Barbecue Traditions

The origins of this barbecue come from the Native American technique slow cooking meat over a fire. This technique was given the name of “barbacoa” by Spanish explorers who observed indigenous people of the Caribbean engaging in this cooking style. Over time, this practice spread throughout the New World and took hold in the American colonies. Barbecue culture now exists widely throughout the United States, with certain geographical areas being home to distinct styles of barbecue. The four most prominent regional styles of BBQ in America are from Carolina, Memphis, Kansas City and Texas (see below for more details).

Texas Barbecue

Central Texas

• Centered around smoked beef, mainly brisket

• Known for simple salt & pepper seasonings for the meat

East Texas

• Meat is known for its “fall off the bone” quality, meaning long cook times at low heat

• Served alongside a sweet tomato-based sauce

West Texas

• Meat is cooked directly over a mesquite wood fire

South Texas

• Heavily influenced by Mexican cuisine and is referred to by the Spanish name “barbacoa”

• Often features less-popular cuts of beef and goat meat

Kansas City Barbecue

• Traditional BBQ meats of beef and pork are featured prominently in this style of BBQ, but less common meats such as chicken or fish are also included in this regional style

• Served with a tomato and molasses-based BBQ sauce

Carolina Barbecue

East Carolina

• Involves smoking a whole pig over coals

• Served alongside a vinegar-based BBQ sauce

West Carolina

• Known for pork shoulder/ pulled pork

• Served with a tomato based BBQ sauce

Memphis Barbecue

• Known for dry-rubbed pork shoulder and ribs

• Traditionally served without BBQ sauce, or “dry”