In the United States, barbecue refers to a cooking technique involving exciting pork cooking outdoors, on fire; often this is called a hole barbecue, and the facility for cooking is a barbecue pit . This form of cooking adds a distinctive smoky flavor to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.
Often the owners of Southern style barbecue companies in other regions are from the South. In the South, barbecue is more than just a cooking style, but a subculture with wide variations across regions, and fierce competition for degrees in barbecue competitions.
Video Barbecue in the United States
Description
There are 3 ingredients for barbecue. Smoke meat and wood is very important. The use of sauce or seasoning varies greatly between regional traditions.
The first ingredient in barbecue tradition is meat. The most widely used meat in most barbecue is pork, especially pork ribs, and also pork shoulder for pulled pork. The technique used to cook meat is to smoke hot and cook smoke. This cooking process is different from the cold curing process. Hot smoking is where meat is cooked by wood fire, over indirect heat, at temperatures between 120 and 180 ° F (50 and 80 ° C), and cooking smoke is cooking on indirect fire at higher temperatures. The long and slow cooking process takes hours, as much as 18, and leaves the meat tender and juicy. Characteristically, this process leaves a characteristic red line just below the surface, where myoglobin in the flesh reacts with carbon monoxide from the smoke, and infuses an important smoky flavor for barbecue.
The second ingredient in barbecue is the wood used to suck the meat. Because wood smoke is poisoning food, the particular type of wood used affects the process. Different forests provide different flavors, so the regional availability of various wood for smoking affects the taste of barbecue in the region. Smoking meat is the key, because if not cooking meat on open fire is just "baking" meat, while barbecue is the actual process of "smoking" it.
- Hard woods such as hickory, mesquite, pecan and various oak varieties give a strong smoke flavor.
- Maple, alder, and fruit woods like apples, pears, and cherries give a lighter, sweeter taste.
Harder-scented wood is used for pork and beef, while light-scented wood is used for fish and poultry. Smoke produces more exotic ingredients that can be found in some recipes; Incidentally adds sweetness, and sassafras, the main flavor in root beer, adds a distinctive flavor to the smoke.
Lastly, and in many cases optional, the ingredients are barbecue sauce. There are no constants, with a sauce that runs entirely of clear and spicy vinegar to tomato sauce that is thick, sweet, and molasses to mustard-based barbecue sauce, ranging from mild to spicy very spicy. Sauces can be used as marinade before cooking, used during cooking, after cooking, or used as table dressing. Alternative forms of barbecue sauce are dry rub, salt and seasoning mixture applied to the meat before cooking.
Maps Barbecue in the United States
Barbecue area
The origins of American barbecue date back to colonial times, with the first recorded mention in 1672 and George Washington mentioning attending "barbicue" in Alexandria, Virginia, in 1769. As a developing country to the west along the Gulf of Mexico and north along the Mississippi River, barbecue went with him.
The core area for barbecue is the southeastern United States, the area bordered on west by Texas and Oklahoma, to the north by Missouri, Kentucky, and Virginia, to the south by the Gulf of Mexico, and to the east by the Atlantic Ocean. While barbecue is found outside of this region, fourteen barbecue states contain 70 out of 100 barbecue restaurants, and most of the barbecue restaurants outside the region have their roots there.
Barbecue in its current form is grown in the South, where the cooks learn to bake meat with heavy pieces of meat over the fire to make them cushioned.
This simple beginnings are still reflected in many barbecue restaurants operated from "hole-in-the-wall" (or "dive") locations; rib joint is the purest expression of this. Many of these will have irregular clocks, and stay open only until all ribs are sold out; they can be closed for a month at the time the owner goes on holiday. Despite these unusual traits, the ribs will have a very loyal clientele.
Barbecue is strongly associated with cooking and Southern culture due to its long history and evolution in the region. The Indian cornbox, a precursor to Southern barbecue, was portrayed during the Hernando de Soto expedition in southwest Georgia, and still existed when British settlers arrived two centuries later. The earliest use of the verb barbecue , derived from the Spanish barbacoa , means "to keep (meat) by drying or grilling slowly"; meaning to be closer to its modern use as a special cooking technique when colonized Georgia. Today, barbecue has come to realize the ideals of communal leisure culture and loyalty in certain areas. These ideals are historically important in agriculture and border areas throughout the South and parts of the Midwest with influences from the South. Thus, because of the strong cultural associations he holds in these areas, barbecue has reached an important position in the American culinary tradition.
