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Barbecue - the art of slow smoking

Barbecue, abbreviated BBQ, is a method of preparing meat originating from the American South. Meat is slowly smoked and grilled at low temperature for many hours to a full day. The key element is smoke from wood chips, hickory, mesquite, or apple. Iconic dishes include beef brisket, pork ribs, and pulled pork. Each American region has its own BBQ style with distinct sauces and techniques.

Barbecue - the art of slow smoking
  • The word barbecue comes from the Spanish barbacoa, borrowed from the language of Caribbean natives.
  • There are four main American regional BBQ styles: Texas, Kansas City, Memphis, and Carolina.
  • Beef brisket in Texas BBQ is smoked for 12-18 hours at around 110°C.
  • BBQ competitions in the USA attract thousands of teams and are part of American culinary culture.
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