Using Different Styles of Leadership

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What is the definition of Leadership? If we had 25 people write their definition on paper we would have 25 different answers. One of the definitions is: Leadership is the art of influencing a person or group of people to consistently obtain outstanding results under favorable and unfavorable conditions alike.

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Ok that's a pretty powerful definition with several words that really stick out: Art, Influencing, Consistently, Results, Favorable, and Unfavorable. That covers a lot of territory in two sentences. What can I do to ensure I am providing sound leadership?

Understanding your team and the strengths and weakness of every one of them individually is expected of any professional leader. Understanding that everyone doesn't respond to the same style off leadership is very important. Let's use an example to make it easy to understand my point.

Erick and Jeff have been working in their department for over a year; I have a job that needs to be completed today. Realizing the strength and weakness of both of them I will assign the same job to both of them using a different approach.

Jeff is a solid associate that is always on time and does a great job with customers. He has no desire to be in a leadership position or be held accountable for anyone else. He follows instructions well and can be counted on to finish tasks assigned to him. Here is how I would assign Jeff a task. Good morning Jeff, how are you today? Let's get this aisle, squared away I want you to take down the products from the shelves and clean them using our cleaning solution. We need to also clean the shelves off, then replace the products ensuring they are laser lined and the correct price tag is under the products.. Do you have any questions? Great give me a call when you are done and let's look at it together.

Erick is also a solid associate loaded with energy, he frequently approaches me with new ideas in support of customer service and satisfaction. He has made it known to everyone that he desires to be a supervisor. Here is how I would assign Erick the same task. Good morning Erick, how are you today? We need to get this aisle squared away, do you have any questions? Great I have a very busy schedule so I will talk with you later.

Knowing my team individually helped me realize what style of Leadership to use. Jeff responds to authoritarian style of leadership whereas Erick responds to a democratic style of leadership. If I would have gone into detail with Erick I would have been wasting both of our time. His mind was clicking as soon as I stated what I needed done. Jeff if I hadn't given specific instructions would have agreed the aisle needed cleaning but probably would do other things he thought were his duties.

Knowing your team individually allows you to place them in positions to excel. You have to challenge them so they can develop into smarter leaders. Some will require more attention and additional training than others.

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Using Different Styles of Leadership

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

Its Best Memphis - Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

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People hear the word Barbecue, and it conjures different images of food based on the region the person has lived most of their life. First, we must distinguish Barbecue from general outdoor cooking with a grill. The term Barbecue as I am using it in this article, is for cooking meat in a wood or charcoal fired smoker, with indirect heat, at low temperature, for a long period of time. I am not referring to the grilling of meat on an outdoor grill, using direct heat(meaning directly over the fire source) quickly at high temperature. Please do not take this the wrong way. I love grilled foods, and would even consider myself a "grill master". But, that isn't Barbecue. I'm talking about the real deal here, wood smoked pig, cow or chicken.

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Most barbecue experts would break the United States down into four geographic regions when it comes to the preferential styles of barbecue. These are not hard and fast rules along state and city territorial lines, but are merely generalizations for categorical purposes. What delineates these regions from each other are choice of meat, the makeup of various rubs and marinades, and ingredients in the finishing sauces. In some of these regions there are further sub-preferences which will also be discussed. The four main regional styles are:

Carolina style Memphis style Kansas City style Texas style.

Carolina Barbecue Style

The overwhelming characteristic of Carolina Style Barbecue is whole hog smoking with a tangy vinegar based sauce, which has a peppery bite to it. Carolina style can be further broken down into three subcategories, Eastern North Carolina, Western North Carolina and south Carolina. These three sub-regions all prefer the same type of meat, Pork (usually the whole hog, but pork shoulder and ribs will work as well). The difference between Eastern and Western is that Eastern doesn't use any tomato product in their sauce. Western, even though the predominate ingredient is vinegar, will also add some type of tomato product either tomato juice, tomato sauce or ketchup into the sauce. South Carolina will add mustard instead of a tomato product, giving their sauce a completely different look and level of tangy flavor.

