Every region has its own particular flavor for barbecue. Arizona is famous for that mesquite flavor. I haven't discovered THE Arizona barbecue recipe since we're greatly influenced by Texas. Smoked, slow cooked with a tomato based sauce, and fallin' off the bone, the ribs are finger lickin' good.
We're lovers of Memphis barbecue, especially Corky's which is famous for its dry and wet seasoning. The dry rub is wonderful with a little kick to it. It's good on any meat, just rub it in, let it sit a spell and grill. Memphis elevates barbecue to divine heights during the Memphis in May celebration which has the prestigious contest for the best barbecue. The competition is fierce, the recipes, the wood, and methods of cooking are all carefully guarded secrets. Who knows what espionage goes on during this event.
If you head for the Carolinas, vinegar based sauces dominate and pork is the meat of choice. Each region is confident that it produces the absolute best darn barbecue you've ever had. And if you follow Diners, Drive-Ins, and Dives with Guy Fieri, you've seen it all and wished you were Guy's tasting assistant as he samples the vast array of smoky meats available across the country.
|From Jungle Bistro.com|
Here it is for those who may want to try it themselves:
1/2 cup vegetable oil
1 cup vinegar
2 t. salt
1 1/2 t. poultry seasoning
1/2 t pepper
Whisk up until well mixed. Marinate chicken pieces for a few hours and then grill. Baste with the marinade throughout the cooking time. Happy grilling!