Barbecue Wars

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Image by Matthias Böckel from Pixabay

Okay, so here’s the deal. What kind of meat, what kind of sauce, what method of cooking, what type of wood or heat, and how is it served. A lot to consider. And one thing is for sure–we’re not talking a backyard Weber grill here, folks. This is serious business, so let’s get to it.

In the South, especially North Carolina, the most popular outdoor version is the “pig pickin’.” Named after the Cajun phrase cochon de lait, traditional Southern barbecue grew out of these gatherings, which entailed an entire hog roasted for hours, then letting guests pick their own meat off the finished product (hence the phrase “going whole hog”).

But every region has its own version, usually pork, and the sauce is what makes the difference. In North Carolina, the three varieties of sauces include vinegar-based in the east, tomato-vinegar, sometimes mustard, in the central state and a heavier tomato-based sauce in western NC. The city of Lexington, just northeast of Charlotte, proclaims itself to be the “Barbecue Capital of the World,” boasting one BBQ restaurant per 1000 people (talk about going whole hog). And throughout the South, the meat is more likely to be served on a plate, accompanied by hush puppies, coleslaw and baked beans, not in a bun smothered with ketchup (in some places considered a capital crime). When ordered, it’s simply called Q and the sides are a given. (In Texas you might get a thick piece of toast, but that’s another story.)

According to South Carolinians, only in their state will you find all four “official” sauces: mustard-based, vinegar-based, light or heavy tomato based. To the west, Memphis barbecue favors tomato- and vinegar-based sauces, and in some restaurants (or more likely BBQ shacks) the meat is rubbed with a mixture of dry seasonings before smoking over wood. Don’t even think about charcoal briquettes, considered a misdemeanor at the very least.The dry rub ingredients are a closely guarded secret, setting them apart from the guy down the street. There may not even be a sauce basted over the meat, but simply served on the side.

Image by Alexas_Fotos from Pixabay

Moving right along, in Alabama, Georgia, and Tennessee barbecue is usually pork, basted with a sweet red sauce. Some rebels even dare to use a mayo-based sauce with vinegar, mostly on chicken (which is not really considered a true barbecue, anyway.) A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork is prepared by shredding the pork after it has been barbecued, then piled high.

In the Midwest, we’re talking Kansas City-style, characterized by using different types of meat, which might be pulled pork or ribs, smoked sausage, beef brisket or ribs, smoked/grilled chicken, smoked turkey, and sometimes fish. Whew. They don’t leave anything to chance, but remember, KC is a major meat packing city, no vegetarians allowed. Hickory wood delivers the best flavor and the sauce of choice is tomato-based, spicy or mild. No hush puppies–remember you’re in the Midwest. And in Chicago, when they’re not wolfing down Italian beef sandwiches, hot dogs or pizza, they like to season the meat with a dry rub, sear it on a hot grill, then cook it slowly in a special oven. The meat, typically ribs, is then finished with a sweet and tangy red sauce. Not to worry, they won’t have you arrested if you order it on a bun (just no ketchup, understand?). Side dishes can be cooked greens, mac and cheese and sweet potatoes. Since many BBQ places are located on the South Side, they often comprise the main ticket item at soul food restaurants.

The state of Kentucky just has to be different, making mutton their meat of choice. In Maryland, beef is the ticket and it’s grilled over a high heat, served rare with horseradish. Hardly even qualifies as barbecue, so why are we spending any time on this?

Don’t mess with Texas, especially when it comes to BBQ. The bigger the better, and the Lone Star state takes no prisoners when it comes to their version (there ain’t no other version, pardner.) This tradition runs deep, and king-sized barbecues, thanks in no small part to the number of famous politicians who have hosted them over the years, try to diminish their Northern wannabes by claiming the best darn barbecue in the world. The emphasis is on the meat itself, not a sauce. Usually “Texas-style” means “Central Texas-style” and that spells b-e-e-f. Brisket is cooked over indirect heat, low and slow. They favor mesquite wood or a combo of hickory and oak, then served up on plates with potato salad, beans, slaw and a big ole slice of Texas toast. This is serious eatin’, y’all.

