The word barbeque originated with Spanish Conquistadors who picked up the word meaning “raised platform,” from the Caribbean. Today, American barbeque is highly diverse according to region, and literally has hundreds of different styles. There are big differences in the regional styles of barbeque sauces. These differences are typically based on items that were popular in the region at the time it was settled. There are also similarities in the styles of barbeque, such as the way the meats are cooked and prepared. The most popular styles of barbeque originated out of Kansas City, Texas, and the Carolinas. In this essay we will be examining the similarities and differences of these different styles of barbequing.

Kansas City, which is considered to be the center of the barbeque universe, and even has its own barbeque society. Kansas City is known for having a thick barbeque sauce made mostly from a toma

When it comes to barbequing in North Carolina, most people think of the sauce being tomato-based, but it was not until the early 1800’s that people got over the misconception that tomatoes were a poisonous vegetable (fruit), so the region’s barbeque has a vinegary flavor with a hint a wood typical to the local trees. Unlike with tomato-based sauces, the vinegar sauce does not burn, so it applied throughout the whole cooking process, which makes the meat extremely tender. Most Carolina sauces contain vinegar, salt, black pepper, ground cayenne, and other spices. This is the most basic form of barbequing used in the Carolinas today. Other sauces may include ketchup, molasses, and Worcestershire sauce.

to and sugar base. Most barbeques start off with a dry rub, which is to enhance the flavor of the meat for the cooking. Barbeque sauces are typically finishing sauces intended to be introduced onto the meat during the last part of cooking to infuse flavor wi

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