Below you'll find a list of all posts that have been categorized as “Regional America”
Story and photos by Rick Browne, Ph.B. Beef brisket: probably the most difficult cut of meat you’ll ever attempt on a barbecue. But it can be simple; time consuming for sure, but simple. Some claim that cooking a brisket is like cooking a snow tire, but I disagree. Snow tires taste like rubber; perfectly cooked briskets taste like heaven. But …
by Paul Ross Alabama Barbecue, c. 1890s Photograph by Mary Morgan Keipp (1875-1961) of Selma. Keipp was known internationally for her documentation of rural African American life in the Black Belt around the turn of the twentieth century. Courtesy: Encyclopedia of Alabama. Recipes: Almost Dreamland’s BBQ Sauce Big Bob Gibson’s Hickory-Smoked Chicken with White Sauce Almost …
by Dave DeWitt and Nancy Gerlach Memphis Baby Back Ribs Memphis Rib Rub Memphis-Style Finishing Sauce Kansas City Long Ends Kansas City Dry Rub Kansas City-Style Barbecue Sauce Carolina Pulled Pork Sandwiches with Coleslaw North Carolina Barbecue Sauce South Carolina Mustard Sauce Southern Hot Links Texas Beef Brisket New Mexico-Style Brisket Basting Sauce Memphis Ribs – Photo by Harald Zoschke …
By Mike Stines, Ph.B. Food historians disagree how brisket became the staple for Texas barbecue. Some say the cattle barons didn’t want to feed the cowhands expensive cuts of meat so brisket — a cut of meat from the lower chest — was the meat of choice. Chuck wagon cooks in the 1800s learned that long, low temperature cooking over …
By Dave DeWitt Six days on the road in North Carolina pork country. Twenty-two barbecue restaurants without a beer. What a challenge—was I up to it? Dave and Ray at the NASCAR-themed Log Cabin Bar-B-Que in Albemarle Ray Lampe, aka Dr. BBQ, didn’t really need a navigator. A former Chicago truck driver, Ray could certainly find his way around, but …
