Knowledge of Que
Looking to test your Barbeque knowledge? Here are a few definitions you may find handy or just plain interesting to know about the world of the Que…
REGIONAL VARIATIONS OF BARBEQUE
Carolina Barbeque – Traditionally pork barbeque (usually whole shoulder or whole hogs) smoked over hickory wood and finely chopped or pulled. Carolina Que is served with sauce. In Eastern North Carolina the sauce is vinegar based.
Memphis Barbeque – Pork ribs rule and some sprinkle the finished ribs with rub to highly season the finished product.
Texas Barbeque – Brisket and sausage are king in the Lone Star state. Ribs are also noteworthy, consisting of both beef ribs and pork ribs. Just ask Vencil Mares at Taylor Café about his secret recipe smoked beef sausage, and you’ll see why it all started in Texas. Elgin is the professed “home of hot sausage” and has more variations in smoked beef sausage than you can shake a stick at.
Texas Rub – is typically just salt and pepper, and the meat is served without sauce or with one that is thin.
Kansas City – The crossroads of barbeque with Southern and Western influences.