Part of the Midwest also combines their own barbecue style into their culinary traditions. For example, in Kansas City, barbecue includes a variety of meats, sweet and thick sauces, dry grubs, and thin cut beef. The Kansas City Barbecue is a result of the history of this region; the combination of cooking techniques brought into town by freed slaves and Texas livestock during the late nineteenth century has led to the development of a typical barbecue style of the area. Barbecue as a cultural tradition spread from the South and successfully incorporated into several Midwestern regions such as western Missouri, again because of the cultural ideals represented by barbecue tradition and the need for local people to express these ideals. This variation of ideals by region is reflected in the diversity of styles and barbecue traditions in the United States.
Tradition barbecue
Barbecue has been a staple of American culture, especially South American culture, since colonial times. Because it has emerged over the years, many different traditions have become prevalent in the United States. Pigs, an essential ingredient for any barbecue, became a fundamental part of food in the South in the 18th century because pigs need little maintenance and are able to convert food into meat efficiently (six times faster than beef cattle). As a result of the prevalence of pigs in the South, pigs became synonymous with Southern culture and barbecue. The origin of pig symbols with Southern Culture begins as a result of its value as an economic commodity. In 1860, southern pigs and cattle were twice the price of cotton plants, for half a billion dollars. The majority of pigs are raised by the people of the South and as a result pigs contribute a lot to the economic welfare of many Southern people.
Pigs and barbecue are not only valuable for economic reasons but barbecue "a number of pigs" is set aside for large gatherings and is often used as an attraction for political rallies, church events, as well as harvest festival celebrations. Barbecues have become part of American history and tradition as early as the first Independence Day celebrations. In the early years, Independence Day was celebrated as a formal civil gathering, in which egalitarian principles were strengthened. The Tradition of Independence Day moves across the country as settlers go west. In the 19th century, the role of barbecue in public celebrations and political institutions increased significantly and became the main practice of communal celebrations in the South as well as Midwest. The important barbecue, social, political and cultural meetings have been going on for three centuries and the significance of the culture remains important today.
The main regional style
While various barbeque styles make it difficult to break down the barbecue style into territory, there are five main styles that are often referenced, Carolina, Memphis and St.. Louis, who relies on pork and represents the oldest style, and Kansas City and Texas, who use beef and pork, and represent the later evolution of the original South Deep barbecue. Pork is the most commonly used meat, followed by beef and veal, often with chicken or turkey in addition. Sheep and goats are found in several areas, such as Owensboro, Kentucky (International Bar-B-Q Festival), and some areas will add other meats.
South Carolina and North Carolina
Carolina barbecues are usually pork, served attractively, shredded, or cut into pieces, but sometimes sliced. It can also be rubbed with a mixture of spices before smoking and mopping with herbs and vinegar during smoking. This is probably the oldest form of American barbecue. The wood used is usually hardwood such as oak or hickory.
Two styles dominate in different parts of North Carolina. North Carolina's East Barbecue is usually made by using "whole pigs", where all the pigs are burned and the meat of all the pork parts is chopped and mixed together. Barbecue North Carolina East uses a thin sauce made of vinegar and spices (often just chili pepper). Western Barbecue North Carolina is made only from the shoulders of pigs, which are mainly dark-colored flesh, and uses a vinegar-based sauce that includes the addition of various types of tomatoes. West North Carolina barbecue is also known as Lexington barbecue, after the city of Lexington, North Carolina where the style originated, home to many barbecue restaurants and a great barbecue festival, the Lexington Barbecue Festival.
South Carolina has its own regional style, and inherits two North Carolina styles. In the western part of the state, along the Savannah River, tomato sauce or seasoned soy sauce is common, similar to Western North Barbecue barbecue. Along the Columbia to Charleston corridor, the barbecue is characterized by the use of yellow "Carolina Gold" sauce, made from a mixture of yellow mustard, vinegar, brown sugar and other spices. This is what people refer to as "South Carolina barbecue". In the coastal area of ​​"Pee Dee", they use whole pigs, and use spicy, watery, vinegar and pepper sauce, similar to North Carolina's North Barbecue. In the Piedmont area off the shoulders of the state, ham, or Boston butts are used.
