From Carolina Gold to Alabama white, the country's principle sauce styles
Meat cuts and cooking methods are the main signifiers of regional barbecue, but the sauces perhaps best define the history of America's low and slow cooked proteins. From the Carolinas to Texas and Kansas City, barbecue fanatics religiously ally themselves with specific styles of sauces and dips.
American barbecue can trace its origins to the Eastern coastline stretching from North Carolina south through the Florida panhandle. Anthropologist and novelist Zora Neale Hurstontradition of the Arawak, an indigenous people living in the Caribbean and Florida around the time of Spanish colonization.
Kalm reported the pepper sauce had a"very fine taste." Ever since, Americans have been evolving new flavors for their smoked meats.observed Guinea peppers being cultivated by slaves in Philadelphia, noting that the pods were occasionally pounded and"mixed with salt preserved in a bottle" to be used as a sauce for meats and fish. Kalm reported that the pepper sauce gave the food a"very fine taste." Ever since, Americans have been evolving new flavors to complement their smoked meats. Here's a primer on America'sThe spicy and acidic African flavor profile was readily adopted in eastern North Carolina.
that some original recipes even utilized coastal ingredients like oysters. This thin, watery wash is used to soak pork as it cooks over the flame.The introduction of Heinz ketchup in 1876 was a major turning point in the history of barbecue sauce nationwide. In North Carolina it resulted in a state schism over the validity of tomatoes on ‘cue. Enter the Piedmont-style or"Lexington Dip" — a reference to the city of Lexington where the style is most abundant.
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