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BBQ > REGIONAL BBQ STYLES > Flashcards

REGIONAL BBQ STYLES Flashcards

1
Q

Probably two of the most popular BBQ regions.

A

Memphis and KC.

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2
Q

What is KC sauce known for?

A

Their sweet and spicy tomato based sauce usually containing molasses.

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3
Q

What region is more popular, Memphis or KC?

A

Memphis

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4
Q

What is Memphis known for?

A

Their dry rubbed ribs but they do have their own distinct BBQ sauce flavor too.

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5
Q

What is a Memphis style sauce?

A

It’s not quite as sweet as KC style sauce but it is tomato and vinegar based. It’s usually a thinner sauce with a little brown sugar and mustard thrown in for taste.

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6
Q

What is Texas BBQ known for?

A

Now you’re getting into beef territory; brisket is King here.

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7
Q

Describe the BBQ sauces you’ll find in Texas.

A

Texas is a big state and generally, you’ll find a more spicy BBQ sauce there. East Texas, you might find more sweet sauces with a little bite of chile. Mainly ketchup based with worcestershire. On the west side of Texas, you run into hotter chili based sauces with a tomato base.

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8
Q

Western North Carolina and Virginia BBQ sauce.

A

There isn’t much difference between Western North Carolina BBQ sauce and Eastern North Carolina BBQ sauce. In the West, they add a little tomato base to the sauce. Other than that, it’s mostly vinegar with some salt, red pepper flakes, or cayenne pepper added to taste.

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9
Q

Upper South Carolina and Eastern North Carolina BBQ sauce.

A

This is usually a thin vinegar based sauce with salt, red pepper, or cayenne pepper added to taste.

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10
Q

Lower South Carolina BBQ sauce.

A

Home of the yellow mustard and vinegar based BBQ sauce. Sometimes a little ketchup is thrown in too but it is primarily a mustard based sauce.

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11
Q

Georgia BBQ sauce.

A

Some people say that Georgia is sort of a melting pot of BBQ sauces. Being situated between Tennessee, South Carolina, Alabama, and Florida, we sort of like all kinds of BBQ sauce down here. Heck…we even like a Texas hot and spicy sauce every now and then. If I had to pick one BBQ sauce that would best describe a “Georgia BBQ sauce”, I guess it would be a ketchup, mustard, vinegar based sauce.

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12
Q

Florida BBQ sauce.

A

In the Citrus State, you know they are going to throw in a little lemon and lime. So… Florida is a tomato based sauce, on the sour side, with a notes of lemon and/or lime.

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13
Q

Alabama BBQ sauce.

A

They like a spicy tomato based BBQ sauce in Alabama. And, of course, they are the one and only state to claim the famous white, mayonnaise based BBQ sauce.

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14
Q

Kentucky BBQ sauce.

A

A unique BBQ sauce used often in Kentucky is a black worcestershire and vinegar based sauce. Also popular are tomato based sauces with a touch of bourbon added just for flavor.

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15
Q

Louisiana BBQ sauce.

A

They like it hot and spicy down there. A spiced up version of a thick tomato based sauce is popular with Cajun and Creole flavors.

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16
Q

Hawaiian BBQ sauce.

A

Sweet and Sour in a tomato base of course. Pineapple is popular along with other tropical fruits.

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17
Q

Southwest BBQ sauce.

A

Salsa-like tomato based sauces are popular with a Mexican influence. Southwest BBQ sauces got a little “kick” to them.

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18
Q

What is Carolina BBQ known for?

A

What is Carolina BBQ known for?

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19
Q

What state probably has the oldest form of American BBQ?

A

Carolinas

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20
Q

What is also known as Lexington BBQ?

A

Western North Carolina barbecue, after the town of Lexington, North Carolina, home to many barbecue restaurants and a large barbecue festival, the Lexington BBQ Festival.

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21
Q

How many styles predominate North Carolina? Where are they?

A

Two, east and west.

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22
Q

What is Eastern North Carolina BBQ?

A

Eastern North Carolina barbecue is normally made by the use of the “whole hog”, where the entire pig is barbecued and the meat from all parts of the pig are chopped and mixed together. Eastern North Carolina barbecue uses a thin sauce made of vinegar and spices (often simply cayenne pepper).

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23
Q

What is Western North Carolina BBQ?

