American cuisine is a melting pot of global spices, cooking methods and traditions from a diverse population. But American-style barbecue is a United States original. Tough cuts of meat are smoked til tender ans served with sauces ranging from sweet and spicy to tart and tangy. Low and slow is the national anthem, but the flavors vary by region. The terms barbecue, barbeque and BBQ are all interchangeable terms for this cuisine.
The four main BBQ regions in North America:
Carolinas -slow-roasted whole hog, ribs, chicken, brisket, turkey. South Caolina - tangy mustard based sauce, East North Carolina - tangy venegar based sauce, West North Carolina - ketchup and vinegar-based sauce.
Sides: Carolina style red slaw, collard greens, baked beans, black eyed pea salad, hush puppies, potato salad
Kansas City - Burnt ends, Kansas City bacon, ribs, brisket, pulled pork, chicken, sausage. Sauce is ketchup based enriched with molasses.
Sides: mayonaise-based coleslaw, Kansas City baked beans, green beans, macaroni and cheese, collards, fried okra and other soul food staples.
Memphis - wet ribs, dry ribs, pulled pork. Sauce is thin with ketchup, vinegar, brown sugar, yellow mustard, Worcestshire and spices.
Sides: barbeque spaghetti, coleslaw, hush puppies, BBQ baked beans, southern green beans, corn on the cob, french fries.
Texas - brisket, beef ribs, pork ribs, sausages, pulled pork, turkey, chicken. Sauce is thin from meat drippings, cumin, Worcestershire and hot sauce.
Sides: Texas pinto beans, creamed corn, fried okra, mac n cheese, green beans, collard greens, Texas style potato salad.
A few micro barbecue regions with influential styles:
Alabama - smoked chicken served with white sauce made of mayonaise, vinegar, black pepper and spices.
California - Santa Maria Style - tri-tip beef rump seasoned with salt and garlic. It is often served with pinquito beans, pico de gallo and tortillas.
Hawaii - typically sweet garlic teriyaki sauce, over bowls of steamed rice and pinneapple and spam
St. Louis - pork steak, sliced from the shoulder of the pig. The sauce is mildly sweet, tart and spicy with a tomato base.
Chicago - Rib tips are smoked , served on a bed of french fries and white bread in mild sauce.
What is your favorite? Which ones would you like to see more of at Rasberrys Bistro in downtown Ketchum?