安く本格的なバーベキューを楽しむ: バックパッカー向けのガイド

© Copyrights: Krista

真剣なビジネス: 本格的なバーベキューは美味しいだけではなく、安い。

ヨーロッパの大都市では、フライドチキンやバーガー、バーベキューなど、アメリカンフードが人気で、おしゃれな地区のレストランでカクテルや料理に合ったカトラリーと共に提供しています。もちろん、料理の値段も値上がりしています。

アメリカを旅したことがあるバックパッカーによると、本格的なアメリカのバーベキューは何も変える必要がないということです。値段相当以上の価値のある真の味がアメリカのバーベキューです。バーベキューはアメリカ人にとって重要な存在で、植民地時代からずっと、調理法やホームメイドの秘伝のバーベキューソースが語り継がれてきました。

ニューヨークの市内中心部にあるホステルでも、メンフィスのダウンタウンにあるホステルでも、近くには本格的で美味しい(値段も安い)バーベキューが食べられるお店が必ずあります。ヨーロッパのサイズフリーで楽しめるBBQレストランに慣れている方は、アメリカ本土で見られる地域差に驚くかもしれません。以下にバーベキューを楽しむための入門とお勧めの場所を紹介します…

New York City – the host with the most

Many barbecue experts in other regions insist that the modern-day New York barbecue has nothing do with the authentic American BBQ. However, this is a notion that the people of Brooklyn would passionately refute. Residents and visitors here can experience many types of regional American barbecue without even having to venture into Manhattan, let alone the rest of the country.

Whether it's hot, dry-rub Texas-style brisket at Hill Country restaurant, succulent wet-rub St-Louis Pork Ribs at Fette Sau, or equally delicious Memphis-inspired ribs at Virgil's, this buzzing neighbourhood is a melting pot of authentic American barbecue.

Texas – spicy dry rub, 50-50 pork/beef

Texans are so devoted to their smoked meats that they've dedicated brisket as the state dish. Venues like Black's Barbecue in Lockhart always rub the meat liberally ('Dalmatian rub') to ensure it's packed with flavour, and many other establishments marinate their pork and/or beef in salt, black pepper, chilli, cumin seeds, and herbs for several hours or overnight.

Deep South – wet rub with rich sauces

South Carolina is noted for its German-inspired 'whole hog', which is typically accompanied with a robust mustard sauce known as the Carolina Gold. In Alabama, meanwhile, you'll find many establishments have a preference for pulled pork, which is frequently served with delicious home-made coleslaw – something of a local delicacy.

The people of Kentucky are also renowned for their tasty Worcestershire-style sauce, which is perfect with a large portion of mutton. Likewise, restaurateurs in Memphis prefer to apply the dry rub after the meat is smoked, and guests are free to choose between sprinkling their basted or dry-rub pork with spices, or smothering it in a sweet, wholesome tomato and vinegar sauce.

The Midwest – the wonders of slow-cooking

In St. Louis, Missouri, discover the Midwestern barbecue tradition of slow-cooked barbecue that's infused with ruby red tonic for a truly regal taste, a speciality at Pappy's Smokehouse in Midtown.

In Chicago, try the 'old-school' barbecue technique that focuses on the texture of the meat, which locals believe must 'fall off the bone'. Like New York City, restaurants here also embrace other regional styles and make them their own. For instance, the 'yuppie barbecue' concept, which originated in the last decade, involves a fusion of Southern and Midwestern barbecue, and an appetising choice of mustard- and tomato-based sauces.