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227's YouTube "Chili"-NBA-Bar-B-Q Ribs - Regional variations of barbecue From Wikipedia, the free encyclopedia Jump to: navigation, search This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2007) Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is spent cooking the meat At its most generic, any source of protein may be used, including beef, pork, lamb, poultry, fish, and seafood. The meat could be ground, as with hamburger, processed into sausage or kebabs, and/or accompanied by vegetables and/or bread. Sometimes the cut of meat (e.g. brisket or ribs) matters; sometimes the cut is irrelevant. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before and/or during cooking, and/or flavored in numerous ways after being removed from the heat. Occasionally, vegetarian alternatives to meat, such as soyburgers and mushroom caps, are prepared similarly. Typically meat is covered with barbecue sauce. Vinegar-based sauce is typical of Southeastern United States barbecue, while tomato-based sauce is Midwestern and Western United States style. Many forms of barbecuing involve tough cuts of meat that require hours of cooking over low heat that barely exceeds the boiling point of water. Some forms of barbecue use rapid cooking over high heat, being barely distinguishable from grilled meats to those who would make such a distinction. With high heat barbecuing (often called grilling), the food is placed directly above the flame or other source of heat. With low heat barbecuing, the food is off to the side and almost always under a cover, frequently with added smoke for additional flavor. It is generally agreed among the many regions of North America that "barbecuing" has four definitions: indirect dry heat in a smoke pit constitutes "smoking," direct dry heat on a ribbed surface is the mark of "charbroil-grilling," direct dry or moist heat with the use of cooking oils and fats on a flat surface constitutes "griddling," and combining direct dry heat on a charbroil-grilling surface and direct moist heat in a broth-filled pot constitutes "braising." Outside of the US, these distinctions are rarely observed. Sometimes an open flame is required, with the fuel source irrelevant. In other cases, the fuel source is critical to the end result, as when wood from particular kinds of trees are used as fuel. Contents [hide] 1 Oceania 1.1 Pacific islands 1.2 Australia 1.3 New Zealand 2 Caribbean 2.1 Jamaica 2.2 The Bahamas 2.3 Cuba, the Dominican Republic, and Puerto Rico 2.4 Other Caribbean islands 3 Asia 3.1 China 3.2 Korea 3.3 Japan 3.4 South Asia 3.5 Southeast Asia 3.6 Philippines 3.7 Mongolia 4 Middle East 5 South Africa 6 Europe 6.1 Germany 6.2 Scandinavia 6.3 Mediterranean 6.4 United Kingdom and Republic of Ireland 7 North America 7.1 Canada 7.1.1 Quebec 7.2 Mexico 7.3 United States 7.3.1 Alabama 7.3.2 Arizona 7.3.3 Arkansas 7.3.4 California 7.3.5 Florida 7.3.6 Georgia 7.3.7 Hawaii 7.3.8 Kentucky 7.3.9 Louisiana 7.3.10 Mississippi 7.3.11 Missouri 188.8.131.52 St. Louis 184.108.40.206 Kansas City 7.3.12 Nevada 7.3.13 North Carolina 7.3.14 Oklahoma 7.3.15 South Carolina 7.3.16 Tennessee 220.127.116.11 Memphis 7.3.17 Texas 7.3.18 Upper Midwest 18.104.22.168 Chicago 7.3.19 Virginia 7.3.20 Pacific Northwest 8 References  Oceania  Pacific islands Barbecuing is popular in the Australasian, Melanesian, Micronesian, and Polynesian islands. Every country has its own version of cuisine a la pit but some of the most legendary and continuously-practiced examples can be found in the South Pacific. In Hawaii, it’s the imu. New Zealand’s Maori have the hangi. Tahitians call it hima’a. And a thousand miles away in the Marquesas Islands, there’s the umu. As with many tropical islands' styles of barbecue, the meat is glazed with sauce and decorated with fruits.  Australia In Australia barbecues are a popular summer pastime. Coin-operated or free public gas or electric barbecues are common in city parks. While Australian barbecue uses similar seasonings to its American counterpart, smoking or sugary sauces are used less often; more commonly, the meat is marinated for flavour and then is cooked on a grill. The barbecuing of prawns ("shrimp" in the USA) has become increasingly popular in Australia but was not popular at the time of the American TV commercial featuring Australian actor Paul Hogan. Barbecues are also common in fund raising for schools and local communities, where sausages and onions are served on white bread with a fruit based BBQ sauce (typically apple) or ketchup Tomato sauce. These are most often referred to as "Sausage Sizzles".  New Zealand In New Zealand, as in Australia, barbecue is also popular. New Zealander barbecue is similar to a mix of American, British, Australian, and Pacific Island styles.  Caribbean  Jamaica Jerk chicken is an example of Jamaican
barbecue.  The Bahamas Bahamian barbecue is similar to Pacific Islander, Hawaiian, mainland American, UK, and Australian styles.  Cuba, the Dominican Republic, and Puerto Rico The Taíno method of slowly cooking meat over a wooden mesh of sticks. An example is in Spanish-speaking islands of the Caribbean, such as Cuba, Dominican Republic, and especially Puerto Rico, Lechon is a common and extremely popular delicacy. Lechon consists of taking a whole pig, slicing it from the head to the rear from the bottom, and slow-grilling the hog as it is turned on a rod.  Other Caribbean islands Barbecue is also popular in all the Caribbean islands, each with their own traditions.  Asia  China In southern China, pork barbecue is made with a marinade of honey and soy sauce, and cooked in long, narrow strips. This form of barbecue is known as char siu. Outdoor barbecues (usually known simply as BBQ) are popular among Hong Kong residents on short trips to the countryside. These are invariably coal-fired, with meat (usually beef, pork, sausage, or chicken wing) simply marinated with honey, then cooked using long, hand-held forks. In these sense, the style and atmosphere is closer to fondue and hot pot.  Korea Although called BBQ, Korean BBQ is actually grilled. Bulgogi (불고기) is thinly sliced beef (and sometimes pork or chicken) marinated in soy sauce, sesame oil, garlic and chili pepper, cooked on a grill at the table. It is a main course, and is therefore served with rice and side dishes such as Kimchi. Bulgogi literally means "fire meat." The more common Korean "BBQ" is called kalbi, which is marinated ribs.  Japan Barbecueing is very popular in Japan as part of outdoor activity. Normally more vegetables and seafood are incorporated than in US, and soy sauce or soy based sauces are commonly used. Occasionally Japanese style fried noodle "Yakisoba" would be cooked as well. Yakitori is an example of Japanese barbecue. It is the Japanese version of shish kebab. Spare ribs, chicken, and steak are also grilled and glazed with teriyaki sauce.  South Asia The tandoor is a form of barbecue common in Afghanistan, Pakistan and north India.  Southeast Asia Satay is popular in several Southeast Asian countries: Malaysia, Singapore, Indonesia, and the Philippines. It consists of pieces of meat skewered on a bamboo stick. The meat is marinated in a mixture of spices similar to a curry mix and pulverised peanut. Most common meats are chicken, lamb and beef. In non-Muslim enclaves, you will also find pork and various other satay made from animal offal. After the meat has been cooked over a charcoal flame, it is served with a thick gooey dipping sauce made from the same mixture as the marinate for the meat (a peanuty tasting curry like mixture). Borneo. In the mountainous regions of North Borneo, the local Kadazan people's specialities are chicken satay and snake meat satay (as of 2007 this is only available under exceptional circumstances). Before 1990 it was possible to get satay of animals like tapir, elephants, flying fox, goannas and wild boar. Unfortunately, these animals are now rare and/or endangered.  Philippines Lechón being roastedIn the Philippines, Lechon is a centerpiece of the main cultural diet. It is extremely rare for any celebratory occasion to lack lechon. Filipino lechon is made similarly to the same fashion as its done in the Spanish speaking islands of the Caribbean. The hog is cut, slicing it from the head to the rear from the bottom, and slow-grilling the hog as it is turned on a rod. Even though the Spanish speaking islands of the Caribbean and the Philippines do not share a common language (the Spanish language having long died out in the latter), it is still referred to with the same pronunciaiton. This may be in due to both regions being ruled by Spain for many centuries.  