What’s your regional bbq favorite?
No matter how you spell it, Barbecue, Bar-B-Que or B-B-Q, this is summer food for your next ‘cook out’ on the barbie or ‘cook in’ on a grill pan or even fry pan if you don’t have an outdoor grill.
Here’s a rundown of some regional BBQ sauce flavors.
Kansas City – thick tomato-based sweet, spicy, tangy sauce
Eastern North Carolina – thin vinegar-based pepper sauce
South Carolina – mustard-based sauce
Central North Carolina – ketchup/vinegar-based
Alabama – mayonnaise-based sauce
Memphis – dry rub with tomato/vinegar-based sauce near end of cooking
Central Texas – dry rub
East Texas – sweet tomato-based sauce
South Texas – sweet molasses-base sauce or barbacoa
Then there are the hybrids, cross cultivations of ketchup, mustard, vinegar, spices and even Asian ingredients that create complex boutique flavors. This series features a vinegar-pepper sauce on beef sirloin steak with a nod to eastern North Carolina, a dry rub on chicken thighs winking at central Texas, and a hybrid Asian fusion with hoisin-based sauce on pork tenderloin. Serve them all at a large party for an array of flavor based choices and meats or just one for a weeknight dinner or summer cook out.
Tuesday, July 21, 2012 – Sirloin Steak with Pepper Vinegar BBQ Sauce
Wednesday, July 22, 2012 – Chicken Thighs with Smoky Sweet Dry Rub
Thursday, July 23, 2012 – Pork Tenderloin with Oriental Express Sauce
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: July 9, 2012