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Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken.
Memphis barbecue is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning and smoked over hickory wood without sauce. The finished barbecue is then served with barbecue sauce on the side. [112]
Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. [72] It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City. [73] [74] Memphis-style barbecue: South Memphis, Tennessee: Typified by pork ribs, slow cooked in a pit.
Ribs also rule the Memphis BBQ scene. Here they’re served either wet (mopped with a sweet tomato-based sauce) or dry (rubbed with a spice mix that’s heavy on the garlic and paprika and served ...
The Pig Diamonds team members Adriano Pedro and Bruno Panhoca get their box of chicken wings prepared to turn into the judges at their booth during the World Championship Barbecue Cooking Contest ...
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Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
Barbecue spaghetti is a dish from Memphis, Tennessee, that combines spaghetti with a sauce made from shredded smoked pork or pulled pork, vegetables, and barbecue sauce. [1] [2] It is served as a side dish in some Memphis barbecue restaurants. [3] Southern Living called the dish iconic and "perhaps the city's most unusual creation". [4]
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