Memphis
The Memphis BBQ is mainly two different dishes: ribs, which come "wet" and "dry", and a barbecue sandwich. Wet ribs are brushed with sauce before and after cooking, and dry ribs are seasoned with a dry rub. Barbecue sandwiches in Memphis are usually pulled pigs (shaved by hand and not cut with knives) served with simple bread and barbecue sauce, and cole slaw. Noteworthy is the willingness of Menghians to include this pork into many non-traditional dishes, such as salad, baked potato, spaghetti, pizza or nachos.
St. Louis
St. Barbarian Style Louis refers to a variety of pork dishes prepared in and around the city of St. Louis. Louis, Missouri. Roasting staple in St. Louis is a pork steak, sliced ​​off a pig's shoulder. Although it is now considered part of the Midwest, Missouri was originally settled mainly by the Southern people of Kentucky, Virginia, and Tennessee. The original settlers brought a strong barbecue tradition and although successive waves later, especially Germany and the North, immigration obscured many southern roots of the country, Southern foods persisted, especially throughout the Little Dixie (Missouri) enclave in central Missouri Kansas City and St. Louis barbecue tradition).
Another unique item for St. Louis is a crisp snoots, which is cut from the area of ​​the nose and the cheeks of a pig. This piece is prepared by removing the pig nostrils and cooking the remaining meat until it is crispy. Snoots, which have a similar flavor to pig skin, can be presented in several ways, including smeared with barbecue sauce and placed on a sandwich or split into sections and dipped into sauce.
Kansas City
The barbecue was taken to Kansas City, Missouri by Henry Perry's Harvest. Despite these origins, the style of Kansas City is characterized by a variety of meats, mainly including beef, pork, and lamb; and a strong emphasis on signature ingredients, sauces and fries. The meat is smoked with a dry rub, and the sauce is served as table dressing. Kansas City style sauce is mistakenly condensed and sweet (the main example of Kansas City style sauce is Arthur Bryant's, which is a vinegar-based sauce, and Gates, especially spicy from other KC-style sauces with the main ingredients of cumin and salt celery). This mistake may be due to the most extensive sauce, "KC Masterpiece" is a national best-selling brand currently manufactured by HV Food Products Company, a subsidiary of The Clorox Company, but with very little resemblance to the authentic Kansas City barbecue style sauce.
Texas
There are four recognized regional barbecue styles in Texas: East Texas style, which is basically a Southern barbecue and also found in many urban areas; Central Texas "meat market style", originating from German and Czech immigrant meat stores to the region; West Texas "cowboy style", which involves direct cooking via mesquite and using goats and goats as well as beef; and South Texas barbacoa, where the head of the cow is cooked (initially underground).
Other regions
Alabama
Different types of barbecue styles are practiced elsewhere in the South popular in Alabama, but the state also offers its own unique approach: white barbecue sauce. This type of barbecue is popular in northern Alabama, especially in the area around Decatur. White sauce is a spice mayonnaise and vinegar is used freely as a sauce, marinade, and sauce. It varies in consistency. The main meat used in North Alabama barbecue is chicken. Barbecue in eastern Alabama tends to lead to the style of Carolinas, with an orange barbecue sauce combining vinegar, mustard, and tomato. Pork is the most popular barbecue meat in eastern Alabama.
California
The original use of cooking that was buried in a barbecue hole in North America was done by Native Americans for thousands of years, including by California tribes. In the late 18th and early 19th centuries, when the territory became Spanish Las Californias and later Mexico Alta California, California Mission and rancho had large cattle to hide and use and export. At the end of the season of culling and tannery, a large barbecue hole cooks the remaining meat. In the early days of the state of California after 1850, Californios continued the tradition of cooking outdoors for parties.
In California, the famous barbecue dish is grilled tri-tip beef, sometimes cut into steak. The Santa Maria Style BBQ, originally from the Central Coast of California, uses a coupled portable trailer version often seen in farmers' markets.
