May is National Barbecue Month, and of course that’s our favorite time of the year at Big Green Egg! Of course, with the versatility of the EGG, you can Grill, Roast and Bake… but cooking for longer periods of time over low heat infused with wood smoke is what Smoking– and what some call “real barbecue” – is all about.
It is commonly believed that the term ‘barbecue’ originated when Spanish explorers landed in the Caribbean and experienced the slow-cooking of meat over an indirect fire. They referred to this method of cooking as barbacoa, and as they ventured farther north, they took this cooking method with them. Techniques and taste evolved regionally throughout the years, creating the traditions that we know and love today.
Where can I find the best barbecue?
That depends on who you ask. Across the U.S., there are distinct barbecue regions that each have their own style that BBQ enthusiasts defend with fierce loyalty. Differing in meat and sauce, the “BBQ regions” include the Carolinas, Memphis, Kansas and Texas. South Carolina loves pulled pork served with a mustard-based BBQ sauce, whereas North Carolina tends to use a vinegar-based sauce on their pulled pork. A thick, sweet molasses and tomato sauce is a Kansas City original, and often enjoyed with the popular burnt ends dish. Beef is king in Texas, and Texans tend to prefer day seasoning on the meat with very little sauce.
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