From across America and around the world, discover deliciously diverse BBQ preparations and styles.
The origins of BBQ go back thousands and thousands of years before the Americas were even discovered. It happened when the primal Homo sapiens first roasted hunted meat over an open flame. Over time, many new forms of cooking meat over fire began to evolve, and regional flavors from different parts of the world were added to the meat. Spicerubs and sauces emerged, and different woods were utilized in the cooking process - all culminating in what we know today as modern BBQ.
And even now, regional BBQ is changing. The lines between regions are blurring in the U.S., and ethnic BBQ flavors are becoming more and more popular. Below is an outline of some of the most commonly known American regional BBQ styles, as well as some emerging favorites from around the world.
Additionally, you can watch our Regional BBQ video where BBQ chefs and champion pitmasters discuss the regional influences in their cuisine.
Let Smithfield help you use insights like these below to build your business around BBQ. Contact us today.
United States Regions
= Flavor Profile = Spices/Ingredients = Wood Flavor
- Tangy, spicy
- Vinegar, cayenne, black pepper, crushed red pepper, hot sauce, yellow mustard
- Oak, hickory
- Very sweet, slightly acidic
- Tomato, apple cider vinegar, honey, ketchup, yellow mustard, onion powder, garlic powder, cayenne
- Hickory, apple, cherry
- Spicy, hint of sweetness
- Tomato, brown sugar, onion powder, minced garlic, paprika, cumin, cayenne, dry mustard, black pepper, chili powder, Worcestershire sauce
- Mesquite, oak, hickory, pecan
- Very sweet, smoky
- Tomato, ketchup, molasses, celery seed, brown sugar, onion powder, paprika, fried garlic, olive oil, liquid smoke
- Cherry, hickory
- Slightly sweet, slightly sour
- Vinegar, paprika, onion powder, black pepper, cayenne, garlic, brown sugar
- Hickory, oak, pecan, cherry
- Mildly sweet, smoky
- Apple juice, vinegar, brown sugar, garlic powder, onion powder, oregano, cayenne, paprika, chili powder
- Apple, cherry, peach
- Spicy, mildy sweet
- Mayonnaise, vinegar, black pepper, lemon juice, sugar
- Pecan, hickory, oak
- Smoky, salty
- Black pepper, salt, garlic salt
- Coastal red oak
National Regions
= Flavor Profile = Spices/Ingredients = Wood Flavor
- Bold, spicy
- Cilantro, olive oil, garlic, onion, paprika, red chili flakes
- Mesquite, oak
- Sweet, savory
- Soy sauce, sesame oil, rice wine vinegar, ginger, garlic, chili pepper, black pepper, scallions
- None, usually charcoal
- Fragrant, smoky
- Cumin, clove, coriander, cardamom, cinnamon, lemon juice, black pepper, garlic, paprika
- Olive, almond
- Mildly sweet, tangy
- Beer, tomato, honey, sugar, vinegar, hot sauce, onion, Worcestershire sauce
- Apple, ironbark, macadamia
- Spicy, savory
- Coriander, pineapple juice, pepper, garlic, turmeric, apricot, chili pepper
- Acacia, mulberry, peach, pear