Barbecue Sauce By Region The Different Kinds

Barbecue is a cherished example of the cultural heritage of the South to most Southerners

, but within the region, debate as to the nature of barbecue rages on. While barbecue sauce loving Southerners agree that the "Northern" definition of barbecue a cookout in the back garden is ludicrous, barbecue aficionados also like to argue about what constitutes true Southern barbecue. State by state, and even town by town, no method is exactly alike.

The one non-debatable component of barbecue is pork, and the South is bounded by the parameters of the "barbecue belt" (Louisiana, Missouri, Tennessee, Alabama, Georgia, North Carolina, South Carolina). With apologies to the dedicated barbecue sauce chefs of Owensboro and south-western Texas, Kentucky's misbegotten notion of mutton, and the beef and mesquite of Texas simply do not qualify as barbecue, and these regions will not be closely examined here. Why do the regional differences in pig roasting merit attention? Barbecue is emblematic of a lot of things in the South despite intra-regional differences, barbecue is barbecue all over the Southern United States. We may argue about which kind is the best barbecue, but very few people assert that the different types are not part of a vital (and delicious) Southern tradition. Despite the Americanization of Dixie, the South has maintained a distinct regional flavour that makes it special, different from any other part of the United States.

In tracing the differences between the different types of pork barbecue, we demonstrate one example of how, despite geographical disparities, encroaching national homogeneity, and bitter intra-regional disputes, the South continues to cherish those parts of itself which make it peculiarly Southern. This established, our attention turns to the differences between the many types of pork barbecue. These are many and hotly contested. Differences can be gauged by comparing cooking styles, serving methods, side dishes preferred by each camp, and most contentious of all barbecue sauces.Much of the variation in barbecue methodology and saucing in Southern barbecue can be explained by its geographical migrations.

After originally appearing on the East Coast, barbecue began travelling West, picking up permutations along the way. Spanish colonists spread the cooking technology, but the agriculture of each region added its own twist. The simple vinegar sauces of the East Coast were supplanted by the sweet tomato sauce of Memphis and the fiery red Texas swab. In western Kentucky, mutton was substituted for pork, and the cattle ranchers of Texas used barbecue techniques for slow-cooking beef (with these innovations, south-western Texans and western Kentuckians put themselves irrevocably outside the "barbecue belt"). There are several main regions of barbecue sauce in the South.

In eastern North Carolina, the meat is chopped or sliced pig and the barbecue sauce is peppery vinegar. Traditional side dishes include coleslaw and hush puppies (perhaps a carry-over from the area's many seafood restaurants). These hush puppies are light and oval-shaped. The area of North Carolina west of Raleigh uses the same type of meat, but douses it in a sauce rich with vinegar and tomatoes. Western North Carolinians eat barbecue with bread and sometimes Brunswick stew, a stew made with vegetables, chicken and sometimes game. Further south, in South Carolina and Georgia, the pig is still chopped or sliced, but it is doused in a yellow mustard-based sauce. In much of South Carolina, barbecue is served alongside light bread, coleslaw, and "hash" with rice.

by: John Schnieder

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