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
Milk and meat in Jewish law between the teeth. Many 20th century Orthodox rabbis say that washing the mouth out between eating dairy and meat is sufficient. Some argue that there should also be recitation of a closing blessing before the meat is eaten, and others view this as unnecessary. Ashkenazi Jews following kabbalistic traditions, based on the "Zohar", additionally ensure that about half an hour passes after consuming dairy produce before eating meat. Some rabbis of the Middle Ages argued that after eating solid dairy products such as cheese, the hands should be washed. Shabbatai ben Meir even argues that this is necessary if utensils