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
Meat and bone meal Meat and bone meal Meat and bone meal (MBM) is a product of the rendering industry. It is typically about 48–52% protein, 33–35% ash, 8–12% fat, and 4–7% moisture. It is primarily used in the formulation of animal feed to improve the amino acid profile of the feed. Feeding of MBM to cattle is thought to have been responsible for the spread of BSE (mad cow disease). In most parts of the world, MBM is no longer allowed in feed for ruminant animals. However, it is still used to feed monogastric animals. MBM is widely used in the United States