(with thanks to the Pacific Northwest Barbecue Association: www.pnwba.com)
Our first BBQ On The Border, this Saturday, July 18 and July 19 (see news articles for more details), will boast many expert barbecue teams competing for prize money and the coveted first place designation.
You'll be able to sample their wares, and if you think you know barbecue, like I did, you may want to think again. According to our sponsors, the Pacific Northwest Barbecue Association, traditional American barbecue is not grilling burgers and hot dogs on a grill.
Barbecue is a completely different cooking method. Barbecue is placing a large cut of meat or ribs in a closed pit and letting it cook indirectly with very low heat and the flavor of a charcoal or smoke fire.
This allows the meat to turn very tender and the flavors to meld in a delicious way. Barbecue began in the South, and now there are several regional favorites. I think it's hard to select just one, but I'm going to try this weekend!
In eastern North Carolina, barbecue means pork shoulder or even a whole hog cooked with hickory smoke, chopped, pulled and mixed with a vinegar-based sauce. No tomato sauce, and served with coleslaw on a bun.
But in western North Carolina, pork butt is seasoned with a tomato-based vinegar sauce. It's a definite distinction that reveals itself in the flavors.
When you're in Texas, it's beef brisket, smoked with mesquite or oak. Some don't like sauce, just the dry rub of spices, But if you need sauce, it's got to be tomato based with plenty of chili and meat drippings.
Now, Kansas City is the real deal. They were famous for spare ribs with a thick and sweet sauce, but now it's the burnt ends of brisket that are winning plaudits. The sauce is key in KC.
Finally, Memphis barbecue is shredded pork and ribs, and you'll be asked if you prefer wet or dry, dry being coated with a spicy dry rub, and wet coated with a sauce.
Hmmm...this makes me want to try my hand at barbecue, too...after I check out the BBQ masters this weekend at Birch Bay!