Classification of Barbeque Styles - 1618 Words

Abstract This paper discusses five styles of barbecue. The categories are North Carolina style, Kansas City style, Memphis style, Texas style, and St. Louis style. Each style is defined by the type of meat, the method of cooking, and the seasonings applied to the meat. Each style has a unique flavor which is determined by the factors mentioned above. Classification of Barbecue Styles North Carolina Style Objective Characteristics Whole hog (pork) Cooked over open fire Sauce vinegar red pepper black pepper sugar hot pepper Subjective Characteristics Tangy Juicy Kansas City Style A. Objective Characteristics All meats including fish and turkey Sauce Tomato Molasses Smoked slowly over hickory Subjective Characteristics Best portions are burnt ends Best sauce Sweet Spicy Memphis style A. Objective Characteristics Any meat No sauce (dry rub) Slow smoked Subjective Characteristics Moist and delicious Smoky flavor enhanced by dry rub Texas Style A. Objective Characteristics Many meats but mainly beef brisket Dry rub (no sauce) Very slow smoked over pecan or mesquite Pecan wood Mesquite wood Subjective Characteristics Nothing better than barbecued beef brisket Meat melts in the mouth St. Louis Style A. Objective Characteristics Mainly pork Cooked directly over open flame Sauce Tangy Sweet Subjective Characteristics Pork steak not right for barbecue Not as flavorful Classification and Analysis In America, thereShow MoreRelatedThe Major Styles of Barbeque in the USA1144 Words   |  5 Pagesare five major styles of barbecue in the U.S.A. which are defined by method of cooking, seasonings, and types of meat used in the cooking process. These styles are North Carolina, Kansas City, Memphis, Texas, and St. Louis. North Carolina Style Whole hog (pork) Cooked over open fire Sauce has vinegar, red pepper, black pepper, sugar, and hot pepper sauce. Kansas City Style All meats including fish and turkey Sauce is tomato and molasses Smoked slowly over hickory Memphis style Any meat NoRead MoreEssay on Portraying the New Negro in Art1388 Words   |  6 Pagesartist created portraits with themes depicting the New Negro’s in there American community. During the 1930s Paris is where Archibald Motley drew a lot of his art work from the devastations and triumphs in the black community. As seen in the 1930s Barbeque portrait Blacks are more sophisticated and refine looking, the 1930s was a more gentile times. But in his painting called the picnic in 1929 a highly controversial portrait, because of it expressing a cinema theme with cropped close ups, panoramicRead MoreMkc1 Study Guid3211 Words   |  13 Pagesproducts by using the product classification system. 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