Regional barbecue loyalties run deep-differences between towns within South Carolina provoke rivalry and debate. In “The Serious Eats Barbecue Style Guide,” James Boo picks apart these regional styles.
From North Carolina, land of wood-smoked whole hog and vinegar sauce, to South Carolina’s mustard belt, barbecue varies by cooking technique, protein, and sauce. For example, in Kentucky mutton appears on many barbecue menus, while Texas remains the national capital of brisket. In St. Louis, cooks cut off a pig’s snout and its facial skin and cook them until the fat renders and the skin gets crunchy. Across Missouri from St. Louis, Kansas City is famous for burnt ends, chopped off a cooked brisket and smoked until crispy.
Incredible diversity and deliciousness characterize America’s barbecue. To learn more about regional barbecue styles, click here. For dinner this week, head up to Dinosaur Bar-B-Que for a taste of New York barbecue.