Mongolia Nomadic Mongolians have several barbecue methods, one of them called "Khorkhog". They first heat palm-sized stones to a high temperature over the fire and sandwich several layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it's good for your health if you hold the stone used for cooking. Another way of cooking is a "boodog" ("boo" means wrap in Mongolian). Usually marmot (black tail prairie dog) or goats are cooked in this way. There is no pot needed for cooking "boodog", after slaughter and dressing, the innards are put back inside through a small hole and the whole carcass is cooked over the fire. The Mongolian barbecue often found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians. Having its origins in Taiwan in the mid to late 20th century, the so-called "Mongolian barbecue", a popular dish in American and Canadian Chinese restaurants, consists of thinly sliced lamb, beef, chicken, pork, or other meat, seasonings, vegetables, and noodles, or a combination thereof, that are quickly cooked over a flat circular metal surface that has been heated. See also: Mongolian cuisine  Middle East Al tazaj Israeli mangal Sorts of beef steaks, chicken parts, middle eastern kebab made from beef and lamb, hot dogs and beef burger and the known Shish Lik Mangal is the act of grilling meat on coal's outdoors and also known as "On the fire" - על האש The meat is eaten with pita bread, Tehini paste, Hummus, israeli salad and all kinds of salads Persian-style kabob There are various types of barbecued Persian Kabob. The main type is koobideh kabob, which is seasoned ground beef that is skewered and barbecued outside on a charcoal flame. There is also a marinated chicken kabob called joojeh kabob and a filet mignon steak kabob, called kabob barg. Both are skewered as well. All three main types of Persian kabob are usually served with Iranian style saffron rice and salad Shirazi, but can also be eaten with middle eastern lavash bread.  South Africa The braai (abbreviation of braaivleis, Afrikaans "meat grill") started out as a major social tradition amongst the Afrikaner people of Southern Africa, though the tradition has since been adopted by South Africans of all ethnic backgrounds. The word braai is very popular in South Africa; it replaces the standard English word barbecue, which is almost never used in South Africa, except on chips packages. One won't find barbecue wood or wood for the barbecue in the supermarket; instead one will find braaiwood. The braais are utilized in cooking almost daily by many South African families.  Europe  Germany This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2008) Germans are enthusiastic about their version of barbecue, grilling ("Grillen"), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity. Germans grill over charcoal or, increasingly, gas, and grilled meats include all of the local sausage variations as well as steaks (especially marinaded pork steaks from the shoulder) and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck. Smoking is common practice in German butchering, but pure smoke-based techniques have not yet entered popular practice. Barbecue variations are also popular among the immigrant communities in Germany, with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the United States of America, Turkey, Greece, other Balkan States, and among the German-speaking immigrees from the states of the former Soviet Union.  Scandinavia Barbecue in Scandinavia has a unique feel, implementing traits of traditional Scandinavian gourmet cuisines. In addition to more traditional meats such as chicken, beef, lamb, and pork, meats from wild game are common, especially venison (deer meat). A sauce made from Juniper berries is often put on top of the meats when served.  Mediterranean This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2008) Barbecuing is popular in Mediterranean countries. It is influenced from traditional Mediterranean gourmet cooking. Olive oil is a key part of the Mediterranean barbecue style, as it is in the region's gourmet cuisine. The most common items grilled are chicken, beef steaks, souvlakis/brochettes, halloumi cheese, and pita bread, with other traditional Mediterranean ingredients. Often, many barbecue meat items are marinated with olive oil and citrus juice mixtures, and then garnished with various herbs and spices; basic persillade and several variations are often put on top of the meat.  United Kingdom and Republic of Ireland This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2008) Barbecuing is a popular al fresco cooking and eating style, common in both the United Kingdom and the Republic of Ireland. Many homes in both countries have a barbecue, usually located in the home's back garden. Most popular are steel-built "kettle" and range-style barbecues, with wheels to facilitate moving the barbecue. Due to the typically wet weather of the climate of the British Isles, during the autumn and winter, many British and Irish people store their barbecues in a garden shed or garage, although permanent brick barbecues are also common. In recent times, barbecue cookoff competitions are beginning to take place in the United Kingdom and Ireland, similar to those in the United States. Some of these barbecue competitions also allow teams from both countries to compete against each other. Similar competitions are also held in Canada, continental Europe, and Australia. The most common foods cooked on a British-style barbecue are chicken, hamburgers, sausages, beef steaks, shish kebabs, and vegetarian soya or quorn based products. Such vegetarian products require extra attention due to their lower fat content and thus tendency to stick, as well as their weaker structure due to the manufacturing process of such foods. Less common food items include fish, prawns, lobster, halloumi (cheese), corn-on-the-cob, squashes, potatoes, plantains, asparagus, beetroots, pork fillets, pork patties, and pork or beef ribs. Similar to the United States, barbecue sauce is sometimes spread onto the meat while it is cooking. All the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the duration of the "barbecue season" (late spring to early autumn). Barbecue in the UK is mostly influenced by traditional English, Scottish, and Welsh cuisines. However, as modern British cuisine as a whole is also heavily influenced by its multi-ethnic minority communities, Continental Western European, Scandinavian, and Mediterranean cuisines, and to a lesser extent, Middle Eastern, Asian, Oceanian, and Oriental cuisines, may also occasionally influence the food cooked at the British barbecue. For example, the barbecue sauce may contain Juniper berries, and in addition to that, persillade may also be put on top of the meat as a garnish. Overall, British barbecue is similar to a mix of American, Australian, German, Scandinavian, and Mediterranean styles. In the Republic of Ireland, the Irish people have their own tradition of barbecue which is influenced by traditional Irish cuisine. As with British homes, many Irish homes also have a barbecue. The most common meat items are chicken, beef steaks, lamb chops, and sausages, but in addition to meat and vegetables, potatoes, a staple in Irish cuisine, are also grilled, and barbecue sauce is spread onto the meat while cooking. Sometimes, the potatoes are mashed and combined with sausages to produce a dish known as bangers and mash. As with the United Kingdom and the other islands of the British Isles, the barbecue season is somewhat limited due to its climate. Overall, the Irish barbecue style is similar to a mix of American, UK, and Australian styles.  North America  Canada Canadian barbecue takes many influences from its American neighbor down south, but also takes influences from British, Irish, French, German, Central European, Mediterranean, and Australian barbecue styles. The most common items cooked on a Canadian barbecue are chicken, burgers, ribs, steaks, sausages, and shish kebabs, and barbecue sauce is brushed on when the meats are served. As in the United States, barbecue cookoff competitions are quite common. These competitions are conducted bilingually, in both English and French, to allow teams from Quebec to compete (Quebec's first language is French while the other provinces use English as their first language). Barbecue cookouts, either pit-smoking, charbroil-grilling, griddling, or braising (by putting a broth-filled pot on top of a charbroil-grill), can also be combined with picnics, again the same as in the United States.  