The most important points at a glance:
- American BBQ is not the same as German grilling.
- There are 6 classic American BBQ styles.
- The sauces make all 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 topic, including the different BBQ regions of America and their respective specialties. Of course, there's also plenty of activity here at home. Steaks, sausages & co. placed on the grill, but with the classic American BBQ This often has little to do with it.
Our reading recommendation on this topic: Best BBQ sauce - Top 10 grilling sauces for summer
American Barbecue – a smoky affair
With us in Germany Grilling primarily means small pieces of meat, such as steaks, etc., on a grill. directly over an open flame and to fry over direct heat. While our American friends also enjoy this type of grilling, it's clearly not called BBQ, but instead BBQ. "Grilling" .
Unlike our grilling, the classic American BBQ not about quickly frying small pieces of meat over fire and direct heat, but about slow cooking usually larger cuts (such as brisket) through indirect heat and, above all, through Smoking . Therefore, in American BBQ, the less common (in this country) smoking process is also frequently used. Smoker We start up with a new grill instead of our familiar kettle grill, and it can easily take half a day instead of just fractions of an hour until the finished meat lands on the plates.
The reason for this lies in tradition. As readers of our Blogs about BBQ popcorn You probably still remember that the origin of today's typically American BBQ lies in the West Indies . The indigenous people there had long used smoking over small, very smoky fires as a way to preserve meat for extended periods and simultaneously keep insects and other animals away from the meat, which was displayed outdoors, during the cooking process. This method (or, according to some sources, the racks used for it) was called in the local language "Barbacoa" .
Knowledge of this method eventually reached the indigenous people through the native inhabitants. European settlers adopted these methods and adapted them to their own tastes. Instead of drying and preserving the meat by smoking it, the settlers gradually began to season their meat while cooking it. Butter and vinegar to keep juicy and directly to serve it immediately after cooking , instead of storing it for later – that American BBQ was born.
But of course, not all BBQ is created equal, because as diverse as the Americans The regional variations of this smoky tradition are just as diverse. Come join 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 an integral part of North Carolina culture for centuries – and by that we mean… It's not just the food culture . BBQ is such an important topic here that the smoky pleasure has been discussed quite often. political debates have erupted. One of the main reasons for this is that North Carolina BBQ is not a unified grilling style, but rather splits itself (and the local grilling enthusiasts) into two strictly separated camps: Lexington Style and Eastern Style .
Of course, in most cases this rivalry is rather superficial and the subject of a few teasing jokes, but history shows that mutual fun can quickly turn into something more. Things can get serious . For example, this happened... 2006 This recently caused a great public uproar among Eastern Style fans when an official House Bill (also a draft law) Lexington Style indirectly to Official BBQ North Carolina who wanted to explain it. 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 variations always have one thing in common: in North Carolina, BBQ revolves around Pork . The difference between the various grilling styles lies primarily in the parts of the pig used and the sauces served with them.
At the Lexington Style It lands especially the Pork shoulder On the grill or in a smoker. The slow-cooked meat is usually served with a dipping sauce. Red sauce with a base of Tomato paste , Vinegar and red pepper .
In the Eastern Style People are less picky and it really depends on taste. almost every part of the animal on the grill – according to local sayings, even "Everything except the squeaking." For this purpose, the residents in the eastern part of the state primarily Sauces based on vinegar or pepper , which differ from many other BBQ sauces no tomato paste This is what makes the sauces generally so special. very thin liquid and they are therefore often also like a marinade used to season the meat before or during the grilling process.
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 a stronger flavor.
Of course, the classic American style is allowed. Coleslaw No proper BBQ would be complete without it. Here, too, the two camps of North Carolina barbecue often disagree. Eastern fans season their slaw almost exclusively. with mayonnaise , while the supporters of the Lexington camp their red barbecue sauce Use it instead of mayonnaise as a dressing. Lexington-style fans also often use it. Hashbrowns as an additional side dish to meat and Slavic cuisine.
