The process of cooking meat ‘low and slow’ is ingrained in American culture. Barbecue has become a distinctive culinary tradition in the U.S., making meats like ribs, brisket, and pork shoulder tender through hours of indirect heat or smoke at lower temperatures. Often, they are complemented with a sauce used for marinades or basting, or a mix of dry spices.
Robert F. Moss, the contributing barbecue editor for ‘Southern Living’ magazine and author of ‘Barbecue, The History of American Institution,’ explains the deep history of American barbecue. Even before the U.S. was officially a country, barbecue was developing through a mix of indigenous cooking methods, European livestock practices, and African cultural traditions brought by enslaved Africans.
‘A lot of visitors to the United States called out barbecue as being a particular American kind of thing,’ Moss notes. ‘From the very beginning, it was something distinctive to the Americas and something that Europeans recognized as being something different from the way they cooked meat.’
The evolution of barbecue in America was influenced by technological advancements like commercial refrigeration in the late 19th century. This innovation allowed people to buy and store cuts of meat more conveniently, changing how barbecue was practiced in home settings during the early 20th century.
Regional variation is another key aspect of American barbecue culture. Different regions, such as North Carolina, Memphis, Texas, and Georgia, have distinct sauces and cooking techniques. Moss notes that these variations began in the early 20th century. Local cooks often started their own restaurants and trained employees who later established their own styles. This mentorship created a legacy, passing down barbecue techniques through generations.
American barbecue is celebrated as part of the ‘American Objects’ series, commemorating the 250th anniversary of the United States. The evolution and diversity of barbecue illustrate its enduring place within American culture.