How To Make Chicken Salad The Old Fashion Southern Stylw Barbecue Wars

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Barbecue Wars

Okay, so this is a deal. What kind of meat, what kind of sauce, what kind of wood to cook or how to heat and how to serve. Lots to consider. And one thing is for sure – we are not talking about Weber barbecue here. This is a serious business, so get in it.

In the South, especially North Carolina, the most popular outdoor version is “Pig Picking.” Named after the phrase Cajun cochon de laitSouthern traditional barbecues have sprung up from these gatherings, which include the entire barbecue for hours, then allowing guests to pick their meat from the finished product (hence the phrase ” going whole hog “).

But every region has its own version, usually pork, and the sauce is what makes the difference. In North Carolina, three sauces include eastern vinegar, tomato sauce, sometimes mustard in the central state, and tomato sauce heavier in western NC. Lexington, northeast of Charlotte, declares itself the “Barbecue Capital of the World” with a BBQ restaurant for 1,000 people (talking about pig walks). And across the South, meat is likely to be served on a plate, followed by hush puppies, coleslaw and baked goods, not in buns smothered with ketchup (in some places considered a capital crime). When ordering, it is called Q and a corner is given. (In Texas, you can get a piece of cake, but that’s another story.)

According to South Carolinians, only in their state will you find four “official” sauces: mustard-based, vinegar-based, light or heavy-based ontoto. In the West, Memphis barbecue prefers tomato sauce and vinegar, and in some restaurants (or more likely barbecue) the meat is rubbed with a mixture of spices before smoking on a stick. Don’t even think of charcoal as the least mediocre. The ingredients for the dry wipe are a secret that is closely guarded by setting it apart from the men on the street. There may be no sauce on the meat, but just on the side.

Moving right in Alabama, Georgia and Tennessee barbecue is usually pork smeared with sweet red sauce. Some insurgents even dare to use Mayo-based sauce with vinegar, mostly on chicken (which is not considered a real barbecue). A popular North Carolina and Memphis item is the pork sandwich served on the cake and often placed on the table. With coleslaw. Grilled pork is prepared by slicing the pork after it has been grilled and placed high.

In the West, we are talking about Kansas City style, characterized by the use of different meats, which can be pork or ribs, smoked sausage, beef or ribs, smoked / grilled chicken, smoked turkey and sometimes fish. V. They do not miss the opportunity, but remember that KC is a big meat packing city, no vegetarians are allowed. Hickory wood gives the best flavor and the sauce of choice is based on spicy or light tomatoes. No puppies – remember you are in the Midwest. And in Chicago, when they do not eat Italian beef sandwiches, hot dogs or pizza, they like to cook the meat by wiping it dry on a hot grill, then cooking it slowly in a special oven. The meat, usually ribs, is then topped with a sweet and sour red sauce. Don’t worry, they won’t have a catch if you order it on a bun (just no ketchup, understand?) Side dishes can be cooked greens, mac and cheese and sweet potatoes. Because many BBQ venues are located on the South Side, they often have a main ticket office at Soul Food Restaurant.

Kentucky has to be different by making their lambs picky. In Maryland, beef is the ticket and it is grilled over high heat, rarely served with horseradish. Hardly enough as a barbecue, so why spend time on this?

Do not mess with Texas, especially when it comes to barbecue. The bigger the better, and Lone Star does not take prisoners when it comes to their version (no other version pardner). Of the famous politicians who have hosted for many years, try to reduce their desire for the North by demanding the best barbecue in the world. The emphasis is on the meat itself, not the sauce. “Texas-style” usually means “Central Texas-style” and is full of beef. Brisket is cooked over low indirect heat and slowly. They prefer small sticks or a combination of hickory and oak, then served on a plate with a potato salad, beans and a large slice of Texas toast. This is seriously eating you all.

And there you have it. Desperate for all these details and variations. Who is hungry? What and where will you choose? Lots of barbecue, less time.

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