FROSCH Insider has a new home!

You should be automatically redirected in 2 seconds. If not, visit
and update your bookmarks.

Monday, May 9, 2011

National BBQ Month

photo by H. Michael Karshis
The weather is finally beginning to warm up a bit, making it a great time to get outside and fire up that grill! Quite aptly, May is National Barbecue Month, so we here at FROSCH Insider are sharing our favorite BBQ joints nationwide so that you can work them into your summer travels. Get your wet-naps ready! 

In Kansas City, any kind of meat may be used, from chicken to pork, and beef to fish. What makes Kansas City BBQ unique is that it is slow-smoked over a variety of woods- in this case, hickory and oak- and then smothered with thick, tomato- and molasses-based sauce.
Our pick: Arthur Bryant's- Kansas City, MO

For Memphis barbecue, just about any kind of meat can be used, though traditionally pork (either slab or pulled), is preferred. The sauce is generally made from tomatoes, vinegar, and combination of spices, and is commonly thin, tangy, and a bit sweet.
Our pick: Tom's Bar B Q & Deli- Memphis, TN

Barbecue in North Carolina most commonly utilizes pork, generally chopped. Some argue there is a definite difference between eastern and western North Carolina barbecue sauce, with the western (fondly known as Lexington-style) having ketchup in the sauce.
Our pick: Allen & Son- Chapel Hill, NC

Texas 'cue is all about the beef, especially the portion of the cow called the brisket. This cut of meat tends to be a bit tougher and therefore requires hours of slow cooking over oak (usually post oak), until the meat becomes tender and juicy. Most Texans argue that sauce impedes on the meat's natural juicy flavor and will often skip it altogether.
Our pick: Cooper’s Old Time Pit Bar-B-Que- Llano, TX

Santa Maria Style BBQ is typically characterized by barbecued tri-tip sirloin, salsa, Pinquito beans, toasted French bread, and green salad. The meat is seasoned with a special blend of salt, black pepper and granulated garlic salt,then grilled over coals of the region's native red oak, giving the meat a hearty, smoky flavor.
Our pick: Cowboy Flavor- Santa Maria, CA

Did your favorite spot make our list? We'd love to hear about your favorite places to get your barbecue on.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...