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History and Types of Barbecue

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Barbecue and Grilling

Few things are more reminiscent of summer than the smell of meat on a grill. Americans in particular have an appreciation of the rich flavors of food cooked over a flame. The sites below outline the tradition of barbecue in the United States, which dates back to the Civil War. Learn about BBQ distinctions by region, how to select and set up a grill, and how to choose the best cut of meat. Finally, we’ll show you a whole mess of recipes for BBQ rubs and sauces.
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Barbecue Recipes

Get ready for the really juicy part of barbecuing: marinating the meat. The following resources... read more»

Grilling and Barbecuing Techniques

Cooking over open heat is one of the most straightforward methods of preparing food. But great... read more»

Choosing Meat to Grill or Barbecue

Make the most of your grill by making the most of your meat. These sites can help you determine... read more»

Grills and Tools

These days, most people barbecue on charcoal, gas or electric grills and smokers. Unless you plan... read more»

History and Types of Barbecue

Before you assume barbecue means squirting red sauce out of a bottle and onto a rack of ribs, have a look at these resources detailing BBQ’s history in America. The modern culture of barbecue evolved from the Southern preference for pork; in the 19th century, barbecue was the main attraction at church picnics and at rallies for eager politicians who courted voters by roasting meat in a pit.  

Dulcinea's Insight

  • Although this Web guide covers both barbecue and grilling, the two are not necessarily synonymous. You’ll find overlapping discussions on tools, cuts of meat and cooking techniques, but a rough distinction is that barbecue is a means of preparing meat, while grilling is primarily a cooking method. 
  • For a look at barbecue and grilling styles across America, try “BBQ USA: 425 Fiery Recipes from All Across America,” by Steven Raichlen. The book offers recipes, photos and grilling instructions collected from Raichlen’s quest to discover the nuances of barbecue styles around the United States.

Dulcinea's Picks

The University of Virginia Department of American Studies hosts a guide to BBQ by graduate student Laura Dove. Start with The History of Barbecue in the South for a history of BBQ culture in the American South. Barbecue By Region covers the varieties of BBQ available in various areas of the American southeast, from North Carolina to Louisiana.
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The South Carolina Barbeque Association president wrote “A Very Brief History of the Four Types of Barbeque Found In the USA.” The article explains that the four styles of BBQ across the U.S. can essentially be broken down into the types of sauce used: “in order of historical emergence … Vinegar and Pepper, Mustard, Light Tomato and Heavy Tomato.” The article then explores the emergence of each type of sauce and the region where it can be found. 
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