âMay 16 is National Barbecue Day. The purist in the world of barbecue either uses charcoal, wood or gas and slow cooks the meat of choice over indirect heat. While the type of meat and seasonings vary, each part of the country specializes in their own flavors and sauces.
âFor example, more tangy BBQ with a vinegar base can be found in North Carolina. South Carolina leans toward a sweeter sauce. The sauce can be applied thick or thin, giving it more of a glaze. Turn up the heat by adding spices and peppers.
âSmoking meat is another way to add flavor and tenderness, too.