13 Dec The History of Barbecue
As the winter months roll in, many barbecues and grills are being rolled in to hibernate for the wintery season. Good news is, Blues Street Barbecue is open and here to help. Not only to fill your BBQ appetite, but also to fill you in on the history of barbecue.
It’s hard to think of a more patriotic meal than that of the barbecue. In fact, the first group of indigenous tribes Mr. Christopher Columbus encountered on the island he named Hispaniola, had developed a unique way of cooking meat. They created an apparatus to cook meat over an indirect flame to keep the food from burning. It is said that the Spanish referred to this new cooking technique as ‘barbacoa’; the original barbecue. This means that barbecuing was born in America! As Christopher Columbus and those following made their way up north to what is now known as “The South”, this style of cooking was brought with them and adopted by many.
Pigs were initially the animal of choice because of how low-maintenance they are, how low-cost they are, and it was an extremely convenient food source for Southerners. Prior to the Civil War, those in the south ate five pounds for every one pound of cow meat. Pigs could be let loose in the wild, unlike any other animal, when there was no food to feed them and fend for themselves. The pigs would later be caught and slaughtered for food. Because the pigs were so lean when butchered, the meat wasn’t very tender and Southerners would the “slow-and-low” nature cooking method of the barbecue. From this point forward, Southerners took great pride in caring for their animals. Thus, the relationship between pork and the barbecue had planted their deep, tasty roots. However, cows still have a special place on the barbecue menu and in the stomachs of many.
Barbecue varies in style and taste, based on four regions. These flavors and styles are named after their place of origin: Kansas City, Memphis/Tennessee, North Carolina and Texas. Kansas City locals love dry-rubbed ribs. Memphis style barbecue is known for pulled pork-shoulder covered in a sweet tomato-based sauce. This pulled pork can be eaten on its own or on a messy, but yummy sandwich. North Caroliners will often smoke the entire hog (known as “whole hog”) in a vinegar based sauce. And Texans prefer barbecued beef. Natives are extremely loyal to their region’s style and will defend it till they’re blue in the face. And don’t even think about mentioning your love of Texas beef to those from North Carolina or Kansas City.
We, at Blues Street Barbecue, have taken the very best from each of these regions and styles and put together the tastiest menu you can imagine. Enjoy the best of the best dishes and recipes. So let’s celebrate America year round and get your red, white and blue on! Come and join us for delicious barbecue at Blues Street Barbecue.