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We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious bbq dish, one must have a lot of patience.Barbecuing can be done in two methods: through grilling and smoking. Now let us take the two separately, to know the real processing.But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. BBQ SmokingIf grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it’s 165 degrees in the middle, it would make the meat more tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the regular grill. Smokers may vary in shapes and sizes.There are smokers running in gas and charcoal.But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke.Now to end with it, barbecuing has to undergo one more process, that’s topping it with sauce.In fact it is the topmost ingredient, which one can’t omit while barbecuing.Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking.ie,when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.If you are looking for really good grill recipes do a search for George Foreman Grill Recipes. The George Foreman Grill is widely considered a great grill and the George Foreman Grill Recipes apply to just about any grill also.

Every region of the United States has its barbecue specialty: pulled pork sandwiches in North Carolina, racks of ribs in Memphis, “burnt ends” in Kansas City and chopped brisket in Texas. The roots of American barbecue run deep in the South, where even neighboring counties can have different approaches to barbecue, not to mention different states.

Consider North Carolina, a state with a long barbecue tradition .. In eastern North Carolina, you would probably find shredded meat from an entire pig, doused with a peppery vinegar sauce, and if you chose to drive West a few hours from the coast, and you will most likely be served meat from just the shoulder of the hog, with a tomato based sauce. Throughout Carolina, there is a clear preference for barbecue pork and thin vinegary sauces, which is a distinguishing style echoed throughout the state.

Memphis, Tennessee is another superb barbecue location, home to “Memphis in May,” which is the largest barbecue competition and festival in the world. The city boasts over 100 barbecue restaurants and several different barbecue styles. Like North Carolina and much of the South, pork is the barbecue meat of choice in Tennessee and pork ribs are the most common cut, but the city is divided between “dry-rubbed” and “wet rib” versions. Dry-rubbed ribs are generously rubbed with a mixture of spices, smoked and then served with sauce on the side. Wet ribs are lacquered with tangybarbecue sauce before, during and after cooking. Another Memphis favorite is the pulled-pork sandwich – smoked pork shoulder stuffed inside a hamburger bun and topped with coleslaw.

Kansas City is the barbecue capital of the Midwest. Like Memphis, it’s also home to over 100 barbecue restaurants and hosts an annual barbecue competition an an event called American Royal. In Kansas City, both pork and beef are barbecued and it is best known for its BBQ sauce, which is traditionally heavy on tomato and uses molasses as a distinctive sweetener. The traditional thickbarbecue sauce you buy in supermarkets is based on Kansas City style sauce. The bottled varieties are much different from the small batches of sweet zesty sauce cooked up by Kansas City pitmasters. For those that aren’t familiar with the term, “Burnt ends,” are the crunchy, charred ends of brisket slabs, are a Kansas City specialty not to be missed.

Texas is famous for its cattle, and beef brisket is the barbecue meat of choice. But chopped beef and beef ribs are also state favorites. Texas barbecue isn’t only about the beef, it is also about spicy pork sausages, called “hot links,” and pork ribs are also common barbecue fare. Almost all Texas barbecue is cooked without sauce. The meat is rubbed with spices, known as BBQ rub, smoked and, sometimes, a sauce is served on the side. Barbecue in other states is most often smoked over hickory, oak or a handful of other similar hardwoods. But Texas barbecue usually uses mesquite, which gives the meat a distinct and unique flavor.