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Article: Barbecue's regional roots: in the U.S., barbecuing is a beloved, traditional way of cooking. The ingredients featured in the sauces, as well as the type of meat and wood used, vary from region to region.(ingredient challenges)
- Article from:
- Prepared Foods
- Article date:
- October 1, 2004
- Author:
CopyrightCOPYRIGHT 2004 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Barbecue is a method of cooking meat, poultry or fish over an open pit fire. This style of cooking foods goes back to the earliest days of man, when cooking was always done over a fire. Today, barbecue is a favorite among many Americans.
Just like each region of the country features people speaking with different accents, barbecue also varies by region. There are three basic qualities used to identify barbecue: the sauce, the type of meat and the type of wood used to smoke and cook the meat.
There are about five regions where barbecue is prepared differently. In the first area, comprised of North and South Carolina, pit-cooked pork is served with ...