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Skimkim Yummies: BBQ. The differences.


HOLY GOD. This is a photo from a shoot I did with (Thanks, Jesse!). I can’t. Oh, jesus, how good does this plate look? This was Slow-roasted Pork Shoulder w/ Bourbon Maple BBQ Sauce, Baby Zucchini & Jersey Corn Succotash, & Chive Hushpuppies. I’m giving you guys this BBQ sauce recipe.

It is my duty as a Southerner to define BBQ and it’s sauces. Every year, my family has a pig roast. When I was younger, we had at least two–one in VA, and one in Connecticut. It was an excuse for the “adults” to come together and get wasted & high while perched on picnic tables and occasionally pull some hog meat off a whole animal atop some burning embers. It’s similar now except the adults have passed the torch to me, my cousins and our friends. It keeps getting bigger every year. We now have a parking lot. We were sponsored by Abita last year. I bet we’ll have go-go dancers this year. Scratch that. We always have dancers–my aunt owns and operates the only Highland dancing studio in Richmond, VA, Thistle & Shamrock. and they always come, sans kilts. There’s usually a piper, too. I’m gonna slip him some sheet music to Lady Gaga.

North Carolina BBQ: Pork Shoulder, slow-roasted, chopped up and mixed w/ a vinegar-based BBQ, sauce-centric. This is how we do in VA. Sauer’s is our sauce, goddammit. My aunt has mailed it to me and my friends bring it with them when they visit. Goddammit. Pictured below.


South Carolina BBQ: Similar to the northerly state except the sauce has mustard in it, too. Sauce-centric.

Kansas BBQ: Beef & Pork, all cuts, grilled/roasted (not slow-roasted) sweet tangy tomato-based BBQ sauce. Meat-centric.

Texas BBQ: Beef, slow-roasted, sweet tangy tomato-based BBQ sauce. Meat-centric.

A lot of BBQ enthusiasts emphasize the smoking stage of the meat. This is very important. It doesn’t have to happen in a separate apparatus, rather if the meat is “slow-roasted”, the low heat and prolonged time, evolve into a smoking process. A good, flavorful rub is also of paramount import. Most avid BBQ aficionados will never give this recipe away. Thus, why I’m giving you my sauce recipe. It’s not really how I prefer my sauce, but the way I like it will burn the hairs off your titties. I want to keep my readers. This is a great tomato-based sauce.

Skim’s Bourbon Maple BBQ Sauce

  • 1 medium onion chopped
  • 2 cloves garlic crushed
  • 2 TBSP corn oil
  • 2 TBSP chili powder
  • 2 TBSP worcestershire sauce
  • 2 TBSP yellow mustard
  • 1/3 cup maple syrup
  • 1 cup tomato sauce
  • 2 shots Bourbon

Cook onion and garlic in oil until tender, add rest of the ingredients and bring to a medium boil, reduce to a simmer and cook uncovered 30 minutes. Use a blender or hand blender if you don’t want the chunks.

Note: Except for the NC Style BBQ, I wanted to just write: WHO CARES? And sorry to my korean brothers & sisters, I don’t consider bulgogi a type of BBQ.

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