There is no true BBQ capitol of the United States. Depending on who you ask, you may be answered with a highly opinionated response of MEMPHIS! ST. LOUIS! CAROLINA! Or an even more opinionated response of TEXAS!!!
In professional circles, St. Louis is thought to be the best region because it’s considered to be a melting pot of the older traditional styles.
Memphis and the Carolina regions are adamant that pork is the only meat to be used, while Texas claims beef is the only meat to cook.
Memphis and Texas share the thick, sweet and rich tomato-based sauce, Texas having more spice than the rest.
The Carolina region on the other hand uses a thin, mustard based sauce.
St. Louis entered the scene much later than the other regions and uses a wide range of meats and a mild, sweet tomato-based sauce with a kick of vinegar. They took the best parts of each region of BBQ and made an amazing style in my own opinion.
The Midwest is starting to gain national and worldwide attention from the culinary world, and there’s no reason why our style of BBQ shouldn’t be included in the conversation. Much like St. Louis, The Midwest has been sitting back, waiting and learning from the rest of the states that are doing their own thing.
In my early years, I was always around a grill, and having a large extended family that gathers regularly makes it easy to have respect for the pitmasters in the South. Everybody would bring their side dishes, and it wasn’t rare to see my uncle Doug posted up near his homemade, wood-fired cooker with something delicious inside.
As I grew up and learned how to control the grill better, my brother-in-law Josh and I decided it was time to buy ourselves smokers. It started with ribs, and went on to pork butts, chickens, and turkey breasts. We don’t get to cook together as much as we used to, but surprisingly, we’ve both moved on to beef brisket around the same time.
Up here (Fargo/Moorhead), it seems like the majority of us crave smoky meats cooked over a fire, and I’m seeing more and more people getting into BBQ as a hobby. Many people have their own processes, their own rubs and sauces, and it really is a melting pot, much like St. Louis became.
It took me a long time to put my sauce on my menu, and even longer for me to be comfortable with selling my ribs to the public, but with summer creeping up on us, it’s getting to be time for me to switch up the menu a bit, and I’m really starting to feel the need to fire up a smoker for some North Dakota BBQ.
[Editor’s note: Judd Eskildsen is Executive Chef at Proof Artisan Distillers]
FARGO – A Somali-American discovered animal feces spread inside his vehicle Monday evening, an incident many believe was a direct threat and a hate crime.Yusuf Mohamed’s car was locked at Maplewood Apartments, 1010 23rd Street,…
The Little Newspaper That Could turned 24 last week. Although it was without much fanfare, it’s an accomplishment that is without compare in Fargo over the past many decades. We are proud to say the least.HPR is the people’s…
by Sabrina Hornung
The moment of truth has arrived. After seven weeks of sampling and judging some of the finest libations in the area the results for this year’s Cocktail Showdown have arrived. Christopher Larson, Raul Gomez and Sabrina Hornung…
Minneapolis-based rock and rollers are turning up the heat, that is to say Lutheran Heat. The band consists of Garth Blomberg on guitar and vocals; Sara Pette, guitar and vocals; Matt Engelstad, bass and vocals; and Justin Nelles…
by Paige Johnson
Enantiodromia: noun; a principle that states any force will inevitably produce its opposite. After stumbling upon this term in a book about psychoanalyst Carl Jung, artist Ben Rheault discovered the theme for his upcoming exhibit…
Birthdays are always cause for celebration but when your business is beer and it comes time to celebrate another year of bringing delicious, locally crafted brews to your market you better throw a helluva PARTY! Drekkerfest 3 is…