| Every region of the United States has its barbecue | | | | - smoked pork shoulder stuffed inside a hamburger |
| specialty: pulled pork sandwiches in North Carolina, | | | | bun and topped with coleslaw. |
| racks of ribs in Memphis, "burnt ends" in Kansas City | | | | BBQ in Kansas City |
| and chopped brisket in Texas. The roots of American | | | | |
| barbecue run deep in the South, where even | | | | Kansas City is the barbecue capital of the Midwest. |
| neighboring counties can have different approaches | | | | Like Memphis, it's also home to over 100 barbecue |
| to barbecue, not to mention different states. | | | | restaurants and hosts an annual barbecue competition |
| BBQ in North Carolina | | | | an an event called American Royal. |
| | | | In Kansas City, both pork and beef are barbecued |
| Consider North Carolina, a state with a long barbecue | | | | and it is best known for its BBQ sauce, which is |
| tradition .. | | | | traditionally heavy on tomato and uses molasses as a |
| In eastern North Carolina, you would probably find | | | | distinctive sweetener. The traditional thickbarbecue |
| shredded meat from an entire pig, doused with a | | | | sauce you buy in supermarkets is based on Kansas |
| peppery vinegar sauce, and if you chose to drive | | | | City style sauce. |
| West a few hours from the coast, and you will most | | | | The bottled varieties are much different from the |
| likely be served meat from just the shoulder of the | | | | small batches of sweet zesty sauce cooked up by |
| hog, with a tomato based sauce. | | | | Kansas City pitmasters. |
| Throughout Carolina, there is a clear preference for | | | | For those that aren't familiar with the term, "Burnt |
| barbecue pork and thin vinegary sauces, which is a | | | | ends," are the crunchy, charred ends of brisket slabs, |
| distinguishing style echoed throughout the state. | | | | are a Kansas City specialty not to be missed. |
| BBQ in Memphis, Tennessee | | | | BBQ in Texas |
| | | | |
| Memphis, Tennessee is another superb barbecue | | | | Texas is famous for its cattle, and beef brisket is the |
| location, home to "Memphis in May," which is the | | | | barbecue meat of choice. But chopped beef and |
| largest barbecue competition and festival in the world. | | | | beef ribs are also state favorites. |
| The city boasts over 100 barbecue restaurants and | | | | Texas barbecue isn't only about the beef, it is also |
| several different barbecue styles. | | | | about spicy pork sausages, called "hot links," and pork |
| Like North Carolina and much of the South, pork is | | | | ribs are also common barbecue fare. |
| the barbecue meat of choice in Tennessee and pork | | | | Almost all Texas barbecue is cooked without sauce. |
| ribs are the most common cut, but the city is divided | | | | The meat is rubbed with spices, known as BBQ rub, |
| between "dry-rubbed" and "wet rib" versions. | | | | smoked and, sometimes, a sauce is served on the |
| Dry-rubbed ribs are generously rubbed with a mixture | | | | side. |
| of spices, smoked and then served with sauce on | | | | Barbecue in other states is most often smoked over |
| the side. Wet ribs are lacquered with tangybarbecue | | | | hickory, oak or a handful of other similar hardwoods. |
| sauce before, during and after cooking. | | | | But Texas barbecue usually uses mesquite, which |
| Another Memphis favorite is the pulled-pork sandwich | | | | gives the meat a distinct and unique flavor. |