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 shot time. Barbecuing is cooking by using indirect heat at low temperatures and long cooking times. It is the smoke from the wood that gives barbecue its unique and delicious flavor.
Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs — wet and dry, marinades, and sauces. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own.