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KANSAS CITY BBQ ARROW-CIRCLE-RIGHT The Kansas City style of barbecue originated in Kansas City, Missouri. Unlike Texas barbecue, which leans heavy on brisket, there’s no one major meat. You’ll find ribs, brisket and burnt ends (a staple of Kansas City barbecue, which are crispy bites from the fatty edges of cooked briskets), along with pork, chicken and lamb. But what truly sets Kansas City barbecue apart is the seasoning and sauce. Meats are generously seasoned with a dry rub made with a brown sugar and paprika base, then finished with a tomato based sauce made with ingredients like ketchup, molasses, brown sugar, vinegar, spices and plenty of black pepper. MISSISSIPPI BBQ ARROW-CIRCLE-RIGHT Mississippi proudly boasts some of the best pitmasters in the country and has one of the highest numbers of competition-winning pitmasters, including The Shed BBQ, which is led by Brad Orrison, the team captain and owner of the Ocean Springs, Mississippi, restaurant of the same name. The Shed has its own line of sauces, which are available at Rouses Markets. Look for The Shed Original Southern Sweet, Sweet & Tangy and Mississippi Gold. J. Lee’s Gourmet BBQ Sauce has its roots in Biloxi, Mississippi, where it was originated by founder James Lee III, known as J. Lee. Western Kentucky barbecue sauce, particularly known for its unique style in the Owensboro region, is a vinegar-based sauce often used with mutton (sheep meat). It has a tangy and slightly spicy flavor profile, different from the sweeter tomato-based sauces found in other regions of the United States. Key ingredients include vinegar, Worcestershire sauce, pepper and garlic. This type of barbecue sauce is an essential part of Western Kentucky’s culinary identity, especially at local barbecues and festivals. ALABAMA BBQ ARROW-CIRCLE-RIGHT Alabama white sauce, also known as Alabama white barbecue sauce, was invented by Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. This tangy, peppery, thin, mayonnaise-based sauce was originally made for smoked chickens but you can use it as a marinade or basting liquid, or a barbecue dipping sauce. Find the recipe for Alabama white sauce at www.rouses.com. Dreamland’s Southern-style BBQ sauce is vinegar based and packs a little bit of heat. It’s the BBQ sauce Dreamland is known for — and the only one they offer. Warm this sauce and serve with pork, chicken or beef. KENTUCKY BBQ ARROW-CIRCLE-RIGHT

MEMPHIS BBQ ARROW-CIRCLE-RIGHT Memphis, much like Kansas City, has its own famous

barbecue style. It is centered around pork, particularly ribs and pork shoulder. Whether you’re entering the prestigious World Championship Barbecue Cooking Contest — the Super Bowl of Swine — during Memphis in May, or a Memphis Barbecue Network contest, the main categories are pork. While certain barbecue traditions, like those in Texas, prefer wood for smoking, Memphis pits typically rely on charcoal, which imparts a tomato-based, and often contains a combination of ketchup, brown sugar, garlic, mustard, hot sauce, spices and vinegar. It is tangy yet slightly sweet, with a hint of heat, and the perfect accompaniment to the smoky flavors of the barbecue. It typically has a thinner consistency compared to some other regional styles. Memphis ribs are offered in various styles: dry, wet or “muddy” — a combination of the two. Accompanying side dishes include yellow mustard coleslaw and barbecue spaghetti, a unique fusion of Italian and Memphis flavors. Originating in the 1950s, this dish is credited to Brady Vincent, former owner of Brady & Lil’s, a beloved barbecue eatery in Midtown Memphis (now known as the Bar-B-Q Shop and under new ownership). subtle smokiness to the meat. Memphis barbecue sauce is

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