A

Western North Carolina barbecue is made from only the pork shoulder, which is mainly dark meat, and uses a vinegar-based sauce that includes the addition of varying amounts of tomato.

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24
Q

How many regional styles does South Carolina have?

A

Three

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25
Q

In the western parts of South Carolina, along the Savannah, what are the styles of BBQ sauce?

A

A peppery tomato or ketchup-based sauce is common. However, the northern sections prefer a lighter tomato base while the Southern sections of the west prefer a heavier amount.

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26
Q

What river is the border between South Carolina and Georgia?

A

Savannah River.

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27
Q

The central part of South Carolina (“the Midlands”) is characterized by the use of what sauce?

A

A yellow sauce known as “Carolina Gold.”

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28
Q

In the coastal or “Pee Dee” region of South Carolina, what do they usually cook?

A

They use the whole hog, and use a spicy, watery, vinegar-and-pepper sauce.

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29
Q

Memphis BBQ is primarily what two dishes?

A

Ribs, which come “wet” and “dry”, and barbecue sandwiches.

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30
Q

Barbecue sandwiches in Memphis are typically what?

A

Chopped pork served on a simple bun and topped with barbecue sauce, pickles and cole slaw.

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31
Q

Of note is the willingness of Memphians to put this chopped pork on what?

A

Many non-traditional dishes, such as pizza or nachos.

32
Q

Barbecue was brought to Kansas City, Missouri by who?

A

Memphian Henry Perry. The father of KC BBQ.

33
Q

Despite TN origins, the Kansas City style is characterized by what?

A

A wide variety in meat, particularly including beef, and a strong emphasis on the signature ingredient, the sauce and the freedom fries.

34
Q

What are burnt ends?

A

Considered a delicacy in barbecue cooking, they are flavorful pieces of meat cut from the point half of a smoked brisket.

35
Q

Why do burnt ends take longer to cook than a brisket flat?

A

Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen.

36
Q

A “proper” burnt end should display what?

A

A modest amount of “bark” or char on at least one side.

37
Q

Is the history of BBQ sauce clear?

A

No

38
Q

We know the mustard-based sauce that’s native to South Carolina has been traced back to what?

A

17th-century Germany.

39
Q

What sauce became popular in Alabama around the 1920s?

A

White

40
Q

How is KC BBQ served?

A

The meat is smoked with a dry rub, and the sauce served as a table sauce.

41
Q

Is KC styel sauce thick and sweet?

A

Yes

42
Q

How many recognized regional styles of BBQ are accepted in Texas?

A

4

43
Q

What are the 4 regions of BBQ in Texas?

A

East Texas style, which is essentially Southern barbecue and is also found in many urban areas; Central Texas “meat market style,” which originated in the butcher shops of German and Czech immigrants to the region; West Texas “cowboy style,” which involves direct cooking over mesquite and uses goat and mutton as well as beef; and South Texas barbacoa, in which the head of a cow is cooked (originally underground).

44
Q

What is CA BBQ known for?

A

Santa Maria Style BBQ

45
Q

What is Santa Maria style BBQ?

A

Centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as ‘Red Oak’ wood.

46
Q

BBQ in Kentucky has how many distinct traditions?

A

2

47
Q

BBQ in the Western portion of Kentucky.

A

Mutton is the meat of choice as pitmasters smoke whole mutton shoulders over cinderblock pits of coals, using hickory, oak, and sometimes sassafras. Worcestershire-based sauce, often referred to as “dip.”

48
Q

BBQ in the South Central portion of Kentucky.

A

“Shoulder” is the choice meat. This refers to thin-sliced pork shoulder smoked over live coals for 45 minutes to an hour. It is sauced in a vinegar and pepper mix, and often served on bread.

49
Q

Oklahoma’s BBQ roots blend what? From where?

A

The pork barbecue traditions of the Southeastern United States (brought by Native Americans and African Americans after the Trail of Tears as well as the Texas beef barbecue tradition.

50
Q

What is St Louis style BBQ?

A

Refers to various pork dishes prepared in and around the city of St. Louis, Missouri. A staple of grilling in St. Louis is the pork steak, which is sliced from the shoulder of the pig.

51
Q

What is Virginia BBQ?

A

While less prevalent than the other Southern styles, Virginia barbecue is a fair mixture of Carolina and Memphis barbecue.

52
Q

Traditional meat of Virginia BBQ.

