{"id":3427,"date":"2016-07-29T09:30:35","date_gmt":"2016-07-29T13:30:35","guid":{"rendered":"http:\/\/blog.insightvacations.com\/?p=3427"},"modified":"2017-11-27T16:42:46","modified_gmt":"2017-11-27T16:42:46","slug":"five-places-try-authentic-american-bbq","status":"publish","type":"post","link":"https:\/\/www.luxurygold.com\/lg\/five-places-try-authentic-american-bbq\/","title":{"rendered":"Five Places to Try Authentic American BBQ"},"content":{"rendered":"

BBQ isn\u2019t simply another strand of cuisine in the States; it\u2019s one of the most hotly contested foods, provoking pride, hunger, and finger-licking happiness. From North Carolina to New Orleans, BBQ can mean anything from sweet, sticky ribs and cracklin\u2019 to burnt ends, crispy chicken and Korean-style pork belly. Here, we take a look at five of the best places to try authentic American BBQ across the United States, and what makes their meats, sauces, local flavors and melt-in-the-mouth cooking styles stand out from the crowd.<\/p>\n

<\/p>\n

\"American<\/a><\/p>\n

Barbecue Pit \u00a9 SamyStClair\/iStock<\/a><\/p>\n

North Carolina<\/strong><\/h3>\n

\u00a0<\/strong>America the Beautiful<\/strong><\/a><\/p>\n

Pork is king in North Carolina, and has been since the Spanish transported pigs here in the early 16th<\/sup> century. But so is variation, from Eastern North Carolina, with its whole hogs drenched in vinegar sauces, to South Carolina and its mustard based dishes, with the Piedmont style (where the meat is served dry) and the Mountain style (where the sauce is a sweet-hot ketchup) in between. In the North, two principle styles reign, however: the Eastern style, which has the cracklin\u2019 served alongside the meat, providing texture and crunch to the tender, salty flesh, and Lexington, which only uses the pork shoulder or ribs. One thing all Carolinians agree on though is that American BBQ pork must be cooked over hardwood coals.<\/p>\n

\"American<\/a><\/p>\n

Beef Ribs \u00a9 Juanmonino\/iStock<\/a><\/p>\n

Illinois<\/strong><\/h3>\n

\u00a0<\/strong>The Sumptuous Soul of America<\/strong><\/a><\/p>\n

Illinois, and its largest city Chicago, are known chiefly for their hot links and rib tips. These might not be glamorous (being little more than gristle) but when thrown together as a coarse spicy sausage, this BBQ staple, cooked over a good hardwood such as hickory, white oak or elm, and doused in spicy sauce atop slices of thick white bread, makes one of the most beloved meals around. Don\u2019t miss out on the rib platters, either\u2013 always drenched in tangy, sweet sauces and slow-cooked on a charcoal pit, they are the Land of Lincoln\u2019s pride for a reason.<\/p>\n

\"American<\/a><\/p>\n

Barbecue Pit Fire and Grill \u00a9 lillisphotography\/iStock<\/a><\/p>\n

California<\/strong><\/h3>\n

\u00a0<\/strong>Best of California<\/strong><\/a><\/p>\n

Part of California since Mexicans and Vaqueros (Cowboys) sizzled their beef in pits on ranches in the early 19th<\/sup> century, BBQ\u2019s most favored style in the Golden State is undoubtedly the Santa Maria. Using a tri-tip cut of beef and refusing to fall back on the help of sauces, Santa Maria\u2019s style relies on the beef\u2019s natural flavors, some salt, pepper and garlic, and some lip-tingling salsa. Served trimmed and sliced with French bread and Pinquito beans, if you fancy something a little different, Los Angeles\u2019 Korean BBQ is some of the best in the country, with pork belly, marbled short rib and others vying with the cream of Seoul.<\/p>\n

\"American<\/a><\/p>\n

Barbecue Pork \u00a9 wellesenterprises\/iStock<\/a><\/p>\n

Louisiana<\/strong><\/p>\n

\u00a0<\/strong>Southern Grace<\/strong><\/a><\/p>\n

Louisiana, with the \u201cBig Easy\u201d on its South Eastern shoreline, has an individual style of American BBQ that features cane-sugar sauces, Tabasco marinades and Caribbean spices. Some complain that the state\u2019s stuck between many traditions, but in reality it blends Texan BBQ techniques with Cajun and Creole cuisines. The result is a hybrid that packs the heat of Texas and the tang of the East, without succumbing to the saccharine sweetness that the Memphis style is sometimes accused of.<\/p>\n

\"American<\/a><\/p>\n

Luau BBQ \u00a9 RonTech2000\/iStock<\/a><\/p>\n

Hawaii<\/strong><\/h3>\n

\u00a0<\/strong>Luxurious Hawaii<\/strong><\/a><\/p>\n

Native Hawaiians have used a BBQ pit called an \u201canimu\u201d for centuries. Using dry meats (which can include anything from alligators to lizards) rubbed with salts, red peppers and basted with lemon juice, these cuts are then wrapped with banana leaves and thrown into the animu to cook before being served, usually at big parties (\u201clu\u2019au\u201d), without sauce. And should you have your fill of all the crispy chicken, tender short ribs or succulent Lau Lau pork, successive waves of immigration from across the Pacific means there are plenty of Asian fusion options to try, too.<\/p>\n","protected":false},"excerpt":{"rendered":"

BBQ isn\u2019t simply another strand of cuisine in the States; it\u2019s one of the most hotly contested foods, provoking pride,…<\/p>\n","protected":false},"author":8,"featured_media":3433,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[89,184,185,186,187,188,189,190,191,79,70,192,193,194,195,196,84,197,170],"class_list":["post-3427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-luxury-journeys","tag-america","tag-barbecue","tag-barbeque","tag-bbq","tag-beef","tag-burnt-ends","tag-chicken","tag-crackling","tag-cuts","tag-destinations","tag-luxury-gold","tag-pork","tag-ribs","tag-sauces","tag-sausages","tag-style","tag-travel-trends","tag-us","tag-usa"],"yoast_head":"\nFive Places to Try Authentic American BBQ - Luxury Gold<\/title>\n<meta name=\"description\" content=\"American BBQ isn't just another strand of cuisine in the United States, it's a way of life. 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