of meat in Persian. ... Souvlaki (Greek: Î£Î¿Ï…Î²Î»Î¬ÎºÎ¹) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. ... A pot of coq au vin, a well-known French dish French cuisine is a style of cooking derived from the nation of France. ...

Mississippi

Like its neighbor Alabama, Mississippians prefer pork to other meats, usually pork shoulder, or whole hog. Most restaurants serve only pulled pork, though some also serve chicken halves. Unlike the surrounding states, a purely vinegar-based sauce is preferred; in fact, many sauciers take a great deal of pride in using absolutely no tomato in their creations.

Though most barbecue in Mississippi is pork shoulder slow-cooked in a smoker (either a drum, or a converted shed), special events call for open-pit barbecue, which is still common practice in some parts of Mississippi. A whole, freshly slaughtered hog is brought to the site very early in the morning while a pit, generally half a foot deep by several feet wide and broad, is filled with hickory wood. The wood is allowed to burn to coals before a grill is laid down, and the hog is smoked whole over the embers. The process usually takes an entire day, and if begun early enough, is ready for dinner. There are numerous pig-cooking competitions throughout Mississippi each year, one of which is the "Pig Cookoff" at April's Super Bulldog Weekend at Mississippi State University. Another, held during the annual Rivergate Festival in Tunica is one of several qualifying preliminary competitions for the World Championship Barbecue Cooking Contest in nearby Memphis, Tennessee. Mississippi State University is a land-grant university located in north east-central Mississippi, United States, in the town of Starkville and is situated 125 miles (200 km) northeast of Jackson and 23 miles (37 km) west of Columbus. ... Tunica is a town in Tunica County, Mississippi, United States, located near the Mississippi River. ...

Famous barbecue joints include^{[citation needed]} Leatha's Bar-B-Que Inn in Hattiesburg, The Little Dooey in Columbus and Starkville, Sonny's in Starkville (both favorites of Mississippi State University students), and Sonny's Real Pit BBQ (no relation) in Jackson. Hattiesburg is a city in Forrest and Lamar Counties in the U.S. state of Mississippi. ... Columbus is a city in Lowndes County, Mississippi, United States on the Tombigbee River. ... Starkville is a city in Oktibbeha County, Mississippi, United States. ... Starkville is a city in Oktibbeha County, Mississippi, United States. ... Mississippi State University is a land-grant university located in north east-central Mississippi, United States, in the town of Starkville and is situated 125 miles (200 km) northeast of Jackson and 23 miles (37 km) west of Columbus. ... This article is about Jackson, the city and related subjects within the city. ...

Missouri

In Missouri, beef is a popular meat for barbecue, especially in the Ozarks. Often the beef is sliced and a tomato-based sauce is added after cooking. About half of the supply of charcoal briquets in the USA is produced from Ozark forests (e.g., Kingsford brand), with hickory "flavor" being very popular^{[citation needed]}.

St. Louis

St. Louis-style barbecue often uses pork and features a sauce that is typically tangier and thinner than its Kansas City cousin, with less vinegar taste. It somewhat resembles the Memphis style sauce. Maull's barbecue sauce is representative of the St. Louis style. The most famous barbecue competition in St. Louis is held annually during the July 4th holiday at Fair St. Louis. To meet Wikipedias quality standards, this article or section may require cleanup. ... Nickname: Location in Jackson, Clay, Platte, and Cass Counties in the state of Missouri. ... An extra large bottle of Maulls barbecue sauce. ... This is an annual festival held during the July 4th holiday in downtown Saint Louis, Missouri that is known as Americas largest birthday party. ...

A quick and easy Missouri-style barbecue sauce can be made from mostly ketchup, some brown sugar, a little mustard, and a dash of Worcestershire sauce.

Kansas City

Kansas City calls itself the "world capital of barbecue." There are more than 100 barbecue restaurants in the city and the American Royal each fall claims to host the world's biggest barbecue contest. Image File history File linksMetadata Download high-resolution version (2565x1650, 620 KB) Summary Arthur Bryants Barbecue in Kansas City, Missouri. ... Image File history File linksMetadata Download high-resolution version (2565x1650, 620 KB) Summary Arthur Bryants Barbecue in Kansas City, Missouri. ... Arthur Bryants is a restaurant located in Kansas City, Missouri. ... Kansas City-style barbecue plate. ... The American Royal in Kansas City, Missouri is a livestock show, horse show and rodeo held each year in October and November in the West Bottoms next to to Kemper Arena. ...

