The most important things 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 is still cooked in earth pits
- 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 of America and their specialties. Of course, plenty of steaks, sausages & co. are put on the grill here in Germany too, but this often has little to do with classic American BBQ.
Our reading recommendation: Best BBQ Sauce - Top 10 Grill Sauces for Summer
American Barbecue – a smoky affair
In Germany, grilling mainly means roasting small pieces of meat, such as steaks, etc., on a grate directly over an open flame and direct heat. Although our American friends also enjoy this type of grilling, it is clearly not referred to as BBQ, but rather as "grilling".
Unlike our grilling, classic American BBQ is not about quickly roasting small pieces of meat over fire and direct heat, but about slow cooking mostly larger cuts (such as brisket) using indirect heat and, above all, smoking. Therefore, American BBQ more often uses smokers, which are rather rare in this country, instead of our familiar kettle grills, and it can easily take half a day instead of just a fraction of an hour for the finished meat to land on the plates.
The reason for this lies in tradition. As readers of our blog on BBQ popcorn certainly still know, the origin of today's typical 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 a long time and at the same time 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 it) was called "Barbacoa" in the local language.
Through the indigenous people, knowledge of this method eventually reached the European settlers, who adopted it and adapted it to their own tastes. Instead of drying and preserving the meat in smoke, over time the settlers began to keep their meat juicy with butter and vinegar during cooking and to serve it immediately after cooking, instead of storing it for later – American BBQ was born.
But of course, BBQ is not just BBQ, because as diverse as Americans are, so are the regional variations of the smoky tradition. 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.
North Carolina BBQ – a split personality
Barbecue has been an integral part of North Carolina's culture for centuries – and by that, we mean not just the food culture. BBQ is such an important topic here that political debates have often erupted over the smoky pleasure. One of the main reasons for this is that North Carolina BBQ is not a uniform grilling style, but rather divides itself (and local grilling enthusiasts) into two strictly separate camps: Lexington Style and Eastern Style.
Of course, this rivalry is mostly superficial and an occasion for a few teasing jokes, but history shows that the mutual fun can quickly turn serious. For example, in 2006, there was a great public outcry among Eastern Style fans when an official House Bill (a draft law) indirectly tried to declare Lexington Style the official BBQ of North Carolina. The discontent among parts of the population was so great in the end that the entire law had to be overturned.
Although Lexington and Eastern Style differ in many respects, one thing is always common to both variations: in North Carolina, BBQ revolves around pork. The difference between the different grilling styles lies primarily in the parts of the pig used and the accompanying sauces.
In Lexington Style, primarily pork shoulder ends up 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 Eastern Style, people are less picky, and depending on taste, almost every part of the animal is put on the grill – according to local saying, even "everything but the squeal." The residents in the east of the state primarily serve vinegar- or pepper-based sauces, which, unlike many other BBQ sauces, do not contain tomato paste. This makes the sauces generally very thin, and they are therefore often used like a marinade to season the meat before or during grilling.
Also very popular in North Carolina as an alternative to other cuts are (as in Memphis) 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, classic American Coleslaw must not be missing from a proper BBQ. Here, too, the two parties of North Carolina Barbecue are usually at odds. Eastern fans season their slaw almost exclusively with mayonnaise, while supporters of the Lexington camp use their red barbecue sauce instead of mayonnaise as a dressing. Lexington-style fans also like to serve hash browns as an additional side dish with meat and slaw.
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 Blog know, this form of BBQ is based on the tradition of the indigenous people in the southeastern USA, who often smoked their meat over excavated fire pits in the ground (and used the residual heat to pop popcorn). Nowadays, beef or goat meat is mostly used for this, but in North Carolina, as mentioned, primarily pork.
In fact, smokers (but also other closed 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, grill fans from South Carolina share their enthusiasm with their fellow enthusiasts in the north for delicious pork. However, 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 have settled over time, throwing their home cuisine into the melting pot of the United States. In Germany, too, pork is a very popular meat and, whether as sausages or chops, is often grilled here. Mustard is gladly applied as a marinade or crust before or during grilling, as well as served for dipping. Whether sweet or rather spicy depends entirely on personal taste.
Memphis BBQ – Ribs & Molasses
Memphis BBQ is all about one cut: Ribs.
Whether "dry" or "wet", ribs are the absolute star here, although many restaurants also serve other types of meat, such as beef or chicken and of course other variations of pork, such as shoulder, to satisfy out-of-town customers.
The meat is slowly cooked in the aforementioned pit-style to preserve its natural tenderness. For "Dry Ribs", the pieces of meat are generously rubbed with rubs of salt and various spices before cooking, and the finished meat is served without additional sauces or other flavor carriers to preserve the aroma.
"Wet Ribs", on the other hand, are generously brushed with sauce throughout the entire process – before, during, and after grilling. The Barbecue Sauce in Memphis Style, unlike the sauces from Carolina, is not based on vinegar, tomato paste or mustard, but on molasses.
Kansas City BBQ – Rufus Teague says hello
Kansas City BBQ is one of the most popular varieties in the USA. In general, Kansas City and Memphis Barbecue have a lot in common, including a preference for "dry" and "wet" varieties of popular dishes and the often molasses-based sauce. In Kansas, however, other types of meat besides ribs are also used more liberally, and the variety of cuts is unrestricted. It is no coincidence that Kansas City is also known as a hotbed of BBQ, and renowned awards such as the KC Award reflect this tradition.
From our assortment, the super delicious grill sauces and rubs by Rufus Teague have their origin 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 grill enthusiast's taste.
Hawaiian Lūʻau
It's just as exotic as on the Mexican border when it comes to the classic Hawaiian variant – although nothing as adventurous as cow's head ends up on the coals here. The traditional festivities are best known for their performances, such as Hula dances, and of course the food. First and foremost is, of course, the world-famous Kālua puaʻa, also known here as suckling pig. Unlike with us, where the whole pig is traditionally roasted on a spit with a combination of indirect heat smoking and cooking and direct heat over the fire until crispy, Hawaiians prepare their version surprisingly similar to how Texans prepare their Barbacoa. The pig is wrapped in fire-resistant plants (e.g., palm leaves) and buried with glowing coals in an earth pit and slowly cooked for several hours.
But of course, Hawaiian BBQ has more to offer than just pork. Sweet potatoes, also cooked over glowing coals, are the norm, as is chicken. Other traditional favorites include Poke (diced raw fish, similar to sushi) and Lauau (a pouch of mostly fish or pork, wrapped in taro leaves).
Get Grilling!
If all this theoretical grilling fun has made your mouth water and you can't wait to try your hand at the typical American grilling styles, then we have a wide range of useful tools and small kitchen helpers to ensure your trial run is a success. From gloves and aprons to the right grill utensils, you'll find everything you need to cut a perfect figure as a hobby or professional grill master at the grill and at the dining table:
- Leather Grill Gloves by Outset
- Brown Leather Grill Apron by Outset
- Verde Grande Grill Utensils
- Pulled Pork Fork by Outset
- Smoker Box for Wood Chips by Outset - Smoker
- Wood Smoking Chips of various wood types by Outset
- Grill Planks of various wood types by Outset
New in our assortment, we have a very special highlight:
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 your grill? Then we recommend the practical travel grill from SLOW N SEAR®. Not only does the grill allow for perfect grilling pleasure with its individually adjustable air supply, but with the included patented charcoal basket, it can also be quickly converted into a smoker on the go. This way, you can enjoy the best of both worlds: both quick, German grilling and gentle, American BBQ.
An absolute insider tip for all grill fans.
