Since moving to a region that is known for having a very large transient population, I’ve met people from all over the United States who tout their region as being the best for barbecue. As a non-finicky foodie, I enjoy all forms of barbecue. All forms you ask? Yes, there’s more than one type of barbecue. Here’s a post I came across on WordPress that provides a bit of insight.
There are four main regional varieties of traditional, slow-cooked barbecue and those what love ‘em is usually them what growed up with ‘em, and sometimes they’ll even fight to defend ‘em. BUT, there aren’t really any hard and fast rules about the differences between ‘em, nor even what constitutes grillin’ Vs barbecue. It’s all just meat usually placed on a platform of some kind, and heated either directly over wood or coals or heated indirectly off to the side a bit. So in very general terms here ya go.
Slow-cooked barbecue goes beyond the grillin’ steaks, various chicken, pork, or armadillo parts or the occasional vegetable or pineapple tossed onto the grill. You have to plan your day and activities around barbecue; it’s not something that you just do on a whim or when you’re in a hurry to eat. At temperatures of 200° – 250°F or so and possibly…
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