That wannabe, hillbilly, loser webmaster o' mine has been pesterin' th' fire outa me to let him have a page to tell ya'll how he makes barbecue. Well, he done wore me down, an' this here is his page about Barbecue...

Thanks, Bubba! Let's get started talking about one of my favorite subjects...Barbecue!!!

First, we need to define just what barbecue is.

There are many interpretations of the term 'barbecue' in the world. Some people use it to describe a social gathering and cooking outdoors. Others use it to describe grilling food. For our purpose here, we are using the term to describe meat, slow-cooked, using wood smoke to add flavor. There is equipment designed just for this type of cooking.

Barbecuing is not grilling. Grilling is cooking over direct heat, usually a hot fire for a short time. Barbecuing is cooking by using indirect heat or low-level direct radiant heat at lower temperatures and longer cooking times. The distinction between barbecuing and grilling is the heat level and the intensity of the radiant heat. It is the smoke from the burning wood that gives barbecue its unique and delicious flavor.

And where did the word 'barbecue' come from?

Spanish conquistadors picked up the word barbacoa, a raised platform, from the Arawak people of the Caribbean. When DeSoto's men came through Georgia in 1540, they described natives near the Ocmulgee River roasting venison and turkeys over coals on a similar device, making it the first barbecue recorded in North American history.

Now that we know what we're talking about, let's get going!
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Ribs / Pulled Pork / Brisket / Ham / Chicken / Bologna / Turkey Breast