Just the mention or thought of it and smells and visions of smoke, sweat, soot, sauce, and the slowest roasting of meats materialize until every cell in your body is clamoring for that smoky-charred piggy goodness. That vinegary tang that quite literally cuts through the fat. Those burnt bits that only time and flavor can create. We’re taking on the Barbecue Belt and talking proteins, rubs and sauces - from ubiquitous Carolina pulled pork to Murphysboro micro-moment chops. And for the millions of us that don’t live in the hallowed and sacred barbecue lands of the south - we’re sharing ways to impart those iconic flavors through some straight up Spiceology sorcery.
Meet Steven Raichlen
From Le Cordon Bleu cuisine beginnings to ash-covered open fire pits around the world, Steven Raichlen has dedicated almost 40 years to his craft and is considered the foremost authority on modern barbecue. And dude knows his barbecue. You might recognize him from his PBS show or one of 32 books - yes, we said 32 books - he’s authored, but this unassuming expert has created an enormous universe that revolves around the fire. We’re tapping his unequaled expertise as we talk Southern Barbecue.
- Name: Steven Raichlen
- That Handle: @stevenraichlen
- In the Industry: Almost 40 years
- Known For: Being a barbecue guru and author of 32 books, including international bestsellers The Barbecue Bible, How to Grill, Planet Barbecue, and more. Member of the Barbecue Hall of Fame since 2015. Food & Wine, The New York Times, National Geographic Traveler, Bon Appetit, and Esquire contributor.
Vinegar: The Science Behind This Very Necessary Flavor
Since back-in-the-day BBQ-ers of the southern colonies depended on the cheaper, low-maintenance nature of pig farming, pigs could be set loose in forests to eat when food supplies were running low. That resulted in leaner piggies and led Southerners to use the slow-and-low method to tenderize the meat.
While pork may be king in Southern Barbecue, you still need something to cut through those delicious rich and fatty flavors.
Enter vinegar.
Why is the acidity of vinegar such a match made in the Barbecue Belt? Instead of enhancing flavors - it balances them. Vinegar brings a brightness to the overall flavor from the acidic pH balance that helps counteract the rich and starchy quality of a dish.
Plus, vinegar’s acidity goes to work with chemical reactions that break down any tough meat textures to create tender and flaky meat. So next time you sit down to a pulled pork sandwich and go to grab that squeeze bottle of a vinegar-based barbeque sauce, take a moment to respect the science - then dig in.
Experiment with Flavor
Enough with all the context, research and waxing poetic - let’s get to the grub. Check out Spiceologists’ takes on Southern BBQ classics:
BREAKFAST
Smoky Honey Habanero Pulled Pork Hash
LUNCH
Nashville Hot Chicken Sliders with Alabama White Sauce
APPETIZER
Tennessee Smoke Pulled Pork Loaded Fries
DINNER
All-Purpose BBQ Rack of Ribs
SIDES
Maple Bourbon BBQ Beans
Garlic Junkie German-Style Potato Salad
Salt Pepper Garlic Jicama Coleslaw