Barbecue in the United States
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In the United States, especially the southeastern region, barbecue (also spelled barbeque or abbreviated BBQ) refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures over a wood fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.[1]
Barbecue traditions originate from the southeastern region, where the culture is strongest, but have spread throughout the country. Often the proprietors of southern style barbecue establishments in other areas originate from the southeast. In the southeast, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions.[1][2]
The barbecue region
The origins of American barbecue date back to colonial times, with the first recorded mention in 1610, and George Washington mentions attending a "barbicue" in Alexandria, VA in 1769. As the country expanded westwards along the Gulf of Mexico and north along the Mississippi River, barbecue went with it.[1]
The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia, on the south by the Gulf of Mexico, and on the east by the Atlantic Ocean. While barbecue is found outside of this region, the fourteen core barbecue states contain 70 of the top 100 barbecue restaurants, and most top barbecue restaurants outside the region have their roots there.[1]
Barbecue in its current form grew up in the poor South, where both black and white cooks learned to slow roast tough cuts of meat over fire pits to make them tender. This slow cooking over smoke leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and the smoky taste essential to barbecue.[2][3][4]
These humble beginnings are still reflected in the many barbecue restaurants that are operated out of hole-in-the-wall locations, by individualists with shady reputations; the rib joint is the purest expression of this. Many of these will have irregular hours, and remain open only until all of a day's ribs are sold; they may shut down for a month at a time as the proprietor goes on vacation. Despite these unusual traits, rib joints will have a fiercely loyal clientèle.[1]
The origins of barbecue tradition
The first ingredient in the barbecue tradition was the meat. Pigs came to the Americas with the Spanish explorers, and quickly turned feral. This provided the most widely used protein used in most barbecue, pork ribs, as well as the pork shoulder for pulled pork.[1] The techniques used in barbecue are hot smoking and smoke cooking. Hot smoking is where the meat is cooked with a wood fire, over indirect heat, at temperatures between 120 and 180 F (49 and 82 C), and smoke cooking is cooking over indirect fire at higher temperatures. Unlike cold smoking, which preserves meat and takes days of exposure to the smoke, hot smoking and smoke cooking are cooking processes. While much faster than cold smoking, the cooking process still takes hours, as many as 18. The long, slow cooking process leaves the meat tender and juicy.[2][5]
The next ingredient in barbecue is the wood. Since the wood smoke flavors the food, not just any wood will do; different woods impart different flavors, so availability of various woods for smoking influences the taste of the barbecue in different regions.
- Hard woods such as hickory, mesquite, pecan and the different varieties of oak impart a strong smoke flavor.
- Maple, alder, and fruit woods such as apple, pear, and cherry impart a milder, sweeter taste.
Stronger flavored woods are used for pork and beef, while the lighter flavored woods are used for fish and poultry. More exotic smoke generating ingredients can be found in some recipes; grapevine adds a sweet flavor, and sassafras, a major flavor in root beer adds its distinctive taste to the smoke.[6][7][8]
The last, and in many cases optional, ingredient is the barbecue sauce. There are no constants, with sauces running the gamut from clear, peppered vinegars to thick, sweet, tomato and molasses sauces, from mild to painfully spicy. The sauce may be used as a marinade before cooking, applied during cooking, after cooking, or used as a table sauce. An alternate form of barbecue sauce is the dry rub, a mixture of salt and spices applied to the meat before cooking.[9]
Regional styles
While the wide variety of barbecue styles makes it is difficult to break barbecue styles down into regions, there are four major styles commonly referenced (though many sources list more). The four major styles are Memphis and Carolina, which rely on pork and represent the oldest styles, and Kansas City and Texas, which utilize beef as well as pork, and represent the later evolution of the original deep south barbecue.[10] Pork is the most common protein used, followed by beef and veal, often with chicken or turkey in addition. Lamb and mutton are found in some areas, such as Owensboro, Kentucky, and some regions will add other meats.[2][3]
Memphis
Memphis barbecue is primarily ribs, which come "wet" and "dry". Wet ribs are brushed with sauce before and after cooking, and dry ribs are seasoned with a dry rub. Pulled pork, from the shoulder, is also a popular item, which is served smothered in a hot, sweet, tomato based sauce.[2][3]
Carolinas
The Carolinas use primarily pork, both pulled and ribs, normally rubbed with a spice mixture before smoking and often mopped with a spice and vinegar liquid during smoking. There, however, the consistency ends, as the sauces used vary widely. "Carolina Gold" sauce, found in South Carolina, is made from a mixture of yellow mustard, vinegar, brown sugar and other spices, creating a unique yellow sauce. North Carolina varies from a clear vinegar sauce in the east, to a vinegar and ketchup sauce in the west.[2] Similar vinegar-based sauces can be found throughout South Carolina, as well. In the eastern part of the Carolinas, barbequing a whole hog—called a "pig picking"--is popular but across the region, whole pork shoulders or the butt section are the most popular. While traditional barbeque restaurants or stands can be found in many small towns in the Carolinas, Lexington, NC has the greatest concentration of them.
