barbecued

Barbecued describes foods that have been prepared using the barbecue method, typically involving cooking at low to moderate temperatures over indirect heat with smoke. The term is commonly applied to meat but can also refer to vegetables, cheeses, or fruit that are cooked on a grill, smoker, or barbecue pit and often finished with a glaze or sauce.

Barbecuing is distinct from grilling in technique and pace. Grilling uses direct, high heat for a short period, while barbecuing relies on indirect heat and longer cooking times to break down connective tissue and infuse flavor through smoke from wood or charcoal.

Typical barbecued dishes include pork, beef, chicken, and fish. They may be dry-rubbed or marinated, cooked slowly over hours, and sometimes lacquered with barbecue sauce during cooking or served with sauce on the side. The choice of wood, temperature, and time shapes the final flavor and tenderness.

Regional styles influence barbecued flavor profiles. In the United States, notable traditions include Carolina styles with vinegar or mustard sauces, Kansas City’s thick tomato-based sauces, Memphis’ dry rubs for ribs, and Texas’ emphasis on beef and mesquite smoke. Similar practices exist worldwide, with local woods and seasonings producing distinct results.

Barbecuing has historical roots in indigenous, African, and European cooking practices, evolving into a broad culinary method in many cultures. The word barbecue derives from terms used by early Caribbean and colonial communities. In modern usage, "barbecued" denotes food prepared by this method, regardless of specific regional tradition. Food safety guidelines recommend cooking to appropriate internal temperatures and monitoring doneness with a thermometer.