And there you have it. Exhausting, all these details and variations. Who’s hungry? What will you choose and where? So much barbecue, so little time.

For author Dale Phillip, growing up in the Midwest meant ribs or chicken, baked in the oven with bottled sauce. Summers took them outdoors, and hamburgers were the favorite (with buns and lots of ketchup). When she moved to North Carolina, she encountered her first pig pickin’ and did not go whole hog. Now in Southern California, BBQ restaurants are popping up all over, serving a variety of styles to cover all tastes and regional preferences to suit the tastes of displaced residents from back East. (Truth be told, she likes the side dishes better.) But barbecued chicken on a grill takes “top dog” awards. (No hate mail, please.) She invites you to view her many articles in Food and Drink, and her blog: http://myfriendlyu.blogspot.com/

Article Source: https://EzineArticles.com/expert/Dale_Phillip/1169732

Chiefs Wrangle Ravens This Sunday

The CHIEFS take on the Ravens this Sunday at Arrowhead.

George Toma has returned to KC to help prep the field.  George was responsible for the design and implementation of the fields original look, as well as doing the first Super Bowl field.  In homage to the CHIEFS 60 years in KC, the field will sport the artwork and businessgold end zones of old.   There’s a great article on the whole production   over at Chief.com

Toma, now 90, obviously has great affection for the field here in Kansas City.  He’s called it one of the most beautiful football stadiums in the world.

The weather is predicted to possibly be rainy at some time during the game,, which starts at noon.

Week 2: Chiefs Trounce Raiders 28-10


It was only one quarter, but what a quarter it was!

While the Chiefs were scoreless in the first quarter, the caught fire in the second.l  Mahomes threw four touchdown passes  to give the Chiefs a 28-10 lead they would hold for the rest of the game.  . This game saw the second-best total passing yards in Mahomes’ young career.

Chiefs defense stepped up markedly. They gave up 10 points in the first quarter. But they held the Raiders scoreless for the rest of the game.

I think we could feel the impact of Tyreek Hill sitting on the sidelines.

Nice win!

GO CHIEFS!

Chiefs VS. Raiders – Week 2 Preview

I’m looking forward to this week’s game.  Of course it’s against the much gaited Oakland Raiders, so that always adds something.  It seems there’s always some extra energy hen the Kansas City Chiefs and the Oakland Raiders rake to the fuels in combat.

So grab yourself a BOP (Beverage Of Preference), kick back, and see what you think of this week’s preview.

I hope you enjoy it!

 

 

“Nothing to the east…” Huh?

Let’s get this straight.

I am a BIG Patrick Mahomes fan.

Besides being the calibre of athlete that we seldom see, he also seems humble and, well, just NICE.

I think that’s what makes this commercial work so well.

This instantly became my favorite Patrick spot (and there are a lot right now to choose from).

Hope you get a kick out of it, too!

 

Week 1: Too many “OH NO!” moments

 

 

I’ve looked forward to the first game of the 2019 Chiefs season since the last game of last season’s Superbowl run.

And now it’s been here and gone.

Here are some random thoughts/shouts during the Chiefs’ 40-26 victory over the Jacksonville Jaguars:

Here they go!  Woo-hoo!

Defense seems awake at least.

Here comes Mahomes.

TOUCHDOWN KANSAS CITY!

OH NO! Mahomes is hurt!  He’s out!  UNBELIEVABLE!

OH NO! Hill is out!   Are we going to have a team after this?

Whew! Mahomes is back in.  His left ankle is taped up and he can’t run.

Man, Kelce can catch!

Defense isn’t bad, but where’s the pass rush?

Mahomes timing/throws are a bit off.  I guess due to the ankle.  But he still can throw!

Sammy Watson is looking great.

Whew! Kinda glad this one’s over.

It left a lot of uneasiness in the air.