Smoke flavors, sweeteners, tangy acidifiers and regionally characteristic seasonings make barbecue one of America’s favorite flavoring systems. This article, from The Culinary Institute of America (CIA), explains the “mystery” of barbecue.
August 2011/Prepared Foods -- Barbecuing has a strong tradition in many regions of both North and South America. It reflects the meats and cooking fuels that are widely available in a given area. To this day, controversy surrounds the traditions and the “mystery” of barbecue. While traditionalists from every barbecue style have their own criteria and standards for what constitutes “true” barbecue, most would agree barbecuing is the long, slow, gentle cooking of meat, at low temperature, with smoke, in order to produce tender and extremely flavorful meats.