American barbecue: get to know the true barbecue

That barbecue is one of Brazil's strongest and most traditional "institutions" is no secret to anyone. But the fact is that with the exponential growth of our contact with other cultures, it's natural for other types of barbecue to be tried and even partially absorbed into Brazilian grills.

A classic example of this mix is American barbecue. Whether in the names of some of the best cuts of meat for barbecue or even in the seasonings and preparation methods, many concepts are already well-known to Brazilian barbecue enthusiasts when grilling meat.

To delve deeper into the concept, check out this exclusive CIMO post that will introduce you to everything you need to know about American barbecue.

Happy reading!

What is American barbecue?

American barbecue — or BBQ, often abbreviated as BBQ — is one of those barbecues that goes far beyond just cooking meat. It's a rich and flavorful cultural tradition that dates back to Native Americans, who cooked meat over covered fires to preserve and intensify flavors.

Over time, the concepts were refined by European colonists and evolved into the regional styles we know today, with the states of Kansas, Texas, and South Carolina featuring unique barbecue cultures.

What are the differences between American and Brazilian barbecue?

Unlike Brazilian barbecue, which is generally prepared on open grills with direct fire — resulting in a quicker preparation for most cuts — American barbecue is characterized by a slow, indirect cooking method, using long marinades, dense layers of seasonings, and even smoke to impart flavor and juiciness to the meat.

Furthermore, one can also highlight the different materials used in preparing American barbecue, along with the different cuts used and flavor profiles offered by exclusive seasonings.

Be sure to visit Cutelaria CIMO's exclusive barbecue section!

What are the cuts of meat in American barbecue?

The most prominent cuts of meat in American barbecue are larger pieces, with fibers and layers of fat that are best utilized in long preparations.

Here are some of the most popular for a barbecue:

• Brisket (beef brisket): This is the most traditional cut in Texas BBQ. Slowly cooked for several hours — having already been marinated for a good part of the previous day — it results in an extremely juicy and flavorful brisket, melting when handled and bitten;

• Beef ribs: Ribs are well-known in Brazilian barbecue, but in the United States, they undergo a preparation similar to brisket, also ensuring great flavor and tenderness;

• Pork ribs: Slowly roasted pork ribs are another classic, with the preparation also involving the application of dry rubs and sweet and sour sauces (like barbecue sauce) to complement the recipe;

• Pulled Pork: Although it can be made with cuts from different parts of the pig, the American preference is for the shoulder. It is roasted, shredded, and served with sauces in sandwiches.

American barbecue also includes other cuts of beef that are becoming more popular here in Brazil — such as T-Bone and Tomahawk, with preparations more similar to ours — and also simpler alternatives, such as hamburgers and hot dogs.

What are the sauces and seasonings for American barbecue?

Sauces and seasonings are the soul of American barbecue, each contributing in different ways to achieve the distinctive and varied flavors and textures of the meats.

The culture of dry rubs encompasses an infinity of herbs and spices to ensure crusts with unmistakable colors, aromas, and flavors. Various paprikas — sweet, spicy, and smoked, garlic and onion powder, black pepper, and brown sugar are applied all over the surface of the meat before roasting.

But it's also worth highlighting the vinegar, tomato, mustard, and apple-based sauces used in long marinades, injected directly into the center of the meat pieces and reinforced with applications as the meat roasts. All to ensure maximum juiciness for an authentic American barbecue!

What equipment is used in American barbecue?

To ensure that long preparations are made with full structure, a list of apparatus has been created around barbecue, ranging from the main bases of American barbecue to the details that make all the difference.

• Pit smokers are the fundamental piece of barbecue, allowing slow, indirect cooking while adding smoky flavor to the meat — made with hickory, oak, cherry, and apple wood chips to obtain different aromas and tastes;

• For quicker cuts, charcoal and gas grills are also used, but they still differ from Brazilian models by also having lids that can be closed completely;

• To complete, a meat thermometer is indispensable when considering the importance of closely monitoring the temperature of such a long and precise cooking process;

• When handling roasted pieces, the preference is for tongs and spatulas, avoiding forks and skewers that can create holes and lead to the loss of internal liquids;

• And to portion the prepared delicacies, nothing beats having the best barbecue knives — with an emphasis on cleaver-type knives, useful for cutting bone-in cuts even before roasting, during the cleaning of the piece.

Now you know everything about iconic American barbecue! We not only suggest starting to implement American preparations and seasonings in your barbecues, but also checking out more details about the culture surrounding barbecue, following events and even championships!

You are invited to continue on the blog, discovering even more types of barbecue, thus becoming a more complete barbecue master.

Until the next post!