Quebec Quebec-style barbecue is distinct from the kind of barbecue that is done in the rest of Canada. While Anglo-Canadian barbecue resembles Kansas City, Memphis, Texas, and Kentucky regional barbecue styles, with additional influences from national British, Irish, and Australian styles, Quebec barbecue draws closer and greater influences in style from Continental Central European and Mediterranean grilling and braising traditions and Louisiana barbecue, which likewise is also distinct from the barbecue styles of the rest of the American Deep South due to the influences of the unique regional cuisines of the state: Cajun cuisine and Louisiana Creole cuisine, which both descend from French and other Central European and Mediterranean European cuisines. However, there are still a few influences, albeit rather distant, from the southern United States, coming mainly from Kansas City. As both Louisiana Cajuns and Quebecoises are descended from French colonists and immigrants, various aspects of their cultures are quite similar. Quebec barbecue is overall a mixture of Louisiana Cajun and Creole traits and national French, German, Central European, and Mediterranean gourmet traits, along with a few hints of Irish and Aboriginal influences, as there are several Aboriginal tribes living in Quebec, and many Irish immigrants have also settled there throughout its history, and thus have also made significant contributions to the cuisine of Quebec. In addition to rubs and sauces, the meats are marinated in various mixtures containing olive oil and citrus juices, persillade is often added as a garnish, and meat skewers, called brochettes (French) or souvlakis (Greek), are also very common. The meats, along with various other items, are often either charbroil-grilled, griddled, braised, or smoked, depending on the various different cuts of the meats.  Mexico In Mexico, the carne asada (literally meaning "roasted meat") consists of marinated cuts of beef rubbed with salt and pepper, and then grilled. Normally, it is accompanied with tortillas. This dish is more common in Northern Mexico, however in Central Mexico it can be also found.  United States Main article: Barbecue in the United States Although regional differences in barbecue are blurring, as are many other aspects of U.S. regional culture, some variations still exist. The continental mainland of the USA is known for its barbecues, which often consist of either charbroil-grilling, griddling, braising (by putting a broth-filled pot on top of a charbroil grill), or smoking various meats (depending on the various cuts). Much of the population throughout the country holds barbecues every year. Barbecue cookouts are also often combined with picnics. One of the most frequent days for barbecuing and picnicking is their National Independence Day, which is celebrated on July 4. Americans tend to barbecue meats such as pork, beef, lamb, chicken, etc. In addition, during the holidays, people in the southern regions of the country also tend to barbecue whole turkeys. Barbecue cookoff competitions are very common throughout the southern half of the country, and more recently have gained exposure in the northern part of the mainland country and into Hawaii and even Canada and beyond.  Alabama This section may contain original research or unverified claims. Please improve the article by adding references. See the talk page for details. (March 2008) Alabama barbecue most often consists of pork ribs, pork shoulder, and chicken slowly cooked over hickory smoke. Pork shoulder may be served either chopped, sliced, or pulled. Some diners also specify a preference for either "inside" or "outside" meat, a reference to the particular section of the shoulder the meat is taken from. "Inside" meat is considered to contain more moisture while "outside" meat is usually drier. While Alabama barbecue is typically served with a spicy, tomato-based sauce, a mayonnaise and vinegar based sauce is also popular in the northern parts of the state. Known as "White Sauce" or "Alabama White Sauce," this particular barbecue sauce is predominantly served with chicken and pork. This style of barbecue sauce is often attributed to Bob Gibson of Decatur, a well-known barbecue chef. Additionally, the barbecue in the eastern sections of the state often serve barbecue with a sweet and spicy mustard and vinegar based sauce. Much like the barbecue styles of neighboring Georgia and Tennessee, Alabama barbecue is usually considered a variation of the broader "Memphis Style" of barbecue. Barbecue in Alabama is generally served with a uniquely wide range of "country style" vegetables, as well as traditional sides of french fries, baked beans and coleslaw. "Whole-hog" style preparation is also common in Alabama, where a whole pig is cooked without being separated by parts prior to its preparation. Because of the nature of "whole-hog" preparation, this style is usually found at private gatherings and homes rather than in barbecue restaurants. Whole-hog barbecue is usually served to groups on a common table in a picnic-style setting and can be traced back to the social gatherings in rural towns associated with the hunting and preparing of pigs and hogs from the countryside, an event that routinely attracted large crowds.  Arizona Located between California and Texas, Arizona barbecue is similar to Texas barbecue, but also takes Californian and Missouri-style traits. Ribs, chicken, steak, and sausage are popular in this state. There are many barbecue restaurants in Arizona that serve Deep Southern-style barbecue as well, adding to Arizona's barbecue influences. As Arizona is a southwestern state, the barbecue style is influenced by southwestern cuisine. The barbecue sauce used in Arizona is tomato-based, as are all western states.  Arkansas This article or section is written in an informal style and with a personally invested tone. It reads more like a story than an encyclopedia entry. To meet Wikipedia's quality standards and conform with our Neutral Point of View policy, this article or section may require cleanup. The talk page may have more details. Editing help is available. (December 2007) Arkansas is in some ways a crossroads of American barbecue. This is largely due to its location—firmly rooted in the Deep South but close enough to the Midwest, Texas, and Tennessee to incorporate Kansas City, Memphis, and Texas-style barbecue traits. It is one of three states that act as a crossroads for American barbecue; the other two are Oklahoma and Louisiana. Like all true southern barbecue, meat is never exposed to high or direct heat. Instead it is smoked at low temperatures for long periods of time (over 6–24 hours for many cuts of pork). Pork and beef appear on almost all menus, although pork is more popular in the Delta than in the Ozarks. Arkansas-style ribs are a key attraction and similar to those had in Memphis, which lies across the Mississippi River from Arkansas. A unique feature of barbecue in Arkansas is prevalence of chicken, evidence of a particularly strong poultry processing industry led by companies including Arkansas-based Tyson Foods, as well as ConAgra and Pilgrim's Pride. Barbecue chicken, Arkansas-style, is sometimes marinated with a "dry rub", smoked, and divided into edible portions after it is completely cooked. Most has sauce applied within the last few minutes of cooking. Barbecue sauce can be applied by the diner. Another characteristic of Arkansas barbecue is that a barbecued pork or beef sandwich is usually served with a thin layer of cole slaw atop and/or underneath the meat. Arkansas cole slaw, which is not as sweet or creamy as found in other states, provides a toothsome crunch and prevents the sauce from soaking into the bread. Barbecue sandwiches are traditionally served on slices of white bread. Additional cole slaw and potato salad are traditional side dishes. The best illustration of the confluence of culinary influences that come together to make Arkansas barbecue is the sauce. Most restaurants have a thin tomato base sauce that is vinegary and peppery, much like its Deep South ancestors, but incorporates some of the sweetness found in Kansas City-style sauces. To varying degrees, Arkansas sauces contain a sweetener (usually sorghum molasses), but many are not thick and never taste syrupy. They are, however, noticeably smoother (i.e., less acidic) than eastern sauces, particularly those from eastern Carolina. Arkansas sauces sometimes tend to be spicier than those found in other states. Most restaurants serve at least two different sorts of sauce — “regular” and “hot”. The “hot” variety incorporates more pepper into the already spicy “regular” sauce.  California See also: Cuisine of California In Northern California, Oakland is a center for traditional BBQ and other soul food side dishes that are popular in other regions of the country such as Kansas City and Memphis. In Southern California, the African American communities of the Southern Los Angeles are the home to many a storied barbecue restaurant. Santa Maria has a style involving a 2-3 inch cut of top sirloin or tri-tip steak. More popular is the whole cut of the tri-tip rump, which resembles a roast, smothered with barbecue sauce and served with pinquito pink beans, plantains, grilled French bread, and salsa as a garnish. The tri-tip is rolled in garlic, parsley, salt, and pepper just prior to grilling over red oak wood or coals. Some old timers soak their tri-tip in a flat beer marinade the night before grilling, while others use a red wine vinegar, tomato, and oil basting barbecue sauce during the grilling. The most common seasoning when preparing the tri-tip for the pit is a commercial blend, Susie Q's. It is usually liberally applied and rubbed deep into the meat to assist in the searing process. Other common items grilled on a Californian barbecue include chicken, ribs, and other types of beef steaks. The barbecue sauce used in this state is tomato-based, as with all other western states. The California barbecue scene is influenced by the southwestern regional styles from Texas, Oklahoma, Arizona, and New Mexico, as well as the national cuisines of Australia and Mexico.  