The type of meat cooked is up to personal preference, and regional differences.Here where I live in central North Carolina,pork is the meat of choice.In the Southwest, the prevalence of cattle farming makes beef the Number 1 choice.Elsewhere, the selection is up for grabs.

I personally have barbecued pork,venison, chicken, duck, goose, turkey, lamb, and rabbit. I have attended cookouts where bear, raccoon,venison,and goat were the choices.I even attended one pig-picking where someone's finger made it in to the mix,it having been accidentaly chopped off during the chopping process.

How long has mankind been Barbecuing?Probably as long as man has had the use of fire.Some caveman discovered fire, and then one of his buddies said,"Let's cook a pig!!!"All that remained was a few thousand year lapse until someone invented beer.

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     Welcome Barbecue Lovers!!!

If you like the smell of smoke and cooking meat, you came to the right site.For purposes of simplification, the term" barbecue" will be used to refer to meat cooked slowly over hot wood coals.Cooking with gas,charcoal,or electricity is not Barbecue.Barbecuing is a labor of love, and very time consuming, but the results are well worth the effort.

     I got started cooking barbecue as an accident.I had a buddy who worked in a restaurant and hung out with him while he cooked.He showed me the intricate secrets needed to produce the best of the best.He was the Master of Barbecue, and I, his disciple, am merely the Lord.

    My own career as a barbecue cook was merely a chance of fate.I was called upon to cook barbecue in another local restaurant because the regular cook had died.I took over and became the legend I am today.I have recently cooked barbecue for soldiers who are training to be Green Berets.I have been awarded medals for my cooking.A man who lives in Oregon, who was also involved with training the soldiers made a special trip here to NC to partake of pig. I did not disappoint him.

Nothing goes with barbecue as good as a cold beer, except maybe a glass of iced tea.Here in the Southeastern United States, side dishes include:French Fries, hush puppies,coleslaw, and baked beans.

There are 4 major Barbecue Centers in The U.S.:

  • The Carolinas
  • Texas
  • Kansas City, Missouri
  • Memphis, Tennessee

Carolinas barbecue is what I've been accustomed to all my life, but having friends from Texas has enabled me to sample some good old Texas beef barbecue.Leave it to a Texan to take the toughest, least desireable piece of meat from a beef critter, and turn it into a delicacy fit for a king.

I've never been to Kansas City or Memphis, but if I ever go I will stop at as many Barbecue Joints as I can!!

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Here are some things you will need to start Barbecuing like a pro.

  • A Cooker
  • A 55 Gallon Barrel for producing coals
  • A shovel-for transferring coals from barrel to cooker
  • Wood-your choice
  • Rubber Gloves-For turning meat(works better than utensils)
  • Knives, cleaver, and cutting board for chopping meat
  • Containers for sauce
Copyright  2004 Tom Ledbetter. All Rights Reserved.