Barbecue

Barbecue is a cooking tradition centered on slow-cooking meat, often over wood or charcoal, with smoke and regional seasonings. Its methods and defining dishes vary across places and communities.

Smoking (cooking): Smoking is cooking or preserving food by exposing it to smoke, usually from smoldering wood. Barbecue draws flavor and aroma from smoke produced by controlled wood combustion.
Texas barbecue: Texas barbecue is a regional style known for smoked meats, especially beef brisket, with distinct local traditions. Central Texas brisket illustrates a meat-and-smoke style with restrained seasoning.
Barbacoa: Barbacoa is a cooking method and food tradition associated with slow-cooking meat in a covered pit, especially in Mexico and the Caribbean. The word and pit-cooking tradition are closely linked to barbecue’s early history.
Barbecue restaurant: A barbecue restaurant specializes in meats cooked by smoking, grilling, or other barbecue methods. Restaurants turn regional techniques into public institutions and markers of local identity.
Grilling: Grilling cooks food quickly over direct heat, commonly from gas or charcoal. Grilling is faster and hotter than the slow smoking associated with many barbecue traditions.
Low-and-slow cooking: Low-and-slow cooking uses low temperatures and long cooking times to tenderize food. Long cooking softens tough barbecue cuts while limiting surface charring.
Carolina barbecue: Carolina barbecue encompasses regional traditions in the Carolinas, often centered on pork and vinegar-based sauces. Its whole-hog and vinegar traditions differ sharply across the region.
Taíno: The Taíno were Indigenous peoples of the Caribbean whose societies predated European colonization. The Spanish word barbacoa is widely traced to Taíno language and cooking practice.
Community cooking: Community cooking is the preparation and sharing of food by a group for collective participation or benefit. Barbecue gatherings often organize social life around shared preparation and eating.
Roasting: Roasting cooks food with dry heat, usually in an oven or before an open fire. Roasting uses dry heat without requiring barbecue’s characteristic smoke or regional methods.

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