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Barbecue

Barbecue is the slowest cooking. It is also the most American — not because the technique is American (it isn't) but because the four big regional...

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Barbecue is the slowest cooking. It is also the most American — not because the technique is American (it isn't) but because the four big regional traditions resolved themselves on this continent, in the last 180 years, into something specific and contested. Key sections include: BARBE CUE.; Opening Why barbecue.; Chapter I What barbecue is.; Chapter II Texas.; Chapter III The Carolinas.; Chapter IV Memphis.; Chapter V Kansas City.; Chapter VI What smoke is.; Chapter VII The pit.; Chapter VIII The cuts..

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Slide outline
  1. 01BARBE CUE.
  2. 02Opening Why barbecue.
  3. 03Chapter I What barbecue is.
  4. 04Chapter II Texas.
  5. 05Chapter III The Carolinas.
  6. 06Chapter IV Memphis.
  7. 07Chapter V Kansas City.
  8. 08Chapter VI What smoke is.
  9. 09Chapter VII The pit.
  10. 10Chapter VIII The cuts.
  11. 11Chapter IX The pit-master tradition.
  12. 12Chapter X The African-American tradition.
  13. 13Chapter XI The 21st-century revival.
  14. 14Chapter XII Asado.
  15. 15Chapter XIII Korean barbecue.
  16. 16Chapter XIV Jerk and the Caribbean.
  17. 17Chapter XV The Asian smoke traditions.
  18. 18Chapter XVI How to smoke a brisket.
  19. 19Chapter XVII The four sauces.
  20. 20Chapter XVIII The sides.
  21. 21Chapter XIX The competition circuit.
  22. 22Chapter XX Home equipment.
  23. 23Chapter XXI Sausage.
  24. 24Chapter XXII How smoking fails.
  25. 25Chapter XXIII Twenty-five works.
  26. 26Chapter XXIV Watch & read.
  27. 27Chapter XXV If you want to start.
  28. 28Chapter XXVI Why barbecue matters.
  29. 29Chapter XXVII The next decade.
  30. 30The end of the deck.
Page data
Canonical
https://shipslides.com/d/cuisine-barbecue
Category
Cuisine
Size
9.5 MB
Updated
2026-05-15
LLM text
https://shipslides.com/d/cuisine-barbecue/llms.txt
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