风雪交加，独食烤鸡架
这是生活的成色
调料不够，还要加点辣
这是放肆的癖好
菜单没有，老板心里有
这是老饕的待遇
贩夫走卒，汤面才管够
这是搭配的讲究
酒过三巡，点啥能压轴
这是阑珊的意兴
老炮挥手，知是旧人来
这是时间的沉淀
Welcome to flavor country, fellow carnivores and self-flagellating vegetarians. We hope you brought your wet naps and beer, because today’s task is a simple but messy one: To dig into each of America’s preeminent BBQ styles—from the Kansas City plains to the Carolina foothills—to determine which belongs on your gloriously overloaded picnic table. Make sure to chew thoroughly, swallow slowly, and savor the moment, however, because in a country that can’t even agree on up and down these days, this is the rare case where you truly can’t go wrong.
欢迎来到风味之乡，食肉动物和自我鞭挞的素食者们。我们希望你带着些许倦意和啤酒，因为今天的任务很简单，但也很麻烦：深入研究每一种美国最杰出烧烤风格- 从堪萨斯城平原到卡罗来纳州山麓- 来决定哪一种是属于你们那眼花缭乱的野餐桌的。不过，请一定要彻底咀嚼，慢慢吞下去，细细品味那一刻。然而，因为在一个连上下意见都无法达成一致的国家里，这是极少数你真的不会出错的情况。
Kansas City堪萨斯城When you think about BBQ, Kansas City-style is probably what you think of. Slow-smoked racks of ribs that look like they were pulled off a brontosaurus. Sweet, syrupy gallons of sauce. Entrée-worthy side-dishes—from sweet corn casserole to mashed sweet potatoes topped with pecans and brown sugar. It’s essentially meat dessert and, when it comes to American BBQ, it's the style by which all others are judged.
Must Order: Burnt Ends, AKA popcorn brisket (yes, they’re as good as they sound).
当你想到烧烤时，你可能会想到堪萨斯城风格。慢慢熏制的肋骨看起来像是从雷龙上拉下来的。甜甜的，粘稠的酱汁。配菜- 从甜玉米砂锅菜到红薯泥配山核桃和红糖。它本质上是一种肉类甜点，当谈到美式烧烤时，它就是评判其他烧烤方式的标准。
必点菜单: Burnt Ends,也就是爆米花胸(是的，它们和你听到一样好)。
Carolina卡罗来纳州Where Kansas City is all about sugary, smoky goodness, Carolina slathers its various pulled pork permutations in a thin vinegar- and cayenne pepper-based sauce that brings the heat…literally. Generally, Carolina BBQ is broken down into two schools—Lexington and Eastern—but the only real difference is that Lexington sticks to pork shoulder and ribs while Eastern isn’t afraid to use the whole damn pig.
Must Order: Hush Puppies, essentially a corn dog minus the dog.
Best For: Heat seekers, watching the Heels, anyone who has ever said “y’all” unironically
堪萨斯城到处都是甜甜的，烟熏味十足的美味，而卡罗来纳州则把各种拉丝猪肉排列在一种薄薄的醋里-以及以辣椒为基础，能带来热量的酱汁里，一般会涂得厚厚的。一般来说，卡罗来纳州的烧烤可以分为两派-莱克辛顿和伊斯特，但它们真正的区别是，莱克辛顿坚持吃猪肩肉和排骨，而伊斯特则并不害怕吃整只猪。
必点菜：Hush Puppies, 其实就是一个除去热狗的玉米热狗。
最适合：寻求热量，注意高跟鞋，任何说过“你们” 会有讽刺意味的人
Texas德州Like Tex-Mex, Texas BBQ is a culinary entity unto its own. Inspired by the region’s 19th-century German immigrants and their meat-first mentality, Central Texas pit BBQ—the most well-known and widely served of the state’s various styles—is served with basic sides like white bread and pinto beans and utilizes small amounts of sugar-less sauce purely for “wetting” purposes. If you need anything more than that, you might as well go back to where you came from, Yankee.
