Barbecue in the United States at barbecue competitions. There are 3 ingredients to barbecue. Meat and wood smoke are essential. The use of a sauce or seasoning varies widely between regional traditions. The first ingredient in the barbecue tradition is the meat. The most widely used meat in most barbecue is pork, particularly the pork ribs, and also the pork shoulder for pulled pork. The techniques used to cook the meat are hot smoking and smoke cooking. These cooking processes are distinct from the cold smoking preservation process. Hot smoking is where the meat is cooked with a wood fire, over indirect heat, at temperatures
Cultured meat meat in the laboratory using the cells from a live pig. As of 2012, 30 laboratories from around the world have announced that they are working on cultured meat research. The first cultured beef burger patty, created by Dr. Mark Post at Maastricht University, was eaten at a demonstration for the press in London in August 2013. It was made from over 20,000 thin strands of muscle tissue. This burger cost Dr. Post over $300,000 to make and over 2 years to produce. Two other companies have also begun to culture meat; Memphis Meats in the US and SuperMeat in