BARBECUE. While meat grilled over a charcoal or wood fire is common to many cultures around the world, American barbecue is distinguished from these other dishes because of the cuts of meat it traditionally involves, the cooking techniques it employs, and the definitive sauces and side dishes that accompany it. Barbecue is cooked slowly at temperatures ranging from about 175 to 300°F with more smoke than fire. The meat involved varies from region to region. Traditional barbecue most often is pork, beef, lamb, or goat. However, chicken is also a popular barbecue meat.

The word "barbecue" is generally thought to have evolved from the word "barbacoa," which first appeared in Gonzalo Fernández de Oviedo's 1526 book De La Historia General y Natural de Las Indias. He describes the technique of skewering meat on sticks and then roasting it over a pit dug in the ground. The writing of Bernardino de Sahaún, who accompanied...