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
Horse meat in wet markets. The method of preparation is very common which includes marinating the meat in "calamansi" or lemon juice, "toyo" (soy sauce), and "patís" (fish sauce). It is then fried and served, and often dipped into vinegar to give the meat a tart flavour. In South Korea, horse meat is generally not eaten, but raw horse meat, usually around the neck part, is consumed as a delicacy on Jeju Island. It is usually seasoned with soy sauce and sesame oil. In Tonga, horsemeat or "lo'i ho'osi" is much more than just a delicacy; the consumption of horsemeat is generally