Newsletters: July-August-September 2010
Get Sauced
Natural Times July/August/September 2010
By Michael Chmielewski
The summer is a great season to spend time outdoors and get reacquainted with old friends, or make new ones, with a backyard get-together. That’s right, it’s barbecue season and every great pit (or grill) master has their own recipe for success. Mesquite, hickory, charcoal, or propane—no matter the source of heat, as long as it’s low and slow, we call it barbecue. Add traditional favorites like pork and beef, or experiment with such exotics as alligator or tofu, and the potential of your next grill-stravaganza is limitless.
Though heat source and protein are subjects of contention among barbecue enthusiasts, perhaps no ingredient causes more beef, locally and globally, than the sauce. Many South American cooks use Chimichurri, a parsley-based sauce with a mixture of garlic, oil, and other spices for a full flavored, yet light barbecue. The Caribbean nations, especially Jamaica, are known for a vinegar and spice-based sauce called “Jerk.” For a more Asian approach, Hoisin sauce is a great complement to most grilled meats; if you prefer a more sweet taste, try plum sauce. Some say Australia’s barbecue culture is only second to our own, but Aussies and several European countries make a very simple sauce using only Worcestershire and tomato sauce. In Africa, cooks roast meat in a style called “Braai” with a tomato-based sauce incorporating local spices and flavors. However, no one country is more diverse than the United States and its four main regions of barbecue culture.
The Kansas City region is most well known for the thick tomato-based sauce found on most grocery store shelves. Memphis is widely known as a barbecue Mecca and a sauce that usually has a bit more spice. Dry rub beef barbecue with a spicy, slightly more vinegar-based sauce on the side is all the rage in Texas. Another more vinegar-based sauce is found in the Carolinas, sometimes called “Carolina Gold” for its use of mustard.
Barbecue culture in America continues to grow as local ingredients become more abundant and available. Impress your friends with some Florida barbecue culture by adding local honey or Datil peppers to your favorite sauce, or try a fresh approach with organic produce and create your own sauce. Spicy or sweet, vinegar or tomato, with one quick look at barbecue culture around the globe, anyone can liven up their barbecue palette and create new summertime traditions.
