What regional BBQ style do Americans like most?
According to a poll (by YouGov), smoked brisket without sauce leads the way. About one in five (22%) Americans say Texas style is their favorite regional type of barbecue. Carolina, Kansas, and Memphis style follow, all tied with 10 percent. Kansas City Style is known for thick molasses and tomato sauce. Carolina Style is usually pork, served pulled, shredded, or chopped. It may also be rubbed with a spice mixture before smoking and mopped with a spice and vinegar liquid during smoking. Memphis Style is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking, and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking. There are actually four types of Texas Style barbecue: East, Central, West and South.
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