Barbecue In The United States
In the United States, barbecue (also spelled barbeque or abbreviated BBQ) refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.
Barbecue traditions may not have originated in the United States, but have become popular throughout the country. Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions.
Read more about Barbecue In The United States: The Barbecue Region, The Origins of Barbecue Tradition, Main Regional Styles, Competitions
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—Gertrude Stein (1874–1946)
“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)
“In the United States there’s a Puritan ethic and a mythology of success. He who is successful is good. In Latin countries, in Catholic countries, a successful person is a sinner.”
—Umberto Eco (b. 1932)
“The mission of the United States is one of benevolent assimilation.”
—William McKinley (1843–1901)