Regional Variations Of Barbecue
Barbecue varies by the type of meat used, the sauce, rub, or other flavorings used, when they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Meat might be ground, as with hamburger, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before cooking, during cooking, after cooking, or any combination of these.
Read more about Regional Variations Of Barbecue: Southeast Asia, South America
Famous quotes containing the words variations and/or barbecue:
“I may be able to spot arrowheads on the desert but a refrigerator is a jungle in which I am easily lost. My wife, however, will unerringly point out that the cheese or the leftover roast is hiding right in front of my eyes. Hundreds of such experiences convince me that men and women often inhabit quite different visual worlds. These are differences which cannot be attributed to variations in visual acuity. Man and women simply have learned to use their eyes in very different ways.”
—Edward T. Hall (b. 1914)
“It has long been acknowledged that the single best restaurant in the world is Arthur Bryant’s Barbecue at Eighteenth and Booklyn in Kansas city.”
—Calvin Trillin (b. 1940)