Some folks draw a line between BBQ and grilling, arguing that it is low and slow cooking over time, not the quick flipping of burgers and chicken breasts. Others disagree.

Taste of Home Test Kitchen Manager Sarah Farmer, Food Stylist Josh Rink and Culinary Assistant Ellie Crowley tested BBQ sauces for this article. Click the https://www.tomsbbq.com/ to learn more.

In the US barbecue is a cultural phenomenon. It is the country’s most popular cooking style and it is the basis for regional cuisines throughout America, from Memphis (pork ribs) to Kansas City (beef brisket). BBQ can also be found all over the world where it is enjoyed with ingredients and techniques that reflect local culture and traditions.

There are a few things that every barbecue lover should know before they set out to grill or smoke their favorite cuts of meat. First, we must define what exactly is barbecue. For most people it is a method of cooking food over an open flame or hot coals that imparts a unique flavor to the food. It is often done with meats, but the technique can be used to cook vegetables as well. The process of barbecuing can take a long time, which allows the fat and juices to render down and create a tender, delicious meal.

Many of us believe that the word barbecue was derived from an AmerIndian cooking method called “baracoa.” The Spanish explorers introduced both the term and the cooking method to the New World. The spit roasting method involved suspending meat over or around burning wood and coals, which gave the meat an underlying smoky flavor. The AmerIndians adapted the spit-roasting tradition with their own open pit cooking system, which they called barbacoa.

The term eventually spread to the English colonies and was adopted by them as a way to describe their own version of the cooking style. In colonial America, barbecue was typically done with a whole animal—from sheep and goats to cattle and hogs. The meat was hung on a stack of logs, then rotated on a spit by hand—usually by a slave—over an open fire until the animal was completely cooked. President Lyndon Johnson’s barbecuing chef, Walter Jetton, cooked a steer in this manner at the White House in 1967 (photo below).

Black barbecue traditions continued through slavery and into the post-Emancipation era. A critically acclaimed Netflix series, High on the Hog, traces the role of Black cowboys who helped herd millions of cattle beginning in the 1800s and turned America into what culinary historian Stephen Satterfield calls “red meat nation.” As former enslaved Americans began to form their own communities and build wealth with their skills, they passed down barbecue traditions that continue to this day.

The Basics

Whether you’re planning your next backyard party or just enjoying a quick dinner on the weekend, mastering barbecue will elevate your culinary skills. This guide explains all the basics of barbecuing—from selecting the right equipment to choosing and preparing the perfect cuts of meat to mastering cooking techniques and flavoring your food.

Throughout the world, BBQ is more than just a way to cook meat, it’s a culture cherished by many. There are plenty of delicious BBQ recipes to choose from, so take your pick and start grilling!

The word “barbecue” is an umbrella term that covers all methods of outdoor cooking. You can barbecue meat, poultry and vegetables. You can barbecue over a flame, hot coals or indirect heat. You can even barbecue in a smoker, which is a device that produces smoke.

There are a number of different BBQ styles, but the most common is grilling. This is a technique that involves placing meat on a metal grate and heating it over direct flames or hot coals. This method allows for the meat to become tender and browned as it is cooked.

A BBQ can also be used to smoke meats and poultry. This type of cooking requires longer periods of time, but it produces meat that is incredibly tender and full of rich, complex flavors. In some cases, the meat can become so tender that it falls apart when you try to cut it.

When you’re choosing the meat for your BBQ, select fatty, high-quality cuts of meat. This will ensure the slab stays juicy and won’t dry out. You should also avoid lean cuts of meat because they tend to dry out more easily.

The defining characteristics of BBQ include the use of direct heat, smoke and a certain amount of fat. You can cook anything on a BBQ, but it is best suited for meats and poultry. If you want to cook a vegetable or a fruit, a griddle or oven may be a better choice. A great place to find more information about BBQ is from a couple of Carolina guys named Rhett and Link, who pay tribute to all the different types of barbecue in their song The BBQ Song. You can listen to it here.

The Sauce

One of the most important components of any BBQ meal is the sauce. A good sauce can elevate your meal from a boring sandwich to something spectacular. There are several different types of barbecue sauces, and they vary by region and style. The most common type of sauce is tomato-based, and it is often paired with beef (the most popular meat for BBQ). Other types include mustard-based sauces, which are more likely to be used with pork, and vinegar-based sauces, which are a bit more tart and might have some sort of pepper added.

The ingredients in a typical barbecue sauce can be as simple as water and ketchup, or as complex as a combination of bourbon and vanilla extract. The most common ingredients in a traditional American recipe include vinegar or tomato paste, sugar or honey, liquid smoke flavoring, onion, and spices such as mustard powder, ground black pepper, garlic powder, and cayenne. Many people also add a pinch of salt, which helps balance the acidity in the sauce.

In addition to its main uses as a condiment, BBQ sauce is also frequently used as a marinade and in soups and salads. It is especially popular in Southern cuisine, as it is an essential ingredient in the region’s famous pulled pork sandwiches.

To make homemade barbecue sauce, simply combine all the ingredients in a large saucepan and bring it to a boil. When large bubbles appear, reduce the heat to a simmer and allow it to cook for about 30 minutes, stirring occasionally. Then, remove the sauce from the heat and let it cool. After cooling, it can be used right away or stored in an airtight container in the refrigerator.

When making a basic barbecue sauce, it is usually best to use ingredients that are easy to find at most grocery stores. However, if you are a fan of a specific brand or style of barbecue sauce, feel free to add some of that to your homemade recipe. Also, consider putting your homemade barbecue sauce in a fancy jar or bottle with a pretty label. It’s a sure way to impress your guests and make them want more!

The Meat

As a cuisine, barbecue is a highly diverse affair with as many variations on meat cuts as there are people who barbecue. The most common types of meat used are beef, pork, and chicken. However, even vegetables like peppers and mushrooms can be barbecued to create delicious meals. The preparation of these foods can vary widely from region to region, with rubs and marinades being popular flavouring techniques.

Historically, barbecue was cooked over fires with charcoal or wood. Often the food would be smoked using indirect heat, but some restaurants and home cooks use direct cooking methods too. Regardless of the exact cooking method, the key thing that barbecue shares with all other forms of grilling is the presence of smoke.

Many of the most famous barbecue joints in the United States and around the world cook their foods with both direct and indirect heating. However, there are some who claim that true barbecue can only be cooked directly over coals and that this is the only way to make great BBQ. These people are sadly mistaken. The word “barbecue” is in wide usage and has a long history, with some of the most famous chefs and authors in the English speaking world using it to describe their cooking.

If you are going to barbecue your own meat, the best cut of meat for a BBQ is beef brisket, ribs, or pulled pork. These are tougher cuts of meat that benefit from the low and slow cooking technique usually used in barbecue. Other meats that can be barbecued include lamb and goat.

Whatever type of meat you choose to barbecue, it is important to allow your meat time to rest after being removed from the grill. This will ensure that the meat is cooked through and that the muscles are relaxed, making the meat tender and juicier. The meat will also be more palatable if it has rested before being served as our tastebuds work better at moderate temperatures.

Before you barbecue your meat, it is a good idea to use a food thermometer to check that it has reached a safe temperature of 165°F. It is also a good idea to remove any marinade that has been in contact with raw meat from the meat before you barbecue it. Also remember to clean your hands, utensils and barbecue surface thoroughly before and after handling any kind of food. This will help minimise the spread of harmful bacteria that can cause food poisoning.

Ebony Donlon