Kansas City barbecue typically consists of brisket and burnt ends, ribs, pork, chicken, and turkey. Meat is more often sliced than shredded. Kansas City barbecue is served with the sauce on the side, or mixed into the meat, depending on the establishment or personal preference. Kansas City style uses a sweet, spicy sauce with a tomato base. Burnt ends are flavorful pieces of meat cut from the ends of a smoked brisket. ...

The classic Kansas City-style barbecue was an inner city phenomenon that evolved from the pit of Henry Perry from the Memphis, Tennessee area in the early 1900s and blossomed in the 18th and Vine neighborhood^{[citation needed]}. Arthur Bryant's was to take over the Perry restaurant and added molasses to sweeten the recipe. In 1946 Gates and Sons Bar-B-Q was opened by one of Perry's cooks. The Gates recipe added even more molasses. Although Bryant's and Gates are the two definitive Kansas City barbecue restaurants^{[citation needed]} they have had little or no luck exporting the barbecue beyond the Kansas City metropolitan area. The term inner-city is often applied to the poorer parts at the centre of a major city. ... Henry Perry (1875-March 22, 1940) was a restaurateur who is considered the father of Kansas City barbecue. ... For other uses, see Memphis (disambiguation). ... The 18th and Vine District is a center of African American culture in Kansas City, Missouri. ... Arthur Bryants is a restaurant located in Kansas City, Missouri. ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ... Gates Bar-B-Q headquarters on Brush Creek in Kansas City Gates and Sons Bar-B-Q is one of two Kansas City, Missouri, restaurants that traces its roots back to Henry Perry the founder of the Kansas City barbecue. ...

In 1977 Rich Davis, a child psychologist, test marketed his own concoction called K.C. Soul Style Barbecue Sauce. He renamed it KC Masterpiece and in 1986 he sold the sauce to the Kingsford division of Clorox. Davis retained rights to operate restaurants using the name and sauce. Only one of the restaurants remains in the suburb of Overland Park, Kansas.^{[citation needed]} Richard E. Davis (born in 1926) founded KC Masterpiece barbecue sauce. ... KC Masterpiece is a barbecue sauce that claims to be the number 1 premium barbeque sauce sold in the United States. ... Clorox headquarters The Clorox Company (NYSE: CLX) is a manufacturer of various food and chemical products based in Oakland, California, which is best known for its bleach product, Clorox. ... Overland Park is the second most populous city in the U.S. state of Kansas. ...

North Carolina

Within North Carolina, there are two regional barbecue traditions, both based on the slow-cooking of pork, served pulled, chopped, or sliced. In eastern North Carolina, typically the whole hog is used, and the dominant ingredients in the sauce are vinegar and hot peppers. From the Piedmont westward, Lexington-style barbecue is the norm. It is prepared from primarily pork shoulder and served with either a vinegar-based or tomato-based sauce. The tomato-based sauce, called "dip" by some, can be made with ketchup and is thinner and less sweet than most bottled barbecue sauces available nationwide. Except for the "whole hog" preparation, hams are not generally barbecued. Pulled pork is a very famous way to cook the pork shoulder, Originated in North Carolina. ... The James River winds its way among piedmont hills in central Virginia. ... Lexington is the county seat of Davidson County, North Carolina, United States. ...

Throughout the State, the term "barbecue" refers to slow cooked pork. It is almost never used to refer to a backyard cookout. Any meat basted in a barbecue sauce and cooked over heat can be called "barbecued," for example, "barbecued chicken" or "barbecued ribs." A common home preparation called "chicken barbecue" is oven-braised chicken pieces with a sauce, usually thin and slightly spicy.

Common side dishes include hushpuppies, barbecue slaw, french fries, boiled potatoes, corn sticks, Brunswick stew, and collard greens. In the popular NC State Legislative Building cafeteria, accompaniments include deep-fried dill pickle slices. Also popular is the "barbecue sandwich," consisting of barbecue, vinegar/pepper sauce, sweet cole slaw served on a hamburger bun. A "barbecue tray" is a thick paper rectangular bowl with barbecue and french fries or hushpuppies served side-by-side. The meat may already have sauce mixed in, or the diner may add his own. Hushpuppies are a small cornmeal pastry that are small and either round or finger shaped. ... Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ...

