Consider yourself warned: we’re about to make the simple enjoyment of a pulled pork sandwich, eaten on a rickety picnic table on a sunny day, much more complicated.
For those of you who continued reading, we’ve got good reason: the many different camps of barbeque - sauces and otherwise - only give us even more grilling options as the summer season approaches. St. Louis sauce or Kansas city? Memphis-style, or the black sheep of the BBQ family, Alabama white sauce?
And that’s just the sauce - we have the word to consider, too. Barbeque is a noun. It’s a verb. It’s a drumstick, or a party, a method, or a grill. Where to start? First, remember that it’s all delicious, and totally worth all the confusion. Then, read this. Primer Magazine decodes sauce styles, meat cuts, and cooking methods from top to bottom, so that we don’t have to rethink our Memorial Day grilling plans. Even better: you’ll have the most adept BBQ on the block.
BBQ Basics: The Sauces & The Meats from Primer
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