On the eve of Independence Day, the website Share.America, under the U.S. Department of State, introduced the reasons why Americans love barbecue (BBQ). In the United States, there is nothing that represents the summer scenery more than outdoor grilling.
Wherever you go, you can see people cooking mouth-watering grilled meats on their backyard grills or in parks.
Barbecue is also a tradition on the Fourth of July in America. According to statistics from the Hearth, Patio, and Barbecue Association, 54% of Americans will barbecue meats and vegetables on this day.
The term “barbecue” originates from the Taino Indian word “barbecoa,” as mentioned by host Steven Raichlen of the TV show “Project Smoke.” A Spanish explorer first introduced the cooking technique of the Caribbean natives in 1516.
German immigrants in the 19th century transformed sausages into barbecue ingredients. Many German immigrants settled in Texas and worked in the butchering industry, laying the foundation for the present-day Texas-style barbecue. Beef brisket, sausage, and ribs form the “Texas trinity.”
In South Carolina and North Carolina, pork is a favorite among locals, while in states further south like Alabama, Georgia, and Mississippi, chicken is as popular as pork.
Apart from meat preferences, different regions use different types of wood for smoking, leading to varied flavors. Hickory wood is common in the South, while oak or mesquite wood is favored in Texas, and maple wood is used in the North, each contributing to unique tastes.
Ewald’s BBQ in Perryville, