As part of Grilling Month on Food Republic, we asked our go-to illustrator David Navas and his wife, writer Judy Cantor-Navas, to take us on a world tour of grilling. While we Americans like to think that we have a trademark on barbecue culture, throwing meat on a grill over fire is a global phenomenon. Still, that’s no reason for you to have to look at more boring photographs of steaks and flames. Instead, let’s take a more artful look at how different people interact with their grilled meats.
Also known as: Pit barbecue
What’s grilled: Pulled pork, ribs, barbecued brisket, homemade sausage.
The Setup: Southern barbecue, unlike the Northern variety, is a cuisine, not an event. Methods vary throughout the region, and each state from Alabama to Texas has its own rich barbecue history, but Southern barbecue is invariably slow-cooked and smoked. In our opinion, this is one best left to the pros.
The Sauce: Molasses, vinegar, mustard and tomato-based sauces, sweet and hot. Closely guarded secrets.
The Sides: Potato salad, smoked corn, baked beans, hush puppies.
Drink: Sweet tea, Lynchberg Lemonade with Jack Daniels. Good ol’ American beer.
Grillside style: Don’t worry. The food is so good, no one’s looking at you.
Other Illustrated Guides To Barbecue: Argentina | Australia | China | Jamaica | Korea
More Southern cooking on Food Republic: