barbecue

Barbecue is a method of cooking that uses smoke from wood to flavor and cook meat slowly at low temperatures. In many cultures, the term also denotes the cuisine and the social event centered on smoked or grilled meats. Generally, barbecue refers to cooking finished at lower temperatures over extended periods, often with indirect heat and smoke, while grilling implies higher heat and shorter times. Regional variations use different woods, rubs, and sauces to define flavor profiles.

Techniques and equipment include smokers such as offset pits, vertical smokers, drum smokers, and pellet grills, as well as traditional grills used for indirect cooking. Common approaches involve maintaining temperatures around 225-275°F (107-135°C), adding smoke for several hours, and applying rubs or sauces. Meats frequently barbecued include pork shoulder (for pulled pork), ribs, brisket, pork butt, chicken, turkey, and sometimes lamb or game. Sauces and seasonings vary by region: tomato-based, sweet or tangy sauces in Kansas City and parts of Texas; vinegar- or pepper-based sauces in parts of North Carolina; mustard-based sauces in South Carolina.

In the United States, barbecue is also a culinary tradition with regional styles and competitions that emphasize technique and flavor. Outside the United States, barbecue can refer to similar smoke-cooked methods or to social grilling gatherings such as the South African braai or other national practices, each with its own norms.

Safety and quality: Food safety requires avoiding cross-contamination, maintaining clean equipment, and cooking to safe internal temperatures appropriate to the meat, using a thermometer. Resting meat after cooking helps retain juices.