BBC – Travel – The geography of American barbecue : Food & Drink

 

Some chicken, pork and corn in the barbeque

Some chicken, pork and corn in the barbeque (Photo credit: Wikipedia)

 

This is a really interesting blog from BBC Travel. Check it out!

 

BBC – Travel – The geography of American barbecue : Food & Drink.

 

Here’s the summary:

 

To enthusiasts, true American barbecue is made by slow-cooking meat over low heat from a wood fire. The meat can vary, with pork, beef, chicken and lamb being most common, and when done right, the result is succulent, juicy and tender with a nuanced and robust flavour.

 

Let me know what you think.

 

Enhanced by Zemanta

2 responses

  1. Hi Alf,

    That BBC Travel article really is interesting. I cannot tell the regional differences from personal experiences, as I’ve had barbeque only down here in Southern Texas. But that I like very much. As to all barbeque being slow-cooked, I’m not absolutely sure, though. It’s definitely true for brisket and ribs, and (possibly) for whole chickens, but not, to my mind, for sausage and steaks. And definitely not for something like shrimp. Brisket and ribs, btw, are my personal favourites.

    Thanks for making me aware of that article.

    Take care, and have a good one,

    Pit
    P.S.: My favourite barbeque restaurant here is Cooper’s in Llano [http://pitstexasexpatblog.wordpress.com/2012/05/11/coopers-in-llano-the-best-barbeque-in-texas/]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: