Warning: Reading this might make you hungry. We are discussing barbecue, the ‘low and slow’ cooking method that defines American culture.
Meat cooked over heat is enjoyed worldwide, whether roasted, baked, or grilled. Each cooking method has its place on the American plate. However, American barbecue stands out through its unique preparation. Cooking cuts of meat to become falling-off-the-bone tender requires hours of indirect heat or smoke at lower temperatures. Often, sauce is used for marinating or basting, or dry spices are mixed in. Ribs, brisket, and pork shoulder are prime examples.
According to Robert F. Moss, a contributing barbecue editor for ‘Southern Living’ magazine and author of ‘Barbecue, The History of American Institution,’ the roots of American barbecue trace back before the country’s official formation. It emerged from a blend of influences: indigenous peoples with their cooking methods, European colonists bringing livestock new to the Americas, and enslaved Africans forced into labor and bringing their cultural traditions.
‘Many visitors to the United States identified barbecue as a distinctly American type of cooking,’ Moss notes. ‘From the early days, it stood out as something unique to the Americas, distinct from European meat preparation.’
Other advancements in the barbecue tradition occurred over centuries. In the late 19th century, commercial refrigeration emerged, allowing for in-home versions in the early 20th century. This innovation enabled people to purchase and store meat cuts in ways previously impossible.
Regional diversity is another defining trait of American barbecue. Different sauces and methods prevail in North Carolina, Memphis, Texas, and Georgia. Moss explains that this developed in the early 20th century. Local cooks established restaurants, teaching barbecue skills to their employees, who then branched out independently. According to Moss, ‘You can map these barbecue mentors, noting how their style passed through generations.’ He explains, ‘This is when the iconic elements became recognizable.’
This article forms part of the ‘American Objects’ series commemorating the 250th anniversary of the United States.
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