There are many styles and variations of BBQ (too many to go into) but what we wanted to do here was explain the main regional styles and where TBG’s BBQ fits in.
Texas Style BBQ: Though there are many variations within Texas BBQ the main styles are Central and Eastern Texas BBQ. Central Texas BBQ: With this style you will generally find Beef, Brisket, chicken, and pork ribs as the featured meats. The sauce is usually much thinner and less sweet than other BBQ sauces.
Eastern Texas BBQ: This style uses pork and beef and is chopped rather than sliced. Smoked primarily over Hickory, the meat is usually served with a bun with a sauce that is sweet and thick.
Memphis Style: This style of BBQ uses mainly pork, ribs or shoulder, though you will find beef and chicken. The BBQ is smoked in pits and is served “wet” or dry”. Wet means the meat is brushed with a sauce during and after cooking. The sauce uses tomato and vinegar as a base and is thin and tangy and somewhat sweet. Dry, means the meat is rubbed with a variety of spices before cooking to impart flavor and served “dry” with sauce on the side.
Kansas City Style: Kansas City BBQ uses a wider variety of meats – pork, beef, chicken, turkey, mutton and sometimes fish. The cooking style varies as well with slow smoking being the most common but grilling, especially with poultry, will also be used. A favorite cut at KC BBQ restaurants are “burnt ends” the crispy tips from brisket of beef or pork distinct to this style of BBQ. Sauces used vary but the main profile seems to be sweet and spicy with a tangy flavor.
Carolina BBQ: The two main styles in Carolina are Lexington style BBQ and Eastern Style BBQ though there are a mariad of other styles.
Lexington BBQ: This style uses only Pork Shoulder. The sauce is vinegar based and seasoned with ketchup and pepper. The sauce is also used as a base for “Red Slaw” a traditional side dish.
Eastern BBQ: Eastern BBQ is whole hog style cooking taking advantage of every cut from the animal. The sauce again is vinegar based but without ketchup and seasoned with pepper.
TBG BBQ: The BBQ at That Boy Good is a version of Mississippi BBQ. The featured meats are pork, chicken, and catfish. The sauce is in their own words a “mutt”. The base of which is Mexican coke (because of the use of pure cane sugar unlike the American version) Molasses and vinegar. The pork, both ribs and pulled, are smoked using Hickory and Apple Wood. The catfish, chicken thighs are fried. A lot of the recipes like the corn bread and Mac and cheese are from Chef Mark’s family.
So that is a little about BBQ styles and this barley scratches the surface. It really comes down to regional traditions and family recipes but I hope this shines some light.