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