Barbecue Regions

As bbq became popular in colonial America, different styles of bbq became evident.  I like to refer to these as bbq regions.

Southwest - Generally dominated by beef bbq.  As settlers headed west, usually the only meat available to them was beef.  This tended to be mixed with a bit of a Mexican spice.  The region also includes Texas in general.  Since BBQ was basically born from pork, some believe that the Texas BBQ isn't really BBQ.  But remember,...slow cooked, and low heat!  Rubs are a common place in Southwest BBQ

Eastern US - Probably the first place the pilgrims had a bbq!  Maybe it was thanksgiving,... but who knows!!  The main staple as far as meat goes in the eastern BBQ is pork.  It is usually sliced or chopped up.  The sauce is usually thin, vinegary, and peppery.  In the southeastern region, the pork is served the same way, however the sauce differs.  The sauce tends to be a thicker mustard sauce.  

The Appalachian Region - The main meat staple again is pork which is usually shredded and sauce poured over it.  The sauce is generally a sweeter sauce made with molasses, tomatoes, and peppers.  Pork ribs are also a commonality in the Appalachian region.  Generally speaking, cornbread and/or coleslaw is served with this style/region of BBQ.

Midwest Region - Mostly pork here again, but you will see beef more often than the Eastern and Appalachian region.  Sauces are generally a mild sweeter tomato based sauce which is also flavored with molasses.  Side dishes usually include baked beans, coleslaw, or French fries.  Ribs are popular here, both beef and pork.  

These are basically the main regions of bbq.  The west coast also does bbq.  Some of the sauces I have had there tend to be of an oriental origin, mostly being a teriyaki.