Five Types of Southern BBQ Posted by: Drew Ford | 0 Comments
Summer is upon us! In the South that means one thing: time to invite over some friends, ice down some beer, and fire up that grill! We Southerners pride ourselves on our BBQ. All of our BBQ. From Memphis to Texas, BBQ is a serious sport around these parts, and here is your need to know guide to all of it!
Memphis BBQ: Pork. Cooked low and slow. Typically consisting of a dry rub with a tangy, tomato based sauce on the side.
North Carolina BBQ: Typically pork, and occasionally using the whole hog, North Carolina BBQ is notorious for one thing: Vinegar. Whether brushed on the meat itself or served as the base of a tangy, sauce, vinegar is king of NC BBQ.
South Carolina BBQ: The rivalry between North Carolina BBQ and South Carolina BBQ is strong. While the North prefers vinegar, in South Carolina, it’s all about the mustard base.
Texas BBQ: Depending on who you talk to, Texas BBQ differs based on the state’s region. What doesn’t differ however, is the type of meat. Other states may prefer their pork, but in Texas it is all about the beef. Brisket in particular. Sometimes chopped, sometimes whole. Doesn’t matter, as long as it’s brisket.
Alabama BBQ: When you think of Alabama BBQ, one thing should come to mind: white barbecue sauce. Alabama takes a blend of meats, and usually a little bit of coleslaw, and then smothers it in home-made white sauce, a mix between vinegar and mayonnaise.
By Drew Ford
Drew Ford was born in Arkansas, but has been lucky to call several southern states home. She’s currently working on Masters in Southern Studies from the University of Mississippi. She loves vinyl records, long road trips, and acquiring useless trivia.
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