Kansas City
Kansas City has a wide variety in proteins, but the signature ingredient is the sauce. The meat is smoked with a dry rub, and the sauce served as a table sauce. Kansas City style sauce is thick and sweet (with significant exceptions such as Arthur Bryant's, which is significantly less sweet than others in the region) based on tomatoes and molasses. This is perhaps the most widespread of sauces, with the Kansas City recipe K. C. Masterpiece being a top-selling brand.[3][9] [11]
Texas
Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients, and different cultural origins.
East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. This is also the most common urban barbecue in Texas, spread by African-Americans when they settled in big cities like Houston and Dallas.[12]
Central Texas was settled by German and Czech settlers in the mid 1800s, and they brought with them European-style meat markets, which would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. The European settlers did not think of this meat as barbecue, but the Anglo farm workers who bought it started calling it such, and the name stuck. Traditionally this barbecue is served without sauce, and with no sides other than saltine crackers, pickles, and onions. This style is found in the Barbecue Belt southeast of Austin, with Lockhart as its capital.[12]
West Texas barbecue, sometimes also called "cowboy style", uses a more direct heat method that other styles. The main wood used is mesquite, and in addition to beef, goat and mutton are also cooked.[12]
The border area between the South Texas Plains and Northern Mexico as well as its barbecue style, are mostly influenced by Mexican tastes. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat, such as the diaphragm, from which fajitas are made, and the cow's head. It is the cow's head which defines South Texas barbecue, called barbacoa. They would wrap the head in wet maguey leaves and bury it in a pit with hot coals for several hours, and then pull off the meat for barbacoa tacos. The tongue is also used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie[12]
Other regions
Other regions of the core barbecue states tend to draw their influence from the neighboring styles, and often will draw from more than one region. Oklahoma barbecue, for example, combines elements of Texas, Kansas City, and Memphis barbecue, in addition to adding its own unique elements, such as smoked bologna sausage.[3][7] The state of Kentucky is unusual in its barbecue cooking, in that the preferred meat is mutton. In California, the most famous barbecue dish is a grilled tri-tip beef rump, which is sometimes cut into steaks. Good southern barbecue is available outside of the core states; while far less common, the variety can be even greater. With no local tradition to draw on, these restaurants often bring together eclectic mixes of things such as Carolina pulled pork and Texas brisket on the same menu, or add in some original creations or elements of other types of cuisines.[2]
In nearly all cases, barbecue is very much a localized food. People tend to find and stick with favorite barbecue restaurants in their area.[citation needed] Small-scale, local barbecue restaurants that develop local followings tend to hold their own against the bigger chain operations that exist.[citation needed] Examples of these localized restaurants include stalwarts like Peeble's Barbecue in Auburndale, Florida, which has been a local landmark for more than 50 years, as well as a Winter Haven Barbecue restaurant called Brock's Smoke Hut, which is going strong on a comparatively younger six-year history.[13]
Competitions
A great way to see what flavors of barbecue are gaining popularity around these other regions is to attend nationally and regionally sanctioned barbecue competitions. State organizations like the Florida Bar B Que Association often list competitions taking place throughout any given year. Visitors are welcome to visit these contests, and many of them hold judging classes where it is possible to become a certified barbecue judge on site.