A

The traditional meat is pork (often Virginia ham) or chicken, although more gamy meals contain venison or squirrel.

53
Q

How if Virginia BBQ different from Carolina?

A

Unlike Carolina barbecue, the texture of meat is sweeter and finer. However, it does contain the smoky blend of Memphis barbecue.

54
Q

Main ingredients for Virginia BBQ sauce.

A

Bourbon/wine, vinegar, peppers, corn, and a tomato-based sauce.

55
Q

Describe Texas style sauce and how it’s served.

A

The sauce is usually on the side, and many chefs like to serve it warm. It’s known for being on the spicy side and thinner than a Kansas City sauce. This allows the sauce to penetrate the meat fully, as opposed to sitting on top like thicker sauces tend to.

56
Q

Is sugar normally added to BBQ sauce in the Carolinas?

A

No

57
Q

Best way to annoy a Texan that like talking BBQ.

A

Bring up the subject of your favorite BBQ sauce. Diehards will sputter about the indignity of putting anything other than your hands and mouth on brisket, smoked sausage, and any other barbecue in the Lone Star State.

58
Q

What place in Texas goes as far as refusing sauce and forks to customers?

A

Kreuz Market in Lockhart.

59
Q

What’s the sauce that meets most Texans’ standards, mainly because a huge hunk of the crispy, seasoned fat cap from a brisket is stirred in?

A

Ketchup and vinegar-based sauce, with standard ingredients like Worcestershire, garlic and onion powders, and hot sauce thrown in.

60
Q

What makes this “standard” Texas BBQ sauce acceptable?

A

but it’s the chopped-up, rendered bits of brisket fat coated in rub that make it acceptable in some Texas barbecue circles.

61
Q

What two sauces can stake their claim on a distinct, legendary sauce style?

A

Big Bob Gibson’s white sauce, Arthur Bryant’s in Kansas City.

62
Q

What did BBG do that Aurthur Bryant didn’t?

A

It never crossed over into generic, non-proprietary labeling the way “Alabama white sauce” did. There’s only one, and everything else is an attempt at the original.

63
Q

Is South Carolina mustard sauce twangy, but not sweet?

A

Yes

64
Q

Standard ingredients for South Carolina mustard sauce.

A

The distinct, yellow sauce is made with plain yellow mustard (no fancy Dijon), a smidge of tomato paste, cider vinegar, and other usual sauce suspects like hot sauce, garlic and onion powders, sugar, salt, and pepper.

65
Q

Instead of oversimplifying Western North Carolina BBQ sauce, how is it so much more than it’s Eastern cousin?

A

Besides the ketchup, there’s brown sugar in there, too. The sauce is slightly thicker and sweeter than its Eastern brother, and the addition of ketchup makes it close to blasphemous for Eastern NC barbecue nerds who lose their ever-loving minds over such things.

66
Q

BBQ in what region is as bare-bones basic as it gets? What’s the BBQ “equation?”

A

Eastern North Carolina (whole pig + fire= dinner), and the regional sauce mirrors this meat ethic.

67
Q

Eastern Carolina sauce is made with nothing more than what?

A

Cider vinegar, red pepper flakes, salt, pepper, and a pinch of sugar to take the edge off.

68
Q

What happens when you eat Eastern Carolina sauce with whole hog?

A

This harsh, thin sauce cuts through the rich, fatty layers of slow-cooked pork, which enables you to eat even more without your tongue feeling like it’s been cured in pig drippings.

69
Q

Best way to think of Eastern Carolina BBQ sauce.

A

Think of it as barbecue’s best palate cleanser, like a bright, bone-dry Riesling and a creamy French Camembert (only with big, manly-man balls and please don’t drink this sauce).

70
Q

Alabama white sauce is made for what meat?

A

Smoked chicken, turkey (P.S. It’s also hell-yeah as a dressing on coleslaw.)

71
Q

Eastern Carolina sauce is made for what meat?

A

Whole hog.

72
Q

Western Carolina sauce is made for what meat?

A

Pork shoulder

73
Q

South Carolina mustard sauce is made for what meat?

A

Pulled pork and chicken.

74
Q

Arthur Bryant’s Original Barbecue Sauce (KC) was made for what meat?

A

Burnt ends, ribs.

75
Q

Texas style BBQ sauce was made for what meat?

A

Brisket

BBQ (2 decks)

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