Barbacoa – Where Barbecue Originates From

So, where does the word ‘barbecue’ come from? The word comes from barbacoa, a Spanish word, and it is traced to Caribbean and Haitian peoples. Traditional barbacoa consists of large cuts of meat cooked over a hole in the ground. Mexican barbacoa includes goat meat or lamb. In the U.S., barbacoa uses beef, especially heads of cattle where the prized cheek meat is and every bit of the head is used. Try this recipe for Smoked Cow Head Barbacoa from Home Sick Texan where she takes a whole head of beef and barbecues it for 24 hours before savoring every bit of it, from the tongue to the eyes. This description of Mexican barbacoa comes from Elena’s Secrets of Mexican Cooking from 1958: The Mexican barbacoa has one touch of its very own…Mexicans use the big fleshy leaves of the maguey plant. First a hole is dug – usually one about four feet deep. The sides of this are plastered with mud. In the hole go light porous stones, topped with a fire. When the wood has become ashes, the maguey leaves are roasted until tender and used to line the sides of the hole; their tops are laid back over the surface of the ground. A grate is then pout over the ashes, and on top of it a pot with stock and garbanzos, rice, vegetables, and of course, chiles. Next comes the meat – lamb or kid, mutton or beef. The soft maguey leaves that are on the ground are folded over, a sheet of wood or metal is added, then another layer of mud. On top...
Western North Carolina Ketchup Based Barbecue Sauce

Western North Carolina Ketchup Based Barbecue Sauce

Sweet style barbecue sauce. PrintWestern North Carolina Ketchup Based Barbecue SauceAuthor adapted from north carolina pork producers association Ingredients1 cup ketchup1 cup brown sugar, packed1/2 cup lemon juice1/2 stick butter1/4 cup minced onion1 teaspoon hot pepper sauce1 teaspoon Worcestershire sauceInstructionsCombine all ingredients in a saucepan, and bring to a boilReduce heat, and simmer for 30 minutes.Cool to room temperature.   All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
North Carolina Piedmont Lexington-Style Barbecue Sauce

North Carolina Piedmont Lexington-Style Barbecue Sauce

Hot and tangy style sauce. PrintNorth Carolina Piedmont Lexington-Style Barbecue SauceAuthor adapted from north carolina pork producers association Ingredients1 1/2 cups white vinegar10 tablespoons ketchup1/2 cup water1 tablespoon sugar1/2 teaspoon cayenne pepperPinch of crushed red pepperSalt and pepper to tasteInstructionsCombine all ingredients in a small saucepan and bring to a boil.Reduce heat to medium and stir until sugar dissolves.Remove from heat, and let stand until room temperature.   All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Pitmaster by Andy Husbands and Chris Hart

Blurb: Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you’re new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmasters are essentially gods of barbecue. They are genuine masters of the barbecue lair they rule in. Pitmaster: Recipes, Techniques & Barbecue Wisdom by Andy Husbands and Chris Hart takes readers on a journey of barbecue influences by region and the people who inspire them the most in the world of barbecue. Each chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. The profiles include advice from notable barbecue pros: Ken “Jake” Jacobs, Steven Raichlen, Sam Jones, Elizabeth Karmel, Rod Gray, John Lewis, Jamie Geer, Bill Durney, Andy Husbands, Tuffy Stone, Chris Hart. They all add to the treasure that this book is. The chapters go into styles of barbecue, and delve into...

Carolina Style Barbecue: Lexington Piedmont, Eastern Style North Carolina, and South Carolina

North Carolina and South Carolina both have their barbecue favorites, and from these two states you’ll find three styles of barbecue based on region. North Carolina is divided into two: Lexington or Piedmont and Eastern Style. Lexington / Piedmont – North Carolina Lexington or Piedmont style of barbecue is made famous for its vinegar red sauce. Depending on the recipe, it can be very hot to slightly sweet. Pork shoulder is almost always exclusively used. Eastern Style – North Carolina Eastern style uses the whole pig, and here ‘pig pickin’ is popular. This is where the whole pig is cooked and the meat is served directly by pulling the meat the from the pig. The barbecue sauce has no tomatoes, and is based from a straight vinegar or mayonnaise. You’ll find homemade bottled sauce in squeeze bottles on the table made from vinegar, hot sauce, and a little sugar to cut the vinegar. While the sauce isn’t tomato based, it is a little red in color due to spices (like paprika) or the hot sauce inside of it. Mop sauces are big here, too, and are similar to the Eastern style barbecue sauces. A mop sauce typically contains little to no sugar with a high vinegar ratio in proportion to the other ingredients. This acidic sauce is sopped on the meats as a basting sauce during cooking. South Carolina South Carolina likes its barbecue sauced with a mustard barbecue sauce. This sauce is made of yellow mustard, vinegar, spices, and brown sugar. Hot sauce is added for a little kick if desired.     Renee Shelton Renee’s love for...