Memphis Barbecue Style

In Memphis, and its surrounding region, they lean toward pork ribs, but also will cook pork shoulder the whole hog or the occasional chicken. The Memphis specialty though, is the Pork Spare rib. The Memphis Barbecue rib can be either served "Dry" like the ones served at the famous Barbecue place The Rendezvous or wet. If served dry, the ribs are treated to a rub prior to cooking, and are basted with a mopping sauce throughout the cooking process. If served "Wet", the ribs will receive a glazing with sauce near the end of the cooking process with a sauce that is tomato based, with ketchup as the primary ingredient and will also contain vinegar, yellow mustard, brown sugar, and red pepper sauce to taste. The sauce is slightly sweet, slightly hot and tangy.

Kansas City Barbecue Style

Like Memphis, Kansas City is home of the Spare rib. Also found at many Kansas City BBQ joints is Beef Brisket. Kansas City style differs from Memphis in that the ribs are almost always coated with a very sticky sweet, medium hot, tangy tomato based sauce. For Kansas City Barbecue fanatics it is all about the sauce. They are passionate about their sauces.

Texas style Barbecue

Barbecue in Texas means Beef. Beef Brisket is king, but they also serve beef ribs as well as pork ribs. Brisket requires great attention to detail to get it properly smoked using low and slow methods, and must be cooked at very low temperature for a long time. The meat is first treated with a rub, and then smoked, sometimes served with a sauce, tomato based and hot, usually on the side. The further west in Texas one travels, the hotter the spices in the sauce will be.

These are the four regional styles of real low and slow, wood smoked Barbecue in the United States. Of course, there will be variations throughout these regions, as barbecue is as diverse as the individuals who cook it, with every pit-master thinking their particular version is best. There is vast amounts of material that can be studied by the individual interested in the traditions of real barbecue.

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Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

Different Styles of Barbecue

Its Best Memphis - Different Styles of Barbecue

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Do you know - Different Styles of Barbecue

Few foods are as American as barbecue. There is some dispute as to where it originated, but no other culture as embraced it and put its own stamp on it like the good ole USA. However, that does not mean that American barbecue comes in a standard, one size fits all variety. In fact, barbecue varies greatly from one region in the United States versus another; heck, it often varies greatly within these regions. Nonetheless, there are four primary styles that Americans attribute to the word barbecue: Kansas City, Texas, Carolina, and Memphis. Again, that is not to say that all barbecue fits under these descriptive umbrellas, but they are certainly the most common.'

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Kansas City is probably the most famous home of American barbecue. No less of a critic than Anthony Bourdain once said that, "The best barbecue in Kansas City is the best the best barbecue in the world." Establishments such as Oklahoma Joe's, Arthur Bryant's, Gates Brothers', and (the now defunct) KC Masterpiece entrenched Kansas City's place in the barbecue world. The style of barbecue is typically that of smoked and quite dry (compared to some of the others that will be discussed here). There is also a tomato based sauce that fans feel really separates it from the competition. Never get KC style BBQ without burnt ends. Nowhere else does them, or at least nowhere else does them right.

Texas also features a very distinct style of barbecue, although it is a regional flavor that extends beyond just the state over most of the southwest. This style dates back the old west cowboy days when meat was purchased directly from the market and cooked out on an open fire. Colter's BBQ and Rudy's represent some of the most quintessential style Texas BBQ locations. Texas style cuisine is notable for its dry rub and typically has a bit more kick (spice) compared to other regional styles. Because everything is big in Texas, they really excel with a big hunk of brisket slow cooked over a fire of mesquite.

Carolina style is quite different from the aforementioned version. This style of barbecue would be classified as "wet." This is because it is dipped with a vinegar/spice mixture prior to serving. While Carolina style can applied to just about any meat, it is most famous for its shredded or pulled pork, usually served as a sandwich. Another unique aspect of this style is that cole slaw with a red base is put inside the sandwich itself. The most famous locales for Carolina style include Stamey's (in Greensboro) and the Lexington Barbecue Festival, one of the largest BBQ events on the east coast.

Memphis style offers a bit of a hybrid form of the aforementioned types, as it can be served wet or dry. This typically depends on whether a sauce or a rub is applied. Memphis fans really pride themselves on their ribs. Corky's and Memphis Minnie's are among the most popular and famous Memphis joints.

The most interesting thing about all of this is how territorial Americans are with their BBQ. As far as we are concerned, our favorite style is the only style - and to hear contrary is fighting words!

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Different Styles of Barbecue (with Health & Product)
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Different Styles of Barbecue