Today there are literally hundreds of barbecue sauces being used, and experts tend to categorize them according to the ingredients and characteristics that connect them to a specific region.
Here are a few of the regions and the flavors associated with them:
North Carolina- Sauces in the region east of Raleigh and tend to include vinegar, salt, black pepper, crushed or ground cayenne, and a few other spices.
In the western part of the state the recipe is pretty much the same, with the addition of small amounts of ketchup, molasses or Worcestershire sauce.
South Carolina- Here the sauces tend to be a unique mustard style, which is a thin vinegar-mustard sauce slightly sweetened with honey or molasses.
Memphis- Meats here tend to be either dry-rubbed with a dry spice rub toward the end of cooking or covered in a sauce that is made up of vinegar, mustard and tomato.
Kansas City- The sauces here are thick, with a tomato and sugar base and tend to be sweet, tangy and spicy.
Many of the well-known national brands are based upon the KC formula.
Texas- In Texas beef is king.
Sauces here range from thick, spicy, tomato-based sauces, to thin, hot pepper-based sauces to thick and dark sauces from south of the border.
Just thought you would like to know...
Macdaddy
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