About American BBQ

Whether you call it American BBQ, Low&Slow Cooking, Slow-Smoked Meats, Southern BBQ, or any other name, there is no denying that Barbecue is a way of life and brings people together to enjoy great food.

American cuisine does not consist of just fast-food hamburgers.  In fact, arguably one of the great cuisines of the world has its roots in the southeastern United States.  Almost every nation around the world lays claim to some form of barbecue, whether it be grilling, roasting, or smoking.  But in America, barbecue has been taken to another level, which is truly an art form and uniquely American.  This hugely popular recreational and commercial form of cooking is also called barbeque, barbacoa, or simply BBQ.

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Southern BBQ originated in the South during the period of slavery in America. Plantation owners would hold large gatherings, treating their guests to cookouts with whole pigs or other large cuts of meat.  The plantation master would cut out the best parts of the pig, such as the loin, for his guests and leave the slaves with the grisly, tough cuts of meat, such as the ribs. It did not take long for the slaves to figure out that by cooking low and slow over aromatic wood smoke they could have tender, flavorful meat.  Soon they began concocting family-secret sauces and spice rubs to add even more flavor and character to the meat. Over time, this delicious way of cooking became ingrained within all parts of American society.

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Typical Southern BBQ is cooked for several hours over indirect heat using smoke from aromatic hardwoods.  This smoke adds unique flavor profiles to the meat, and can be from a variety of hardwoods such as apple, cherry, hickory, pecan, peach, and mesquite.  Spice rubs can be added to the meat before cooking, and BBQ sauce can be added near the end or served with the finished meat.  The result is an extremely tender, moist, and flavorful meat that is typically served with sides such as cornbread, BBQ’d beans, coleslaw, potato salad, or corn.
Any meat can be barbecued, but when it comes to American BBQ a few cuts reign supreme, and they are usually inexpensive. The largest BBQ association in America is the Kansas City Barbecue Society. Most KCBS BBQ competitions are judged on the following cuts:

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PORK SHOULDER, also called PORK “BUTT” is usually from the upper shoulder and is a fatty cut of meat.  But cooked low&slow, it develops a tasty crust and makes a perfect pulled or sliced pork.

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PORK RIBS are found in the center of the pig and run from the spine down to the belly.  At the top, above the tenderloin, are the smaller and more tender BABY-BACK RIBS.  Below them are the larger SPARE RIBS.  By cutting off the RIB TIPS of the spare ribs, you have ST. LOUIS RIBS.

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BEEF BRISKET is a very tough cut of meat from the breast of cow.  Barbecuing the brisket breaks down the fat and connective tissue that results in tender, juicy meat.  Brisket is one of the most difficult meats to cook, but get it right and you will be a popular cook.

CHICKEN is the final meat judged by the KCBS.  It sounds easy, but keeping chicken moist with a crispy skin can be a challenge.

Other meats popular with low&slow BBQ include BEEF RIBS, TRI-TIP, PORK BELLY, HAM, WHOLE HOGS, SAUSAGE, and TURKEY.

There are 4 main BBQ “regions” in the USA:

KANSAS CITY STYLE is characterized not by the type of meat used, but by the sauce. A thick, sweet, tomato-based sauce is added liberally to pork, ribs, brisket, and chicken.

MEMPHIS STYLE is similar to Kansas City BBQ, but focuses more on pork ribs served “dry”.  Memphis-style ribs are seasoned only with specially blended rubs and served without sauce.

TEXAS BBQ is all about the beef.  Brisket is rubbed down with peppery spices and served with a thin, spicy sauce that compliments the beef.  Also popular are sausages and beef ribs.

CAROLINA BBQ comes from pork country.  Many types of smoked pork are served with a mustard-vinegar sauce.  Whole hog cooking is a popular pastime in the area.