A barbecue can be a backyard event, a cooking appliance and a sauce. Principally, though, it's a process, and it’s defined by two elements: smoke and time.
Traditional barbecue is found in the likely places — the South, Missouri and Texas — and it is here that you will find some of the best barbecue you'll ever eat.
Smoke and time are important, but any self-respecting rib or brisket goes beyond simply tasting like the by-product of burnt hickory. With spices and herbs, liquids and sprays, pitmasters develop secret recipes that set them apart from the competition.
Pat and Gina Neely, owners of some of Tennessee's hottest barbecue restaurants, share secrets from their famous restaurant dishes along with their tastiest family-friendly recipes.
Barbecue demands meat, low heat and plenty of time. But more than anything, it depends upon smoke. We’ll show you how with hardwood, fire and meat, you can make some mean barbecue.