Must Order: Kreuz Market’s smoked sausage (again, the Germany thing)
Best For: People who order plain bagels, protein nuts, aggressive vegetarian cheat days
像德州-墨滋一样，德州烧烤也是一个独立的烹饪实体。受该地区19世纪德国移民及其肉食至上思想的启发，德州中部地区的比特烤肉店(pit bbq)——也是该州最著名、服务范围最广的各式各样的烤肉店——会配上白面包和平托豆等基本元素，并使用少量无糖酱汁，纯粹是为了“润湿”。如果你需要更多的东西，你还是回到你原来的地方去吧，北方佬。
必点: Kreuz市场的熏香肠(再一次,是德国的)
最适合:订购普通百吉饼和蛋白质坚果的人, 激进的素食主义者
Memphis孟菲斯The home of the World Championship BBQ Cooking Contest—the largest pork BBQ contest on earth—Memphis, though less revered than some of its regional counterparts, is certainly no less serious about their ‘cue. Like Texas-style, Memphis is slow-cooked in pits and like Kansas City, the sauce is so sweet you could almost put it on pancakes. The difference? Memphis is the rub capital of BBQ USA, dusting their meat in a proprietary blend of paprika, garlic, and spices that's so good they aren't afraid to serve it bone dry.
Must Order: Memphis BBQ spaghetti, which, for better or worse, is exactly what it sounds like.
Best For: Condiment agnostics, Elvis impersonators, Paul Simon fans
孟菲斯是世界烧烤烹饪锦标赛的举办地——世界上最大的野味烧烤比赛——孟菲斯，虽然没有一些地区的同行那么受人尊敬，但它对自己的“线索”肯定也很认真。就像德州风格，孟菲斯是在坑里慢炖的，就像堪萨斯城，酱汁是很甜你几乎可以把它放在煎饼上。区别是什么呢?孟菲斯是美国的烧烤之都，他们在肉上撒上了专用的辣椒粉、大蒜和香料，味道非常好，他们不会害怕把肉烤干。
必点:孟菲斯烧烤意大利面，无论怎样，听起来都是这样的。
最适合:不相信调味品的人，猫王模仿者，保罗·西蒙粉丝
本新闻解读首发于2019年07月31日，新闻来源: THE LOOP
新闻链接：https://www.golfdigest.com/story/a-beginners-guide-to-american-bbq-styles作者：Coleman Bently
文本难度：★★★☆☆
话题难度：★★★☆☆
＃美国食品＃
在美国南部，烧烤最初是烹饪猪肉。在美国内战之前，南方人每人大约每消费一磅牛肉就吃约五磅猪肉。南方的烧烤传统起源于捕捉和烹调野猪的聚会。个南部区域都有自己特殊品种的烧烤，尤其是关于酱汁的。在北卡罗来纳州，醋味酱汁很受欢迎。在南卡罗来纳州，芥末酱及轻口和重口番茄调味酱很流行。一种流行的食品是用面包制成的手撕猪肉三明治，上面经常配以凉拌卷心菜。在得克萨斯州，他们喜欢吃牛腩，而堪萨斯的城市风味烧烤，他们用胡桃木来烤制不同部位的肉，包括猪排，熏肠，牛排和胸肉。你有没有尝试过真正的美式烧烤？课后思考READING REFLECTION美国南方烧烤和北方大不相同。其实南方各州都有烧烤，各州都分别有自己的特色。 综合起来，其实南方烧烤的特色在于慢烤。据考证，古代日本人就研发出这种烧烤工艺，称之为kamado。美国南方管这种炉子叫smoker。本着外来和尚好念经的原则，一些smoker烧烤炉会打着Kamado的旗号。
你更喜欢中式烧烤还是美式烧烤？欢迎大家文末给阿伦老师留言！
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