bbq

Barbecue, commonly abbreviated as BBQ, refers to a method of cooking meat slowly over indirect heat and smoke, often with a seasoned coating or sauce. The term and practice vary by region; in some places barbecue describes the cooking technique, in others the smoked products themselves. The central idea is low, slow cooking that tenderizes tougher cuts and imparts smoky flavor.

Techniques typically involve smoking in a dedicated smoker or on a grill with a water pan and controlled venting at low temperatures, usually around 225-275°F (107-135°C). Common meats include pork shoulder, pork ribs, beef brisket, sausages, and sometimes poultry. Fuels range from charcoal and wood (hickory, oak, mesquite, fruitwoods) to gas and electric sources. Equipment includes offset smokers, vertical smokers, pellet grills, and specialized barbecue pits. Cooking times vary from several hours to more than a day, depending on meat type and desired tenderness.

Regional styles in the United States shape flavors and traditions. Eastern North Carolina favors whole hog with a vinegar-based sauce, while Western North Carolina leans toward tomato-based sauces. Texas barbecue emphasizes beef, especially brisket, with a light dry rub, and Central Texas is known for simple seasoning and long smoking. Kansas City barbecue features a thick, sweet tomato-based sauce across a wide range of meats, while Memphis concentrates on pork with dry rubs and optional sauces. Internationally, barbecue concepts appear in Brazilian churrasco, Argentinian asado, Korean galbi, and South African braai, among others.

Barbecue also encompasses social dining and competitions, where communities showcase regional techniques and flavors. Safety practices include proper cooking temperatures, hygiene, and prevention of cross-contamination.