BBQ — The Art of Slow Smoking
American Barbecue has nothing to do with German grilling — it is an art form where meat is smoked for 8–18 hours at low temperatures (100–135°C) over hardwood until it is so tender it literally falls off the bone. Each region has its own style:
- Texas — The king is Brisket (beef brisket): smoked for 12–18 hours over post oak wood, seasoned only with salt and pepper. Accompanied by sausages and beef ribs. No sauce needed — the meat speaks for itself. The best: Franklin Barbecue in Austin (4+ hours wait, but worth it) and Snow's BBQ in Lexington.
- Kansas City — The most diverse BBQ city: ribs, brisket, burnt ends (the caramelized ends of the brisket, a revelation) and a thick, sweet-smoky tomato-molasses sauce. Joe's Kansas City and Q39 are the best.
- Carolina (NC) — Pulled Pork with a thin, vinegar-based sauce. Whole hog, smoked for 12+ hours. Skylight Inn in Ayden since 1947.
- Memphis — Dry Rub Ribs: pork ribs without sauce, rubbed only with a spice mix. The ribs at Charlie Vergos' Rendezvous are legendary.
💡 Tipp
In the major BBQ joints, it's often "First come, first served" until sold out — when the meat is gone, it's gone, even if it's only 2 PM. Arrive early (before 11 AM) and be prepared to stand in line. It's part of the experience.
