NEV'S serves a variety of barbaque styles from all over the country. Please read below to learn more about these styles.
Kansas City style does involve sauce but that’s the only similarity with the backyard, suburban grill-fest. In the Kansas City style the food, such as ribs, are given a dry rub, cooked slowly over indirect heat, and then slathered with homemade sauce near the end. Authentic Kansas City style barbeque involves slow, long cooking over indirect heat with plenty of flavor boosting smoke from various types of hardwood chips.
Generally speaking, and there are exceptions, the Memphis Barbeque style relies mainly on the dry rub with sauce more likely served on the side. Like the Kansas City style, Memphis style also involves slow, long cooking over indirect heat.
Everyone who has ever tasted Texas Brisket knows that it's the best BBQ on the planet. Once you've put a chunk of slow-cooked, melt-in-your-mouth brisket on your tongue, slathered in smoky-sweet red sauce, you'll agree with us.
In North Carolina, the meat is chopped or sliced pork and the sauce has a peppery vinegar base. The area of North Carolina west of Raleigh uses the same type of meat, but douses it in a sauce rich with vinegar and tomatoes.
- A little tailgating history lesson -
Gridiron. Why is barbecue so popular at football tailgate parties? As any fan will tell you, the field the game is played on, marked with parallel white stripes, is called a gridiron. What you may not know is that a gridiron is an early name for the iron grate with parallel bars upon which meat is cooked over coals. And what is the most important object in the game? A pigskin, of course.