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Popular Kansas City Barbecue Restaurants:
Interesting Facts: According to the Travel Channel show "Food Paradise", the state legislature declared Lockhart the BBQ capital of Texas. The Office of Texas Tourism marks the so-called "Texas Barbecue Trail" as starting just north of Austin and continuing further sou
Popular Memphis Barbecue Restaurants:
Kansas City Barbecue
Side Dishes: BBQ slaw, hush puppies (western), mayonnaise-based coleslaw and corn bread sticks (eastern) complement the barbecue. Sweet tea for a beverage and banana pudding or peach cobbler for dessert is served in both the western and eastern parts of the state.
Cooking Method: Slow-cooked over hickory wood for as long as 18 hours
Sauce and Flavoring: The sauce is tomato-based and sweeten with molasses or brown sugar.
Interesting Facts: Two styles, western (aka Lexington) and eastern, dominate North Carolina barbecue. The annual Barbecue Festival has been held in Lexington, N.C. every October since 1984. According to the festival's official website, the event attracts more than 100,000 people each year.
Meat: Beef and pork
Meat: Pork shoulder (western) and whole hog (eastern) chopped or pulled.
Lexington Barbecue-Lexington, NCStamey's BBQ-Greensboro, NCBill Ellis Barbecue-Wilson, NCTexas Barbecue
Interesting Facts: Nicknamed the "Pork Barbecue Capital of the World" Memphis considers itself a leader in the world of barbecue. In his book, The Grand Barbecue, Doug Worgul credits the Memphis in May World Championship Barbecue Cooking Contest, which started in 1978, as the country's oldest barbecue competition.
Sauce and Flavoring: Ribs are served with a dry rub made with ingredients like garlic, paprika, onions and cumin. The sauce [link widoczny dla zalogowanych], made with tomatoes, vinegar, and spices, is served on the side.
Interstate Bar-B-QCorky'sCharles Vergos' RendezvousNorth Carolina Barbecue
Popular North Carolina Barbeque Restaurants: The town of Lexington alone, with a population of about 20,000 people [link widoczny dla zalogowanych], boasts more than 20 barbecue restaurants.
Side Dishes: Coleslaw and baked beans
Side Dishes: Coleslaw, baked beans [link widoczny dla zalogowanych], potato salad
Interesting Facts: Henry Perry is known as the "Father of K.C. Barbecue". According to Kansascitybarbeque.com, Perry is famous for the slow-cooked ribs he served for 25 cents a slab out of a trolley barn in the early 1900s. His legacy thrives with the city's countless barbecue restaurants and The Kansas City Barbecue Society, which has more than 8,000 members worldwide.
Meat: Smoked pork ribs on the slab, and pulled or chopped pork for sandwiches
Whether it's dry or drowned in sauce, served with beans or hush puppies, America has a love-affair with barbecue that is characterized by the region.
Sauce and Flavoring: The western style sauce is called "dip" and is a thin tomato-based sauce mixed with brown sugar and spices. In the east, the sauce is a blend of vinegar, sugar, water and pepper.
Read on
North Carolina Barbecue - East Versus West
Visit Barbecue Festival on 2009 Family Vacations
Lexington NC Barbecue Festival
Arthur Bryant'sKC Masterpiece Barbecue & GrillGates Bar-B-QMemphis Barbecue
Cooking Method: Both styles are slow cooked over indirect heat with oak or hickory wood. To preserve the pork and smoke flavors the meat is never basted.
Cooking Method: Slow-cooked over indirect heat