Lexington's well-known annual Barbecue Festival is normally held on one of the last two Saturdays in October. Attesting to its popularity, Carolina-style barbecue restaurants are scattered along the Eastern seaboard and tubs of NC chopped barbecue can be found in many grocers. Regional definitions vary from source to source. ...

Oklahoma

Oklahoma barbecue reflects the state's geographic location. Located south of Kansas City, north of Texas and west of Memphis, Oklahomans like the beef brisket favored by their neighbors in Texas, the sweet spicy sauce typical of Kansas City and the pork ribs that are found in Memphis. However, Oklahoma barbecue also includes pork, chicken, sausage, and bologna. In Oklahoma, barbecue refers to meat that has been slowly cooked over wood smoke at a very low temperature, for a very long time. The woods most commonly used for smoking meat include hickory, oak, and pecan. Image File history File links Question_book-3. ... For other uses, see Oklahoma (disambiguation). ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), which are listed in the List of Quercus species, and some related genera, notably... Binomial name Carya illinoinensis (Wangenh. ...

Pennsylvania

In Pennsylvania, 'barbecue' refers to various sweet and mild concoctions in the tradition of Pennsylvania Dutch (German) cooking techniques. Especially in central PA, barbecue is generally a mixture of browned ground beef, or in some cases shredded roast beef, with varying combinations of ketchup, mustard, molasses, brown sugar, white sugar, salt, pepper, pickle relish, and vinegar. This dish is reminiscent of the meat on a Sloppy joe sandwich and can be used as a hot dog topping. As served at most any type of event in central PA, a 'barbecue sandwich' consists of ground beef barbecue on an inexpensive white hamburger bun. This article is about the U.S. State. ... The Pennsylvania Dutch (perhaps more strictly Pennsylvania Deitsch or Pennsylvanian German) are the descendants of German immigrants who came to Pennsylvania prior to 1800. ... A Sloppy joe served with a side of potato chips In the United States a Sloppy Joe is a hot sandwich typically composed of minced beef cooked in a skillet with seasoned tomato sauce or tomato paste and spread between two sides of a bun. ...

South Carolina

South Carolina is the only state to have four types of barbecue sauces: mustard, vinegar, heavy tomato, and light tomato. The meat used in South Carolina is consistent throughout the state, slow-cooked pulled pork. In the Palmetto State, barbecue is a noun, meaning hickory-smoked, pulled pork. You will never hear a South Carolinian refer to grilling hamburgers as barbecuing. In the Pee Dee and Lowcountry coastal region, a vinegar and pepper sauce is prevalent. This is the original barbecue sauce, dating back to colonial times and used by settlers from Great Britain. Charleston(more specifically, Mount Pleasant) is home to Sticky Fingers, a rib house who uses all four sauces. In the Midlands area around Columbia, a mustard-based sauce sometimes referred to as "Carolina Gold" is the predominant style. Such establishments as Melvin's (2 locations in Charleston, SC), Maurice Bessinger's "Piggie Park", Shealy's and Jackie Hites* (both located in Batesburg-Leesville) and Dukes BBQ (3 locations in Orangeburg, SC) use gold sauce made from mustard, apple juice, brown sugar, and other ingredients. The German immigrants, who first concocted mustard-based sauce, often used beer in place of apple juice. Maurice's BBQ sauce is found in grocery stores around the country. In upcountry around Rock Hill, one finds the light tomato and the rest of the upcountry stretching down past Aiken is home to the heavy tomato sauce. In addition to pork, other popular BBQ dishes include hash and ribs. Barbecue in South Carolina is often served over rice, and with such sides as fatback, cracklins, hash, cole slaw, potato salad, etc. No barbecue meal is complete without a glass of cold, sweet tea to accompany it. The Pee Dee region of South Carolina is the northeastern corner of the state. ... Vinegar is sometimes infused with spices or herbsâ€”as here, with oregano. ... Rock Hill is the largest city in York County, South Carolina, and a satellite city of Charlotte, North Carolina. ... Aiken is a city in Aiken County, South Carolina and is part of the CSRA. The population was 25,337 at the 2000 census. ...

