Experience Great BBQ In Detroit‏

Experience Great BBQ In Detroit‏

By Dawn Williams

Throughout the United States, the various regions all boasts recipes uniquely suited to the area. Their tastes are influenced by the local produce, livestock, ethnicity and social preferences in order to create flavorful fare. BBQ in Detroit is a virtual cornucopia of styles from the southern parts of the country.

This type of cooking is popular throughout the country and there are dozens of variations that result from individuals putting their own personal twist on things. The recipes are as distinctive as the chefs who create them and some are as tightly guarded as national secrets. While there is a vast variation in detail, all can find their basis in one or more of the four basic regional styles.

The Memphis style of barbecue is based on pork butt, shoulders and ribs being cooked over fires fueled by Oak, Hickory, Pecan, Cherry or Apple wood. Their dry technique entails rubbing the meat with savory seasoning mixes and then smoking them, while their wet method requires the slathering of tangy marinades both during and after the cooking process. Their sauces are both sweet and spicy having its basis in tomatoes and vinegar.

As expected, Texas style is all about beef. In this region, the brisket, ribs and roasts are cooked slowly with a dry rub over a smoky Oak fire and served with the sauces as dipping condiments on the side. They like these to be have a tomato base, cut with Worcestershire or vinegar for thinning, making them spicy and tangy and with very little sweetness.

The Kansas City style is most versatile when it comes to meat choices, adding its flair to turkey, chicken, mutton, beef and pork with equal enthusiasm. They also use tomato as a basis for their sauces but they make it thicker, tangier and sweeter by adding Molasses. The slow smoking pit method is preferred, allowing the food to be lavishly seasoned with spice rubs or sweet marinades.

Perhaps the most distinctive flavors of southern barbecue culture are found in The Carolina regions. Because the people here are big on secret recipes, they have sauce based on three different staples, but the meat of choice for the whole area is most definitely pork that has been slow smoked over Oak or Hickory. Cooking an entire pig in the pit is common here and also where the term "going whole hog" was originated.

The Eastern part of this region likes to base their sauces on vinegar while the West favors tomatoes. The actual mixtures are going to all taste different because this area is known for cooks creating secret recipes that include unique blends of spices such as salt and peppers of the black, red and cayenne varieties, onion powder, garlic, nutmeg, molasses, brown sugar and whiskey. The Southern section of The Carolinas leans more towards the mustard marinades used by their German ancestors.

The BBQ in Detroit is most heavily influenced by the Kansas City style though it also has a bit of Memphis, Texas and The Carolinas mixed in as well. This eclectic combination results in a rather unique taste experience. In this area of Michigan, one is likely to find any flavor barbecue they could desire.

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