Exploring American Barbecue: How to Make 5 Regional Styles
Forget politics — the issue that really divides the country is barbecue. In states like Texas and North Carolina, the residents can’t even agree on which style should reign supreme. As a result, the nation is served a mouthwatering plate filled with differed barbecued meats to sample. Keep reading to see five regional varieties and how you can imitate that particular style of cooking at home.
1. Texas Oven Roasted Beef Brisket
For some in the Lone Star state, barbecue means brisket. Although regional varieties certainly exist, notably East and South, Texas Monthly attributes the popularity of brisket and Central Texas barbecue to the deep flavor, richly blackened exterior, and the process of smoking the brisket. Since a smoker isn’t likely to be a feature many homes have, the Food Network has this recipe for roasting brisket Texas-style in your oven. It won’t be quite the same as what you’d find in a restaurant in Texas, the meat is still tender, juicy, and perfectly seasoned. It makes 10 servings.
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket, trimmed
- 1½ cups beef stock
Directions: Preheat the oven to 350 degrees Fahrenheit. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about ½-inch of liquid in the roasting pan. Lower oven to 300 degrees Fahrenheit, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.