Grab some napkins. We’re celebrating the best of America barbeque.
Did your home state make the list?
KC goes for tomato-based sauces with a vinegar and secret-spice kick.
The Volunteer State knows ribs. Grilled with a dry rub or basted with a sweet, tangy sauce.
“A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!” — Jack Harris
North & South Carolina
In the Carolinas the meat is pork and the sauces are relatively thin with a vinegary snap.
Chef John describes this Carolina sauce as “a fairly straightforward, totally in-your-face-with-tang-and-heat recipe. It is fantastic on pulled pork and molasses-brined pork chops.”
In Texas, beef brisket is cooked over a smoky mesquite or hickory fire and served with a spicy sauce.
Kentucky BBQ sauce says it with…bourbon, naturally.
Chef John explains: “Santa Maria, California, is home to one of America’s most delicious BBQ specialties: grilled beef tri-tip steak. Black on the outside, pink on the inside.”
Hawaiian BBQ shows off its native and Asian influences.
The Keystone State does it with tangy sweet-and-sour sauces.
Grill wild salmon on a cedar plank in the Pacific Northwest.
The Keys cast a unique light on Florida BBQ.
Don’t forget Mississippi. It holds its own in the BBQ Belt.
Chicago knows the blues…and BBQ.
Northern Alabama is known for mayo-based white sauces.
So much BBQ! Better make an extra batch of sweet tea.