BBQ Pork: Tradition, History and Recipes

BBQ is a word makes you crave for it and keeps people watch grills for a long time. It’s so well-known in the South it’s considered a social icon. The word “BBQ” originates from the structure used by Indians in the Caribbean, named 1-bbq-pork“barbacoa” by early Spanish discoverers and explorers. Over time the word came to mean the method of preparation, and oftentimes also the name of the event where it’s served. The world’s best BBQ is probably the most argued food award and claim but it is not difficult not to remember the South when it comes to highest class of BBQ.

In Southern United States, pork was usually the choice of meat for BBQ. In the 19th century, pigs were released to the forest so that they could find food for themselves. The residents would catch these semi-wild pigs when they did not have anything to eat.

Some of the states which are popular for their delicious BBQs are Tennessee, Georgia, Alabama, Kentucky, Arkansas, North and South Carolina, Texas, and Missouri. In North Carolina, pork is grilled slowly with minimal or no salt at all. The sauce is put after cooking. Eastern North Carolina use vinegar and seasonings as sauces while the western part uses tomato ketchup.

Because of Southern BBQ’s tradition of grilling meat slowly, the taste becomes special and unique. The best grillers come from the South and several contests take place in the South. Although the concept of best BBQ differs from region to region, there are Southern BBQ methods and traditions that are being followed even outside the South. An example is Southerners often use pork while in Texas, beef is the meat of choice for Texas BBQ, and in Kentucky, mutton is preferred.

BBQ lovers know that the key to a successful BBQ is a great sauce. Most people would concur that topping your BBQ with a perfect sauce would make the distinction between delicious and bland. There are different kinds of sauces but the original BBQ is well known for its sweet tomato flavour. The ingredients of most sauces are molasses, brown sugar, tomato paste, Worcestershire sauce, garlic, black pepper, and other spices. Accompaniments and side dishes are traditions at Southern BBQs. Few of the most popular side dishes used are coleslaw, hush puppies, and beans. There are distinct techniques in barbecuing namely grilling using wood, charcoal, natural gas, or electricity, baking using the masonry oven, braising, solar power using a mirror, and smoking.
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Here are a couple of BBQ Pork recipes that you will love:

Spicy Mexican Pork Chops

From: www.bbq.co.uk

Ingredients:

1/4 tsp ground cinnamon4
2 tbsp red wine vinegar
3 tbsp orange juice
1 tbsp honey
1 tbsp olive oil
salt and black pepper to taste
4 pork chops, cut one inch thick
4 garlic cloves, crushed
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper

Procedures:

  1. Trim excess fat from the pork. Set aside.
  2. Combine the other ingredients and spices in a mixing bowl. Blend well. Pour the mixture over the pork chops and make sure that they are well coated. Refrigerate for at least 4 hours.
  3. BBQ the chops over medium to high heat. You have to grill them until there no more trace of pink. Make sure that you do not overcook to maintain their juiciness. Cook each side approximately 8-10 minutes.
  4. Sprinkle with salt and pepper to taste.

Pork Spareribs with Delectable BBQ Sauce

From: www.bbq.co.uk

Ingredients:

1/4 cup vegetable oil5
1 large red onion, chopped
3 cloves garlic, finely chopped
1 cup tomato purée
4 tomatoes, peeled and chopped
1/2 cup orange juice
5 tablespoons vinegar
2 tablespoons packed brown sugar
2 tablespoons prepared spicy brown mustard
1 tablespoon molasses
1/2 tablespoon paprika
1/2 tablespoon pepper
1/2 tablespoon salt
1 teaspoon chili powder
3 to 4 slabs pork spareribs, about 2 pounds each

Procedures:

  1. Heat oil. Saute onion and garlic for 5 minutes. Add the other sauce ingredients. When the mixture starts boiling, reduce heat, and remove the cover while simmering 1 to 2 hours. Stir occasionally.
  2. Use a blender or food processor to smoothen the texture of the sauce. Put in the refrigerator until you are going to use it. Shelf life is 3 weeks.
  3. Put the ribs in a reaselable plastic zipper bag. For each cut of ribs, pour ½ sauce and make sure to coat the whole slab. Zip bag and let stay in the refrigerator overnight.
  4. Take the ribs from the zipper bag. Throw away the used sauce. Grill the ribs for 1 to 1 ½ hours or until done. You may brush it with the remaining sauce for more flavour. Slice the slabs into 2 to 3 portions and serve with the warm remaining sauce.