FOOD NEWS
Avoid Sleeping On Oklahoma Barbecue
by MARIA SCINTO
According to cookbook author Rick Bayless, Oklahoma barbecue sauce is saucier and less beef-centric than Texas', but lacks the vinegary tang of Memphis and North Carolina sauces.
Barbecuing meat Oklahoma-style involves seasoning it with a dry rub and then smoking it over an open pit for a few hours. Popular woods include oak, hickory, or mesquite.
The choice of meats can vary widely. Beef brisket and ribs are popular in Oklahoma, as well as pulled pork, pork ribs, hot links, chicken, turkey, and even bologna.
Similar to the kind made famous by Kansas City, Oklahoma-style barbecue sauce is typically tomato-based, with the tomato component often being supplied by ketchup.
The sauce may also include vinegar, a sweetener such as brown sugar or honey, garlic, Worcestershire, salt, and pepper. The overall flavor profile is typically tangy and sweet.
The sides that pair best with this style of barbecue are the typical baked beans, coleslaw, and potato salad. Embellish the meat itself with raw onions, dill pickles, or chiles.
If you can't make it to Oklahoma to try this style of barbecue, try a commercially available brand of Oklahoma barbecue sauce, such as Head Country or Trader Dave's.