Evans Senior Center Newsie Welcome to Evans JULY 2019 Senior Center Regional Barbecue Sauce Styles, Explained In this Issue... By Brenna Houck, taken from eater.com Good Eats ......................... Page 1 Meat cuts and cooking methods are the main signifiers of regional barbecue, but Good Eats Cont ................ Page 2 the sauces perhaps best define the history of America's low and slow cooked Evening Meals .................. Page 3 proteins. From the Carolinas to Texas and Kansas City, barbecue fanatics religiously Recipe .............................. Page 4 ally themselves with specific styles of sauces and dips. Evening Meals .................. Page 5 American barbecue can trace its origins to the Eastern coastline stretching Fraud Alert ....................... Page 6 from North Carolina south through the Florida panhandle. Anthropologist and Menu ................................ Page 7 novelist Zora Neale Hurston writes that the Southern practice of slow cooking meat Calendar of Events ........... Page 8 over wood grills was borrowed from the babacots tradition of the Arawak, an indigenous people living in the Caribbean and Florida around the time of Spanish Library News .................... Page 9 colonization. Spaniards translated this tobarbacoa and eventually the English City News ....................... Page 10 "barbecue" — but according to Hurston, it was slaves who took these techniques Citizenship ..................... Page 11 and dressed their meats with "barbecue sauce made from lime or lemon juice and Games ............................ Page 12 hot peppers." During a visit to North America in 1748, Swedish-Finnish botanist and Evans Senior Center naturalist Peter Kalm observed Guinea peppers being cultivated by slaves in We are located in the Evans Philadelphia, noting that the pods were occasionally pounded and "mixed with salt Community Complex preserved in a bottle" to be used as a sauce for meats and fish. Kalm reported that 1100 37th Street the pepper sauce gave the food a "very fine taste." Ever since, Americans have been evolving new flavors to complement their smoked meats. Here's a primer on Evans, CO 80620 America's principle barbecue sauce styles. 970-475-1125 Lunch Reservations Eastern North Carolina Vinegar Sauce 970-475-1132 The spicy and acidic African flavor profile was readily adopted in eastern North Carolina. Considered the mother of all American barbecue sauces, it can be traced back several centuries in North Carolina, where whole hog ‘cue reigns supreme. More Information! Unlike many modern sauces, the eastern-style uses no tomato, relying instead on a Visit our website for more tart combination of vinegar (usually cider vinegar) and added spices like cayenne, black pepper, crushed red pepper, hot sauce (often Texas Pete), salt, and information about what is sometimes water. Author and chronicler of North Carolina barbecue Bob happening in the City of Evans. Garner notes that some original recipes even utilized coastal ingredients like www.evanscolorado.gov oysters. This thin, watery wash is used to soak pork as it cooks over the flame. Continued on page 2 www.evanscolorado.gov/recreation/seniors Good Eats Continued from page 1 Piedmont or Lexington-Style Dip The introduction of Heinz ketchup in 1876 was a major turning point in the history of barbecue sauce nationwide. In North Carolina it resulted in a state schism over the validity of tomatoes on ‘cue. Enter the Piedmont-style or "Lexington Dip" — a reference to the city of Lexington where the style is most abundant. Western Carolinians traditionally cook pork shoulder and dress it with a tangy, vinegar-based sauce that's slightly reddened and sweetened by the introduction of ketchup. According to North Carolina's Our State magazine, the style may be attributed to five men of German descent who developed the Piedmont variety based on Bavarian practices of serving pork shoulder with sweet and vinegary sauce. Its also frequently incorporated into a specialty red slaw. South Carolina-Style Mustard Sauce Because human tastes belie strict borders, South Carolinians share the same traditions as their Northern counterparts with one exception— mustard sauce. Like the Piedmont-style dip, German immigrants are also to thank for this tangy smoked meat condiment. According to the South Carolina Barbecue Association, these Germans arrived to South Carolina settlements with mustard in tow. The mustard-based Carolina Gold is thinned with vinegar and doctored with added spices for a zingy flavor, and to dress pulled pork and other pork cuts. Texas-Style Mop or Basting Sauce Seeing as Texas likes to be different, it seems only appropriate that it developed its own saucy barbecue tradition. Texas's