Florida There are three variants of barbecue in Florida, based on the parts of the state. The first is the Deep Southern style, found mainly in northern and inland Florida, which is influenced by the barbecue styles of states such as Mississippi, Tennessee, and Georgia. The second is Floribbean barbecue, found in some coastal Florida areas, which is an amalgam of Deep Southern, Australian, Mediterranean, and Indo/Afro-Caribbean barbecue styles. The third is tropical barbacoa, found in southern Florida, which is Floribbean barbecue further mixed with Latin American cuisine. Barbacoa was brought to southern Florida by immigrants from Cuba, Mexico, Argentina, Brazil, and other Latin American countries, and blends Mexican, Cuban, Brazilian, Argentinian, Jamaican, Bahamian and American Deep Southern barbecue traits. Overall, Floridian barbecue as a whole is best described as a mix of Deep Southern and Indo/Afro-Caribbean styles, with occasional Mediterranean, Australian, and Latino influences. The Latino-Floribbean barbacoa is loosely comparable to Tex-Mex cuisine in that there are some Mexican influences in Latino-Floribbean cuisine, as Mexican dishes such as fajitas and nachos are popular in Florida as they are in Texas. In northern and inland Florida, the southeastern pulled pork style of barbecue extends from Georgia into Florida with minor variations. Texas, Tennessee, and Louisiana barbecue styles, as well as Native American Tribal cookery styles (particularly the Seminoles) also influence the Northern Floridian barbecue style. In addition to pulled pork, baby back ribs, pork patties (sausage patties, rib patties, or spam), pork fillets, short ribs, chicken, steak, brisket, burgers, string sausages, and shish kebabs, local Floridian meats such as mullet, a type of fish, are also smoked. Other seafoods such as other kinds of fish, as well as shrimp and lobster, are also routinely grilled over direct heat. Barbecue sauces in this state tend to blend tomato and vinegar bases, drawing influences from Kansas City, Memphis, Louisiana, and Texas-style sauces. In some cases, the meats may also be cooked by combining a dry heat grill with a broth-filled pot for moist heat to braise, a technique known as barbecue-braising. In some sections more torward the central and southern coasts of Florida, the local barbecue style mixes traits of northern/inland Floridian (Deep Southern and Native American) barbecue with traits of Indo/Afro-Caribbean barbecue, particularly from Jamaica and the Bahamas, due to their proximities to the Florida coasts. As Cajun and Australian peoples sometimes move to this area as well, their cuisines have also influenced some Floridian cuisine. It basically takes the same items grilled on a Deep Southern barbecue and mixes it with tropical flavors. The meat may also be marinated with an olive oil and citrus juice mixture, and also garnished with persillade or other herb and spice mixtures. In addition, the dishes can also sometimes be decorated with fruits, similar to a mix of Hawaiian and Australian barbecue styles. Plantains are also commonly grilled in this region. In southern Florida, the influx of Cuban immigrants has brought with it a style of cooking pork shoulder outdoors in which the pork is marinated in mojo, a marinade including sour orange juice and garlic, and then placed in a caja china, (literally "Chinese box"), a wooden box clad on the inside with metal, and with hot coals placed in a tray on the top. When the pork is completely done, the resulting texture is very similar to Deep Southern American-style pulled pork, and the meat is then smothered with barbecue sauce. In addition, Mexican immigrants have also introduced fajitas and barbacoa tacos, similar to their Texas counterparts, and Argentinian chimichurri, an herb and spice mixture similar to persillade, is also sometimes added as a garnish. Rodizios are also common in this region's barbecue style.  Georgia This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2008) Georgia barbecue is based on pork, usually a shoulder cut or "Boston Butt" which is slow-cooked over an open pit with oak and/or hickory and served with a spicy, tomato-based sauce. Georgia variants of this Memphis-style sauce may contain some combination of ketchup, molasses, bourbon, garlic, cayenne pepper, and other ingredients. Barbecue in the eastern part of Georgia (from St. Simons Island to Augusta) usually consists of finely chopped pork served with a side of hash (a thick, tomato-based stew often flavored with meat drippings and other vegetables) over long grain white rice. Pork ribs, chicken, or beef brisket accompany pork on many menus, slow cooked "bare" (i.e. without the addition of spice rubs or sauces) over wood coals and served accompanied by "hash and rice" and sweet pickles. Mustard-based potato salad or traditional mayonnaise-dressing coleslaw are often served as a side dish. East Georgia barbecue is also known for the exotic flavors found in many of its sauces. Barbecue in central Georgia is most often served with Brunswick stew instead of hash, along with a wider selection of more traditional side items than in other areas of the state. Northeast Georgia barbecue is known to serve finely chopped pork most often taken from a slow roasted whole hog, rather than individual pork shoulders. The meat is served with a thinner, vinegar-based sauce similar to the sauces found in South Carolina. Barbecue found in the western sections of the state greatly resemble Alabama-style barbecue. Restaurants in this area typically serve a mustard and vinegar based barbecue sauce which often features the addition of jalapeños or other hot peppers. Meats in West Georgia barbecue are more typically cooked over oak (particularly White Oak) coals, and are often served along with dill pickles and/or grilled slices of Vidalia onion. This area also features the greatest variety of side dish offerings, often including "country vegetables" such as sweet potatoes, collard greens, lima beans, and corn. West Georgia barbecue is sometimes served with cornbread, although the more traditional offering of white bread as an accompanying starch is still most common. Other, smaller areas of the state feature numerous variations of these styles of barbecue including dry-rubs and hickory smoke sauces. Vienna, Georgia is notable as the home of The Big Pig Jig, one of the Southeast's largest pork barbecue cook-offs, which has been featured on the Food Network. The most easily recognized feature of Georgia is Brunswick stew, named after Brunswick, Georgia where tradition holds that it originated.  Hawaii See also: Cuisine of Hawaii In Hawaii, the local barbecue style is mainly influenced by those of the South Pacific Islands of Oceania. However, many immigrants from the mainland, as well as other immigrants from Australia and the Caribbean, brought their own styles into Hawaii and mixed it into the Hawaiian barbecue scene. In addition to meats, plantains are also grilled, glazed with honey. Likewise, the meats are glazed with sauce, cooked over Kiawe and Guava wood, and decorated with fruits when it is served. Overall, Hawaiian barbecue is best described as a mix of mainland American, Australian, Caribbean, and Pacific Island barbecue styles.  Kentucky See also: Cuisine of Kentucky In Kentucky, barbecue also has a long and rich tradition. Mutton is the most notable specialty in Western Kentucky, where there were once large populations of sheep. However, mutton is virtually unknown in The Purchase of the extreme west, where "barbecue" without any other qualifier refers specifically to smoked pork shoulder. A vinegar- and tomato-based sauce with a mixture of spice and sweet is traditionally served with the meat, though not always used in cooking. The Moonlite Bar-B-Q Inn in Owensboro is the most famous of all Kentucky BBQ places, and Owensboro hosts an International Bar-B-Q Festival every year during the second weekend in May. Western Kentucky BBQ (more specifically, Purchase BBQ) has also been transplanted to Lexington by way of Billy's BBQ near downtown, a favorite among University of Kentucky basketball and football fans. A great deal of "Kentucky barbecue" has found its way into southern Indiana, where it has earned widespread favor. Traditionally, a combination of hickory and oak is burnt.  