BBQ Cooking

Barbecue cooking involves slow, indirect heat to cook meat thoroughly while imparting savory flavors from smoke. Typically done over charcoal, wood, or gas grills, it emphasizes low temperature (around 225-275°F) over several hours, allowing connective tissues to break down and develop tender, flavorful meat. The process often includes marinating, seasoning, and smoking with wood chips to add distinct smoky aroma. The goal is to achieve moist, tender meat with a rich, smoky taste, highlighting techniques like maintaining consistent heat, controlling moisture, and timing. BBQ varies regionally but universally focuses on patience and mastery of heat and flavor.