regional barbecue
Area's signature smoked
Regional barbecue refers to the distinctive styles of slow-cooked meat that have developed in different areas, particularly in the American South.
Texas favors beef brisket; Kansas City uses thick tomato-based sauce; Carolina styles split between vinegar-based and mustard-based preparations; Memphis emphasizes dry-rubbed ribs.
Each region claims superiority, and devotees argue passionately: Don't even try to tell a Texan that Carolina barbecue is better.
- smokyFilled with combustion haze
- smoke ringToroidal puff of fumes
- low and slowCooking with patience
- brisketLower chest of cattle
- pulled porkSlow-cooked shredded shoulder meat
whole hog · ribs · pitmaster · hickory · mesquite · dry rub · sauce · white sauce · Carolina · Texas · Memphis · Kansas City · slow-cooked · charred · tangy · vinegar · mustard · molasses
regional barbecueraw food
Meals served uncooked
salad · sushi · ceviche · nouvelle cuisine · vegetarian cuisine
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