The Barbecue In Barbecue Sauce What Is It?

Barbecue really took hold in the American South in the 19th century. Pork was the meat of choice because the pigs did not need to be tended on a farm but were allowed to run free and semi-wild. There were economic advantages to this since there was no need to feed them but they were more or less readily available for consumption as needed. Though they would have tougher and stringier meat than their corn-fed cousins, anybody who knew how to barbecue could remedy this through the slow cooking method which made virtually any meat tasty enough to eat along with barbecue sauce.

As the technique of barbecue spread throughout the south different versions of barbecue sauce recipes and sometimes different meats became popular in certain locations, but pork was still the most prevalent. The prime exceptions to this are Kentucky and its mutton and Texas' love affair with beef. Let's start where barbecue sauce had its beginning: the eastern US. In North Carolina the type of sauce you cook with depends upon what part of the state you live in. In eastern Carolina you will find a very peppery, vinegar-based sauce, while in the area to west of Raleigh there will be a similar version chock full of tomatoes. The self-styled "Barbecue Capitol of the World," Lexington, NC boasts one barbecue restaurant per thousand residents. Wow! That is a lot of barbecue!

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