Barbecue Cooking Recipes International Guide
Barbecue Cooking All Over The US
By Frank Russelton
Ribs BBQ recipes run far and wide. Perhaps you’d like something
thick, sweet and spicy from Kansas City. Maybe you’d like a big
Texan beef brisket, a shredded Memphis pulled-pork sandwich or
Kansas City burnt ends.
If you love yellow mustard, then you may prefer lower South Carolina’s
special sauce, but if you enjoy a good citrus sauce, try Florida.
Louisiana will spice things up with Creole influences, while the
southwest will add a little Mexican Salsa. A good place to start
with barbecue cooking is to check out the different sauces and
cooking variations that America has to offer.
Welcome To The World Capital Of Barbecue
With more than 100 barbecue restaurants, it’s no wonder why Kansas
City, Missouri is often called "the world capital of barbecue."
Their geographic location makes them an ideal spot for this tasty
cuisine, since the Ozarks are right in their backyard, which produces
half of the world’s supply of charcoal briquettes.
Kansas City barbecue cooking uses a hefty brisket of pork, lamb,
chicken, turkey or beef ribs, sliced and shredded. Barbecue sauce
is sometimes mixed into the meat, but usually served on the side
and features a sweet, spicy tomato-based sauce that also contains
molasses to make it nice and heavy.
The Signature Taste Of St. Louis BBQ
In neighboring St. Louis’s barbecue recipes pork, the sauce is
tangier, thinner and less vinegary. Instead, ketchup, brown sugar,
mustard and Worcestershire sauce give St. Louis its signature
taste. For a traditional Kansas City taste, try www.cookinginkc.blogspot.com/2009/02/pork-chops-with-hoisin-molasses.html.
Barbecue Cooking In The Lone Star State
Of course no discussion of barbecue cooking could be complete
without mentioning the Lone Star state! Texas has four different
BBQ recipes ribs can be made out of. In East Texas (Houston/Dallas),
pork shoulder or rib is slow-smoked over hickory wood and topped
with sweet, thick tomato sauce like that served in Tennessee or
Arkansas.
In Central Texas (Austin/Lockhart), European style cuts of leftover
pork and beef are cooked with native oak and pecan over high heat,
marinated and served without extra sauce on the side and no sides
other than saltine crackers, onions and cucumber pickles. South
Texas BBQ, influenced by its Mexican border, serves up cow’s head
wrapped in wet maguey leaves, buried in a pit of hot coals for
hours, then made into tacos.
Lastly, Northern Texan BBQ, developed by cowboys, involves beef
shoulder and brisket meat cooked on an open pit using heat from
mesquite. Visit www.texascook.com
or www.texascooking.com.
Barbecue Bible Has Many Helpful Tips
Barbecue cooking takes a little bit of practice, so don’t feel
discouraged if you don’t get it right at first. A great gift --
for yourself or that other family chef -- is the Barbecue Bible,
which is in its 10th edition.
You won’t just get chicken BBQ recipes here, but rather you’ll
get the skinny on how to prepare the meat, how to save yourself
from a grilling disaster, how to make a dry rub, how long to marinate
the meat and other helpful tips. Texture can be tricky with something
like ribs, so you may also want to check out the Raichlen On Ribs,
Ribs, Outrageous Ribs book to help advise you as well.
Of course there are many books penned on the subject, like Serious
Barbecue (Adam Perry Lang), Big Bob Gibson’s BBQ Book (Chris Lilly),
Low & Slow (Gary Wiviott ) and America’s Best Barbecue (Ardie
A. Davis), so be sure to do a little browsing.
About the Author:
Frank Russelton has written a number of articles on food and cooking
including Steak
House, Cooking
Recipes, New
Recipes, Cookbooks,
Cooking Tips.
Keep a lookout for more articles on this website.
Did You Know?
What is barbecue cooking?
First you have to understand that you can
barbecue indoors and that many people consider barbecuing anything
that has barbecue sauce. But a real connoisseur of barbecue cooking
knows that it only happens on a propane or charcoal grill. It
is anything that is cooked on a grill. It may be: chicken, seafood,
vegetables, pork or hamburgers.
You can even barbecue fruit for an exquisite
delight that cannot be matched by any pan frying or baking. Cooking
over an open fire has been a part of mankind’s nature since the
first time fire was obtained. It has become its own lifestyle
and hobby for many people.
It is also very interesting to hear barbecue
chefs talk about the different recipes and styles that they prefer.
You should also be aware that many people consider "smoking" a
meat to be barbecuing. This method is performed by placing the
meat off the direct heat source and letting it cook slowly with
aromatic wood chips to enhance the flavor.
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