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4 South Africa
Although distinctions in barbecue are blurring as are most aspects of regional culture, there are still dominant styles, particularly in the South, Midwest and Texas.
Within North Carolina, there are multiple regional traditions, all based on the slow-cooking of pulled pork. On the east coast, the dominant ingredients to the sauce are vinegar and hot peppers. Proceeding west, the sauce becomes more tomato-based.
Slow-cooked pulled pork also dominates barbecue in South Carolina, with a the sauce is mustard-based.
Georgia barbecue is based on slow-cooked pork, with a sauce based on ketchup.
Both pork and seafood are barbecued in Florida, with butter and lemon or lime juice as the base for the sauce.
Pork is prepared with a dry rub of spices.
Beef is the dominant meat for barbcue. Often the beef is sliced and a tomato-based sauce is added after cooking.
Barbecue in Texas is beef, with tomatoes and peppers in the sauce.
In Australia, barbecues are a popular summer pastime. Australian BBQs do not involve the smoking or sugary sauces of an American BBQ. Instead plain or marinaded meat is grilled over the open fire.
The word varies in spelling; variations include barbeque, BBQ, and Bar-B-Q. Smoky Hale, author of The Great American Barbecue and Grilling Manual (ISBN 0936171030) traces the word back to its Caribbean roots in Taino (one of the Arawak family of languages). In one form, barabicoa, it indicates a wooden grill, a mesh of sticks; in another, barabicu, it's a sacred fire pit.