BBQ

The origins of barbecue can be traced back to indigenous peoples who used open-fire cooking techniques long before European settlers arrived. The word "barbecue" is believed to come from the Spanish term "barbacoa," which referred to a method of slow-cooking meat over an open flame. Over time, different regions in the U.S. developed their own BBQ styles, each with its unique meats, sauces, and smoking techniques.

Low & Slow Cooking: BBQ meats are cooked at low temperatures (usually between 225°F and 275°F) over a long period, allowing the connective tissues to break down and produce that melt-in-your-mouth texture.

Smoke & Wood Selection: Different woods create different flavors. Hickory, oak, and mesquite impart bold flavors, while fruitwoods like apple and cherry add a mild sweetness.