BBQ Specialties



Pork Ribs



Pulled Pork Sandwiches



Beef Briskets Sandwiches



Roasted Whole Chickens



Pig Roast



Baked Bean




Coleslaw

















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Chef Martin for any questions about catering an outdoor barbecue for you and your friends.
712-4440
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Barbecue in the South

Much of the variation in barbecue methodology and saucing in Southern barbecue can be explained by its geographical migrations. After originally appearing on the East Coast, barbecue began travelling West, picking up permutations along the way. Spanish colonists spread the cooking technology, but the agriculture of each region added its own twist. The simple vinegar sauces of the East Coast were supplanted by the sweet tomato sauce of Memphis and the fiery red Texas swab. In western Kentucky, mutton was substituted for pork, and the cattle ranchers of Texas used barbecue techniques for slow-cooking beef.

There are several main regions of barbecue saucery in the South. Each region has its own secret sauces, with much intra-regional variation.



Barbecue on the East Coast

In eastern North Carolina, the meat is chopped or sliced pig and the sauce is peppery vinegar.
The area of North Carolina west of Raleigh uses the same type of meat, but douses it in a sauce rich with vinegar and tomatoes.
Western North Carolinians eat barbecue with bread and sometimes Brunswick stew, a stew made with vegetables, chicken and sometimes game.
Further south, in South Carolina and Georgia, the pig is still chopped or sliced, but it is doused in a yellow mustard-based sauce. In this region, the skin of the pig is often removed and fried separately. (This delicacy should not be confused with the pre-packaged pork rinds popularized by George Bush). In Georgia, Brunswick stew often appears.

Barbecue in the Central South

As the barbecue aficionado travels further west, pork remains the meat of choice, but it is served "pulled" rather than chopped. Pulled pork is slow-cooked, shredded by hand into succulent threads of meat, then doused with sauce. The pulled pig region, centered around Memphis, Tennessee, usually serves a sweet tomato sauce flavored with pepper and molasses. Because Memphis is a port city, the creators of barbecue sauces in this area had a larger repertoire of ingredients from which to choose. Molasses was shipped up-river, and became a popular seasoning. Memphis barbecue is a term that encompasses both pulled pork and slow-cooked pork ribs. This ribs are either basted with sauce or rubbed with a mixture of tangy spices before pit cooking.

In Alabama, most sauces are also red, but a bit spicier than those served in Tennessee. Pulled and chopped pork is offered, as well as slabs of ribs. In Arkansas, the sauces vary. Because the state borders Tennessee, Texas, and several other states, one can find a wide variety of barbecue styles and sauces in Arkansas. On the western side, Arkansas borders Texas, and beef barbecue is more prevalent.