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American-style BBQ is a prime example of barbecue culture—an art form, as many call it, and it certainly lives up to that. It has a distinct flavour and various styles that set it apart from the way the British version is done.
So, is it possible to bring this technique into UK-style cooking? Absolutely, and here’s what you need to know!
What Is an American BBQ?
(Image Credit: Negative Space)
Before we go any further, let’s first define what an American BBQ is. That way, you can see how this style comes together and how you can try it yourself (we’ll get into that later).
American BBQ is all about ‘low ‘n slow’ cooking meat over indirect heat for 4 to 24 hours in a smoke-filled chamber. With smoke working its magic, tough cuts are cooked to perfection.
This style traces back to the Caribbean, specifically Hispaniola (now Haiti and the Dominican Republic), where it was known as barbacoa.
Early pitmasters knew that cooking meat slowly over low heat for hours or days could turn tough cuts of beef and pork (and even goat and sheep in their time) into something tender, smoky, and packed with flavour.
As BBQ spread through the South, the tradition of American barbecue now comes in four main styles, each tied to a specific region. They all have their own take on seasoning, sauces, meat, and signature dishes.
Let’s take a quick look at the main American BBQ styles and their spin-offs:
Carolina barbecue
(Image Credit: Wikimedia Commons)
Carolina BBQ can be split into two types: Eastern and Wester (or Lexington).
Eastern Carolina BBQ uses the whole hog, cooked over a wood fire, then chopped and mixed with a vinegar-based sauce. Meanwhile, the Western (Lexington) style is more about pork shoulder with a tomato-based sauce in the vinegar mix.
The one thing all Carolina BBQ styles share? They’re centred on pork, particularly whole hog or pork shoulder, with various sauces, including vinegar-based options.
Memphis barbecue
Memphis-style BBQ is also known for its pork ribs and shoulders. But instead of being covered in sauce, the meat is coated in a dry rub made with paprika, garlic, salt, pepper, sugar, and cayenne pepper, among other spices.
It’s then slow-smoked, letting the seasoning and smoke build the flavour. Some places serve it with sauce on the side, but the dry rub is the star. Pulled pork is also a favourite, often served on everything from pizza to nachos.
Note: Memphis pork ribs can also be prepared ‘wet’, using a thin, vinegar- and tomato-based sauce to mop the ribs before, during, and after cooking.
Texas barbecue
Beef is at the heart of Texas BBQ, and the most famous style comes from Central Texas, where brisket is king. It’s seasoned with a salt and black pepper rub, slow-smoked over oak, and served without much (or any) sauce. It’s usually sliced and eaten with pinto beans, pickles, potato salad, and white bread.
Another Central Texas favourite is hot gut sausages. These are spicy beef sausages stuffed in pork casing, smoked, and grilled.
Other Texas BBQ styles include:
- East Texas BBQ: More like Carolina BBQ, often featuring sauced, slow-cooked meats.
- West Texas BBQ: Uses mesquite wood to smoke brisket and beef ribs, giving it a bold, smoky flavour. It’s sometimes called “cowboy barbecue.”
Kansas City barbecue
Kansas City BBQ features a wide variety of meats, including beef, pork, lamb, chicken, turkey, and sausages. The meat is usually dry-rubbed and slow-smoked, with burnt ends as a signature dish. It’s served with a thick, sweet, and tangy sauce made from ketchup, molasses, and brown sugar.
Sides often include French fries, mashed sweet potatoes, and coleslaw, but the real standout is the smoked baked beans—something Brits might enjoy as a part of a BBQ-style breakfast.
That’s quite the list of BBQ styles, huh? But one thing is certain, and that is no one does it quite like the U.S.!
The Difference with UK BBQ
In the UK, ‘BBQ’ usually means grilling food outdoors (outdoor cookout) over charcoal or gas. It’s a term used for quick grilling of various meats and vegetables, often over direct heat.
The country has its smoking traditions, though, that share some similarities with American BBQ. The difference, however, is in the purpose and technique.
Traditional British smoking, using a BBQ smoker, is more about preservation, like smoked fish, cheese, or meats, rather than the slow, flavour-building process used in American BBQ.
Moreover, American-style barbecue relies heavily on smoking at low temperatures (often between 225-275°F / 107-135°C) for long periods. This breaks down tough cuts and creates textures like bark and smoke rings, which are big parts of the American BBQ identity.
So, while both countries smoke food, the goal is different.
How to Grill the American Way
While UK BBQs are usually about quick grilling, you can still recreate that low ‘n slow’ American-style cooking with these techniques:
Use a BBQ with a lid
It doesn’t matter if you’re using a coal BBQ, smoker, or even a gas one as long as it has an indirect heat setup and a lid, it can work. And if you’re serious about smoking, an offset smoker is a great investment. It’s designed to keep the heat source separate from the meat, allowing for consistent, indirect smoking over a long period.
The BillyOh Full Drum Smoker Charcoal BBQ with Offset Smoker makes a versatile option. It offers two large spaces for direct or indirect smoking while having ample room for grilling in the larger barrel.
Choose your wood wisely
American BBQ gets a lot of its flavour from wood smoke. Oak is a solid all-rounder, while hickory gives off a strong, smoky taste that suits beef and pork. For something milder, fruitwoods like apple or cherry will do.
Go low and slow
Aim for a low temperature (107-135°C) for several hours. Use indirect heat by placing coals on one side of the grill and the meat on the other. A water pan can help keep the temperature steady.
Choose the right meat
As you know by now, American-style BBQ takes pride in tougher cuts of meat and turning it tender over time. Brisket, pork shoulder, ribs, and whole chicken are your best bet. If you want to go full Texas-style, try a beef brisket with salt and pepper, then smoke it for up to 12 hours.
Rubs and sauces
Seasoning varies depending on the BBQ style. A simple dry rub might include salt, pepper, garlic powder, paprika, and sugar. Sauce-wise, Kansas City BBQ is sweet and thick, Carolina BBQ is tangy and vinegar-based, and Texas brisket is often served without any sauce at all.
Let it rest
Once your meat is cooked, let it rest for 20-30 minutes before slicing. This keeps it juicy and full of flavour.
Pair with sides
No BBQ is complete without sides, and for this style, it’s got to be something American. Smoked baked beans, coleslaw, mac and cheese, and cornbread are all great options. Want a British twist? Try serving your smoked meats with jacket potatoes or grilled veg.
Bringing American BBQ to the UK comes down to technique, patience, and the right flavours. Nail those, and you’ll be serving up a new taste to your backyard summer bash!
If you’re hosting a larger crowd, this guide is worth a read: How to BBQ for up to 100 People
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