beefy barbecue cuts are often cooked with savory "mop sauce" or "basting sauce" — so called because it's applied with a mop. Steven Raichlen, author of The Barbecue Bible, describes the sauces as more of a thin "glaze" that moistens the meat and adds flavor as it smokes. Mop sauces may include beef stock, vinegar, Worcestershire, and spices like salt, pepper, and garlic. Kansas City-Style Sauce Kansas City, Missouri's thick, sweet, and tangy sauces dominate the collective consciousness when it comes to American barbecue traditions. Widely distributed on supermarket shelves, slathered on ribs at chain restaurants, and used to dip McNuggets and fries at McDonald's, it's the thick and gloppy baseline that unites a nation of barbecue novices. Ketchup and molasses give it a sweeter, heavier consistency while additives like liquid smoke impart a barbecue flavor in lieu of coals, fire, or a smoker. Worcestershire, brown sugar, vinegar, soy sauce, and other spice may also find their way into the recipe. Despite the style's critics, the barbecue restaurants of Kansas City often defy this reputation by creating a remarkable variety of house sauces with profiles from peppery and spicy to extra vinegary. Alabama White Sauce Those who enjoy sauce as a side dish may enjoy dipping their barbecue in white sauce, an invention of northern Alabama barbecue pioneer Bob Gibson. Comedian Aziz Ansari recently showcased the condiment (though it was mistakenly attributed to Nashville, Tennessee) in a recent episode of Master of None, in which his character becomes so enamored with the sauce that he misses a flight back to New York. Whether or not it's actually that exceptional is a matter of preference, but white sauce has a strong following in the small region around Decatur. Unlike the hog traditions of the Carolinas, this pasty mixture of mayonnaise, vinegar, and pepper is best applied to smoked chicken (though pork will also do). It's served thick and creamy or milky, and is an anomaly in the class of American sauces. America's regions cultivate an evolving spectrum of sauces with smaller-but-emerging styles found throughout the 50 states. Some argue that Memphis and St. Louis represent an alternative style, similar to Kansas City but with a thinner more vinegary base. In North Carolina, scholars also contend that a third imported style riffing on thicker tomato- based sauces has taken hold in the northern regions of the state. And in Kentucky, mutton is sometimes dressed with black Worcestershire-based dip. Wherever it's applied, sauce adds a signature that marks barbecue as one of the U.S.'s great folk food traditions. Page 2 • Evans Senior Center Evening Meals Evening Meals Meal Theme Date (* items contain nuts) WHEN: Tuesday evenings from May 14- August 13 BBQ Beef Brisket, Corn on the Cobb, Western Days July 2 Baked Beans, Wheat Roll, Butter, WHERE: The Greeley Watermelon, 1% Milk Active Adult Center (1010 6th St, Greeley Chicken with Honey-Pineapple serves at 5:00pm. Sauce, Citrus Rice, Hawaiian Glazed Hawaiian July 9 Vegetables, Fresh Pineapple, Lemon The Platteville Senior -Coconut Pudding, 1% Milk Center (508 Reynolds, Navajo Tacos, Pinto Beans, Fiesta Platteville) serves at Native July 16 Cornbread, Butter, Honey, Fresh 5:30pm. American Strawberries, 1% Milk Page 3 • Evans Senior Center Recipes Cattle Drive Baked Beans Taken from mymagazine Prep time: 15 mins | Cook time: 2 hours | Serves: 8 INGREDIENTS • 6 slices of bacon • 1 medium onion, diced • 1 can pinto beans, small red kidney beans, butter beans and black beans, drained • 1 cup barbecue sauce, plus more for topping INSTRUCTIONS Preheat oven to 325*F. Grease 3-quart casserole dish. In medium skillet, cook bacon until crisp (safe internal temp of 145*F); drain on paper towels. Pour off all but 1 Tbs bacon drippings. Add onion and cook, stirring frequently, until soft, about 6 minutes. Meanwhile, crumble bacon or chop into small pieces. In large bowl, combine beans, bacon, onion, and 1 cup sauce. Fold until combined, Transfer to prepared casserole dish, adding more sauce, if needed, to make almost level with beans. Bake, uncovered, 2 hours, until sauce is bubbling (if beans start to look dry while cooking, cover dish with foil). Let sit 10 minutes before serving. Enjoy, refrigerating any leftovers. Mama’s Cornmeal Hushpuppies Taken from Food Network. By Trisha Yearwood. Prep time: 10 mins | Cook time: 20 mins | Yields: 48 INGREDIENTS • 2 cups self-rising white cornmeal • 3/4 cup finely chopped onion • 1 large jalapeno, chopped fine • Kosher salt • 2 cups buttermilk • 2 cups peanut oil, for frying INSTRUCTIONS In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250*F. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.