The old Mexican Ranchos of California will cook tri-tip over the red oak hole, and just season with salt and garlic to enhance the flavor. It was served with pinqinto nuts, pico de gallo and tortillas.
Hawaii
The cooking habits of indigenous Polynesian people become the traditional Hawaiian luau of the natives of Hawaii. It was brought to the attention of the international by 20th century tourism to the islands.
Kentucky
Barbecue in Kentucky shows two different traditions involving meat choices and preparations. In most of the western part of the state, especially in the Owensboro area, the goat meat of choice as pitmasters smokes across the shoulders of goats above the coal cinderblock hole, using hickory, oak, and sometimes sassafras. This region prefers Worcestershire-based sauces, often referred to as "dip". In the South Central part of the country, "shoulder" is the meat of choice. This refers to the shoulder of thinly sliced ​​pork sucked on live coals for 45 minutes to an hour. Cooked in a mixture of vinegar and pepper, and often served on bread. Barbecue in the far-west Purchasing area is a mixture of two traditions, with pork shoulder as the preferred meat and smoking pit as a standard cooking method.
Oklahoma
Root BBQ Oklahoma blends the tradition of pork barbecue from the Southeastern United States (brought by Native Americans and African Americans after the Trail of Tears) as well as the Texas barbecue beef tradition.
Modern Oklahoma BBQ tends to be a hybrid form. Most sauces have styles similar to those in Kansas City and Memphis, but their meat choices are widely borrowed from Texas (beef, ribs and sausage are all common). Poultry is also common as well (including smoked turkey on thanksgiving).
Commonly used cigarette forests include hickory, pecan and oak (black jack and post). Mesquite is also increasingly used.
One unique innovation of Oklahoma is the smoked bologna sausage, which is sometimes jokingly called "Oklahoma tenderloin" or "primeribara Oklahoma".
Virginia
While less common than other Southern styles, Virginia barbecue is a fair mix of Carolina and Memphis barbecue. Traditional meat is pork (often Virginia ham) or chicken, although the more gamy foods contain venison or squirrel. Unlike Carolina barbecues, the texture of the meat is sweeter and more subtle. However, it does contain a smoky mix of Memphis barbecue. During Thomas Jefferson's tenure as ambassador to France from 1784-89, he was involved in a long letter correspondence with James Madison regarding the preferred game for Virginia barbecue. While Jefferson points out a general preference for venison, Madison insists that the smaller creatures are more consistent with the smokey flavor of the sauce. The main ingredients of Virginia barbecue are bourbon/wine, vinegar, pepper, corn, and tomato based sauces.
More status
Other areas of the core barbecue state tend to be influenced by neighboring styles, and will often draw from more than one region. Southern Barbecue is available outside the core countries; while much more rarely, variations can be larger. With no local traditions to work on, these restaurants often unite eclectic things like Carolina pulls Texas pork and brisket on the same menu, or adds some original creations or elements from other types of cooking.
Competition
National and regional barbecue competition sanctions occur. State organizations such as the Florida Bar B Que Association often register competitions that occur during a particular year. Visitors are welcome to visit this contest, and many of them hold an assessment class where it is possible to become a certified barbecue judge on site.
There are hundreds of barbecue competitions throughout the region every year, from small local affairs to great festivals of interest from around the region. The Royal World Championship contest, with more than 500 competing teams, is the largest in the United States. The other major contest is the Houston BBQ world championship contest in Texas. Memphis in May World Championship Barbecue Cooking Contest is one of the biggest, and there is even a contest dedicated to the sauce, Diddy Wa Diddy National Barbecue Sauce Contest. The Kansas City Barbeque Society, or KCBS, sanctioned more than 300 barbecue contests per year, in 44 different states. Despite the name "Kansas City", KCBS reviews all barbecue styles, which are broken down into classes for ribs, brisket, pork, and chicken.
See also
- Burn over
- List of smoked foods
- Barbecue grill
- Regional barbecue variations
References
External links
- Eatocracy Editor. "5 @ 5 - Regional Barbecue translated". CNN. December 6, 2011.
Source of the article : Wikipedia
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