HeSmellsLikeSmoke
somebody shut me the fark up.
From a story about Smokey Bones Closing down or selling all locations.
http://www.orlandosentinel.com/orl-smokey0607may06,1,3914608.story
"Barbecue in the U.S. is very, very regionalized, and I think Darden believed they had cracked the code on how to appeal to a cross-regional market," said Christopher Muller, restaurant professor at the University of Central Florida's Rosen College of Hospitality Management.
This got me to thinking. Is BBQ itself all that different in the different regions or is it the Sauces/Rubs/Sides/Smoking Woods that distinguish a region?
Seems like smoked ribs are smoked ribs and pulled pork is pulled pork. Close your eyes, put on the sauce take a bite and you are suddenly in Kansas City, Texas, Memphis or North Carolina.
When I do pulled pork, I usually fix three or four different regional style sauces just to illustrate the differences to my guests.
http://www.orlandosentinel.com/orl-smokey0607may06,1,3914608.story
"Barbecue in the U.S. is very, very regionalized, and I think Darden believed they had cracked the code on how to appeal to a cross-regional market," said Christopher Muller, restaurant professor at the University of Central Florida's Rosen College of Hospitality Management.
This got me to thinking. Is BBQ itself all that different in the different regions or is it the Sauces/Rubs/Sides/Smoking Woods that distinguish a region?
Seems like smoked ribs are smoked ribs and pulled pork is pulled pork. Close your eyes, put on the sauce take a bite and you are suddenly in Kansas City, Texas, Memphis or North Carolina.
When I do pulled pork, I usually fix three or four different regional style sauces just to illustrate the differences to my guests.