Barbecue

A cooking method that slowly cooks meats, seafood, vegetables, etc., over charcoal or smoke to maximize flavor. Representative Barbecue Styles Type|Main Cuts / Characteristics|Cooking Method Texas Barbecue|Brisket, Beef Ribs|Long-time smoking using smoke chips with low & slow method Pulled Pork|Pork Neck or Shoulder|Smoked until tender enough to be shredded by hand along the grain Direct Heat Barbecue|Pork Belly, Pork Neck, Skewers|Korean/Asian style of quickly cooking directly over charcoal Recommended Cuts for Outdoor Barbecue Pork Neck (2-3cm thick): With a good balance of fat and lean meat, it's the best choice with the least risk of flare-ups or scorching during direct grilling. Tomahawk / Bone-in Pork Belly: Great for creating a camping atmosphere as it offers both visual appeal and texture. Beef Prime Ribeye / Tomahawk (Seasoning required): Excellent for achieving a crispy exterior and moist interior. Spare Ribs: A popular cut that's great for infusing smoky flavor by slow-cooking over a gentle heat.