Let’s take a look at some regional variations of American BBQ and find out whether you prefer pork or beef … or both.

Carolina Barbeque There are more variations in Carolina barbeque than any of the other barbeque styles. They breakdown according to cuts of meat (ribs, shoulder, whole hog) to the sauces used (vinegar or mustard based). One thing they agree on, however, is the use of pork. It is king in all of Carolina barbecue.

Memphis Barbeque Memphis barbeque is also primarily pork based, but it sticks with ribs. The biggest difference, however, is the lack of finishing sauces. When you order Memphis-style ribs they’ll come to your plate dry with a generous coating of spice rub. Sauces are served on the side, if you want them.

Kansas City Barbeque Many consider Kansas City to be the capital of American BBQ, mostly because of the well-known Kansas City-style barbeque sauce. It is the famous thick, sweet, and spicy tomato-based sauce you’ll find on your grocer’s shelves. Because of its central geography Kansas City serves both pork and beef barbeque.

Texas Barbeque While you may see a few Texas chefs – especially those in Eastern Texas near the Louisiana border – reaching out to their southern neighbors and putting pork ribs and shoulder on the menu, beef is still king in Texas. Steaks, brisket, and beef ribs can be found on all barbeque restaurant menus. Thanks to a wave of German and Czech settlers in the late 1800s, Texas is also well known for smoked sausages. They use leftover cuts of beef and pork from family-owned meat markets to make their own signature sausages.

If you are looking for an Austin chef job, then you should try to add barbeque cooking to your bag of tricks. It is a signature American cooking style full of both flavor and tradition.

This article is presented by The Texas Culinary Academy. The Texas Culinary Academy offers Le Cordon Bleu culinary education classes and culinary training programs in Austin, Texas. To learn more about the class offerings, please visit http://www.Chefs.edu/Austin for more information.

The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. The Texas Culinary Academy does not guarantee employment or salary.

Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.

Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.

Barbecued Spare Ribs are a classic American barbecue meal, made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush.

Here are a couple really good barbecue recipes you can try at your next barbecue

Grilled Stuffed Pork Chops

Ingredients:

4 thick rib pork chops, (1″ to 1 1/4″ thick is best)

3/4 cup dry breadcrumbs

Large pinch dried and crumbled rosemary

Large pinch dried and crumbled marjoram

1 Tbsp. melted butter

1/2 cup minced sweet onion

1 small clove garlic, minced

salt and/or pepper to taste

Make several shallow cuts in each pork chop with a knife.

In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt.

Stuff the mixture into the cuts you made.

Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times. Grill them for five minutes or so then turn them over and let that side cook for 5 minutes. Repeat this process two or three times or until the chops are grilled to your satisfaction.

Barbecued Spare Ribs

Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Ingredients:

2 pounds pork spare ribs

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons hoisen sauce

2 tablespoons white vinegar

1 tablespoons sake

2 cloves garlic, minced

1 teaspoon sugar

1/4 teaspoon of freshly ground white pepper

2 tablespoons chicken stock

freshly ground black pepper and salt to taste

Put the spare ribs in a large casserole dish in one layer.

Using a large bowl, combine the rest of the ingredients. Pour this mixture over the spare ribs being sure to completely coat the meat. Let this marinate overnight, baste occasionally unless the meat is completely covered.

Throw the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times.