I was grocery shopping the other morning after dropping my husband off at work and then going to the gym, it was about 6:00 a.m. Best time to shop, no one is there. Well, almost no one, there are the cashiers. At this particular 24 hour store, not the one you are probably thinking of, I have had a few run ins with cashiers that want to talk, give you their advice or are just plain nosey. So, this particular 6:30 morning I had purchased a bone-in pork shoulder to make some pulled pork. Here I am at the self check out, minding my own business, when this stores finest walks over and starts bagging my groceries. I was grateful, until she started talking to me…. Here is how it went.
Her: Making some pulled pork? Me: Yes.
Her: There is a guy that comes in here every couple days and buys whole pork loins. One day I asked him what he needed all them for. He told me he was a Chef and
he makes pulled BBQ pork with it. Says that he boils it until it can pull
apart, pulls it out of the water, reserves some of the water and pulls it.
Then he adds BBQ sauce and then some of the reserved water. Me: He boils it?
Her: Yup. Boils it. Says that you don’t get all that gross fat. So, I tried it,
cuz I get a discount on food here. Took me a few times, but finally got it
right. Best I have ever had. Me: He boils it? HUH? I have never heard of that. He really boils it? Her: Yup. That’s what he said. Said you don’t need all the gross fat in there. Me: Well, you have a nice day.
I didn’t even get annoyed that the cashier didn’t possibly think that I could have been a chef, myself. I walked out of there very confused and couldn’t wait to get to work to tell our BBQ guru. He joined in my confusion. Now, I am just a Pastry Chef but have learned quite a bit about barbecuing and smoking meat, or just cooking meat in general. My question to our BBQ guru, “Don’t you need the fat to keep it moist and tender and to give flavor?” and “Why the hell would anyone boil (not poach) meat intentionally?” To my first question he said yes and to the second he said beats me.
I have now done my barbecue research and here is what I have learned. First and for most most states have their own style, some very greatly and some not so much. Second, use a charcoal grill or a smoker. This will help to regulate the heat, plus in a charcoal grill you can also burn wood, not so much in a propane grill, it also will give better flavor. Now let’s talk regions…..
Memphis Tennessee BBQ is usually Pork ( shoulder, butt or ribs). Is characterized by heavy smoking and dry rubs with a sweet and tangy BBQ sauce. The sauce is usually a thin tomato base and vinegary . If you are looking to make your own (Yes your own. It doesn’t always have to come in a bottle) consider these ingredients: tomato ketchup, apple cider vinegar, water, onion, garlic, butter, molasses, mustard, brown sugar, Worcestershire sauce, paprika, mild chili powder, oregano, thyme, salt and pepper.
North Carolina This is where PORK is KING! Slowly smoking hogs over coals dates back to the 1600’s. Here the sauce is never served on the meat, always to the side to be dunked in. Now as far as the sauce goes it is a peppery vinegar based sauce containing such ingredients as: mild vinegar, hot peppers, black pepper, water, salt and pepper. To make a western style “dip” sauce add tomato and brown sugar.
South Carolina Barbecue is also Pork here too. South Carolina is the only state to boast four styles of sauce: Vinegar and Pepper, Light Tomato, Heavy Tomato and Mustard. The Mustard Sauce is distinct to this area and was brought over by German immigrants: yellow mustard, vinegar, honey, sugar and spices.
Alabama Barbecue here is pork, hams and chickens smoked over hickory, oak or pecan wood. The meat is usually piled on sandwiches with coleslaw and dill pickles. The sauce here is usually served with the chicken and is a white sauce but is also served in the side of the pork and ham. Ingredients for the sauce is as follows: mayonnaise apple cider vinegar, lemon juice, horseradish, black pepper, cayenne pepper and salt. Probably good on that coleslaw too!
Texas Texas is so big it has region of BBQ has regions of BBQ. Here is the lone star state Beef Brisket is King! Briskets fat content (yes I said fat, here fat is good!) helps it from drying out as you smoke it for 6 to 12 hours. East Texas Beef and Pork are served on a bun covered in hot sauce Central Texas You won’t find sandwiches, just good ole’ piles of meat West Texas BBQ is served “Cow Boy ” style here. Beef Brisket and Shoulder smoked on an open pit over mesquite wood and very rarely sauced South Texas Down here you will find more Mexican flavors and traditions (even with a wall) Barbacoa de Cabeza reigns here. To make Barbecoa you bury a cow’s head wrapped in maquey leaves and then buried in a pit with hot coals. Now if you are interested in a Texas BBQ sauce here are some ingredients to consider: water, ketchup, cider vinegar, butter, onion, celery, Worcestershire, spicy mustard, honey, garlic, beef bouillon, paprika, chili powder, salt and pepper
Kansas City Here we are in the Barbecue capital of the country, with 100 different BBQ restaurants in city, where you will primarily find St. Louis spare ribs. It is said that BBQ was started here by Henry Perry, a native of Tennessee. He opened a smoked meat stand in 1908, where he served beef, ribs, opossum, raccoon and woodchuck (Delicious), served with a harsh sauce made with mostly black pepper. The restaurant was taken over by Charlie Bryant after Henry’s death in 1940, Charlie sold the business to his brother and Arthur Bryant’s Barbecue was born. It is a landmark described as ” the single best restaurant in the world”. At the restaurant they serve a variety of meats – pork, beef, sausage and chicken, primarily smoked over hickory and covered with liberal amounts of tomato based sauce. To make a Kansas BBQ sauce you need such ingredients as: tomato ketchup, water, cider vinegar, dark brown sugar, molasses, onion powder, garlic powder, black pepper, celery salt, allspice and cayenne pepper.
Kentucky (western) Here you won’t find your traditional barbecue meat, in Kentucky you’ll find lamb/ mutton (or old sheep). Louisville is known for their spice rubbed ribs. Everywhere else you’ll find a variety of three sauces- mild tomato based sauce, pepper hot sauce or a strong Worcestershire flavored sauce called “BlackDip”
St. Louis The BBQ is so serious here they even have a type of rib named after it. St. Louis Ribs or Pork Spare Ribs are taken from the bottom of the ribs on the side of the belly of the pig. This is why they are bigger and meatier but a bit tougher cut of meat. This is probably the most different way to cook your barbecue because the meat is repeatedly sauces as it is cooked, assuring the proper caramelization. Your sauce is also a tomato based sauce thinned with vinegar and adding horseradish.
Now as I have gone through all these barbecues have I once mentioned boiling meat or non-fatty pork loin? No, no where in here has that been mentioned. Now, I can’t speak for all the pit masters out there but I would bet that a mutiny would happen if I showed up at a barbecue cook off with pots of boiling water and pork loins. I would probably get laughed out of the competition. So, please don’t ever think that boiling meat, of any sort, is a good idea.
Well, I hope I have cleared up a bit of your barbecue confusion and have opened your eyes to making your own barbecue sauce. Just think of the possibilities…. they are endless!!!!
The Rantings of a Bakerbrat...... 
You did right by Texas in your description – thank you!
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