Thursday, November 8, 2012

Atlanta Barbecue Sauce Wears Many Hats

 Growing up in Atlanta, I always thought that it should be its own sort of city-state. Even back then, it was such an international city, really only behind New York and Los Angeles in that manner. Atlanta is nothing like the rest of Georgia and neither is Atlanta barbecue sauce. If you want to find the true capital of Georgia, go to Tallahassee, Florida. That place has nothing to do with most of Florida but is a lot like most of Georgia.

If you are making a recipe that contains pasta in a sauce, avoid it being too soggy by cooking the pasta few minutes less in water. Finish cooking it with the sauce. It will be the perfect consistency and not be the mushy starchy mess we all hate when eating pasta!

My view of Atlanta as a melting pot carries over to food in Atlanta. Barbecue sauce, for instance, varies widely. Atlanta barbecue sauce is always tasty-but it's different in every part of town.

Make sure not to use oil in the water you are using to make pasta. This will only keep sauce from sticking to pasta when mixed together. In order to give the water a little flavor and prevent the pasta from sticking the pot, you can add in a little bit of salt.

Well, that's not quite fair to say. Almost universally throughout Atlanta, barbecue sauce is of the tomato-vinegar variety-the same type that is so popular in grocery stores.

Try putting your chicken in an oiled roasting pan, instead of on a rack. Slice some thick pieces of onion and put them in the pan under the chicken, so that they will absorb the juice from it. After the roasting, add some stock or water to the pan with the onions to make a sauce while the chicken rests. Cook it for three minutes at high heat on your stove-top.

But that's where the similarity ends. Some restaurants offer sauce with enough peppers to make your ears sweat. Other places offer sweet sauces' some with honey, some with molasses, some with brown sugar, some with all three. As it should be everywhere, in Atlanta, barbecue sauce recipes are up to the cook's imagination.

When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.

And you don't just find barbecue in restaurants-Atlanta has long been known to have smokers set up on vacant street corners. And in Atlanta, unlike a lot of the United States these days, few people ask for business licenses for anything that's being sold on street corner's

When you are cooking pasta, follow this useful tip. Instead of strictly following the instructions given on the pasta box or package, try cooking the pasta one minute less than the time indicated. Then finish off the pasta by cooking it in a pan with sauce for the final minute. Doing so will give the pasta more flavor.

One way that you can check out a number of the wide variety of Atlanta barbecue sauce recipes-both professional and amateur-is at the Atlanta Bar-B-Q Festival. This year, it's being held on the 14th and 15th of September.

To increase the texture and quality of the pasta that you cook at night, make sure that you finish cooking with the pasta in the pan with sauce. This will help to absorb the sauce so that it blends in properly and tastes great when you sit down to the table and eat.

The Atlanta Bar-B-Q Festival has two categories-professional and backyard-and divides the contests into different categories: ribs, chicken, brisket, and so on. Grillmaster Flash and BBQ Monsters-two restaurants that have been around longer than Festival itself-are frequent winners in the professional category.

If you realize that you have made too much sauce, you can take any excess sauce and put it in the freezer in an ice tray. This is very convenient because the next time that you need sauce for something you can pop a few cubes in the pan instead of making a sauce.

But the important thing here is that at the Atlanta Bar-B-Q Festival is that you can sample just about everything. Try four different pro versions and four different backyard versions, and you likely get eight different versions of Atlanta barbecue sauce.

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