The most important things at a glance:
- American BBQ is not the same as German barbecue
- There are 6 classic American BBQ styles
- The sauces make the difference
- Traditional BBQ was and still is cooked in earth pits
- The classic Texas BBQ is more of a local specialty in America itself
BBQ time!
We at American Heritage love grilling and BBQ and want to take a closer look at the various BBQ regions in America and their associated specialties. Of course, we're also busy here in Germany. Steaks, sausages & co. placed on the grill, but with the classic American BBQ often has little to do with it.
Our reading tip is relevant to this: Best BBQ Sauce - Top 10 Grill Sauces for Summer
American barbecue – a smoky affair
With us in Germany Grilling means mainly small pieces of meat, such as steaks etc. on a grill directly over an open flame and direct heat. Although our American friends also enjoy this type of grilling, it is clearly not called BBQ, but rather “Grilling” .
Unlike our barbecue, the classic American BBQ not about quickly roasting small pieces of meat over fire and direct heat, but about slow cooking mostly larger cuts (such as brisket) by indirect heat and, above all, through Smoking . Therefore, American BBQ also often uses the rather rare Smoker instead of our trusted kettle grill, and it can easily take half a day instead of just a fraction of an hour until the finished meat ends up on the plates.
The reason for this lies in tradition. As readers of our Blogs about BBQ popcorn As you probably know, the origin of the now so typical American BBQ lies in the West Indies . The indigenous people there had long used smoking over small, smoky fires as a way to preserve meat for a long time and, at the same time, to keep insects and other animals away from the meat draped outdoors during the cooking process. This method (or, according to some sources, the racks used for this purpose) was called “Barbacoa” .
Through the indigenous people, the knowledge of this method eventually came to the European settlers , who adopted it and adapted it to their own taste. Instead of drying and preserving the meat in smoke, the settlers gradually began to season their meat with Butter and vinegar juicy and directly to serve after cooking , instead of storing it for later – the American BBQ was born.
But of course, not all BBQs are the same, because as diverse as the Americans The regional variations of this smoky tradition are just as diverse. Come with us on a short trip through the Mecca of American BBQ and learn the smoky pleasure in all its delicious variations know.
North Carolina BBQ – a split personality
Barbecue has been a part of North Carolina culture for centuries – and by that we mean not only the food culture . BBQ is such an important topic here that the smoky pleasure has often been political debates One of the main reasons for this is that North Carolina BBQ is not a uniform style of grilling, but rather splits itself (and the local barbecue enthusiasts) into two strictly isolated camps: Lexington Style and Eastern Style .
Of course, this rivalry is in most cases rather superficial and gives rise to a few taunting jokes, but history shows that mutual fun can quickly Things can get serious . For example, 2006 recently caused great public uproar in the camp of Eastern Style fans when an official House Bill (i.e. a bill) Lexington Style indirectly to North Carolina's official BBQ wanted to declare. The discontent among parts of the population was ultimately so great that the entire law had to be overturned.
Even though Lexington and Eastern Style differ in many ways, both versions have one thing in common: in North Carolina, BBQ revolves around Pork . The difference between the various barbecue styles lies primarily in the parts of the pig used and the sauces served with them.
At the Lexington Style lands mainly the pork shoulder on the grill or in the smoker. The slow-cooked meat is usually served with a dip-like Red sauce with a base of tomato paste, Vinegar and red pepper .
In the Eastern Style people are less picky and it really comes down to taste. almost every part of the animal on the grill – according to local saying even “everything except the squeaking.” To this end, residents in the east of the state are particularly Vinegar or pepper-based sauces that, unlike many other BBQ sauces, no tomato paste This makes the sauces generally very thin and they are therefore often like a marinade used to season the meat before or during grilling.
Also very popular in North Carolina as an alternative to other cuts are (as in Memphis) the Ribs . Especially the so-called Baby Back Ribs are popular here, closely followed by the well-known Spare ribs . Baby back ribs are shorter and more tender. Spare ribs, on the other hand, are less tender but longer, thicker, and often have more flavor.
Of course, the classic American Coleslaw A must for a proper BBQ. Here, too, the two sides of North Carolina barbecue are often at odds. Eastern fans season their slaw almost exclusively with mayonnaise , while the Lexington camp supporters red barbecue sauce instead of mayonnaise as a dressing. Lexington-style fans also like to add Hashbrowns as an additional side dish to meat and slav.
As in many other US states (especially Hawaii and states on the east coast, the so-called “Barbecue Belt” ) there is also the tradition of Pit BBQ . As readers of our BBQ Popcorn Blogs know, this form of BBQ is based on the Indigenous tradition in the southeastern United States, who often smoked their meat over fire pits dug in the ground (and used the residual heat to popcorn). These days, beef or goat is usually used for this purpose, but in North Carolina, as mentioned, pork is the primary meat.
