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June 01 2010
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Find It -
Summer of BBQ
Barbecue is definitely a "thing" in the South. A lot of folks associate true blue BBQ with places like Texas or Memphis or the Carolinas. That's with good reason, since there's some pretty amazing sauces that came out of these places (and that's without mentioning cooking techniques that define each location). Elizabeth Rees is a Georgia native on the hunt for a heritage sauce for her home state...will she find what she's looking for, or be sadly reduced to eating a bland, grocery-store sauce? Read on to find out.
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| Photo: Elizabeth Rees |
The Competition
I tasted one of Georgia's most popular local sauces, as well as sauces from other areas in the Southeast, to get some idea of what Georgia's flavors compare to in the barbecue sauce world. Scotts Barbecue Sauce from Goldsboro, North Carolina produces a hot and ultra-thin sauce to the consistency of hot sauce for wings.
Carolina Treet South Carolina Barbecue Sauce tastes much sweeter and is thicker in consistency, thanks to the honey and mustard. I tried some various Memphis-styled barbecue sauces that unfortunately have no names (which many would undoubtedly contend is a marker of a good sauce). Each of the sauces had a general tangy, sweet flavor, which is perfect for those who have a sweet tooth.
A Winner?
The Williamson Brothers, originally from Alabama, became an integral part of the Georgia community through their renowned barbeque sauce. Their original, medium-consistency sauce includes 16 different spices that combine peppery, sweet and savory flavors all representative of the region. As it happens, I grew up eating this sauce, so I not only favor it over other versions, it is the first sauce I think of when I think of American barbecue.
BBQ Throwdown
Certainly, sauce varies from region to region in the States, and while there are some so-called favorites, prominent barbecue regions passionately show their pride in the tradition. The Southeast includes two of the most distinct sauces known in American barbecue, Memphis and Carolina, and each kind includes subcategories. Lots of competitions exist in the culinarily combative arena of barbecue. Georgia holds an official state competition, the Big Pig Jig, every November. Winners of the competition are invited to compete in the World Championship in Memphis, Tennessee.
I could continue for days by tasting countless styles of Southern barbecue sauce to answer my question, but overall, Georgia's peppery, tangy and not-too-thick version balances between Memphis and Carolina styles. I can now explain where my barbecue comes from with a little pride of my own.
OK, it's sauce giveaway time. What is your favorite food item to smear with BBQ sauce? Comment your answer below to enter this week's sauce giveaway!
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