Louisiana Louisiana is another crossroad point in American barbecue. The local barbecue style mixes Texas, Kansas City, Memphis, and Deep South barbecue traits with additional influences from Cajun cuisine and Louisiana Creole cuisine, which makes for a unique style that is distinct from the rest of the Deep Southern States. Chicken, ribs, steak, and sausage are very common in the state, as well as plantains. In addition, skewer stick dishes called brochettes or souvlakis, both of which consist of meat, vegetables, and bread on a stick, also known as shish kebab or frigărui, is also cooked in the Louisiana barbecue due to the influences of Cajun and Louisiana Creole cuisine, of which the former is in turn influenced by French cuisine, a major branch of Mediterranean cuisine, and the latter, in addition to French cuisine, is also influenced by Spanish cuisine, Albanian cuisine, and Greek cuisine, three other major branches of Mediterranean cuisine. As with other states, the meat is rubbed with certain seasonings (and sometimes bread crumbs as well), and barbecue sauce is spread over the meat when it is cooked, but Louisiana in particular sometimes marinates the meat in an olive oil and citrus juice mixture before cooking, and then adds a garnish known as persillade, which consists of garlic, parsley, and olive oil, and sometimes other herbs and spices. In addition to smoking and grilling, a special braising technique called barbecue-braising is also used to prepare meats, by combining a direct dry heat grill with a pot filled with broth for moist heat. When barbecue-braising, the meat is first grilled directly on the grill surface, then put in the broth-filled pot to braise, and then taken out and grilled again to finish, effectively cooking the meat three times, starting out fast, then slowing down, and speeding up again. Overall, Louisiana barbecue is best described as not only a crossroads of barbecue within the United States, but also as a crossroads between the American Deep South and Mediterranean Europe, particularly the countries of France, Spain, Albania, and Greece.  Mississippi Like its neighbor Alabama, Mississippians prefer pork to other meats, usually pork shoulder, or whole hog. Most restaurants serve only pulled pork, though some also serve chicken halves and beef steaks. Unlike the surrounding states, a purely vinegar-based sauce is preferred; in fact, many sauciers take a great deal of pride in using absolutely no tomato in their creations. Honey and/or Brown Sugar are frequently used as a sweeteners in Mississippi-Style Barbecue Sauces. Though most barbecue in Mississippi is pork shoulder slow-cooked in a smoker (either a drum, or a converted shed), special events call for open-pit barbecue, which is still common practice in some parts of Mississippi. A whole, freshly slaughtered hog is brought to the site very early in the morning while a pit, generally half a foot deep by several feet wide and broad, is filled with hickory wood. The wood is allowed to burn to coals before a grill is laid down, and the hog is smoked whole over the embers. The process usually takes an entire day, and if begun early enough, is ready for a special kind of buffet meal known as a "Pig pickin'." There are numerous pig-cooking competitions throughout Mississippi each year, one of which is the "Pig Cookoff" at April's Super Bulldog Weekend at Mississippi State University. Another, held during the annual Rivergate Festival in Tunica is one of several qualifying preliminary competitions for the World Championship Barbecue Cooking Contest in nearby Memphis, Tennessee.  Missouri In Missouri, beef is a popular meat for barbecue, especially in the Ozarks. Often the beef is sliced and a tomato-based sauce is added after cooking. About half of the supply of charcoal briquets in the USA is produced from Ozark forests (e.g., Kingsford brand), with hickory "flavor" being very popular.  St. Louis Main article: St. Louis-style barbecue Barbecue in St. Louis often uses pork and features a sauce that is typically tangier and thinner than its Kansas City cousin, with less vinegar taste. It somewhat resembles the Memphis style sauce. Maull's barbecue sauce is representative of the St. Louis style. The most famous barbecue competition in St. Louis is held annually during the July 4th holiday at Fair St. Louis. A quick and easy Missouri-style barbecue sauce can be made from mostly ketchup, some brown sugar, a little mustard, and a dash of Worcestershire sauce.  Kansas City Main article: Kansas City-style barbecue This article or section is written in an informal style and with a personally invested tone. It reads more like a story than an encyclopedia entry. To meet Wikipedia's quality standards and conform with our Neutral Point of View policy, this article or section may require cleanup. The talk page may have more details. Editing help is available. (December 2007) Kansas City is sometimes referred to as the "world capital of barbecue." There are more than 100 barbecue restaurants in the city and the American Royal each fall claims to host the world's biggest barbecue contest. Kansas City barbecue typically consists of brisket and burnt ends, pork, lamb, and beef ribs, steaks, chicken, and turkey. Meat is more often sliced than shredded. Kansas City barbecue is served with the sauce on the side, or mixed into the meat, depending on the establishment or personal preference. Kansas City style uses a sweet, spicy sauce with a tomato base. The classic Kansas City-style barbecue was an inner city phenomenon that evolved from the pit of Henry Perry from the Memphis, Tennessee area in the early 1900s and blossomed in the 18th and Vine neighborhood. Arthur Bryant's was to take over the Perry restaurant and added molasses to sweeten the recipe. In 1946 Gates and Sons Bar-B-Q was opened by one of Perry's cooks. The Gates recipe added even more molasses. Although Bryant's and Gates are the two definitive Kansas City barbecue restaurants they have had little or no luck exporting the barbecue beyond the Kansas City metropolitan area. In 1977 Rich Davis, a child psychologist, test marketed his own concoction called K.C. Soul Style Barbecue Sauce. He renamed it KC Masterpiece and in 1986 he sold the sauce to the Kingsford division of Clorox. Davis retained rights to operate restaurants using the name and sauce. Only one of the restaurants remains in the suburb of Overland Park, Kansas.  Nevada In Nevada, the local barbecue style blends traits from Texas, Arizona, and California, as well as from the Deep South. The sauce is vinegar based, and chicken, ribs, sausages, and steaks are the most common items grilled.  North Carolina Within North Carolina, there are two regional barbecue traditions, both based on the slow-cooking of pork, served pulled, or chopped. In Eastern North Carolina, typically the whole hog is used, and the dominant ingredients in the 'sauce' are vinegar and hot peppers. In the Piedmont, Lexington-style barbecue is the norm. It is prepared from primarily pork shoulder and served with a mix of vinegar-based and tomato-based sauce. The western style of barbecue is a tomato- based sauce. The tomato-based sauce, called "dip" by some, can be made with ketchup and is thinner and less sweet than most bottled barbecue sauces available nationwide. Except for the "whole hog" preparation, hams are not generally barbecued. Throughout the State, as a noun, the term "barbecue" refers to slow cooked pork. It is almost never used to refer to a backyard cookout, although any meat basted in a barbecue sauce and cooked over heat can still be considered "barbecued," as an adjective; for example, "barbecued chicken," "barbecued steak," or "barbecued ribs." A common home preparation called "chicken barbecue" is oven-braised chicken pieces with a sauce, usually thin and slightly spicy, although it can also be braised on the grill by putting a broth-filled pot on top of a grill, a technique known as barbecue-braising. Common side dishes include hushpuppies, coleslaw, french fries, boiled potatoes or potato salad, green beans, corn sticks, Brunswick stew, fried okra, and collard greens followed with cold sweet tea, peach cobbler, and banana pudding. In the popular North Carolina State Legislative Building cafeteria, accompaniments include fried pickle. Also popular is the "barbecue sandwich," consisting of barbecue, vinegar/pepper sauce, and sweet coleslaw served on a hamburger bun. A "barbecue tray" is a thick paper rectangular bowl with barbecue and french fries or hushpuppies served side-by-side. The meat may already have sauce mixed in, or the diner may add his own. The state's best known annual food festival is the Lexington Barbecue Festival. It is normally held on one of the last two Saturdays in October. Attesting to its popularity, Carolina-style barbecue restaurants are scattered along the Eastern seaboard and tubs of NC chopped barbecue can be found in many grocers.  