In fact, smokers (but also other enclosed cooking appliances such as pizza ovens) are ultimately a modern development of this outdoor cooking style.
South Carolina BBQ – German Roots
When it comes to meat, South Carolina barbecue fans share the enthusiasm of their fellow enthusiasts in the North for delicious Pork . Instead of vinegar and ketchup-based sauces, grillers in the South prefer Mustard.
This is a tradition. Especially in South Carolina, many Immigrants with German roots who brought their local cuisine into the melting pot of the United States. Pork is also a very popular meat in Germany and, whether as Sausages or cutlets are also popular on the grill here. Mustard is often applied before or during grilling as a marinade or crust, or as a dipping sauce when serving. Whether sweet or spicy depends entirely on personal taste.
Memphis BBQ – Ribs & Molasses
At Memphis BBQ, it’s all about one cut: Ribs .
Whether "dry" or “Wet” ribs are the absolute star here, although many restaurants still serve other types of meat, such as beef or chicken and of course other variations of pork, such as shoulder, to satisfy foreign customers.
The meat is cooked in the already mentioned Pit style cooked slowly to preserve its natural tenderness. For “Dry Ribs” The pieces of meat are generously coated before cooking with rubs made of salt and various spices and the finished meat to preserve the aroma without additional sauces or other flavor carriers are served.
“Wet Ribs” On the other hand, during the entire process – before, during and after grilling – generously coated with sauce . The Barbecue Sauce in Memphis style, unlike the sauces from Carolina, is not based on vinegar, tomato paste or mustard, but Molasses .
Kansas City BBQ – Rufus Teague sends his regards
Kansas City BBQ is one of the most popular variations in the USA. Generally, Kansas City and Memphis BBQ a lot in common , including the preference for dry and wet versions of popular dishes and the often molasses-based sauce. In Kansas, however, people are more liberal in their other types of meat as ribs and the variety of cuts is unlimited. It is not for nothing that Kansas City is also known as a BBQ stronghold known and prestigious awards such as the KC Award take this tradition into account.
From our range we have the super delicious barbecue sauces and rubs from Rufus Teague originated in this very city. The variety of flavors here is correspondingly great. From honey-sweet to fiery hot Rufus Teague is sure to have the right seasoning for every barbecue enthusiast's taste.
Hawaiian Luau
Just as exotic as the Mexican border is the classic Hawaiian A variation on this – even if it's not as adventurous as a cow's head ending up on the coals. The traditional festivals are best known for their performances, such as hula dances, and, of course, the food. Above all, the world-famous Kālua puaʻa , with us too suckling pig Unlike in our country, where the whole piglet is traditionally smoked and cooked on a spit with a combination of indirect heat and direct heat over the fire, the Hawaiians prepare their version surprisingly similarly to how the Texans prepare their Barbacoa . The pig is wrapped in fire-resistant plants ( e.g., palm leaves ) and buried in a pit with glowing coals, where it is slowly cooked for several hours.
But of course, Hawaiian BBQ has more to offer than just pork. Sweet potatoes , also cooked on glowing coals, are the norm, as are Chicken . Other traditional favorites are Poke (diced raw fish, similar to sushi) and Lauau (a bag made of mostly fish or pork, wrapped in taro leaves).
Get to the grill!
If your mouth is now watering after all the theoretical grilling fun and you can't wait to try out the typical American ways of grilling yourself, then we have a wide range of useful tools and small kitchen helpers, so that you are sure to succeed in the test run. Starting with Gloves and aprons , right up to the matching Barbecue cutlery You will find everything you need to make the perfect figure on the grill and at the dining table as a hobby or professional grill master:
- Leather barbecue gloves from Outset
- Brown leather barbecue apron from Outset
- Verde Grande barbecue cutlery
- Pulled Pork Fork from Outset
- Smoking box for smoking chips from Outset - Smoker
- Smoking chips of various wood species from Outset
- Grill planks of various wood types from Outset
Quite new in the range we have a special Highlight top class:
Would you like to take your enthusiasm for hot coals and delicious grilled food with you wherever you go, without immediately longing to return home to the grill? Then we recommend the practical Travel grill from SLOW N SEAR® . Not only does the grill with its individually adjustable air supply a perfect barbecue experience, but it can also be used with the supplied patented charcoal basket in no time at all, even on the go, to a Smoker be converted. This way you can the best of both worlds Enjoy: both quick, German grilling and gentle, American BBQ.
An absolute Insider tip for all barbecue fans.
