Barbecue in the United States
Barbecue in the United States In the United States, Part of a series on barbecue refers to a American cuisine technique of cooking meat outdoors over a fire; often Regional cuisines[show] this is called pit barbecue, Northeastern and the facility for cooking it New England is the barbecue pit. This New Jersey form of cooking adds a New York City distinctive smoky taste to Philadelphia the meat; barbecue sauce, while a common Midwestern accompaniment, is not Chicago [1] required for many styles. North Dakota Omaha Often the proprietors of Southern-style barbecue St. Louis establishments in other Wisconsin areas originate from the Mid-Atlantic South. In the South, Baltimore barbecue is more than just a Pittsburgh style of cooking, but a Southern (list) subculture with wide variation between regions, Cajun and fierce rivalry for titles at Floribbean barbecue competitions.[1][2] Kentucky Louisiana Creole Description Lowcountry There are 3 ingredients to New Orleans barbecue. Meat and wood Soul food (list) smoke are essential. The use Texas of a sauce or seasoning Tex-Mex varies widely between regional traditions. Western California The first ingredient in the California fusion barbecue tradition is the meat. The most widely used Pacific Northwest meat in most barbecue is Rocky Mountain pork, particularly the pork Southwestern ribs, and also the pork New Mexican shoulder for pulled pork.[1] Other The techniques used to cook Hawaiian the meat are hot smoking and smoke cooking. These Military rations cooking processes are Puerto Rican distinct from the cold Roadkill smoking preservation Tailgate par ty process. Hot smoking is where the meat is cooked History[show] with a wood fire, over Thirteen Colonies indirect heat, at Antebellum America temperatures between 120 Chuckwagon and 180 °F (50 and 80 °C), and smoke cooking (the Culinary Revolution method used in barbecue) is Ingredients and foods[show] cooking over indirect fire at higher temperatures, often List of American foods in the range of 250°F Blueberry (121°C) ±50°F (±28°C).
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