Posted on 03/02/2006 7:47:01 AM PST by stainlessbanner
Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.
Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.
Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.
Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.
Finally, there are the Texas barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!
Owen Miller is the town expert on barbecuing and on barbecue sauces to make you drool. To get the information you need to be the top barbecue sauce guru in your town, check out Owen's bbq sauce resource center at http://www.bbqsaucezone.com.
Gates Fiorella's and, possibly, the closest match to Boardroom, but they don't list an online menu (perhaps you could sweettalk them into sending you some :))... Hayward's Pit
It has a normal room temperature of farenheit 451.
I suspect grilling meat over fire goes back just about to the invention of fire, and that people would spice and season the meat as they developed or found seasonings.
That the whole process was "invented" by the Indians and then stolen by whitey is just ludicrous.
Absolutely! And a few others (like my secret 'proprietary' sauces/rubs) not mentioned.
As they were only jalapeno there would be no need to put out the mild fire.
You're correct about the milk. Plain white rice also works to reduce the burn if using a true hot pepper.
Guys, there are other parts of your body you shouldn't touch after handling hot peppers. Hint: if you're drinking beer, relieve your bladder BEFORE doing the peppers. Then wash your hands very thoroughly after they contact the peppers! I'm passing on to the Brotherhood painfully-learned knowledge.
They tried using it for rocket fuel but it melted the fuel tanks.
Really hate to burst the BBQ bubble because I like BBQ so much.
But a perfectly acceptable BBQ sauce can be made from mixing either Pepsi and catsup or Coca Cola and catsup.
I'm partial to Carolina style, pulled.
"barbecue
1657, from Amer.Sp. barbacoa, from Arawakan (Haiti) barbakoa "framework of sticks," the raised wooden structure the Indians used to either sleep on or cure meat. Originally "meal of roasted meat or fish," modern popular noun sense of "grill for cooking over an open fire" is 1931. "http://www.etymonline.com/index.php?l=b&p=2
Thank you for your smart and careful reply and hint. Good idea.
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