American BBQ (low and slow smoking)
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Origin
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Description
American barbecue is the art of cooking tough, collagen-rich cuts over indirect heat from smouldering hardwood at low temperatures (107-135°C / 225-275°F) for extended periods (4-18 hours). The process simultaneously converts collagen to gelatin (tenderisation), develops a smoke-flavoured bark on the exterior, and creates a pink smoke ring beneath the surface. The four canonical traditions — Texas (beef brisket, post oak), Kansas City (ribs, sweet sauce), Carolina (whole hog, vinegar), and Memphis (dry-rubbed ribs) — each reflect regional wood, meat, and sauce preferences.
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The Thread
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Flavour Context
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