How well do you know American barbecue?
Barbecue in the United States changes from region to region. Six questions, from easy to hard, with explanations.
Did you know?
- The word 'barbecue' comes from the Spanish 'barbacoa', which borrowed it from the Taíno people of the Caribbean. It originally described a wooden framework used for cooking or drying food over a fire.
- Pitmasters often talk about 'the stall', when a large cut of meat stops rising in temperature for hours. It happens because moisture evaporating from the surface cools the meat, much like sweat cools a person.
- Many barbecue restaurants serve their meat with slices of plain white bread. The bread soaks up juices and sauce, and the tradition dates back to simple roadside barbecue stands and meat markets.
Low, slow and regional
In the United States, barbecue usually means meat cooked slowly over low heat with wood smoke, not simply grilling burgers. Over generations, different regions developed their own favorite meats, woods, rubs and sauces. Pork dominates in the Carolinas and Memphis, beef brisket in Texas, and Kansas City welcomes almost everything, making barbecue one of America's most regional foods.
Low and slow
Tough cuts such as pork shoulder, ribs and brisket contain a lot of connective tissue. Cooking them for many hours at low temperatures breaks down that tissue into gelatin, turning the meat tender and juicy while wood smoke adds flavor.
The smoke ring
A pink layer just under the surface of smoked meat is called the smoke ring. It forms when gases from burning wood react with a protein in the meat called myoglobin, and many cooks see it as a sign of real smoking.
Choosing the wood
Pitmasters choose wood carefully. Hickory is a classic choice in the South, oak is common in Texas, and fruit woods such as apple and cherry give a milder, sweeter smoke that pairs well with pork and poultry.
Carolina traditions
North and South Carolina have some of the oldest barbecue traditions in the country. Pulled or chopped pork is served on buns or plates with coleslaw and hushpuppies, and debates over the best sauce are part of the fun.
Other regional styles
Barbecue appears far beyond the famous regions. Owensboro, Kentucky, is known for smoked mutton, and Santa Maria in California grills tri-tip beef over red oak, a style with roots in ranch cooking.
Competitions and festivals
Barbecue contests are held across the United States, where teams cook for judges who score taste, tenderness and appearance. Events such as the American Royal in Kansas City draw hundreds of teams each year.