Spicy BBQ—As Good as It Gets
Would July 4 in America be the same without Barbecue, BBQ, Bar-B-Q, Barbeque or is it Bar-B-Que?
According to TIME, “Barbecue is about as red, white and blue as American cuisine gets…on the Fourth of July, millions of Americans will huddle around outdoor pits, ovens and grills to slowly cook themselves meaty, patriotic dishes slathered in sauce.”
BBQ and the act of barbecuing has become pop culture. There are Bar-B-Q cookoffs and contests around the country. Some practitioners rub spices into the meat, some marinade the meat in their own concoctions, and others still simply sprinkle spices on the meat.
Then there’s the question – Do I spread on the sauce after the meat is cooked or do I douse it with sauce while still on the grill?
Chefs at Sagora Senior Living communities are working in what is commonly called the “Barbecue Belt”—the area from the Atlantic Ocean to the Gulf of Mexico, bordered by Texas and Kansas City.
BBQ is a way of life to a lot of our chefs. Our chefs in Texas and Oklahoma love their beef, and a nice piece of brisket reigns supreme. Whether it’s with a dry rub or slathered in BBQ sauce, if done right, you will be tasting a little bit of heaven.
Our Florida communities generally adopt a fusion of South Carolina BBQ with their mustard-based sauces and traditional Cuban BBQ, which is cooked in a pit with spices and citrus.
Sagora Senior Living communities in Alabama tend to favor pork over beef, but their claim to fame is a tangy mayonnaise-based sauce.
For me, I am all about Memphis style BBQ. They love their pork, whether it is in rib form or my favorite shredded pork shoulder, ‘pulled pork.’
They use a thin tomato-based sauce with lots of spice. Put that pulled pork over a bun with some coleslaw—it really doesn’t get much better.
Want to try a great pulled pork sandwich but don’t have a large pit smoker? Try this recipe that uses a crock pot instead.
June 28, 2018
Written by Josh Swanson
Sagora Senior Regional Culinary Specialist