| Most people thing of BBQ'ing as little more than | | | | heated smoke to cook the meat. The flavored wood, |
| throwing a few chicken breasts and the occasional | | | | chips or herb branches placed in the tray over the |
| rack of ribs on a grill and flipping them every so often. | | | | heat ads flavor to the smoke that is channeled into the |
| For the backyard pool-party that may pass muster, | | | | separate cooking area by way of a smoke pipe. |
| but a real BBQ fanatic knows how complicated and | | | | Of course there's always the backyard grill. Though |
| varied the process really is. There are several ways to | | | | purists may complain, the fact it there's something to |
| BBQ and several styles to choose from. | | | | be said for quick and relatively labor-free cooking over |
| American BBQ aficionados generally prefer a slow | | | | an open flame. |
| and indirect method of BBQ'ing, normally smoke is | | | | Different styles of BBQ emerged in the US according |
| used and the process sometimes takes up to 12 hours | | | | the country's various regions. In the southwest beef |
| for a brisket of beef. With this method the food is | | | | BBQ is the most common, usually mixed with a bit of a |
| cooked in a covered chamber. The heat is kept at a | | | | Mexican spice, and rubs are also more common in |
| low to moderate level and the whole process takes a | | | | Southwest BBQ. Eastern BBQ is all about the pork, |
| minimum of 1 to 1.5 hours. Keeping the meat well | | | | which is usually sliced or chopped up and topped with |
| basted with good marinade helps to retain flavor and | | | | a sauce that is relatively thin, vinegary and peppery. In |
| juiciness. | | | | the southeastern region, the pork is served the same |
| An even slower version of BBQ'ing uses only the | | | | way, but with a thicker mustard sauce. |