“Marbling is key. Look for cuts with good intramuscular fat; it makes meat tender, juicy and flavorful.” German Vollbracht, Founder Of Carnez — Orlando’s Craft Butchery. Photo by Roberto Gonzalez
GOOD BARBECUE IS MORE THAN A COOKING METHOD— it’s a deeply rooted culinary tradition that reflects its region’s culture, climate and community. Some would even say it’s a way of life. From smoky pits in Texas to vinegar-splashed pork in the Carolinas, the art of barbecue has evolved into a rich and flavorful mosaic of regional pride. But what exactly makes great barbecue, and where is it headed in the modern culinary world? Barbecue in the United States is as regional as its accents, and each style has its own rules, meats and sauces. And while most people call them the Big Five and break up the Carolinas, I’m gonna lump them together and share some love for Alabama instead.
Texas: Perhaps the most iconic of all American barbecue styles, Texas BBQ—especially Central Texas—is famous for its beef brisket, dry-rubbed with salt and pepper, smoked low and slow over oak or mesquite for added flavor. Sauce is optional and typically served on the side.
Kansas City: Known for its sweet, sticky tomato-based sauces, Kansas City BBQ is an
all-inclusive style with a wide range of meats, from ribs and brisket to sausage and burnt ends. It’s heavily sauced and smoky.
Carolinas: Here, pork is king. Eastern North Carolina favors whole hog with a tangy vinegar-and-pepper sauce, while South Carolina may use a mustard-based “Carolina Gold” sauce. Pulled pork sandwiches with slaw are a regional staple.
Memphis: Specializing in pork ribs, Memphis offers both “wet” ribs (basted with sauce during cooking) and “dry” ribs (seasoned with a robust dry rub). It’s also known for pulled pork, often served on sandwiches.
Alabama: Often overlooked and kept on the edge of the Big Five, Alabama is famous for its unique white barbecue sauce, a mayo-based mixture used for smoked chicken. Alabama’s approach stands out as distinct and deliciously tangy. I like the ‘Bama sauces that have a bit more molasses in the south of the state.
And in an ongoing effort to be an obnoxious disrupter and changemaker, I’d also argue that Florida has its own style of barbecue, that’s evolved over just the past decade, blending the vinegar-based Carolina method with Latin American and Caribbean flavors. It’s pork-heavy and features a diverse range of sauces that are sweet, tangy and sometimes spicy. Expect Cuban bread and sides like coleslaw and cornbread to help wash it all down.
Great barbecue is a delicate balance of time, temperature, wood and technique. Use indirect heat to tenderize tough cuts of meat and smoke to add depth, experts say. Photo by Roberto Gonzalez.
What Makes Great Barbecue?
“Marbling is key. Look for cuts with good intramuscular fat; it makes meat tender, juicy and flavorful,” says German Vollbracht, founder of Carnez — Orlando’s Craft Butchery.
“Also, don’t fear fat caps or bone-in cuts; they’re forgiving for beginners and perfect for grilling or smoking.”
Regardless of geography and regional flair, experts all agree that great barbecue is a delicate balance of time, temperature, wood and technique. At its core, it’s about low-and-slow cooking, using indirect heat to tenderize tough cuts of meat over hours, melting the fats off slowly so they have time to soak into the rest of the meat. Smoke adds depth, while a carefully crafted rub or sauce brings the signature punch.
I had the honor and privilege of sitting on a judging panel (for the second time) at the recent Ten 10 Amateur Rib Fest this year, at Ten 10 Brewing, where I was seated next to a long table of actual, professional barbecuists… barbecuers … meat handlers … OK, BBQ experts, including Rob Dopp of Rum Runners BBQ. Dopp and his wife took me under their sauce-stained wings and taught me a few things so I didn’t look so dumb in front of the other judges and shared a bit of wisdom they’d gleaned on the road.
“When we eat BBQ, we look for the visual effect. We always eat with our eyes first. If it looks inviting, then you’re almost there. Next is flavor, is it seasoned just right and not heavy-handed? And of course, tenderness, was it cooked to the correct temperature? Fat renders at certain temperatures on proteins. Take pork for example, on a pork butt it usually doesn’t render until it gets to around 200 degrees internally. So that meat becomes tender.” He also says that you have to cook it with love. “BBQ is what brings friends and family together to share memories. In my opinion, if you don’t take pride in your cooking, then your end result will be less than satisfactory.”
But even with those universal truths on what makes good barbecue, the art form is changing. As food culture continues to evolve, so does barbecue. The future of BBQ blends tradition with innovation.
Chefs are incorporating flavors from around the world—think Korean gochujang ribs, Jamaican jerk brisket or Argentine-style smoked short ribs. Homie flavors from their own backgrounds (“homie” like spices that remind you of home, not dank flavors that your bros like), that can be surprisingly complementary, like fermented fish sauce from Laos, or chimichurris from Latin America.
Barbecue has long been the domain of brisket, ribs, sausages and pulled pork—symbols of smoke, fire and meat. But as veganism (and meat prices) continue to rise across the culinary landscape, the traditional definition of barbecue is expanding to include plant-based options too. No longer relegated to side dishes, vegan barbecue is emerging as a legitimate, flavorful and creative force that’s reshaping the way we grill.
A new wave of meat alternatives is making it easier than ever to enjoy the barbecue experience sans animal flesh. These products are designed not just to mimic the taste and texture of meat but to perform well over open flame—a crucial factor in traditional barbecue.
