While Americans don’t have a corner on this international tradition, I must say that we have some delicious varieties to bring to the table. Now, technically, the word barbecue refers to cooking meat with the heat and smoke of a fire. However, in the states (and especially in the South), we often equate barbecuing specifically with pork…and sauce. You can’t forget the sauce. American barbecue sauces come in an array of colors and flavors, depending on the area of origin. It’s become a cultural phenomena, and the subject of many debates — who has the “real” sauce?
South Carolina’s claim to fame is a mustard based sauce. I’ve actually never made this sauce before, but anytime I order barbecue at a restaurant, it’s always my go-to sauce. I found a recipe that I might try this summer. I also want to try out a new drink; one of my German students told me that radler, a popular drink in Germany, is the perfect refreshment to have with barbecue. I have the links to both recipes below. If any of you try them out, let me know what you think. I’d especially like to know if the radler recipe I found is authentic!
If you’re interested in learning more about a non-American barbecue, check out this entertaining article on German barbecuing.
RecipesSouth Carolina Barbecue Sauce
By Rima Kane