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Over the years, various barbecue
and grilling methods have evolved regionally in America. Notably,
charcoal grilling is preferred 2 to 1 over gas grilling according
to a national blind-taste test conducted by Alliance Research.
From east to west and north to south you'll find an array of
various mopping and sopping barbecue sauces that differ in color
and spiciness, ranging from deep burgundy red to Carolina mustard
yellow. And then there are all those mild to hot-hot spice rubs,
marinades and glazes galore to explore!
Preferences for the type of meat
barbecued varies from region to region, too. Texas and Oklahoma
prefer beef, while in the Deep South pork is tops. In western
Kentucky, mutton shares the honors with pork. Chicken enjoys
top billing in eastern Tennessee, however pork comes in a close
second. In recent years with the focus on healthier eating, fish
and seafood, even fresh fruit and vegetables have gained in popularity.
Whatever your preference, if it makes your mouth water, it's
the right barbecue choice.
There's a bounty of information
provided on these pages for outdoor grilling and barbecue success,
including tips on how to build the perfect charcoal fire, learning
the techniques of Direct and Indirect Methods for grilling assorted
cuts of meats properly, along with a few all-important safety
tips.
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