Tennessee

While Memphis dominates the culture of Tennessee barbecue, some other restaurants in other cities have achieved some notoriety outside of their local markets. Ridgewood Barbeque in Elizabethton has been featured in national publications and network television for its smoked sliced pork, drenched in a light, spicy tomato-based sauce. Still in its original location, Ridgewood has served a variety of notable clientèle over the past six decades, including country music stars and NASCAR drivers who race in nearby Bristol. Bar-B-Cutie Bar-B-Que in Nashville is a popular destination for tourists, and Sticky Fingers, a chain based in Charleston, South Carolina, but whose founders hail from Chattanooga, has overcome the stigma that hardcore barbecue fans tend to attach to chains and is widely regarded throughout the southeast for its ribs. Traditional Tennessee barbecue is saucy, slow-cooked pork ribs or pulled/sliced pork shoulder, though beef brisket (and sometimes sliced roast beef served with sauce) is also popular. The molasses content in the sauce usually becomes less pronounced in middle and east Tennessee, causing the sauces there to be thinner and less sweet. These eastern varieties more frequently use ketchup as a base, sometimes adding small amounts of Tabasco sauce or jalapeño for flavor. For other uses, see Memphis (disambiguation). ... This article is about the U.S. state of Tennessee. ... Elizabethton is the county seat of Carter County, Tennessee. ... Country music is a blend of popular musical forms originally found in the Southern United States and the Appalachian Mountains. ... Jeff Burton (99), Elliott Sadler (38), Ricky Rudd (21), Dale Jarrett (88), Sterling Marlin (40), Jimmie Johnson (48), and Casey Mears (41) practice for the 2004 Daytona 500 The National Association for Stock Car Auto Racing (NASCAR) is the largest sanctioning body of motorsports in the United States. ... Grandstand in 2007 Scoring pilon in August 2007 Sign proclaiming the track the Worlds Fastest Half-Mile in 2007 Bristol Motor Speedway, originally known as Bristol International Raceway and Bristol Raceway is a NASCAR short track located in Bristol, Tennessee. ... Nashville redirects here. ... Nickname: Motto: Aedes Mores Juraque Curat (She cares for her temples, customs, and rights) Location of Charleston in South Carolina. ... Chattanooga redirects here. ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ... For other uses, see Ketchup (disambiguation). ... The classic Tabasco red pepper sauce Tabasco sauce is a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. ... Binomial name The jalapeÃ±o is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. ...

In recent years it has become increasingly common for restaurants in the far eastern part of the state to serve the meat "dry" and offer customers a choice of either tomato or "Eastern Carolina-style" vinegar-based sauces. The use of cole slaw as a condiment on sandwiches varies from location to location. Typical side dishes include french fries, baked potatoes, potato salad, corn on the cob, barbecue beans, cole slaw, green beans, white beans, dinner rolls, and collard greens. Most barbecue restaurants are locally owned, no-frills establishments, though a handful of fast food chains (such as Buddy's BBQ in the Knoxville area) and several more upscale "rib houses" have proven popular regionally. Coleslaw (or Cole Slaw) is a salad of finely-shredded raw cabbage and sometimes shredded carrots, dressed with a mayonnaise, milk, or vinegar_based dressing. ... French fries in a bowl. ... A baked potato with butter. ... This article is about the salad. ... Binomial name L. Corn (Zea mays L. ssp. ... Green bean plant Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ... Two rolls Bread Rolls at a bakery Bread Rolls in a basket A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. ... Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ... Knoxville redirects here. ...

Memphis

Memphis-style barbecue is known for For other uses, see Memphis (disambiguation). ...

For people who simply can't get enough barbecue, there's also barbecue spaghetti, barbecue pizza, and barbecue nachos. For other uses, see Pork (disambiguation). ... A bowl of coleslaw Coleslaw (or cole slaw) is a salad consisting primarily and minimally of shredded, raw, white cabbage, although it often also includes shredded carrots. ... For other uses, see Spaghetti (disambiguation). ... For other uses, see Pizza (disambiguation). ... Nacho redirects here. ...

Memphis is also home to the Memphis in May World Championship Barbecue Cooking Contest (WCBCC), an annual event which regularly draws over 90,000 pork lovers from around the globe. The title of "the largest pork barbecue cooking contest in the world" was bestowed on the WCBCC in the 1990 Guinness Book of World Records [2]. Memphis in May is a month long festival held in Memphis, Tennessee. ... Memphis in May is a month long festival held in Memphis, Tennessee. ... For other uses, see Pork (disambiguation). ... For other uses, see Pork (disambiguation). ... The Guinness Book of Records (or in recent editions Guinness World Records, and in previous US editions Guinness Book of World Records) is a book published annually, containing an internationally recognized collection of superlatives: both in terms of human achievement and the extrema of the natural world. ...

