To this day, no one knows for sure where the term barbecue came from. Most experts agree that it probably started with Spanish colonists landing in the Caribbean. There, the Spanish used the term barbacoa to describe how the natives of the region slow-cooked their meat over an indirect flame on a wooden platform. Fast-forward to the 19th century, and this culinary tradition was already an established cultural attribute of the American South. Thanks to the fact that pork was a prevalent kind of meat down there at the time, pork became largely associated with BBQ culture.
Today, many regions across the US have their own variation of barbeque. Some are more famous than others, but they’re all unique and worth a try if you’re into barbecue. This list of the most popular kinds of American BBQ will come in handy if you happen to find yourself in one of these prime BBQ territories.
Carolina Gold
South Carolina barbecue focuses more on the sauce than the meat. That isn’t to say the barbecued pork isn’t important, but the sauce is the main event. Carolina Gold is its name, and mustard is its game. Thanks to an influx of German immigrants to South Carolina, the region’s most famous barbecue sauce has a mustard base. Vinegar is also a key player in Carolina Gold barbecue sauce, as it thins the mustard. Then some sugar and zesty spices finish it off. It is a must-try for all barbecue fans visiting South Carolina.
Alabama White
While traditional barbecue sauce is red in color as a result of its tomato (or even ketchup) base, Alabama goes in the other direction. Their famous barbecue sauce is white and free of tomato of any kind. Alabama White begins with a mayonnaise base, then adds apple cider vinegar, salt, and pepper. Another distinctive feature of Alabama barbecue is that it’s not just slow-cooked pork that’s included, but chicken as well. Oftentimes, they put the pork or chicken on a sandwich, covered in that signature white barbecue sauce.
St. Louis Pork Steaks
St. Louis barbecue is all about pork steaks. Pork shoulder is slow-cooked over a grill and then slathered with a classically sweet, tomato-based barbecue sauce. The steaks are always thin-cut and come from a specific part of the pork shoulder known as the Boston butt. Despite its name, it’s not a cut of pork you’re likely to find outside of the Midwest. Pork steaks became popular in St. Louis in the late 1950s at Schnucks Markets. They were an inexpensive option that was easy to barbecue, offered exclusively by Schnucks. Now, you can find pork steaks at virtually every grocery store and butcher in the region.
Texas Brisket
Texas is a big state, and it has a lot of different kinds of barbeque. However when people think of “Texas BBQ,” they’re referring to the central Texas cowboy staple known as brisket. Given the nature of beef culture in Texas, it should come as no surprise that brisket, a cut of meat from the lower chest of a cow, is at the center of Texas barbecue. To make brisket properly, roast it over indirect fire over low heat so that it slow-cooks its way to glory. Many Texans use a dry rub before they roast it, but they certainly do not add any sauce once it’s ready to eat.
Lexington Style
In the 1970s, Lexington, North Carolina gave itself the title of The Barbecue Capital of the World. At the time, there was one barbecue pit for every 1,000 Lexington residents, so perhaps they had a point. Lexington-style barbecue is one-of-a-kind, salted pork shoulder roasted over hickory wood. The trick is to baste the pork shoulder with a special dip of vinegar, water, salt, and pepper. Both the dip and the fat from the meat drip onto the coals below. The subsequent smoke then covers and infuses the meat so that it comes out with a deliciously rich and smoky flavor. You can request more of that “dip” on the side, though if it’s cooked right, the tender meat won’t need it.
Kentucky Mutton
Wool production was booming in Kentucky during the early 1800s, partly due to the fact that the Irish and Scottish settlers in the region brought with them their sheep farming skills. All those sheep around led to the growing popularity of mutton in the local barbecue culture. To barbecue mutton, Kentuckians either smoke it slowly over a hickory wood fire or in a smoker. Barbecued mutton is served with “Mutton Dip,” made of Worcestershire sauce, water, vinegar, brown sugar, lemon juice, and a handful of spices. It’s a sour and tangy sauce that can’t be missed when trying barbecued Kentucky mutton.
St. Louis Crispy Snoots
St. Louis pork steaks are one thing, but if you’re trying St. Louis barbecue, you can’t miss out on their crispy “snoots.” Crispy snoots are pig snouts roasted on an open grill until they are nice and charred, giving them their signature crispy texture. Then, they are generously covered in a sweet and thick tomato-based sauce whose ingredients include molasses, vinegar, and spices. St. Louis’ crispy snoots have come all the way from their humble beginnings at a food truck in East St. Louis in the 1940s to their international fame of today.
Memphis Style
Memphis-style barbecue gained its fame from its dry rub. Before smoke-cooking pork shoulders and ribs, they rub an aromatic spice mix that usually consists of paprika, cumin, sugar, cayenne, and garlic powder deep into the meat. As it is slow-cooked, the rubbed edges form a kind of crispy and delicious crust. Some people even sprinkle a bit more of the dry rub onto the meat to serve it for good measure. The vibrant flavor that comes from the rub usually means serving the meat without any kind of sauce is the standard. For those who do opt for sauce, it goes on the side.
Hawaiian BBQ
If you’ve ever heard of Hawaii’s famous lu’au, you probably know that a frequent star of the party is a barbecued dish called Kalua Pig. Traditionally, before being placed in an “imu,” an underground oven that is basically just a hole in the ground, the pork was thoroughly dressed with a sea salt and spice rub. Then it was wrapped in banana leaves before being tossed into the imu to cook for hours. Regardless of how it is barbecued today, no sauce is necessary. Back in the day, Kalua Pig was a dish reserved for chiefs and kings only. It was only in the 19th century when King Kamehameha II invented the lu’au, a party to share this mouthwatering barbecued pork with the commoners as well.
Jess Lakritz 