Understanding Proper Cooking Skills

Three Regional Barbecue Styles That You Must Try

10 July 2015

Lois Young

There is a timeless debate that surrounds barbecue: which regional style reigns supreme? Hard-core barbecue fanatics are usually quite loyal to a particular regional method, and each region is known for its own style or meat cut. The most common regional barbecue styles that enjoy the most face time in these debates are Texas, Kansas City, the Carolinas, and Memphis; however, these four well-loved styles are hardly the only regional flairs worthy of mention. Here are three more regional styles that you may not be familiar with, but that definitely deserve a chance with your taste buds. You just might find a new favorite regional barbecue style. 

Northeastern United States

The northeastern states may be predominately known for their seafood and clam chowder, but did you know that this region also boasts its own unique regional barbecue style? Southern Maryland in particular has mastered the art of northeastern barbecue, but states throughout this region generally follow the same principles. 

Unlike the other barbecue regions, the northeastern regional style frequently incorporates a lot of tomato-based sauces, including ketchup and chili, and a healthy concentration of chicken cuts. For a more pronounced flair, look for cuts flavored in vinegar and Worcestershire sauce. 

Hawaii

The paradise state you know as Hawaii is also unique in its barbecue preparation approach. Hawaii's Pacific location has great influence on this state's cuisine, including the regional barbecue style. Polynesian cuisine's influence is especially prevalent in Hawaiian barbecue. 

The state as a whole uses fish and pork in a wide variety of traditional luau foods. Pork cuts, like ribs and pulled pork sandwiches, are popular meat choices for barbecue, as is chicken. Both pork and chicken cuts are prepared to present a sweet and sour twang through liberal uses of fruits and fruit juices, or teriaki-infused flavors through soy sauce, garlic, and ginger. Hawaiian barbecue is usually more sweet than spicy, although it is not uncommon to find spicier variations.

Georgia

In the southeastern United States, barbecue is a way of life. This is perhaps no more true than in the state of Georgia, which seems to have regional varieties even within the state lines. 

For example, in the southern part of the state, mustard is the base of many sauces. On the other hand, northern Georgia barbecue sauces are created around vinegar and tomato bases. Georgia is also more creative in their meat cut choices, branching out beyond pork sandwiches to whole pig shoulders and even ham. 

Talk to a caterer like Great Caterers Of Iowa to see what styles are prevalent in your area.

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