The most important things at a glance:
- American BBQ is not the same as German BBQ
- 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 different BBQ regions in America and the associated specialties. Of course, we are also busy Steaks, sausages & co. placed on the grill, but with the classic American BBQ often has little to do with it.
Our reading tip: 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, they are clearly not talking about BBQ, but instead about "Grilling" .
Unlike our grilling, 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 . That is why American BBQ often uses the rare smoker instead of our familiar 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 plate.
The reason for this lies in tradition. As readers of our blogs about BBQ popcorn As you probably know, the origin of today’s typically American BBQ lies in the West Indies . The natives there have long used smoking over small, very smoke-intensive 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 in the local language “Barbacoa” .
Through the indigenous people, the knowledge of this method eventually reached the European settlers who adopted it and adapted it to their own taste. Instead of drying and preserving the meat in smoke, the settlers began to season their meat with butter and vinegar juicy and direct after cooking , rather than storing it for later use – this American BBQ was born.
But of course BBQ is not the same as BBQ, because as diverse as the Americans The regional variations of the smoky tradition are just as different. Come with us on a short trip through the Mecca of American BBQ and get to know 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, in most cases this rivalry is rather superficial and gives rise to a few sarcastic jokes, but history shows that mutual fun can quickly Can become serious . For example, 2006 recently led to great public uproar in the camp of Eastern Style fans, when an official House Bill (i.e. a draft law) Lexington Style indirectly to official BBQ of North Carolina wanted to explain. The discontent among parts of the population was ultimately so great that the entire law had to be overturned.
Although 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 different barbecue styles lies mainly in the parts of the pig used and the sauces served with it.
At the Lexington Style lands mainly the pork shoulder on the grill or in the smoker. The slowly cooked meat is usually served with a dip-like red sauce with a base of tomato paste , Vinegar and red pepper .
In the Easten Style people are less picky and, depending on taste, it really comes almost every part of the animal on the grill – according to local saying even "everything except the squeaking". The 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 the grilling process.
If you want to experience the unusual spice of Eastern Style Sauce want to try, then we have just the right thing for you:
Also very popular in North Carolina as an alternative to other cuts are (like 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 must be included in a proper BBQ. Here, too, the two parties of North Carolina barbecue often disagree. The 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 hash browns 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” ), North Carolina also has the tradition of Pit BBQ . As readers of our BBQ popcorn blogs As you know, this form of BBQ is based on the tradition of the indigenous people in the southeast of the USA, 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, but in North Carolina, as mentioned, pork is the main meat used.
In fact, smokers (but also other closed cooking devices such as pizza ovens) are ultimately a modern development of this open-air 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 threw their local cuisine into the melting pot of the United States. Pork is also a very popular meat in Germany and ends up, whether as Sausages or cutlets , also popular in this country on the grill. The mustard is often applied before or during grilling as a marinade or crust, and is also used for dipping when serving. Whether sweet or spicy depends entirely on your own taste.
- Sweet Honey Mustard from Stonewall Kitchen
- Spicy Honey Mustard from Stonewall Kitchen
- Southern Chicken Rub from American Heritage
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 with rubs of salt and various spices and the finished meat to preserve the aroma without additional sauces or other flavor carriers.
"Wet Ribs" On the other hand, during the entire process – before, during and after grilling – generously covered with sauce . The Barbecue Sauce Memphis style sauces, unlike the sauces from Carolina, are not based on vinegar, tomato paste or mustard, but molasses .
Another classic aspect of Memphis BBQ is the Grilled sandwiches . For this, the grilled meat, especially Pulled pork , served in a bun with relishes, coleslaw and the typical Memphis barbecue sauce.
Kansas City BBQ – Greetings from Rufus Teague
Kansas City BBQ is one of the most popular variations in the USA. In general, Kansas City and Memphis Barbecue 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 stronghold of BBQ 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 has its origins in that 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.
Texas BBQ – the superstar
Despite all this variety, it remains undisputed which version of the classic American BBQ will ring familiarly in the ears of most readers. Texas Barbecue is an icon of the American lifestyle and the wonderfully smoky and spicy food culture of the United States overseas. What generally distinguishes Texas Barbecue from the other styles further north in the country is mainly the seasoning with Rubs instead of sauces . The origin of this tradition lies in the roots of Texas BBQ, which was originally also known as Cowboy BBQ BBQ was a common occurrence on the long cattle drives in the south and dry rubs were naturally better used as seasonings on these long tracks in the wilderness than sauces and mustard, which spoil quickly after opening without further refrigeration.
Similar to North Carolina, Texas also has a small number clearly defined variations the local BBQ tradition, although conflicts between practitioners, as further north, are less common here.
At the Eastern Style Texas BBQ is coming especially beef on the table. Pork is also not unknown, but less popular. The reason for this is probably that cattle farming was traditionally much more widespread in Texas and the inclusion of pork on the grill is probably a later introduction from other parts of the American South. In an Eastern Style BBQ, the meat is usually chopped instead of sliced and (similar to pulled pork) in a bun served.
Central Texas Style is that perhaps most natural grill style throughout the USA. Sauces are rare and marinades are completely unimaginable and even spice rubs are avoided, apart from classic Salt and pepper . The meat is cooked indirectly in the pit style cooked and eaten without any additional seasoning or dipping sauces. If dips are served with the meat, they are usually intentionally kept very subtle and watered down to natural taste of the meat not to cover up.
West Texas Style , the method that is still most reminiscent of the traditional BBQ of the cowboys is probably the most familiar variant for us. Like grilling In this country, unlike almost all other American BBQ styles, the meat is cooked with direct heat over an open fire fried rather than cooked with indirect heat and smoke.
Southern Texas BBQ has a lot in common with the variants from Memphis and Kansas , especially the thick A molasses-based sauce in which the meat is marinated before grilling and which is served as a dip with the meat.
A final variation of Texas Barbecue is the Barbacoa . This variant is found mainly in the south of the country and is defined by clear influences from the Mexican cuisine . The origin of the very unique traditions of Barbacoa lies in the ranches in the south. The farm workers, often immigrants and day laborers from Mexico, were rewarded not only with meager pay but also with the less popular types of meat that would otherwise have ended up as slaughterhouse waste, especially the Cow's head . This was traditionally wrapped in leaves and then in an earth group covered with glowing coals and cooked. The meat, especially the cheeks and tongue, were then popular fillings for tacos & Co. Even today, the Barbacoa is prepared in a similar way, only the head is usually placed in the special grill ovens .
Hawaiian Lūʻau
Just as exotic as the Mexican border is the classic Hawaiian Variation to – even if not as adventurous as cow head on the coals ends up. The traditional festivals are best known for their performances, such as hula dances, and of course the food. Above all, of course, the world-famous Kālua puaʻa , also 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 until crispy, the Hawaiians prepare their version surprisingly similarly to how the Texans prepare their Barbacoa . The pig is wrapped in fire-resistant plants ( eg palm leaves ) and buried in a pit of earth together with glowing coals and 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 include 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 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 , to the matching barbecue cutlery You will find everything you need to make the perfect impression on the grill and at the dining table as a hobby or professional grill master:
- Leather grill gloves from Outset
- Brown leather grill 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
- Diner baskets in various variations
- Grill planks of various types of wood 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 go back 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 pleasure, 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. So you can the best of both worlds Enjoy: both quick, German grilling and gentle, American BBQ.
An absolute insider tip for all barbecue fans.
