Some chicken, pork and corn in the barbeque (Photo credit: Wikipedia)
This is a really interesting blog from BBC Travel. Check it out!
BBC – Travel – The geography of American barbecue : Food & Drink.
Here’s the summary:
To enthusiasts, true American barbecue is made by slow-cooking meat over low heat from a wood fire. The meat can vary, with pork, beef, chicken and lamb being most common, and when done right, the result is succulent, juicy and tender with a nuanced and robust flavour.
Let me know what you think.
Dr Alf's Blog 
Hi Alf,
That BBC Travel article really is interesting. I cannot tell the regional differences from personal experiences, as I’ve had barbeque only down here in Southern Texas. But that I like very much. As to all barbeque being slow-cooked, I’m not absolutely sure, though. It’s definitely true for brisket and ribs, and (possibly) for whole chickens, but not, to my mind, for sausage and steaks. And definitely not for something like shrimp. Brisket and ribs, btw, are my personal favourites.
Thanks for making me aware of that article.
Take care, and have a good one,
Pit
P.S.: My favourite barbeque restaurant here is Cooper’s in Llano [http://pitstexasexpatblog.wordpress.com/2012/05/11/coopers-in-llano-the-best-barbeque-in-texas/]
Hi Pitt, you are most welcome :))
I must admit, I found the article a bit too neat and tidy…