Fan favorites from around the nation to indulge in this Memorial Day weekend, and all summertime.
The unofficial kick-off of summer is upon us, and for food fans looking to have a taste of it, that means timber, fire and smoked meat.
From ribs to pork shoulders, brisket, and pork belly, it all comes down to spice rub, sauce, and bold flavor. And Americans show major allegiance for their own States when it comes to cooking styles for barbecue.
Here are a few fan favorites from all over the country to indulge in this Memorial Day weekend, and all summertime.
Low and slow is the name of the game when it comes to cooking’cue in Kansas City. Hickory wood is your key for several chefs if smoking meat. This restaurant, open only on Saturdays, uses the whole hog to serve up ribs, pork stomach, sausage, pastrami and brisket. The sauce is typically thick with a hint of sweet molasses.
It’s not possible to be walking in Memphis without rushing into a fantastic barbecue spot. And Payne’s Bar-B-Que is one of them. This staple has existed since 1972 and is known for its smoked pork ribs. Memphis-style barbecue is known for having a dry warm or wet rub with meat that is slow-cooked in a pit. The spice rubs usually include pepper, salt, brown sugar and other spices and herbs. Chefs will typically toss the cue in barbecue sauce as it cooks to add caramelized flavor, according to Taste Cooking.com.
Carolina cue typically utilizes the entire pig and comes with a spice-and-vinegar mix from the cooking process. At Lexington, it’s all about the ketchup — which goes in the barbecue sauce along with the slaw.
Like North Carolina, pork is generally the go-to meat for barbecue meat. But in South Carolina, it’so common to utilize a mustard-based sauce that’s sweetened with a little brown sugar and vinegar. And a mainstay from the Palmetto State is Scott’s Bar-B-Que in Hemingway. The’cue haven serves up delights like pit-roasted poultry, pork and boiled peanuts in a rustic blue and white house.
This little red house in Amarillo serves up dry-rub ribs which are smoked daily along with its own meaty brisket and sides like green-chile mac and cheese. Another favorite to stomach up to is the black-peppercorn sausage.
