Barbecue is a far more varied and adaptable type of food than most people realize. Variations in cooking method and types of meat offer something to satisfy different tastes. Marinades and sauces of varying flavor and spiciness also add culinary flexibility.
Are you a saucer when it comes to barbecue, adding extra to what you order? Or are you content with how the meat presents itself when it’s upon the plate? No matter, we gladly accommodate all tastes when it comes to sauce preference.
Do you like a little smoke in your barbecued fare? You're not alone. The right wood can add rich flavor notes to grilled food. Some popular woods used in grilling are mesquite, cherry, hickory, maple, oak, and pecan.
North Americans have ordered an average of 13.5 million barbecue grills and smokers every year for the past 30 years. 30 years ago, most of those ordered were charcoal burning. Starting 20 years ago, the majority have been gas powered.
Six regions of the country are famous for their barbecue styles. Each is distinct and delicious. Can you guess what they are? In no particular order, they are: Kansas City, Memphis, Texas, St. Louis, North Carolina (east and west) and South Carolina.
Chicago- and Midwest-style barbecue is famous for covering meat in a dry rub as a pre-cook preparation. Once the rub is applied, the cut is seared over high heat before roasting in an oven for several hours.
People tend to think of barbecues as summer events, but with barbecue catering, you can enjoy the delicious meats and sides all year round. It can be a lot of fun to surprise your guests with a barbecue meal at an event when they aren’t expecting it.
Don’t stress about whether your guests will enjoy the food at your big party. A catered barbecue meal is a surefire hit with just about everyone. Having the food taken care of will free up your attention for other details to create the perfect party.
Every BBQ fan has not just a favorite meat but a preference for the type of cut and doneness. Some, for instance, crave the crispy, burnt ends of BBQ brisket, while others select the moist, juicy center portion.
BBQ in the Carolinas has tangy undernotes. Why? The mop sauces feature a mix of herbs, spices and vinegars, while serving sauces add more flavor and additional tang because many are made with a thick ketchup-like base.
In 1982, former Chicago columnist Mike Royko organized a BBQ competition called “Ribfest,” which attracted more than 400 contestants in 1982, and had more than 10,000 attendees by 1990.
Many people claim barbecue is the quintessential American food. Flavor profiles vary by region, but all true barbecue shares three key qualities: It was prepared over a wood fire, it was cooked for a long time at low temperatures and it was flavored with smoke.
How deeply imbedded is barbecue in the human race? How about more than 30,000 years! A roasting pit four feet across was uncovered in the Czech Republic, along with cooking utensils and the charred bones of a Wooly Mammoth.
Of gas, electric and charcoal grilling, which is considered the most energy efficient and greenest option? If you guessed electric grilling, you're right. It isn't the most popular choice, though. For that, you need the smoky goodness of briquettes or wood.
Even the Presidents have a craving for barbecue, and have been known to send out for their favorites. President Johnson went a step further, hosting a White House barbecue party replete with ribs, beans, slaw, and potato salad. And sauce, of course.
When you're holding a benefit or other fundraising event, you want to get the guests in a happy and generous frame of mind. Providing a tasty, crowd-pleasing meal like barbecue is a great way to do just that.
It can be tough to know how much food you need to feed a crowd, and it's easy to overbuy and waste money or underbuy and have guests go hungry. Professional caterers know just how much food to bring per person, so you don't have to worry about having too much or too little.
One of the most famous types of BBQ is Kansas City-style BBQ, which consists of pulled pork, pork ribs, burnt ends, and smoked sausage. BBQ sauces are typically tomato-based with sweet, spicy, and tangy flavor profiles.
Did you know that the term barbecue is derived from barbacoa, a West Indian term? Contrary to popular usage, barbecue refers to the method of cooking, not a particular dish or seasoning.
In general, meat from younger animals is more tender and flavorful than that from older animals. Aging meat by keeping it refrigerated further breaks down its connective tissue, adding to its tenderness.
If you’re the one who always hosts parties to celebrate holidays, you know how much work cooking and planning can be. Next time, have the meal catered to simplify your life. Barbecue makes a great choice for holiday gatherings of any sort.
Barbecue is such a huge part of the culture in Austin, Texas, it’s become a tradition to have a giant barbecue as part of the gubernatorial inauguration celebrations.