Oklahoma This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2008) The third crossroad point of American barbecue, the Oklahoma barbecue style reflects the state's geographic location. Located south of Kansas City, north of Texas and west of Memphis, Oklahomans like the beef brisket favored by their neighbors in Texas, the sweet spicy sauce typical of Kansas City and the pork ribs that are found in Memphis. However, Oklahoma barbecue also includes pork, chicken, sausage, and bologna. In Oklahoma, barbecue refers to meat that has been slowly cooked over wood smoke at a very low temperature, for a very long time. The woods most commonly used for smoking meat include hickory, oak, and pecan.  South Carolina South Carolina features four types of barbecue sauces: mustard, vinegar, heavy tomato, and light tomato. The meat used in South Carolina is consistent throughout the state, slow-cooked pulled pork. In the Palmetto State, the term "barbecue" is most commonly a noun, meaning hickory-smoked, pulled pork. Most South Carolinians usually refer to grilling steaks, sausages, or other meats as a steakhouse grill or picnic meal as opposed to a barbecue meal, although they sometimes tend to overlap. Barbecued pork is cooked at low temperatures for longer times than grilled meats, which are cooked relatively quickly at high temperatures. In the Pee Dee and Lowcountry coastal region, a vinegar and pepper sauce is prevalent. Examples of this vinegar-based sauce can be found in establishments like McCabe's BBQ in Manning, SC. In addition, the Charleston-based chain, Sticky Fingers, uses a style much more similar to Memphis BBQ, offering a variety of different sauces. In the Midlands area around Columbia, a mustard-based sauce sometimes referred to as "Carolina Gold" is common, a sauce made from mustard, apple juice, brown sugar, and other ingredients. The German immigrants, who first concocted mustard-based sauce, often used beer in place of apple juice. In upcountry around Rock Hill, one finds the light tomato and the rest of the upcountry stretching down past Aiken is home to the heavy tomato sauce. In addition to pork, other popular BBQ dishes include hash and ribs. South Carolina Barbecue is often served over rice, and with such sides as fatback, cracklins, hash, cole slaw, hush puppies, potato salad, etc., with sweet iced tea often served to drink.  Tennessee While Memphis dominates the culture of Tennessee barbecue, some other restaurants in other cities have achieved some notoriety outside of their local markets. Ridgewood Barbeque in Bluff City has been featured in national publications and network television for its smoked sliced pork, drenched in a light, spicy tomato-based sauce. Still in its original location, Ridgewood has served a variety of notable clientèle over the past six decades, including country music stars and NASCAR drivers who race in nearby Bristol. Bar-B-Cutie Bar-B-Que in Nashville is a popular destination for tourists, and Sticky Fingers, a chain based in Charleston, South Carolina, but whose founders hail from Chattanooga, has overcome the stigma that hardcore barbecue fans tend to attach to chains and is widely regarded throughout the southeast for its ribs. Traditional Tennessee barbecue is saucy, slow-cooked pork ribs or pulled/sliced pork shoulder, though beef brisket (and sometimes sliced roast beef served with sauce) is also popular. The molasses content in the sauce usually becomes less pronounced in middle and east Tennessee, causing the sauces there to be thinner and less sweet. These eastern varieties more frequently use ketchup as a base, sometimes adding small amounts of Tabasco sauce or jalapeño for flavor. In recent years it has become increasingly common for restaurants in the far eastern part of the state to serve the meat "dry" and offer customers a choice of either tomato or "Eastern Carolina-style" vinegar-based sauces. The use of cole slaw as a condiment on sandwiches varies from location to location. Typical side dishes include french fries, baked potatoes, potato salad, corn on the cob, barbecue beans, cole slaw, green beans, white beans, dinner rolls, and collard greens. Most barbecue restaurants are locally owned, no-frills establishments, though a handful of fast food chains (such as Buddy's BBQ in the Knoxville area) and several more upscale "rib houses" have proven popular regionally. One particular area of interest is Robertson County (i.e. Springfield and surrounding areas, or the northern middle portion of the state, approximately 30 minutes to an hour north of Nashville), in which the norm is to serve pulled pork shoulder (or sometimes, pulled whole-hog barbecue) or a half- or whole-chicken with a finishing sauce consisting of almost pure apple cider vinegar, with a bit of ground cayenne pepper (sometimes with more pepper in a mild, medium, or hot choice), and perhaps some Coca-Cola for a little sweetening, depending on the establishment. This is a very similar sauce to the vinegar-based sauce served by the Athens, Alabama-originated Whitt's Barbecue chain of restaurants, now a very popular chain in Nashville-area/Middle Tennessee. While vinegar-based, the sauce is still rather different from the eastern North Carolina style of sauce, primarily due to the exclusion of ground black pepper, but is also different than much of the rest of the state (especially Memphis) in the lack of any tomato-based ingredients. Sometimes, the sauce may also be used as a "mop" sauce, applied during cooking, often with the addition of a vegetable oil (usually canola) to help adhesion to the meat. Common side dishes include a choice between a mayonnaise-based coleslaw or a mayonnaise-and-mustard-based potato-salad, as well as either slow-cooked white beans (usually Navy or Great Northern beans, usually cooked slow and low with bacon, ham, or other fatty pork meats) or "baked beans" which are again usually a white bean slow-cooked with pork, and then baked with a sauce of tomatoes, vinegar, and sometimes with brown sugar or molasses (but less frequently than in other parts of the country). The usual bread accompaniment is mass-produced "brown-and-serve" dinner rolls, or a cornbread dish, which can vary from cornbread-griddle-cakes to slices of sweetened cornbread baked in an oven in a cast-iron skillet.  Memphis Memphis-style barbecue is known for wet ribs, made with a mild, sweet barbecue sauce that's basted on the ribs before and after smoking; dry-rub crusted ribs, made with a spice rub that forms a crust on the surface, applied during or right after they've been cooked; and pulled or chopped pork sandwich topped with sweet, finely chopped coleslaw and served on hamburger buns, which some locals insist is Memphis barbecue's highest form. For people who simply can't get enough barbecue, there's also barbecue spaghetti, barbecue pizza, and barbecue nachos. Memphis is also home to the Memphis in May World Championship Barbecue Cooking Contest (WCBCC), an annual event which regularly draws over 90,000 pork lovers from around the globe. The title of "the largest pork barbecue cooking contest in the world" was bestowed on the WCBCC in the 1990 Guinness Book of World Records .  Texas Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients, and different cultural origins. East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. This is also the most common urban barbecue in Texas, spread by African-Americans when they settled in big cities like Houston and Dallas. Central Texas was settled by German and Czech settlers in the mid 1800s, and they brought with them European-style meat markets, which would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. The European settlers did not think of this meat as barbecue, but the Anglo farm workers who bought it started calling it such, and the name stuck. Traditionally, this barbecue is marinated but served without sauce, and with no sides other than saltine crackers, cucumber pickles, and onions. This style is found in the Barbecue Belt southeast of Austin, with Lockhart, Texas as its capital. The border between the South Texas Plains and Northern Mexico has always been blurry, and this area of Texas, as well as its barbecue style, are mostly influenced by Mexican tastes. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat, such as the diaphragm, from which fajitas are made, and the cow's head. It is the cow's head which defines South Texas barbecue, called barbacoa. They would wrap the head in wet maguey leaves and bury it in a pit with hot coals for several hours, and then pull off the meat for barbacoa tacos. The tongue is also used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie The last style of Texas Barbecue also originated from Texas ranching traditions, but was developed in the western third of the state by Anglo ranchers. This style of "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite, is the style most closely associated with Texas barbecue in popular imagination. The meat is primarily beef, shoulder clods and brisket being favorite cuts, but mutton and goat are also often found in this barbecue style.  