Plus, Heidi Gardner and the ‘Super Bowl of Swine’ |
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There is no single way to barbecue, yet in the United States, there are thousands (if not millions) of opinions. When we started discussing this country’s upcoming 250th-anniversary celebrations, our editors considered one central question: Is there a cuisine that is uniquely American? Narrowing down this nation’s food to a single entity felt near impossible. Until we got to barbecue. Few foods capture our collective attention quite like it.
Today the modern pit serves as a crucible of culture, and in the stories in our digital America the Barbecue package, we explore how barbecue inspires both nostalgia and innovation, from the boisterous competition circuit to hometown pride (even when it’s complicated).
Read on for:
Free for you: A gift link for our sheet-pan banana pudding cake. Happy 250th, America! |
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A growing cohort of first- and second-generation immigrants are putting their own spin on America’s legacy with flavors from their home cultures. But barbecue’s “third wave” is not “fusion” food, its proponents will be quick to tell you. The word conjures a chef who throws together foods without concern for culture or tradition, says Kansas pitmaster Ted Liberda, who describes his fare as Kansas City barbecue with Thai inspiration. “It ain’t the case that we’re not authentic,” he adds. “We are authentic to what we do.”
Many of these third wave pitmasters are scrappy, self-taught, and hungry to redefine what makes American food “American.” |
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North and South Carolina span roughly 86,000 square miles, across which there are probably just as many barbecue sauce variations.
Pitmasters in eastern North Carolina use thin vinegar- and hot pepper-based sauces for whole hog, while those in the western part of the state specialize in a tomato or ketchup-based “dip” for basting sliced pork shoulders. South Carolinian cooks employ spiced vinegar-based sauces, and mustard-based sauces as well.
Plotting the geographic ranges and evolutionary paths of barbecue sauce is one way to understand the rich culinary history of the Carolinas. It’s also a delicious way to plan a road trip. Here are four itineraries for eating your way through the Carolina barbecue sauce trail. |
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| We Know Good Stuff
Sign up for the free BA Shopping email to discover editor-tested products, fresh launches, and tasty ingredients to level-up your cooking.
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A Cookout Menu That’s as Breezy as Summer |
| Heidi Gardner Is Kansas City Barbecue’s Loudest Cheerleader |
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