And pork’s versatility means any style perfection.
The great taste of pork lends itself to deliciously different regional BBQ styles that can create menu excitement and diversity. Smithfield is the BBQ authority and understands the differences in every region. Below is a short glossary of some of the most popular BBQ styles today.
Claimed to be the oldest form of American BBQ, Carolina-style pork BBQ can be prepared pulled, shredded, chopped, even sliced. Frequently it’s rubbed with a varying spice mixture prior to smoking then repeatedly brushed with a spicy vinegar blend while it’s being smoked. The wood used is usually a hardwood such as oak or hickory.
Memphis BBQ focuses on two distinct specialties: mouthwatering ribs that can be prepared either “wet” or “dry” and the classic BBQ sandwich. Brushing with sauce defines wet-style ribs, while using only a spicy dry rub creates the dry variation. Memphis BBQ sandwiches are simply chopped pork served on a simple bun and topped with barbecue sauce and cole slaw.
Kansas City BBQ
It is said that BBQ is a way of life in Kansas City. More than just being a delicious meal, BBQ is a way to bring people together and has become the signature dish of the city. The style includes smoking after being dry rubbed, and notably, the sauce is served on the side. Interestingly, far from mass marketed “KC” sauces, the real Kansas City sauce is thinner and features interesting variations including being mustard-based.
Alabama BBQ has its own distinctly different take with its white sauce BBQ. White sauce is a mayonnaise- and vinegar-based condiment used liberally as a sauce, marinade and dressing.
Asian BBQ generally refers to a Korean-style preparation, called Yakiniku, which means “grilled meat.” The preparation generally consists of a variety of thinly sliced meat that is seasoned in a savory-sweet marinade of sesame oil, sugar, and a variety of other ingredients. The traditional eating method is to wrap the BBQ in lettuce with rice and eat it by hand.
The word barbeque is derived from barbacoa, a form of cooking that originated in the Caribbean. In contemporary Latin countries, it means slow-cooked over an open fire. Mexican barbacoa is served on warm tortillas with guacamole and salsa and folded into tacos.
Whatever the regional style, Smithfield Foods has the delicious portfolio of Farmland pork favorites to satisfy any BBQ lover’s cravings.
Watch our own Chef Frank as he explains regional variations in BBQ and adds his own special touch to recipes.more info