Upper Midwest See also: Cuisine of the Midwestern United States In northern Illinois (including Chicago), Wisconsin, Minnesota, Northern Indiana, and Michigan, barbecue typically means a cut of meat with bone-in, either slow-cooked or cooked over an open flame. No-bone cuts of meat are usually said to be grilled, and are almost exclusively seared using dry direct heat. Fire, in the Upper Midwestern style, is necessary for barbecue; similar slow-cooked meat dishes prepared in an oven or a Crock-Pot are quite tasty, but not barbecue. Most of these bone-in meat cuts are beef and pork spareribs, and chicken quarters (thigh and drumstick together). Beef brisket has become increasingly popular in recent years. Restaurant chains named "Carson's Ribs", "Famous Dave's", and "Robinson's" use these meats with a variety of sauce styles. In portions of the Midwest barbecue is also a name for a sloppy joe sandwich. Upper-Midwesterners typically serve barbecued meat with corn on the cob and baked potato (with butter, sour cream and chives) as side dishes, and sometimes baked beans and potato chips.  Chicago Chicago is an exception to the rule in the Midwest. It has a very large population of African Americans who migrated from the Mississippi Delta in the middle of the 20th century. The million or so African Americans who live in Chicago today inherited the food, music, and religion of their parents and grandparents. The barbecue described in the Memphis, Arkansas, and Mississippi sections of this entry has become a part of the Chicago landscape and has evolved since leaving the South. South- and West-side Chicago is noted for smoked ribs and Deep South style rib sauce. Many of the migrants to Chicago came for jobs in the meatpacking industry at the time Chicago was still known as the hogbutcher to the world. Pork spare ribs served with hot or mild sauce are a product of this happy cultural confluence. While barbecue is typically associated with tough cuts of meat, barbecue ribs in Chicago tend to be from very good cuts of pork, perhaps because of the abundance of good meat and resulting higher expectations in this meat industry town.  Virginia Much of the BBQ that exists in Virginia is found near the Tidewater region. Pork is the main offering, but chicken is often available, as are pork ribs. Meat from pork shoulders--"Boston butts"--is pit or smoker cooked. The more North Carolina-inclined places serve the meat dry and offer vinegar-based and tomato-based vinegary sauces. Some places offer smoked, minced pork in a light tomato/vinegar sauce, perhaps best fitting the appellation "Virginia BBQ" although very similar to some North Carolina BBQ. Most will, however, serve cole slaw on the sandwich as part of the deal. Given how many restaurants and stands offer "North Carolina BBQ" it is permissible to let the reader decide for him or herself whether there is a genuine variation or not.  Pacific Northwest In the Pacific Northwest coast, barbecue is approached using different smoking techniques and is primarily used for cooking salmon. In early spring, Native Americans living near the Columbia River celebrate the first appearance of returning Chinook salmon with outdoor feasts, which are repeated, in backyards and restaurants, until the middle of fall. Through the summer, when silver and pink salmon is especially affordable, grills are crowded with the tender flesh of salmon. A few places in Vancouver and Seattle cook salmon the ancient way (on cedar sticks), while others add twists of their own. Traditionally, the salmon are cut in long, wide strips along either side of the backbone. Then the fillets should be speared on skinny cedar sticks, while smaller twigs are used to stretch the fish sideways. When completed, this looks like a rib system, but it keeps the salmon from curling while cooking. The fish-on-a-stick is then placed upright, about three feet from the firepit, and cooked slowly for about half an hour. This method keeps the juices intact; placing the fish any closer to the fire dries it out. When finished, the meat will break away in moist layers. Bacon-wrapped tuna is another common seafood dish. Grilled oysters in garlic butter is popular on the coast. Other items cooked on a British Columbia, Washington or Oregon barbecue include chicken, sausage, steak, and portabella mushrooms.  References ^ Santa Maria Style Barbecue ^ Fast Facts ^ John Shelton Reed and Dale Volberg Reed, Holy Smoke: The Big Book of North Carolina Barbecue (Chapel Hill: UNC Press, 2008) ^ Lake E. High, Jr., President, South Carolina Barbeque Association, A Very Brief History of the Four Types of Barbeque Found In the USA. ^ Ari Weinzweig, The Secret of South Carolina BBQ, The Atlantic, June 23, 2009. ^ a b c d Walsh, Robb. Legends of Texas Barbecue. Chronicle Books, 2002. 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Conference USA East Carolina - Mack McCarthy Houston - Tom Penders Marshall - Donnie Jones Memphis - John Calipari Rice - Ben Braun Southern Methodist - Matt Doherty Southern Mississippi - Larry Eustachy Tulane - Dave Dickerson Tulsa - Doug Wojcik UAB - Mike Davis UCF - Kirk Speraw UTEP - Tony Barbee 227's NCAA Basketball Tournament! Conference USA
Horizon League - Butler - Brad Stevens Cleveland State - Gary Waters Detroit - Ray McCallum Loyola (Chicago) - Jim Whitesell UIC - Jimmy Collins UW-Green Bay - Tod Kowalczyk UW-Milwaukee - Rob Jeter Valparaiso - Homer Drew Wright State - Brad Brownell Youngstown State - Jerry Slocum 227's NCAA Basketball Tournament! Horizon League
Independents Bryant - Tim O'Shea Cal State Bakersfield - Keith Brown Chicago State - Benjy Taylor Houston Baptist - Ron Cottrell Longwood - Mike Gillian New Jersey Institute of Technology - Jim Engles North Carolina Central - Henry Dickerson Savannah State - Horace Broadnax SIU-Edwardsville - Lennox Forrester Texas-Pan American - Tom Schuberth Utah Valley - Dick Hunsaker 227's NCAA Basketball Tournament! NCAA Division I independent schools (basketball)
Ivy League Brown - Jesse Agel Columbia - Joe Jones Cornell - Steve Donahue Dartmouth - Terry Dunn Harvard - Tommy Amaker Penn - Glen Miller Princeton - Sydney Johnson Yale - James Jones 227's NCAA Basketball Tournament! Ivy League
Metro Atlantic Athletic Conference Canisius - Tom Parrotta Fairfield - Ed Cooley Iona - Kevin Willard Loyola (Maryland) - Jimmy Patsos Manhattan - Barry Rohrssen Marist - Chuck Martin Niagara - Joe Mihalich Rider - Tommy Dempsey St. Peter's - John Dunne Siena - Fran McCaffery 227's NCAA Basketball Tournament! Mid-American Conference
Mid-American Conference Akron – Keith Dambrot Ball State – Billy Taylor Bowling Green – Louis Orr Buffalo – Reggie Witherspoon Central Michigan – Ernie Ziegler Eastern Michigan – Charles Ramsey Kent State – Geno Ford Miami – Charlie Coles Northern Illinois – Ricardo Patton Ohio – John Groce Toledo – Gene Cross Western Michigan – Steve Hawkins 227's NCAA Basketball Tournament! Mid-American Conference
Mid-Eastern Athletic Conference Bethune-Cookman - Clifford Reed Coppin State - Ron Mitchell Delaware State - Greg Jackson Florida A&M - Mike Gillespie Hampton - Kevin Nickelberry Howard - Gil Jackson Maryland-Eastern Shore - Meredith Smith Morgan State - Todd Bozeman Norfolk State - Anthony Evans North Carolina A&T - Jerry Eaves South Carolina State - Tim Carter Winston-Salem State - Bobby Collins 227's NCAA Basketball Tournament! Mid-Eastern Athletic Conference
Missouri Valley Conference Bradley - Jim Les Creighton - Dana Altman Drake - Mark Phelps Evansville - Marty Simmons Illinois State - Tim Jankovich Indiana State - Kevin McKenna Missouri State - Cuonzo Martin Northern Iowa - Ben Jacobson Southern Illinois - Chris Lowery Wichita State - Gregg Marshall 227's NCAA Basketball Tournament! Missouri Valley Conference
Mountain West Conference Air Force - Jeff Reynolds Brigham Young - Dave Rose Colorado State - Tim Miles New Mexico - Steve Alford San Diego State - Steve Fisher Texas Christian - Neil Dougherty UNLV - Lon Kruger Utah - Jim Boylen Wyoming - Heath Schroyer 227's NCAA Basketball Tournament! Mountain West Conference
Northeast Conference Central Connecticut State - Howie Dickenman Fairleigh Dickinson - Tom Green LIU-Brooklyn - Jim Ferry Monmouth - Dave Calloway Mount St. Mary's - Milan Brown Quinnipiac - Tom Moore Robert Morris - Mike Rice Jr. Sacred Heart - Dave Bike St. Francis (PA) - Don Friday St. Francis (NY) - Brian Nash Wagner - Mike Deane 227's NCAA Basketball Tournament! Northeast Conference
Ohio Valley Conference Austin Peay - Dave Loos Eastern Illinois - Mike Miller Eastern Kentucky - Jeff Neubauer Jacksonville State - James Green Morehead State - Donnie Tyndall Murray State - Billy Kennedy Southeast Missouri - Zac Roman Tennessee-Martin - Bret Campbell Tennessee State - Cy Alexander Tennessee Tech - Mike Sutton 227's NCAA Basketball Tournament! Ohio Valley Conference
