Barbeque Is More Then Just Your Backyard Buddy Part II Of II

Continuing from the post on Wednesday...

Barbeque food tastes tend to differ depending on what region in the United States that you visit. On the west coast, blends of sweet and bold are favored by using fresh herbs and tangy citrus fruits. Barbeque in this region is known for it’s lighter, yet bold taste. Texans tend to love the smoky barbeque flavor which utilizes chili powder, dry mustard, black and red pepper in a typical tomato based sauce. Thick sauces, beer and even horseradish are often used to baste the slow cooking meats.

In the South, a variety of flavors are used to create a unique blend. Liquid hickory smoke added to molasses and Worchester or cayenne pepper and apple cider vinegar based sauces create a spectacular one of a kind flavor blend. In the Midwest, famous Kansas City barbeque has the sweet taste of molasses or brown sugar combined with a tomato base. Adding tangy dry mustard or horseradish makes a flavor combination that will certainly make your mouth water.

In the eastern portion of the United States, barbeque flavors are a bit more muddled than other regions. You can easily find a variety of flavors and techniques, representing all regions, as different as the chefs that prepare them.

The good news for restaurants is that you do not need to have the best or most expensive cut of meat to form great barbeque. An experienced food consultant will help you keep your food ideas fresh and inviting for all of your customers, no matter the region. Creating great barbeque needs to be unique, simple and fulfilling in order to satisfy the taste buds of the varying clientele and maintain a top 10 standing as a leading food trend for 2009.