In the States there’s really no such thing as “American” barbeque – only Texan, Alabaman, Virginian and so on. Each state has its own tastes and traditions. And in many cases, there are several regional styles within a single state.
This is hard to tell from Sydney, where barbeque (or “barbecue” if you want to be really authentic) is often a mish-mash of styles. It doesn’t matter. The important thing is that the meat is good quality and it’s cooked low and slow in a proper smoker. We’re doing well on both fronts.
When meat is cooked this way, there’s only one result: charred, succulent and profoundly flavoursome. Don’t forget your favourite hot sauce, and a side of mac’n’cheese, potato salad or slaw.