Pacific-10 Conference Arizona - Russ Pennell Arizona State - Herb Sendek California - Mike Montgomery Oregon - Ernie Kent Oregon State - Craig Robinson Stanford - Johnny Dawkins UCLA - Ben Howland USC - Tim Floyd Washington - Lorenzo Romar Washington State - Tony Bennett 227's NCAA Basketball Tournament! Pacific-10 Conference
Patriot League American - Jeff Jones Army - Jim Crews Bucknell - Dave Paulsen Colgate - Emmett Davis Holy Cross - Ralph Willard Lafayette - Fran O'Hanlon Lehigh - Brett Reed Navy - Billy Lange 227's NCAA Basketball Tournament! Patriot League
Southeastern Conference Alabama - Philip Pearson Arkansas - John Pelphrey Auburn - Jeff Lebo Florida - Billy Donovan Georgia - Pete Herrmann Kentucky - Billy Gillispie LSU - Trent Johnson Mississippi - Andy Kennedy Mississippi State - Rick Stansbury South Carolina - Darrin Horn Tennessee - Bruce Pearl Vanderbilt - Kevin Stallings 227's NCAA Basketball Tournament! Southeastern Conference
Southern Conference Appalachian State - Houston Fancher Chattanooga - John Shulman The Citadel - Ed Conroy College of Charleston - Bobby Cremins Davidson - Bob McKillop Elon - Ernie Nestor Furman - Jeff Jackson Georgia Southern - Jeff Price Samford - Jimmy Tillette UNC-Greensboro - Mike Dement Western Carolina - Larry Hunter Wofford - Mike Young 227's NCAA Basketball Tournament! Southern Conference
Southland Conference Central Arkansas - Rand Chappell Lamar - Steve Roccaforte McNeese State - Dave Simmons Nicholls State - J. P. Piper Northwestern State - Mike McConathy Sam Houston State - Bob Marlin Southeastern Louisiana - Jim Yarbrough Stephen F. Austin - Danny Kaspar Texas A&M-Corpus Christi - Perry Clark Texas-Arlington - Scott Cross Texas-San Antonio - Brooks Thompson Texas State - Doug Davalos 227's NCAA Basketball Tournament! Southland Conference
Southwestern Athletic Conference Alabama A&M - L. Vann Pettaway Alabama State - Lewis Jackson Alcorn State - Samuel West Arkansas-Pine Bluff - George Ivory Grambling State - Larry Wright Jackson State - Tevester Anderson Mississippi Valley State - Sean Woods Prairie View A&M - Byron Rimm II Southern - Rob Spivery Texas Southern - Tony Harvey 227's NCAA Basketball Tournament! Southwestern Athletic Conference
The Summit League Centenary - Greg Gary IPFW - Dane Fife IUPUI - Ron Hunter North Dakota State - Saul Phillips Oakland - Greg Kampe Oral Roberts - Scott Sutton South Dakota State - Scott Nagy Southern Utah - Roger Reid UMKC - Matt Brown Western Illinois - Derek Thomas 227's NCAA Basketball Tournament! The Summit League
Sun Belt Conference Arkansas-Little Rock - Steve Shields Arkansas State - Dickey Nutt Denver - Joe Scott Florida Atlantic - Mike Jarvis Florida International - Sergio Rouco Louisiana-Lafayette - Robert Lee Louisiana-Monroe - Orlando Early Middle Tennessee - Kermit Davis New Orleans - Joe Pasternack North Texas - Johnny Jones South Alabama - Ronnie Arrow Troy - Don Maestri Western Kentucky - Ken McDonald 227's NCAA Basketball Tournament! Sun Belt Conference
West Coast Conference Gonzaga - Mark Few Loyola Marymount - Rodney Tention Pepperdine - Vance Walberg Portland - Eric Reveno Saint Mary's - Randy Bennett San Diego - Bill Grier San Francisco - Rex Walters Santa Clara - Kerry Keating 227's NCAA Basketball Tournament! West Coast Conference
Western Athletic Conference Boise State - Greg Graham Fresno State - Steve Cleveland Hawai?i - Bob Nash Idaho - Don Verlin Louisiana Tech - Kerry Rupp Nevada - Mark Fox New Mexico State - Marvin Menzies San Jose State - George Nessman Utah State - Stew Morrill 227's NCAA Basketball Tournament! Western Athletic Conference
2Pac 50 Cent A Adam Tensta Akon Aaliyah Ashanti Andre 3000 B Bow Wow Bobby Valentino Beyonce Bone Thugs n Harmony Birdman (rapper) Busta Rhymes Bobby Fischer C Chris Brown Cherish Cassidy Chingy Chamillionaire Christina Milian Chrisette Michele Cashis Ciara Cypress Hill Calzone Mafia Cuban Link D Destiny's Child DJ Clue Demetri Montaque Danity Kane Day 26 Donnie D12 DJ Khaled Dr. Dre E E-40 Eminem Eazy-E F Fabolous Flo Rida Fat Joe Frankie J G G-Unit The Game H Hurricane Chris I Ice Cube J Jay-Z J.R. Rotem J Holiday Jordan Sparks K Kanye West Kelly Rowland keri hilson The Kreators L Lil' Kim Lil' Mo Lil Jon Lil Mama Lloyd Banks Lil Wayne Ludacris Lloyd Lil Mama Lil Eazy-E Leona lewis M MC Hammer Mike Shorey MF Doom Mariah Carey Mario Mary J. Blige N Ne-Yo Nate Dogg Niia N.W.A. Notorious B.I.G. Nas Nick Cannon Nelly Necro O Olivia Omarion Obie Trice Old Dirty Bastard P Public Enemy Plies P Diddy pink Pharcyde Q R Red Cafe Run DMC Ray J R Kelly Rihanna Rick Ross (rapper) S Sean Combs Sean Kingston Snoop Dogg Stargate Sean Garrett Suge Knight Soulja Boy Tell 'Em Stat Quo shakira T The Notorious B.I.G. Tupac Shakur Trina Tyrese T-Pain Three 6 Mafia T.I. Too Phat U Usher V V.I.C. W Warren G Wyclef Jean Wu Tang Clan will.i.am X Xzibit Y Young Jeezy Yung Berg Z
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Annie Lennox B'z Britney Spears Carlos Santana Dalida Earth, Wind & Fire Eddy Arnold Eminem Eurythmics Gloria Estefan Hibari Misora Journey Scorpions Van Halen Ace of Base Alan Jackson Country Alice Cooper Hard rock Andrea Bocelli Opera The Andrews Sisters Swing Ayumi Hamasaki Pop Black Sabbath Heavy metal Barbra Streisand Pop / Adult contemporary Beach Boys Rock Pop Bob Dylan Folk / Rock Bob Seger Rock Boston Arena rock Boyz II Men R&B Bruce Springsteen Rock Bryan Adams Def Leppard Destiny's Child R&B / Pop Dreams Come True Pop / Jazz Duran Duran Enya Ireland Four Tops George Strait Glay Iron Maiden Jay-Z Hip hop Jean Michel Jarre Jethro Tull Johnny Cash Kazuhiro Moriuchi Kiss Hard rock Kenny G Kylie Minogue Luis Miguel Linkin Park Meat Loaf Michael Bolton Mills Brothers Mötley Crüe Mr.Children Nat King Cole New Kids on the Block Nirvana 'N Sync Oasis Orhan Gencebay Pearl Jam Petula Clark Red Hot Chili Peppers The Police Ray Conniff Reba McEntire R.E.M. Richard Clayderman Ricky Martin Robbie Williams Roxette Sweden Shakira Colombia
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Jamaal Al-Din, a native of Grand Rapids, Michigan and former leading scorer of Olympic Basketball and LSU great, Ed Palubinskas brings to you Michigan State University's and the NBA's Earvin "Magic" Johnson at 227's YouTube "MAGIC!" provided by Jamaal Al-Din's Hoops 227-the everything basketball website, featuring YouTube Videos and Wikipedia information on the legendary Earvin "Magic" Johnson, The Magic Johnson Foundation, Magic Johnson Enterprises, and everything including the magical phrase..."MAGIC!" 227's YouTube "MAGIC!"
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?227's YouTube "Chili" features these exciting YouTube music and entertainment celebrities...click onto to these 227 YouTube "Chili" links, channels and articles for the most watched YouTube hip-hop music videos in the world!
Sean Kingston, Justin Timberlake, M.I.A'"Paper Planes!" , Timbaland, 50 Cent, P-Diddy, Kanye West. Rihanna, Chris Brown, T.I.-"Big Things Poppin!" , Rihanna- Hate That I Love You (over 29 million views on YouTube)!, Leona Lewis, Soulja Boy, Britney Spears, Alicia Keys, Avril Lavigne, Alicia Keys- No One, Akon, NE-YO, LL Cool J, Dr. Dre, Snoop Dogg, Dmx, Jay-z, The Notorious B.I.G, 2PAC, Will Smith, Jonas Brothers, Pink "So What!" , Jordin Sparks feta. Chris Brown- "No Air" Official Music Video-over 33 million views on YouTube!), Lil Jon- get low music movie, Ludacris, Ice Cube, Flo Rida feat. T.Pain Music from the Movie Step Up 2 "Low," Chris Brown*Chris Brown feat. T.Pain- Kiss Kiss (over 51 million views on YouTube)!, Chris Brown-"With You," Chris Brown feat. Lil' Wayne (over 56 million views on YouTube!, Chris Brown "YO," Chris Brown-Run It, Chris Brown- Forever, Wu Tang Clan, The Fugees, Jordin Sparks-Tattoo, Rhianna- Cry, Rihanna- unfaithful, Rhianna- Umbrella (over 43 million views on YouTube/You Tube)!, Ashanti, Fergie Fergalicious, Fergie- Clumsy!, Rhianna- Dont' Stop The Music (over 62 million views on YouTube), Avril Lavign- Girlfriend (over 92 million views on YouTube)!, Clay Aiken, Akon, Christina Aguilera-Hurt, Clay Aiken-On My Way Here, All-American Rejects, All-American Rejects-Move Along, All-American Rejects-It Ends Tonight, Ashley Parker Angel, Michael Jackson ("Thriller"), Backstreet Boys, Augustana, Natasha Bedingfeild, Michael Jackson, Natasha Bedingfield feat. Sean Kingston-Love Like This, Natasha Bedingfield-Pocketful of Sunshine and lots more at 227's YouTube Chili!!! Your source for the world's most watched YouTube Music Videos at Jamaal Al-Din's Hoops 227- the everything basketball website!
Also: Jesse McCartney, Ray J,Usher,Elliott Yamin,Jonas Brothers,Fergie,Taylor Swift, Nelly Furtado, Jennifer Lopez, Flyleaf,Maroon 5,Kanye West,Keyshia Cole, The Pussycat Dolls,Colby O'Donis,Ashanti,R. Kelly,Girlicious, Colbi Calliat, Boy George,Mario,Three Days Grace,Beyonce', Gorillaz,Carrie Underwood,3 Doors Down,Finger Eleven, Ginuwine,Baby Bash,Kid Rock,Joe, Gwen Steffani, Billy Ray Cyrus, Danity Kane, Janel Parrish, Ciara, NLT, Fall Out Boy, Josh Turner, Fantasia and more!