Dana Bowen reminisces about her early introduction to regional differences in North Carolina barbecue.
An examination of the two different styles and sauces of North Carolina barbecue by Dana Bowen from the June 2011 “BBQ Nation” edition of Saveur Magazine.
Last night on the Colbert Report, South Carolina native Stephen Colbert continues his beef with North Carolina’s barbecue, aka that “sauceless, vinegar-based meat product”
Not only does he fire shots at NC barbecue (again), he also gets a dig in at Charlotte. Strike 2, Stephen.
Watch Stephen Colbert Hate on North Carolina Barbecue (Again)
Of course, even food cooked on a gas grill gives off aromas — all food does. But food grilled over a charcoal flame has a special one: guaiacol.Guaiacol is an aroma compound produced when you use heat to break down lignin, the resin responsible for holding strands of cellulose together to form wood. “It has a smoky, spicy, bacony aroma,” says Sacks. “In fact, the flavor that most people associate with bacon is largely degraded lignin.”
Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON.
Bacon? Case closed. (via)
-Monk
Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas