BBQ "Styles"

[YuniVerse]

Just wondering - What are the major "Styles" of barbeque (Texas, Southern...) and what makes each one unique? Also, are there certain BBQ styles from other countries?

[Dan]

This is a very long story, and every bit has exceptions. Very briefly:
Southeastern USA - pork; cider vinegar sauce in eastern NC; tomato based sauce in the Piedmont; wood is usually hickory
Texas - beef brisket and beef ribs; wood is often mesquite
KC - anything that moves, served with a sweet-hot tomato based sauce
Hawaii - whole hog cooked in a pit with hot stones, ti leaves, and sweet potatoes
Most of the rest of the USA grills meat but does not BBQ (cook low and slow with wood smoke).
Goat is very popular for BBQ in parts of Texas influenced by Mexico and much of the rest of the world.

[Surge_Dvinith]

by the Mexican culture here. Well maybe parts of the East Texas piney woods. As for cabrito, it`s good stuff.

[Dan]

I first had cabrito asado across the river from Brownsville, and I`ve loved it ever since. My impression was that the closer the the border, the more you see of it, and it`s not that common in cities like Dallas and Houston. But I could be wrong.

[Surge_Dvinith]

that`s been over-run by Yankees; Dallas & Houston be good example. Guess now I should have.
Last I read, by 2010 Texas` largest population group will be of Mexican heritage. I live here in the upper central part of the state and their influences on shopping are readily evident. Lots of Mexican brands in the grocery stores; more mexican language advertisements, shops specializing in Mexican imports, etc. Good folk for the most part; love the way they cook.

[clubbabyseals]

Jack

[zilch...]

"style" of bbq. That would be the alt.food.barbecue style, which is really open ended as far as rubs and sauces go, but rather strict about Q`ing with a frosty lager in one`s hand at all times. Dos pesos, etc.

[balestrieri]

everything I have posted today. It will be easier than me trying to figure out what I am saying to who. DUH