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 hanging more expensive. Meat hanging Meat hanging is a culinary process, used in beef aging, that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, thus concentrating the flavor. Meat has been hung and dry aged throughout history after butchers discovered that this method makes beef more tender and flavorful than meat eaten immediately after slaughter and butchering. In the 1960s, a combination of meat hanging’s expense and the new process of wet-aging caused meat hanging to almost