By JOE O'CONNELL, Past President

Unique barbecue styles evolved over centuries because of differences in available meat, wood, and spices.  Barbecue means the method of cooking meat and other food in the heat and smoke of a wood fire.

Eastern North Carolina features a whole hog, cooked in the heat and smoke directly over a wood fire and served with a thin vinegar-based sauce.

In western North Carolina, pork shoulder and ribs are cooked in the heat and smoke directly over of a wood fire and served with a thin tomato-vinegar sauce.

Georgia features pork with a mustard-based sauce.

Alabama developed it famous white barbecue sauce.

In Western Kentucky, barbecue became best known for mutton, served with its black sauce.

Memphis features pork barbecue (especially ribs) with a rich rub, cooked in the heat and smoke of hickory coals, and served with a thick tangy tomato sauce (optional -- since many prefer naked ribs with no sauce).

In Texas, beef (especially brisket) barbecue is preferred, prepared with a chili-based rub and cooked in the heat and smoke of an oak and mesquite wood fire, usually served dry (with no sauce).

Since the Midwest had grain for hogs, tomatoes, sugar and beef from Texas, Kansas City combines many regional styles into its unique KC style, in which ribs and brisket are usually served with a thick coat of rich, red sauce.

California learned barbecue from the Spanish friars who founded the missions, and its style of barbecue usually includes beef (especially tri-tip and steaks) cooked quickly in the heat and smoke of a hot, red oak wood fire.

These are just a few of the barbecue styles in America.

Barbecue 101