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Message: <blockquote data-quote="willpax" data-source="post: 833871" data-attributes="member: 1602">I don't know about no dictionary definitions, but here in the Southeastern United States barbeque has a very specific (and regionally variable) meaning. I can still taste the profound disappointment I experienced in Rockford IL when I was invited to a barbeque, then served kielbasa and hamburgers. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f621.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":mad:" title="Mad    :mad:"  data-smilie="4"data-shortname=":mad:" /> I think more of the Carolina tradition: barbeque is pig cooked over a slow flame (you should be able to hold your hand over the fire for 8-10 seconds) and regularly basted with a mixture of vinegar, salt, and hot spices. This meat, after about twelve hours, is then pulled apart by hand and served with another vinegar and pepper based sauce. Tomatoes are allowed in the salad and the brunswick stew, but should come no closer. If you want beef, go to Texas. As Diaglo observed: if you are merely cooking outside over an open flame, we in these parts call that "cooking out." It's fun, it tastes great, and it is wonderful to be out doors--but I don't call it barbeque. (please note that I am not claiming that any other definition of barbeque is wrong--simply pointing out that in this region of the world it is much more specific; in fact, in this part of the world some people take these relatively minor distinctions quite seriously).</blockquote>

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