THE ORIGINAL BBQ ...IS THE NEW HIPSTER
American BBQ is not just any food – it is a worldwide known concept and a raising trend amongst food enthusiasts overseas. It probably makes one think of ribs, hamburgers and chicken wings but as a matter of fact it is a far more versatile and fascinating culture of cooking and eating. Each region of the country have their own traditional and unique styles and flavors ranging from hot & smoky to sweet & mellow. Check out the six main regions of the real American BBQ culture and enjoy the Big American Flava!
WHATCHA GONNA DO WITH A COWBOY? BBQ!
IN THE SPIRIT OF BBQ
SWEET HOME OF WHITE SAUCE
TEXAS
KANSAS
Texas style BBQ is highly influenced by Czech and German immigrants and their meat markets. The emphasis in Texas falls on the meat, not the sauce. The most used meat is beef, especially brisket, which is usually grilled on mesquite wood. Burning slowly and very hot, mesquite wood adds a distinct smoky flavor common in Texas and South West BBQ. Texas style sauce is usually somewhat hot: thin and tomato-based, mixed with beef drippings, chili pepper, and spices.
Kansas City (Missouri) is known as the melting pot of BBQ . The local style includes a wide variety of meats and is perhaps the most popular style in the United States. One signature dish though is the so called burnt ends, the end of a cut of beef brisket that has a high fat content. The favorite sauce of Kansas City style BBQ, the tangy and sweet tomato and molasses based sauce, is what many people all over the world think of when they think of BBQ sauce.
CITY
ALABAMA Alabama style BBQ is all about the pork: shoulder, butt or ribs, grilled, smoked or pulled. The meat is often cooked with a vinegar, tomato or mustard based sauce. One local specialty is the so called White Sauce. This characteristic mayonnaise-based sauce also includes cider vinegar, lemon juice, horseradish, salt, pepper and hot sauce and is often served with a pulled pork sandwich. And it goes perfectly with chicken too.
FAVE STYLE: THIN TOMATO BASED SAUCE
FAVE STYLE: TOMATO AND MOLASSES BASED SAUCE
FAVE STYLE: MAYONNAISE BASED WHITE SAUCE
TASTES LIKE: SMOKY & HOT
TASTES LIKE: SWEET & TANGY
TASTES LIKE: FRESH & ZESTY
MEAT SPECIALITIES: BEEF BRISKET
MEAT SPECIALITIES: BURNT ENDS FROM A BEEF BRISKET
MEAT SPECIALITIES: PORK (SHOULDER, BUTT, RIBS)
According to surveys American food has ranked highest 5/5 of evidence of market appeal and trend setting influence. (Foodpeople, 2017-2018 Food and beverage mega trends, UK)
+138% raise in Americana product launches in Europe, 2013-2015. (Mintel)
WHISKEY IN THE JAR & MUTTON IN THE GRILL
OH CAROLINA, YOU TASTE SO SWEET
KENTUCKY CAROLINA Kentucky style BBQ involves smoking over hickory wood. Meat is generally dry rubbed with sauce served on the side. The local style has two separate regions: the western region and the south-central region. The western part of the state is known for its unique mutton based BBQ. The mutton is typically served with so called Mutton Dip, a savory sauce consisting of Worcestershire sauce, vinegar, brown sugar and spices. The south-central part of Kentucky is known for its use of thin-sliced pork shoulder dressed with a vinegar based sauce seasoned with pepper.
FAVE STYLE: “MUTTON DIP” ( A VINEGAR BASED SAUCE) TASTES LIKE: SAVORY & SOUR MEAT SPECIALITIES: MUTTON
North Carolina BBQ is divided in two different styles: Lexington and Eastern. Lexington style uses pork shoulder and their favorite sauce is a ketchup-like vinegar and tomato based red sauce that is often used in place of mayo as the base for coleslaw. Eastern style focuses on the whole hog and the sauce is only vinegar and pepper often used as a mop sauce during cooking. South Carolina has three different styles according to the sauce: a peppery tomato based sauce, a German influenced mustard sauce including also brown sugar and vinegar (as known as Carolina Gold) and a vinegar based sauce seasoned with peppers and other spices. All these three different styles favor pork, most preferably the whole hog.
FAVE STYLE: MUSTARD BASED “CAROLINA GOLD” & VINEGAR AND TOMATO BASED RED SAUCE TASTES LIKE: ZESTY & PEPPERY MEAT SPECIALITIES: PORK (THE WHOLE HOG)
BBQ LIKE ELVIS
MEMPHIS Memphis (Tennessee) loves pork, notably ribs. Unlike in the western style of other regions, in Memphis the meat is often served “dry”. The iconic dry-rubbed ribs are seasoned with a dry rub consisting of salt, pepper, paprika, cayenne, sugar and a variety of other spices and often served with a sauce on the table for those who want it. The meat can also be seasoned by applying sauce during the entire cooking process. The sauce tends to be tomato and vinegar based, with a sweet flavor and slightly runny consistency.
FAVE STYLE: DRY RUB TASTES LIKE: SWEET & HOT MEAT SPECIALITIES: PORK RIBS
Americana trend and especially regional American traditional food have started to spread across Europe driven by the growing interest in authenticity and more specific products. Consumers can’t get enough of smoked charred flavors and theatrical experience of the barbeque. The current trend is to work with different varieties of wood to produce more authentic flavors such as hickory.
KANSAS CITY Kansas City amazing rib rub Smokey beans from Kansas City
KENTUCKY Sweet Kentucky whiskey sauce All around Kentucky BBQ
CAROLINA Vinegar sauce ala Carolina North Mustard sauce ala Carolina South
MEMPHIS Spectacular Memphis Sun kissed Memphis snack
ALABAMA Alabama´s white sauce Alabama´s creamy and spicy bbq speciality
TEXAS Sparkling central Texas style BBQ Texas special spicy & tangy Tasty snacks from Texas Original Texas BBQ