It is also home to over 100 barbecue restaurants, including Corky's, Charlie Vergos' Rendezvous, the Germantown Commissary, Leonard's, Pig-N-Whistle, Central BBQ, the Bar-B-Q Shop, Hog Wild Barbecue, Interstate Barbecue, Gridley's, Three Little Pigs, Tops Barbecue, and Cozy Corner. Several have been so successful that they have branches dedicated to shipping barbecue overnight via FedEx (especially convenient for these restaurants, as the primary hub for FedEx is Memphis International Airport). FedEx (NYSE: FDX), properly FedEx Corporation, is a company that offers overnight courier, ground, heavy freight, document copying and logistics services. ... Memphis International Airport (IATA: MEM, ICAO: KMEM) is a public airport located 3 miles (5 km) south of the city of Memphis in Shelby County, Tennessee, USA. Northwest Airlines operates its third-largest passenger hub in Memphis, with routes to a number of destinations in North America, as well as...

Texas

In much of the world outside of the American South, barbecue has a close association with Texas. Texas barbecue is often assumed to be primarily beef. This assumption, along with the inclusive term "Texas Barbecue" is an oversimplification. Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients, and different cultural origins. For other uses, see Texas (disambiguation). ...

East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. This is also the most common urban barbecue in Texas, spread by African-Americans when they settled in big cities like Houston and Dallas.^[1] Red counties show the core of East Texas; pink and red counties may or may not be included in East Texas, and thus their inclusion varies from source to source. ... Houston redirects here. ... Dallas redirects here. ...

Central Texas was settled by German and Czech settlers in the mid 1800s, and they brought with them European-style meat markets, which would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. The European settlers did not think of this meat as barbecue, but the Anglo farm workers who bought it started calling it such, and the name stuck. Traditionally this barbecue is served without sauce, and with no sides other than saltine crackers, pickles, and onions. This style is found in the Barbecue Belt southeast of Austin, with Lockhart as its capital. .^[1] Central Texas (a part of which is Texas Hill Country), is a region in the U.S. state of Texas. ... Lockhart is the name of several places in the United States: Lockhart, Alabama Lockhart, Florida Lockhart, South Carolina Lockhart, Texas Lockhart Township, Minnesota People: Anne Lockhart (1953 - ), US actor Joe Lockhart, US political aide John Gibson Lockhart (1794 - 1854), Scottish writer and editor June Lockhart (1925 - ), US actor Keith Lockhart...

The border between the South Texas Plains and Northern Mexico has always been blurry, and this area of Texas, as well as its barbecue style, are mostly influenced by Mexican tastes. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat, such as the diaphragm, from which fajitas are made, and the cow's head. It is the cow's head which defines South Texas barbecue, called barbacoa. They would wrap the head in wet maguey leaves and bury it in a pit with hot coals for several hours, and then pull off the meat for barbacoa tacos. The tongue is also used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie. South Texas is a region of the U.S. state of Texas which lies roughly south of, or beginning at, San Antonio. ... In the lexicon of food, a fajita generically refers to grilled meat served on a flour tortilla with condiments. ... The Ars Technica Community Operating System (TACOS) is an imaginary operating system ostensibly created by the members of the popular computer enthusiast web site Ars Technica to represent computing Utopia. ... ... A bain-marie (or water bath; plural bains-marie) is an apparatus used in cooking for applying gentle heat to food. ...

The last style of Texas Barbecue also originated from Texas ranching traditions, but was developed in the western third of the state by Anglo ranchers. This style of "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite, is the style most closely associated with Texas barbecue in popular imagination. The meat is primarily beef, shoulder clods and brisket being favorite cuts, but mutton and goat are also often found in this barbecue style. Species Many; see text. ...

Upper Midwest

In northern Illinois (including Chicago), Wisconsin, Minnesota, Indiana, and Michigan, barbecue typically means a cut of meat with bone-in, either slow-cooked or cooked over an open flame. No-bone cuts of meat are usually said to be grilled, and are almost exclusively seared using dry direct heat. Fire, in the Upper Midwestern style, is necessary for barbecue; similar slow-cooked meat dishes prepared in an oven or a Crock-Pot are quite tasty, but not barbecue. Most of these bone-in meat cuts are beef and pork spareribs, and chicken quarters (thigh and drumstick together). Beef brisket has become increasingly popular in recent years. Restaurant chains named "Carson's Ribs", "Famous Dave's", and "Robinson's" use these meats with a variety of sauce styles. For other uses, see Chicago (disambiguation). ... A crock-pot. ... Famous Daves Legendary Pit Bar-B-Que, formerly Famous Daves Bar-B-Que Shack, is a chain of southern-style barbecue restaurants serving pork ribs, chicken, and beef brisket. ...

