barbecue sandwich is a sandwich that is usually prepared with grilled meat. Some types of meat are used to prepare a barbecue sandwich. Some varieties use uncooked bacon, but include barbecue sauce. Many variations, including regional variations, exist, along with different types of cooking styles, preparations and materials.
Video Barbecue sandwich
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A large amount of meat and preparation style for barbecue sandwiches exist. Meat can be sliced, cut or pulled, and various types are used, such as pork, pulled pork, pork shoulder, beef, beef, chicken, sausage, pork ribs and turkey. Some versions use slow bacon. Barbecue sandwiches usually have barbecue sauce included in their preparations, either when meat is cooked, as a sauce in a sandwich, or both. Some meats can be seasoned with herbs. Some barbecue sandwiches can use uncooked bacon, but include barbecue sauce. Coleslaw is sometimes served with a barbecue sandwich, either on the sandwich itself or as a side dish. Sometimes sautéed vegetables like onions and garlic are also used. Some versions prepared with beef brisket include lean portions and fat from cuts of beef to enhance their flavor. Pre-packaged barbecue sandwiches are also produced.
The bread used in the preparation of a barbecue sandwich includes white bread, hamburger bread, whole wheat bread and even whole wheat bread. Bread can help prevent meat from drying out and maintaining its temperature.
Maps Barbecue sandwich
Area variation
Asia
East Asia
In East Asian cuisine, bÃÆ'¡nh mÃÆ'¬ sandwiches can contain Korean barbecue and Thai roast chicken, as well as other types of meats such as marinated beef and roast pork.
United States
Illinois and Pennsylvania
In Downstate Illinois and northeastern Pennsylvania, a barbecue sandwich generally refers to beef cooked with barbecue sauce, served on a hamburger bun, known in other parts of the country as Sloppy Joe.
In northeastern Pennsylvania, sandwiches are often served at a pizza place.
Missouri
In Kansas City, Missouri, beef tender sandwiches are the usual thing, and served with sauce on it or dry.
North Carolina
Chopped roast pork sandwich with coleslaw served on a regular sandwich in North Carolina. The term "barbecue" in North Carolina usually refers specifically to roast pork, whereas other grilled foods are often referred to by their actual food names.
Tennessee
Chopped roast pork sandwich served with coleslaw on top of their usual in Memphis, Tennessee. For example, Leonard Heuberger, who in 1922 founded a Memphis barbecue restaurant called Leonard's, has been considered the inventor of the classic Memphis pork barbecue sandwich. This sandwich is prepared on bread with shredded or pulled pork shoulder, tomato-based sauce, and coleslaw. In the book Southern Food: At Home, on the Road, in History , it is stated that other restaurants "follow" about this sandwich style, and that "... the standard has not changed in over 60 years." the Memphis Tops restaurant chain, the pork shoulder sandwich described in this book as a "mainstay" that has existed since 1952, when the first Tops restaurant opened.
Texas
East Texas
Barbecue in East Texas is often chopped up in beef or pork and is usually served on bread. Griffin Smith, Jr. from the magazine Texas Monthly describes East Texas barbecues as "... basically a heavy sandwich product with a spicy sauce."
See also
- Cha siu baoÃ, - typical canton-barbecue sandwich.
- List of sandwiches
- Polish BoyÃ, - Prepared on bread with kielbasa and layers of fries, barbecue or spicy sauce and coleslaw
- Regional barbecue variations
- Sloppy JoeÃ, - Sandwich type barbecue
References
Bibliography
- Garlough, Robert; Campbell, Angus (2011). Modern Garde Manger: A Global Perspective . Learning Cengage. ISBNÃ, 111130761X
- Lampe, Ray (2007). Dr. BBQ's Big-Time Barbecue Road Trip! . Macmillan. ISBN: 0312349580
- Levine, Ed (2011) Serious Food: A Comprehensive Guide to Making and Eating Good Food Where You Are Being . Random House Digital, Inc. 030772087X
- Smith Griffin, Jr. (April 1973). "The World's Best Barbecue is in Taylor, Texas Or is it Lockhart?". Texas Monthly . ISSN 0148-7736.
Further reading
- Garner, Bob (2012). Bob Garner's Barbecue Book: Favorite North Carolina Food . John F. Blair (publisher). p.Ã, 102. ISBNÃ, 0895875756
- Witzel, Michael Karl (2008). Barbecue Road Trip: Recipes, Restaurants, & amp; Pitmasters of the Great Barbecue Area in America . Voyageur Press. pages 48, 56, 91, 95, 103, 129, 161. ISBNÃ, 1616731168
Source of the article : Wikipedia
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