Bar BQ:A cuisine of the Southland
Texas Bar BQ - Sweet, Spicy, & Smoky
Tennessee Bar BQ - Smokey with a kick made with "dry rub".
Louisiana Bar BQ - Sweet & Spicy with Spicy Sauce!
South Carolina Bar BQ - Sweet and glazed with a honey sauce.
The fine southern art of Bar-BQ is one shared throughout ALL the southern states you see on the left.
However, some of these states boast unique styles that have more than earned them the right to be singled out.
Below, I have tried to include some YouTube videos that capture the feel of these Bar-BQ Kings of the Soutland!
Please click on the Steel Magnolia to return to the main page.
Tennessee BarBQ is famous for it's "Dry Rub" which is unique to the state, especially in Memphis where families keep their "Dry Rub" recipes secret.
In fact, I was amazed to discover this Dry Rub recipe on You Tube!
My recommendation to you, if you're trying this out for the first time, is to experiment with it, as since this was willing shared with those outside this gentleman's family, I wouldn't be surpised if there is a certain "unmentioned" ingredient you'll need to discover on your own.
It's not unusual that recipees are handed down as riddles with answers to be earned under the loving guidience of our Elders in the South!
South Carolina BarBQ is famous for it's "Sweet Honey Glaze" which is unique to the state. The most unusual ingredient in this glaze is mustard, but as you'll see by the video at left, in all actuality, it makes up very little of the glaze itself.
typically, South Carolinians focus on pork ribs when they BarBQ, but this glaze would taste good on just about anything!
While Louisiana's Bar BQ is renowned for its sweet spicy sauce, since we've already shown you one glaze (South Carolina's), I thought you might appreciate seeing something really distinctive for the region.
With Louisiana's Creole and Cajun influences and it's centuries' love affair with sea food, it's little wonder that they figured out how to Bar BQ a Stuffed Clam! (See left for one such recipe!)
In Texas, we're famous for our brisket, which would normally seem too tough to eat, but we've had centures to develop the smoking techniques which have turned it into a soft, juicy meat full of flavor. The best way to get it is via one of the BarBQ places of old, like "Smitty's" , in Lockhart , because they have smoked Hickory wood in the same BarBQ pits for decades, which infuse the smoker with a flavor you just can't "earn" with a new grill. However, if you're determined to give it a try, the video below will tell you how!
Must Try: The Brisket
Must Try: The Beef Ribs
Must Try: The Sea Food
Must Try: The "Carolina Honey's" - Pork Ribs
