(no subject)
Last night I dreamt that I was in a gas station in Louisana, debating with an older man and his wife about the differences between Kansas-style barbecue and Louisana-style barbecue.
See, Kansas-style barbecue sauce is usually thick, with a tomato and brown sugar base, resulting in a sweet, mild sauce. Midwesterners (like myself) like our barbecued meat to fall off the bone, so we smoke it over low temperatures for a long time or (and this is considered a sin in most other regions) boil it before slappin' it on a charcoal grill.
Louisana-style sauces are generally substantially more peppery, though still tomato-based. They'll never boil their ribs, but instead grill it for a few hours over a low charcoal and hardwood grill, using a mop (that is, a thinned-out version of sauce) to baste the meat and keep it juicy.
I love barbecue. With Kansas's sweet sauces, to Louisana's peppery ones, to South Carolina's vinegar-based ones, to Alabama's inexplicable mayonnaise-based sauce, it's one of the few truly American foods that differ greatly by region. And people are passionate about their barbecue, whether it be the debate between dry and wet marinades, pulled or chopped pork, or the proper smoking woods...
But why did I dream about barbecue? Maybe it's time to fix up something for lunch.
See, Kansas-style barbecue sauce is usually thick, with a tomato and brown sugar base, resulting in a sweet, mild sauce. Midwesterners (like myself) like our barbecued meat to fall off the bone, so we smoke it over low temperatures for a long time or (and this is considered a sin in most other regions) boil it before slappin' it on a charcoal grill.
Louisana-style sauces are generally substantially more peppery, though still tomato-based. They'll never boil their ribs, but instead grill it for a few hours over a low charcoal and hardwood grill, using a mop (that is, a thinned-out version of sauce) to baste the meat and keep it juicy.
I love barbecue. With Kansas's sweet sauces, to Louisana's peppery ones, to South Carolina's vinegar-based ones, to Alabama's inexplicable mayonnaise-based sauce, it's one of the few truly American foods that differ greatly by region. And people are passionate about their barbecue, whether it be the debate between dry and wet marinades, pulled or chopped pork, or the proper smoking woods...
But why did I dream about barbecue? Maybe it's time to fix up something for lunch.