There are hundreds of barbecue competitions across the region every year, from small local affairs to large festivals that draw from all over the region. Memphis in May World Championship Barbecue Cooking Contest may be the largest, and there is even a contest dedicated to sauces, the Diddy Wa Diddy National Barbecue Sauce Contest.[2][9] The non-profit Kansas City Barbeque Society, or KCBS, sanctions over 300 barbecue contests per year, in 44 different states. Despite the "Kansas City" name, the KCBS judges all styles of barbecue, which is broken down into classes for ribs, brisket, pork, and chicken. In addition to sponsoring competitions, the KCBS offers training and certification for barbecue judges.[14]
Competition is not limited to professional barbecue teams, though many do compete. Amateur competitors with home-built equipment can be competitive, and even win world championships. Prizes range from trophies to US$10,000 in prize money for first place at some large competitions. The amateur teams run the range from blue collar workers to doctors. Competitions generally start Friday evening, with the meat smoking all night long, and judging happens around noon on Saturday. Competitors sleep on site so they can tend their fires, often staying up in shifts to keep a constant watch on the smoker. Competitors may sleep in their cars, or bring large campers, towing multi-ton, trailer mounted commercial smokers.[15]
KCBS sanctioned competitions are judged based on taste, tenderness, and appearance of the meat, with taste being worth about half of the overall score. Each competitor provides six portions of each item for the judges, and the entries are submitted in a double blind fashion so they remain anonymous. Taste is the most important attribute, followed by tenderness and then appearance, each ranked on a scale of one to nine. Six judges score each entry, and the low score is discarded and the remaining scores are weighted and totaled to produce the rankings. In the case of a tie, the highest score in taste, then tenderness, then appearance, will be used to break the tie; if that is not sufficient, the low score dropped earlier will be used. Any remaining ties will be broken by a computerized coin toss.[16]
List of National and Regional Barbecue Associations
- National Barbecue Association - Founded in 1992, this national barbecue organization provides the barbecue related industry and enthusiasts with a visionary, beneficial, and responsive association.[17]
- Florida BBQ Association - This is the State of Florida's official barbecue association. Here, you'll find a list of regional and national competitions, local Florida barbecue restaurant links, and more.[18]
List of notable barbecue competitions
- International Bar-B-Q Festival, Owensboro, Kentucky, estimated attendance 85,000[19]
- World Championship Barbecue Cooking Contest at the Memphis in May festival, Memphis, Tennessee, is listed as the world's largest pork barbecue contest by the Guinness Book of World Records.[20]
- Slosheye Trail Big Pig Jig, or Big Pig Jig, held in Vienna, Georgia, is the official state competition for the state of Georgia[21]
- American Royal, held in Kansas City, Missouri, attracts over 70,000 visitors and features 450 teams competing in the barbecue competition[22]
- Lexington Barbecue Festival, held in Lexington, North Carolina, attracts as many as 150,000 visitors[23]
See also
References
- ^ a b c d e f "A Sociology of Rib Joints" by P. D. Holley and D. E. Wright, Jr., Mark Alfino; et al., eds. (1998). McDonaldization Revisited: Critical Essayson Consumer Culture. Praeger Publishing Company.
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(help) - ^ a b c d e f g h Raymond Sokolov (June 30, 2007). "The Best Barbeque". The Wall Street Journal.
- ^ a b c d e Elane Smith (June 2007). "BBQ". Sacramento Magazine.
- ^ McGee, H (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. ISBN 0-684-80001-2. OCLC 56590708.
- ^ Lue Park, Ed Park (1992). The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats. Stackpole Books. ISBN 0811701166. OCLC 25316814.
- ^ ""Flavorite" barbecue woods".
- ^ a b "Pitstop Barbecue Smoker's Paradise".
- ^ "BBQ Smoking Wood". Cook-N-Out LLC.
- ^ a b c Dena Kleiman (June 28, 1989). "Barbecue Sauce As Individual As Each Creator". The New York Times.
- ^ Laura Dove. "BBQ: A Southern Cultural Icon". American Studies at the University of Virginia.
- ^ "Kansas City BBQ Gets Its Due… In Chicago".
- ^ a b c d Walsh, Robb. Legends of Texas Barbecue. Chronicle Books, 2002.
- ^ Winter Haven Barbecue, Information on Brock's Smoke Hut, the owner Dennis Brock, and its history can be found here.
- ^ "Quick Facts". Kansas City Barbeque Society.
- ^ Elizabeth Lumpkin. "Your First Cookoff: How to Make the Jump From Backyard to Competition" (PDF). Kansas City Barbeque Society.
- ^ Stephanie Wilson. "How to Break a Tie" (PDF). Kansas City Barbeque Society.
- ^ National BBQ Association Mission and History Page
- ^ Florida BBQ Association FAQ Page
- ^ "Bar-B-Q Aromas and Music Will Fill the Air at Owensboro Festival". Kentucky Department of Tourism. 2006-05-03. Retrieved 2007-03-20.
- ^ Guinness Book of World Records. Guinness. 1990.
- ^ Office of Georgia Secretary of State (2007). "State Pork Cook-Off". Office of Georgia Secretary of State Karen C. Handel. Retrieved November 20, 2007.
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ignored (help) - ^ "American Royal BBQ".
- ^ McCain, Tracey (2008-10-25). "The Rain Is No Match for Barbecue". Digtriad. Retrieved 2008-11-23.