Inspired by a great article we read in The Economist recently on barbecue culture in America, we thought we’d pose this question: What is real BBQ?

It is no secret that Americans take this art very seriously. According to the authour, “Barbecue is America’s food in the same way that jazz and blues are its music.” But, did you know there are four broad categories of BBQ in the US, with vastly different ideas on what constitutes “real” BBQ?

· North Carolina – pork is the preferred meat, and seasoning is minimal. Sauces are plain, often apple cider vinegar with salt and red pepper flakes.

· Memphis – ribs and shoulder dominate, rubbed with spices and served with coleslaw.

· Texas – the beef region, cooked low and slow.

· Kansas City – sweet, tomato based sauces rule here, slathered on beef or pork.

What is real BBQ to you and where you are from? Let us know in our Comments box below, or share with us on Facebook. We know there is much debate to this topic!

P.S. We’ve received an incredible number of entries to our biggest ever Australia Day competition. Enter now for one of 15 Heat Beads^® Entertainer BBQ’s we’re giving away!

*Image courtesy The Economist