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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—Calvin Trillin (b. 1940)
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—Blaise Pascal (1623–1662)
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—Anna Howard Shaw (1847–1919)