Michiganders, particularly in Western Michigan, use the term "barbecue" loosely, allowing the consumption of beef ribs and stewed meat. They also allow the designation of Famous Dave's and Tony Roma's as authentic (or add the prefix "Texas style-" to appeal to ethos). In portions of Michigan barbecue is also a name for a sloppy joe sandwich. Michigander (mish-uh-GAN-der) is a demonym for residents of the State of Michigan. ... Western Michigan, also known as West Michigan, is a region of the U.S. State of Michigan. ... Famous Daves Legendary Pit Bar-B-Que, formerly Famous Daves Bar-B-Que Shack, is a chain of southern-style barbecue restaurants serving pork ribs, chicken, and beef brisket. ... Tony Romas is a casual dining chain restaurant specializing in baby back ribs. ... For other uses, see Texas (disambiguation). ... This article is about the U.S. State. ... A Sloppy joe served with a side of potato chips In the United States a Sloppy Joe is a hot sandwich typically composed of minced beef cooked in a skillet with seasoned tomato sauce or tomato paste and spread between two sides of a bun. ...

Upper-Midwesterners typically serve barbecued meat with corn on the cob and baked potato (with butter, sour cream and chives) as side dishes, and sometimes baked beans and potato chips. Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ...

Chicago is an exception to the rule in the Midwest. It has a very large population of African Americans who migrated from the Mississippi Delta in the middle of the 20th century. The million or so African Americans who live in Chicago today inherited the food, music, and religion of their parents and grandparents. The barbecue described in the Memphis, Arkansas, and Mississippi sections of this entry has become a part of the Chicago landscape and has evolved since leaving the South. South- and West-side Chicago is noted for smoked ribs and Deep South style rib sauce.

Many of the migrants to Chicago came for jobs in the meatpacking industry at the time Chicago was still known as the hogbutcher to the world. Pork spare ribs served with hot or mild sauce are a product of this happy cultural confluence. While barbecue is typically associated with tough cuts of meat, barbecue ribs in Chicago tend to be from very good cuts of pork, perhaps because of the abundance of good meat and resulting higher expectations in this meat industry town.

Virginia

It is arguable whether Virginia has a BBQ tradition of its own--other than to realize that BBQ is a noun, never a verb. Much of the BBQ that exists in Virginia is found near the Tidewater region. Pork is the main offering, but chicken is often available, as are pork ribs. Meat from pork shoulders--"Boston butts"--is pit or smoker cooked. The more North Carolina-inclined places serve the meat dry and offer vinegar-based and tomato-based vinegary sauces. Some places offer smoked, minced pork in a light tomato/vinegar sauce, perhaps best fitting the appellation "Virginia BBQ" although very similar to some North Carolina BBQ. Most will, however, serve cole slaw on the sandwich as part of the deal. Given how many restaurants and stands offer "North Carolina BBQ" it is permissible to let the reader decide for him or herself whether there is a genuine variation or not.

Washington

In the Pacific Northwest, barbecue is approached using different smoking techniques and is primarily used for cooking salmon. In early spring, Native Americans living near the Columbia River celebrate the first appearance of returning Chinook salmon with outdoor feasts, which are repeated, in backyards and restaurants, until the middle of fall.

Through the summer, when silver and pink salmon can be cheaper than hamburger in the market, grills are crowded with the tender flesh of salmon. A few places in Seattle cook salmon the ancient way (on cedar sticks), while others add twists of their own.

Traditionally, the salmon are cut in long, wide strips along either side of the backbone. Then the fillets should be speared on skinny cedar sticks, while smaller twigs are used to stretch the fish sideways. When completed, this looks like a rib system, but it keeps the salmon from curling while cooking.

The fish-on-a-stick is then placed upright, about three feet from the firepit, and cooked slowly for about half an hour. This method keeps the juices intact; placing the fish any closer to the fire dries it out. When finished, the meat will break away in moist layers.

References

Categories: Barbecue | American cuisine

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