History Of Barbecue In America
Americans have been barbecuing, legend has it, since barbecue was barbacoa. Long before colonial settlers arrived, this traditional method of preparing meat was used by native inhabitants of the Americas and was passed on to settlers primarily from Europe.
New immigrants created new recipes and new types of barbecue seasoning creating a novel American tradition in the process. While some purists still prefer to let the flavor of the meat and smoke stand alone, barbecue sauces have become more and more popular since the use of the first and simplest sauces made only of vinegar and pepper added a kick to the meat. Most of these recipes originated and developed in the areas surrounding North and South Carolina and spread to the rest of the country through immigration and development. A wave of German immigrants brought with it a tradition of heavy mustard use which led to a new mustard based barbecue seasoning that remains very popular today.
In the Majority of the United States the most popular recipes by far have been the tomato based sauces. The simplest thin tomato sauces are made of a vinegar and pepper sauce with ketchup added for sweetness. The heavier tomato based sauces are the most common commercially available types of barbecue seasoning and are consequently the most widely used.
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