Grilling Map of the United States
Grilled on July 19th, 2006 in GeneralIf you’re like me, you probably no idea when someone say “This here is genuine real Louisiana BBQ!” Well my friends, have no fear because MSNBC published an article (last year, but I’m a little slow) about good BBQ books and, as part of related content, contained this flashcard-like guide to the region BBQ styles.
It covers Western North Carolina, Eastern North Caroline (oh yeah, there’s a difference), Texas, Kansas City, Memphis, South Carolina, Alabama, and Kentucky. After the jump I reprint it just in case they take it down.
From grill to shining grill
Can’t remember which half of North Carolina prefers ketchup in their sauce? Our handy guide can help. Yes, we acknowledge these are broad generalizations. And if you actually spot a shining grill at a barbecue joint, we suggest you keep walking. -Jon Bonné
| Style | Meat | Sauce | The skinny |
|---|---|---|---|
| North Carolina (Eastern) | Whole hog, literally | Vinegar-based, spiced with black pepper and chili flakes | Of North Carolina’s two styles, Eastern gets to hold the “original” title; the tradition traces various roots back to slave culture, early regional settlers and so on. Whatever you do, just don’t talk about tomatoes. |
| North Carolina (Western) | Pork shoulder (butt) | Vinegar- and ketchup-based | Occasionally known as “Lexington-style.” The meat ends up much the same as in the east, shredded or chopped up, but usually comes from a much smaller hunk of animal. And of course, to western-style fans ketchup adds an essential flavor component. |
| Texas | Beef, and then some | None, except when there is | Hill Country brisket, slow-cooked and packing enough flavor to make sauce an abomination, is often held up as a trademark style, but Texas barbecue’s true story is more intricate. Sausage, ribs and Mexican barbacoa can’t be overlooked. Parts of east Texas embrace tangy tomato-based sauces. And sometimes the fire isn’t that low or slow. |
| Kansas City | Varied, though ribs and brisket dominate | Thick and tomato-based | K.C. is happy to throw down with Memphis for top ‘cue-city honors. Its sticky, tangy style has defenders like Calvin Trillin, who incessantly sings the praises of landmark joint Arthur Bryant’s. The city’s barbecue society has turned BBQ competitions into an intricate art. And don’t forget about burnt ends, its trademark twice-smoked brisket chunks. |
| Memphis | Pork, pork and more pork | Sweet and tangy; ketchup dominates, but styles vary | Thanks to its annual May festival, Memphis has claimed a title as pork barbecue capital of the world. It’s a barbecue crossroads, mixing together styles from Kansas to the Carolinas. Ribs can come either wet (slathered with sauce) or dry (spice-rubbed). Chopped or pulled pork, capped with slaw, comes on a bun. |
| South Carolina | Usually pork | Mustard-based, though variants can be found in some corners | When it comes to sauce, some residents share BBQ styles with their northern neighbors –- invoking vinegar- and ketchup-based preparations. But the mustard method is a Palmetto State classic. |
| Alabama | Pork, chicken or turkey | White sauce, with a mayonnaise base and vinegar | A unique concoction, Alabama sauce often goes on at the end of a long, slow cook so the mayo doesn’t break down. It’s enjoyed on a variety of meats, though usually not beef. |
| Kentucky | Mutton | Black, based on Worcestershire sauce and vinegar | This obscure style is rooted in western Kentucky, and nowhere else will you find lamb (OK, sheep) as a key barbecue ingredient. The large number of sheep farms in the area probably help explain it. |
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