While Americans and cooks all over the world have adapted barbecue basics to local preferences, four regional styles dominate and define the genre. From Celebrating Barbecue: The Ultimate Guide to America’s 4 Regional Styles of ‘Cue by Dotty Griffith
CAROLINA
Meat: Pork, whole hog and shoulder
Results: Pulled and chopped pork; vinegar-based sauces, with and without tomato, or mustard based
Techniques: Pit cooked, direct heat
Flavor Profile: Hot-sour
MEMPHIS
Meat: Pork, ribs and shoulder
Results: Wet ribs (sticky, with lots of tomato-based sauce) and dry ribs (without sauce during cooking)
Techniques: Smoked over indirect heat; finished over direct heat
Flavor Profile: Sweet, hot, smoky
TEXAS
Meat: Beef brisket, pork ribs
Results: Sliced brisket with tomato-based sauce on the side; glazed ribs with tomato-based sauce on the side
Techniques: Smoked over indirect heat; finished over direct heat
Flavor Profile: Savory, smoky, touch of sweet
KANSAS CITY
Meat: Pork ribs, beef brisket
Results: Sticky ribs with lots of tomato-based sauces
Techniques: Indirect heat; finished over direct heat
Flavor profile: Sweet-sour, hot
ABOUT THE AUTHOR
Dotty Griffith is the dining editor and restaurant critic of The Dallas Morning News, and has judged numerous recipe contests. She is the author of nine cookbooks, including Celebrating Barbecue: The Ultimate Guide to America’s 4 Regional Styles of ‘Cue (Copyright © 2002 by Dotty Griffith), and has written for magazines, including Gourmet and Travel & Leisure. She lives in Dallas, Texas.
MORE ARTICLES BY THE AUTHOR
LEARN MORE
- Read an excerpt and recipes from Celebrating Barbecue: The Ultimate Guide to America’s 4 Regional Styles of ‘Cue
- See the book’s Table of Contents
