Barbeque (forever known going forward as BBQ on this blog) has been around since mankind discovered you can cook food with fire. For such a general definition, time and cultures have adopted this simple technique to make it a very regional, (sometimes to a fault) and specific type of cooking. Being from Kansas City, Missouri, USA, the opinions below are mine alone even though everybody knows I’m right. 🙂 If you don’t agree with this, leave a comment and I’ll prove you wrong offline.
- BBQ is cooked low and slow. GRILLING IS NOT BBQ. Any idiot can throw a slab of meat on a fire.
- BBQ must be seasoned. This can be done with rubs, mops, sauces, marinates, or smoke. The main methods of BBQ in the United States are listed in this Wikipedia article (which of course has to be right) and will give you a good starting point in exploring different types of US BBQ.
I support and am a certified judge in the Kansas City Barbeque Society (KCBS). It is a plethora of information, recipes, and many other BBQ articles. I strongly recommend you bookmark it. Here is the ongoing list of events.