| Nowadays, barbecue refers to the process of | | | | |
| slow-cooking meat that needs smoke, low | | | | Barbecue sauce is the sauce that is often |
| temperature and longer periods of time. The | | | | poured onto the meat while it is being |
| most commonly used meats for barbecue are | | | | barbecued and/or used as a dipping condiment |
| pork shoulder, ribs, brisket, whole hogs, | | | | when being served. Most barbecue sauces are |
| mutton roasts and other pork and beef roasts. | | | | made of mixed spicy, sweet and sour |
| The word barbecue is used to refer not only | | | | ingredients. The most popular sauces are made |
| to the cooking process, but also to the whole | | | | of tomato sauce with vinegar and sugar. In |
| event when this type of food is being served. | | | | certain regions of American southern regions, |
| | | | vinegar- and mustard-based sauces are popular |
| Barbecue Origins | | | | too. Barbecue sauces are often used with |
| | | | other foods too. Different regions have their |
| No one knows for sure where was barbecue | | | | own barbecue sauce styles and sometimes they |
| invented and who invented it. There is a | | | | even keep the recipes secret. |
| chance that the term comes from the Taino | | | | |
| Indian word barbacoa, which means | | | | Here are some of the most popular barbecue |
| meat-smoking apparatus. Another possibility | | | | sauces with their ingredients: |
| is for the word comes from the French | | | | |
| expression barbe a queue, meaning whiskers to | | | | " Kansas City: thick, red-brown tomato |
| tail. However, in America, barbecue | | | | molasses |
| originated in the late years of the 19th | | | | |
| century during Western cattle drives. The | | | | " South Carolina: vinegar, mustard, black |
| cowboys used to consume tough and stringy | | | | pepper |
| pieces of meat, often brisket which required | | | | |
| cooking for seven hours before it could be | | | | " North Carolina: liquid vinegar, pepper |
| eaten. | | | | flakes |
| | | | |
| Barbecue Cooking Styles | | | | " Alabama: white mayonnaise |
| | | | |
| Texas Style Beef Brisket | | | | " Texas: tomato sauce with hot chilies and |
| | | | cumin |
| This barbecue cooking style involves one of | | | | |
| the toughest pieces of meat. This is why it | | | | " Arkansas: thin tomato and vinegar sauce |
| can take a very long time to be cooked. It | | | | with pepper and molasses |
| is served sliced with thick tomato sauce. | | | | |
| | | | Built-In vs. Free-Standing Barbecue Grills |
| Owensboro Mutton | | | | |
| | | | Built-in grills are barbecue heads built or |
| This is an unusual tradition traced back to | | | | framed into a permanent cabinet, finished |
| the early 1800s. This is when sheep | | | | with tiles or rocks. Building a grill with |
| production became a profitable business in | | | | all the accessories you need into a |
| the United States. It involves sliced meat | | | | customized cabinet gives you the opportunity |
| on white bread with a vinegar sauce and is | | | | to create the perfect outdoor kitchen for |
| cooked mainly in Owensboro Kentucky. | | | | summer barbecues. |
| | | | |
| Pulled Pork | | | | However, a free-standing grill gives you more |
| | | | flexibility when it comes to where you put |
| This delicacy is probably the original | | | | it. It can be easily moved around and hooked |
| American barbecue. Slow smoked meat from the | | | | up to a fuel source. Free-standing barbecue |
| whole hog or selected cuts turns very tender | | | | grills come in a wide range of sizes and |
| and it is pulled apart by hand, then dished | | | | accessory options, such as rotisseries, |
| up on buns with vinegar sauce on top. | | | | smoker boxes or side burners. |
| | | | |
| Ribs | | | | Most people do not distinguish between |
| | | | barbecuing and grilling. While grilling is a |
| This is the most popular barbecue style and | | | | fast cooking process over high heat, |
| tastes best when cooked the traditional way. | | | | barbecuing is a slow process, over indirect |
| There are several styles in which the pork | | | | heat or hot smoke. Even though barbecue is |
| ribs are smoked, but generally they are | | | | traditionally prepared in outdoor |
| cooked in whole racks and topped with thick | | | | environments, it has also become very popular |
| tomato sauce. | | | | in restaurants, where it is cooked on large |
| | | | metal or brick ovens especially built for |
| Barbecue Sauces | | | | this purpose. |