Jackfruit: This tropical fruit shreds like pulled pork or string cheese, and absorbs smoke and sauce beautifully. Seasoned with a dry rub and slow-cooked, jackfruit becomes a convincing stand-in for Carolina-style pulled BBQ sandwiches.
Seitan: A wheat gluten-based protein, seitan has a dense, chewy texture that holds up well to grilling. It’s ideal for smoked brisket-style slices or kebabs.
Tempeh & Tofu: Both soy-based, these Asian/vegan staples can be marinated and grilled for charred edges and smoky depth. Tofu, when pressed and smoked, takes on a bacon-like crispness, while tempeh adds nutty complexity. Like Luna Lovegood.
Plant-Based Meats: Brands like Beyond Meat, Impossible Foods and Field Roast have introduced burger patties, sausages and hot dogs that are grill-ready and increasingly indistinguishable from animal products. Some specialty brands even offer plant-based ribs and brisket, often using pea protein or soy.
Mushrooms: Portobello caps and king oyster mushrooms have a meaty bite and deep umami flavor. When smoked or grilled whole, they’re a natural fit for barbecue sandwiches and skewers.
The best vegan barbecue isn’t just about mimicking meat—it’s also about celebrating whole ingredients. Grilled corn with vegan aioli, smoked cauliflower steaks, barbecue-spiced chickpea patties and charred watermelon “steaks” show how plants can hold their own on the grill and on the dinner table.
People also want a story with their food. They want to know where it’s from and why it’s paired with that sauce and cooked in that specific way. I had a chance to speak with German Vollbracht, the founder of Winter Garden-based online butchery Carnez Meats, and asked him what people were buying right now for their early summer grilling.
Carnez’s German Vollbracht slices up one of his creations in the kitchen. Photo by Roberto Gonzalez.
“We’re seeing a real shift toward hyper-local sourcing and premium, heritage-style cuts, like tri-tip, Denver steak and dry-aged blends,” says Vollbracht. “People want traceability, story and flavor. I also think we’ll see a bigger appreciation for whole animal butchery and handcrafted sausages.”
Chefs and home cooks alike are experimenting with smoke-infused marinades, fruitwood chips and low-and-slow techniques to turn vegetables and legumes into complex, satisfying dishes that rival traditional barbecue in flavor. Cooking is Expressionist painting, but with different tools.
I had a chance to reconnect with Dopp while he was prepping for a trip to Memphis to defend a World Championship title and ask him about any exciting new developments on the BBQ horizon.
“New products come out all the time. Live fire has really taken off over the last few years, and we are ambassadors for Live Fire and Smoke, which has three types of smokers and grills under one umbrella that we work with. With Live Fire, we do a lot of open-style cooking on Santa Maria-style pits. We also cook a lot on the traditional smokers you see all the time.”
Rob and Amy Dopp on the BBQ judging circuit. Photo courtesy of Rob Dopp.
“I think [in 10 years] BBQ in general will still have its traditional style. But I think a lot more fusion BBQ is coming. Bringing new styles of cooking and new ingredients. I can’t wait to see what comes next!” says Dopp.
My friend Thomas Ward, owner and operator of Pigzza and Pig Floyd’s Urban Barbakoa in Mills 50, agreed.
“Fortunately, we have stayed away from being boxed in. I’ve always felt that International BBQ is the difference that the old-school BBQ business needs. We need to bring different flavor profiles and take risks with combinations that guests wouldn’t even think would make sense. In our new Lee Road store, we are doing Cantonese BBQ with our new Wok Bowls. Fried rice or noodles with your favorite smoked meat.”
When I asked him if he thought BBQ was at risk at all with the increase in food prices, he didn’t seem too worried.
Thomas Ward, owner and operator of Pigzza and Pig Floyd’s Urban Barbakoa. Photo by Roberto Gonzalez
“While profit seems to be an obscure word in today’s restaurant environment, I would say that BBQ will always have its clientele because of one thing that plays to our advantage. The barrier of entry called time. Not everyone has time to cook a 14-hour brisket or six-hour ribs. In our field, pork and chicken reign supreme because of the value they bring to the center of the plate. So yes, there is still profit to be made, just not as much as other cuisines like Mexican and Asian.”
Barbecue is a story told over coals and through generations. It’s a communal experience that brings people together around flavor, fire and time-honored tradition. Whether you’re a brisket purist, a pulled pork fanatic or a newcomer intrigued by smoked jackfruit sammies, the art of barbecue offers something for everyone—and its next chapter looks just as delicious as the last.
So fire up the smoker, grab your favorite sauce and let the ingredients tell their story, because I’m listening. And I’m hungry.
The Hallmarks Of Exceptional Barbecue
Meat Quality: Start with good meat. Whether it’s brisket, pork shoulder or ribs, the cut and fat content matter.
Smoke Control: Wood choice (oak, hickory, pecan, mesquite, apple) influences flavor. The smoke should enhance, not overpower. Nobody likes chewing on a mouthful of smoke, you still need to be able to taste the meat.
Consistency: True pitmasters maintain a steady temperature for hours, adjusting vents, wood and coals like an artist adjusts paint. Or how Doctor Who flies his TARDIS.
Texture and Moisture: The goal is meat that is tender yet firm, with a smoke ring and moisture intact.
Personal Touch: Whether it’s a secret rub or a multi-generational sauce recipe, great BBQ has soul and speaks of its maker.