As in many other US states (especially Hawaii and states on the East Coast, the so-called The tradition of the "Barbecue Belt" also exists in North Carolina. Pit BBQ . As readers of our BBQ Popcorn Blogs Knowing that this form of BBQ is based on the Native traditions In the southeastern United States, people often smoked their meat over fire pits dug into the ground (and used the residual heat to pop popcorn). These days, beef or goat meat is most commonly used, but in North Carolina, as mentioned, pork is the primary meat.
In fact, smokers (but also other closed cooking appliances 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's barbecue enthusiasts share their northern counterparts' enthusiasm for delicious food. Pork . However, instead of vinegar- and ketchup-based sauces, barbecuers in the south prefer... Mustard.
This is a tradition. Especially in South Carolina, many have adopted this practice over time. Immigrants with German roots settled in the United States, where they brought their native cuisine with them into the melting pot. Pork is also a very popular meat in Germany, 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, and also served as a dipping sauce. Whether sweet or spicy is entirely a matter of 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 in many restaurants other types of meat, such as beef or chicken and of course other variations of pork, such as shoulder, are still served to satisfy foreign customers.
The meat is prepared in the aforementioned manner. Pit-Style Slowly cooked to preserve its natural tenderness. For "Dry Ribs" The pieces of meat are generously coated before cooking. with rubs The meat is rubbed with salt and various spices to preserve its aroma. without additional sauces or served with other flavor carriers.
"Wet Ribs" In contrast, during the entire process – that is, before, during and after grilling – generously coated with sauce . Barbecue sauce Unlike Carolina-style sauces, Memphis-style sauces are not based on vinegar, tomato paste, or mustard, but... Molasses .
Kansas City BBQ – Greetings from Rufus Teague
Kansas City BBQ is one of the most popular styles in the USA. Generally speaking, Kansas City and Memphis BBQ are popular. They have a lot in common , right down to a preference for "dry" and "wet" versions of popular dishes and the often molasses-based sauce. However, in Kansas, more liberal approaches are also taken. other types of meat The ribs are used, and the variety of cuts is unlimited. It's no coincidence that Kansas City is also known as a BBQ stronghold well-known and prestigious awards such as the KC Award take this tradition into account.
From our product range, we have the super delicious BBQ sauces and rubs from Rufus Teague their origins lie in that very city. Accordingly, the variety of flavors here is also vast. From honey-sweet to fiery hot Rufus Teague is sure to have the right seasoning for every barbecue enthusiast's taste.
Hawaiian Lūʻau
The situation is similarly exotic to that on the Mexican border, as is the case at the classic Hawaiian A variation on this – although it doesn't end in something as adventurous as a cow's head on coals. The traditional festivals are best known for their performances, such as hula dances, and of course the food. Above all, there's the world-famous Kālua puaʻa , also in our country Suckling pig called. Unlike in our culture, where the whole suckling pig is traditionally smoked and cooked on a spit using a combination of indirect heat and direct heat over the fire until crispy, Hawaiians prepare their version surprisingly similarly to how Texans prepare theirs. Barbacoa . The pig is wrapped in fire-resistant plants ( e.g. palm leaves ) and buried in an earthen pit 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 usually made of fish or pork, wrapped in taro leaves).
Fire up the grill!
If all this theoretical grilling fun has now made your mouth water and you can't wait to try out the typical American grilling methods yourself, then we have a wide range of useful tools and small kitchen helpers, so that your test run is sure to be a success. Starting with Gloves and aprons , right down to the matching BBQ utensils Here you will find everything you need to cut a perfect figure as a hobby or professional grill master at the grill and at the dining table:
- Outset leather grilling gloves
- Brown leather barbecue apron from Outset
- Verde Grande BBQ Utensils
- Pulled Pork Fork from Outset
- Smoker box for wood chips from Outset - Smoker
- Outset smoking chips made from various types of wood
- Grilling planks of various wood types from Outset
Quite new in our product range do we have a special one? Highlight of the highest class:
Would you like to take your passion for hot coals and delicious grilled food with you wherever your travels take you, 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 allow for individual use, but... adjustable air supply not only a perfect grilling experience, but he can also use the included patented coal basket in no time at all, even on the go, to a Smoker can be repurposed. This way you can the best of both worlds Enjoy both fast, German-style grilling and gentle, American-style BBQ.
An absolute Insider tip For all barbecue fans.
