Edible Sacramento Summer 2022

F rom its origins around the caveman’s campfire to today’s Sunday cookout in the backyard, barbecuing has always been a communal and festive activity. However, not all barbecuing is the same. In fact, there are dif ferent ways to achieve that unforgettable fired flavor. With options from Kansas City-style barbecue to Tex as style, open-flame grilling to slow-cooking smokers, and rubs to sauces, how does a home cook know where to start?We turned to some local pros to find out.

TRADEMARKS OF FOUR AMERICAN BARBECUE STYLES

Across the United States, barbecuing styles vary from the Pacif ic to the Atlantic. But most barbecue experts agree the four most popular styles are Texas, Memphis, Carolina, and Kansas City. Although eachmethod generally employs cooking “low and slow” —at lowheat for a long period of time—over wood, each style fea tures distinctly di€erent rubs, sauces, and flavors. Black pepper and salt are the base of a Texas-barbecue-style rub. Some cooks add other ingredients such as co€ee, chili pow der, or brown sugar. According to Greg Desmangles, culinary di rector atUrbanRoots Brewery&Smokehouse, “Texas style favors beef, usually a brisket, smoked low and slow. And sausage is also always on a Texas-stylemenu.” O.Z. Kamara, co-owner and smokeologist at Daddy O’s Smokehouse, employs a di€erent twist on Texas-style barbecue. He calls it “Cali-cue” because his Texas-style menu also includes tri-tip, a cut of meat that originated inCalifornia. Memphis style also involves smoking meats, preferably pork ribs and pork shoulder, in a brick oven commonly called a pit. A Memphis-style dry rub typically contains garlic and paprika but sometimes also salt, pepper, chili powder,mustardpowder, brown sugar, andmore.Wet, or saucy, ribs call for a thin, vinegar-and-to mato-based sauce brushed on before, during, and after cooking. Carolina barbecue varies from north to south, with two dis tinct styles inNorthCarolina and three in SouthCarolina. But all of these regions favor pork as the preferred meat for barbecue. A thin, vinegar-based sauce dominates most of the styles and com monly includes cayenne pepper, mustard, and/or brown sugar. Kansas City di€ers from other styles of barbecue in that a wide variety of meats, including beef, pork, chicken, and tur key, are used. Meats are treated with a dry rub and served with a thick, sweet, spicy, tomato-based sauce. Low and slow is the preferred method of cooking, but grilled chicken is common, too. Burnt ends — the crispy, delicious tips of brisket or pork —origi nated inKansas City.

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