Barbecue: An American Food Tradition
BBC Restaurant and barbecue! The word only says America. Barbecuing is part of their heritage. Through the history of their nation, several factors have played their part. There are regional variances that have also played an important role in the barbecue revolution. The types of meat, the way they are cooked, the spices, the sauces and even the side dishes have played a role in the progress of barbecue art. The grill is cooking fast and hot over a direct heat or direct flame. The barbecue is cooked over low heat and slow over secondary heat. It is usually smoked with wood, but several people use charcoal or a combination of both in charcoal grills or in barbecue smokers. Barbecuing is a way to create a piece of hard meat, it tastes very good.
A Brief History of Barbecue
The history of this national pastime began in the south, where pigs were abundant. The hog meat was separated. The good meat was kept for the owners of the plantations and their families, and the rest was provided to the slaves to do what they wanted. Usually, they were provided pork ribs and shoulders that can be difficult. But cooked correctly, they offered wonderful, tasty and delicious meals. Being hot and sensual in the south, several meals were cooked outside to maintain the heat from cooking outside the house. This is where the barbecue pit played an important role. Wells were dug and wood fires started in the wells and the meat was cooked slowly over the embers and smoke.
Major BBQ Styles and Regions in the US
Americans love to cook on the grill. They love summer picnics, hot dogs, baseball, and burgers cooked on the grill, and apple pie. Also, they have the barbecue, which is imbued with their rich history and mixed cultures that make them who we are. Nowadays, there are four main barbecue regions. North Carolina, Memphis, Texas, and Kansas City. Each of these regions has its own favorit nuances and has added important contributions to the evolution of American tradition.
The North Carolina region began with the slave population as discussed previously. Nowadays it is still mainly pork products. There are ribs, but pork shoulder plays a vital role here. It is a cheap meat cut and does not dry rapidly once smoked. The dish that comes from this great piece of meat is minced or pulled meat that may be served in sandwiches. Few places use the whole pig to prepare the minced pork. Using the whole pig, it has various flavors and textures that once mixed together create a wonderful meal. A combination of vinegar, pepper, salt, ketchup, and water, although all sauces vary. A good flavor and texture added to this sandwich, is to put the cabbage salad on top.
Kansas City BBQ
A man named Henry Perry moved from an area outside of Memphis to the Kansas City area in the early 1900s and opened a store. Served ribs cooked slowly with sauce. The barbecue style of Kansas City and Memphis is very similar, though Kansas City takes pride in its sauce. Whether thick and tomato-based or thin and vinegar-based. With more than hundred barbecue joints and restaurants in the area, these stores needed something to prepare them to stand out from each other. Virtually every barbecue place in Kansas City has its own sauce. Some of them are very secret that recipes are preserved under lock and key. See more = http://www.brazosbarbecue.com/
Barbecue has now begun to spread through their grand country and even out of it. Many of them have a grill, but not everyone has a barbeque or well smoker. It takes a person very skilled, trained and patient to perfect the art of barbecue on a propane grill.
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