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Whenever a list of best BBQ is compiled, one thing is certain: Texas will be included at least once, if not several times. Barbecue is a personal experience. When you ask someone what makes delicious BBQ, their response will likely vary depending on where they are from. To comprehend barbecue styles, one must first comprehend what barbecue is. Barbecue is a way of cooking tough, less expensive cuts of meat over a lengthy period of time in a wood-burning pit at a low temperature to produce tender, moist, tasty results. The sort of spice used determines the regional flavor. German immigrants settled in South Carolina, bringing with them a significant mustard influence on barbecue. Below are a few different regional BBQ styles.
Kansas City BBQ
The most common kind of barbecue in the United States is Kansas City-style barbecue, which incorporates a wide variety of meats. With over 15,000 members, the Kansas City Barbecue Society (KCBS) is the largest governing body for barbecue competitions, with over 400 held each year. The four primary categories for KCBS entrants are chicken, ribs, pork, and brisket, which are rated on flavor, appearance, and texture.
Memphis Style BBQ
Memphis-style barbecue consists mostly of pork, particularly ribs, and is frequently served dry, as opposed to the moist western style found in other places. “Dry” refers to the use of merely a dry rub for flavour, whereas “wet” refers to the use of a sauce during the cooking process. The renowned Memphis in May, sometimes known as the “Superbowl of Swine,” is the world’s largest pork barbecue competition.
Texas Style BBQ
The meat, especially the brisket, is the star of Texas-style barbecue. In Texas, the emphasis is on the meat rather than the sauce. Texas-style sauces are often thin and tomato-based, with meat drippings, chili peppers, and spices added in. Meat-market-style barbeque, which started in butcher shops and can now be found at Mueller’s or Kreuz Market near Lockhart, was brought to the central region of the state by Germans and Czechs. The German-inspired local sausage of the surrounding Elgin area, considered as Texas’ sausage capitol, is referred to as “Hot Guts.”
