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The Most Important Thing I Will Ever Do: BBQ Sauces from Texas to Carolina
- 1. The Most Important Thing I Will Ever Do In My Life
- 3. BBQ
- 7. SAUCE
- 8. Kansas City
- 11. Carolina
- 12. CommonUsesfor Vinegar • Clear dirt off PCs and peripherals • Erase ballpoint-pen marks • Get rid of water rings on furniture • Restore your rugs • Revitalize wood paneling • Remove candle wax • Unclog and deodorize drains • Clean salt from winter boots • Polish laminate floors
- 14. Texas
- 15. Memphis
- 20. MEAT
- 24. TEXAS
- 29. YOUR CHOICE
Editor's Notes
- Grilling High heat (500+ degrees F) Food is cooked directly over the coals (close to heat source) Food is prepared quickly
- BBQ Low heat (200-300 degrees F) Heat source is often separate from the cooking chamber Food is prepared slowly
- Texas, KC, Memphis, Kentucky, Carolinas
- KC – thick; spicy and sweet: tomato based, usually contains molasses
- Carolina – thin; vinegar and/or mustard based, with salt, red pepper flakes or cayenne pepper, some sauces also contain ketchup
- Carolina – thin; vinegar and/or mustard based, with salt, red pepper flakes or cayenne pepper, some sauces also contain ketchup
- Memphis – thinner; vinegar and tomato based; often with brown sugar and mustard (focus is more on dry rub)
- Covers the meat with cole slaw to hide its inferiority Dry or wet Pork (chopped) Served on a bun, topped with cole slaw
- KC MEATS: Pulled pork, Pork ribs, Burnt ends, Smoked sausage, Beef brisket, Beef ribs, Smoked/grilled chicken, Smoked turkey, Sometimes fish Wide variety of meat Meat is smoked with dry rub Signature ingredient is sauce, served as table sauce Sauce is thick and sweet Exceptions: Arthur Bryant’s, significantly less sweet than other in the region Gates – notably spicier than other KC sauces
- Covers everything in vinegar and musard Pork Pulled, shredded or chopped (sometimes sliced) Thin, vinegar-based sauce
- KC MEATS: Pulled pork, Pork ribs, Burnt ends, Smoked sausage, Beef brisket, Beef ribs, Smoked/grilled chicken, Smoked turkey, Sometimes fish Wide variety of meat Meat is smoked with dry rub Signature ingredient is sauce, served as table sauce Sauce is thick and sweet Exceptions: Arthur Bryant’s, significantly less sweet than other in the region Gates – notably spicier than other KC sauces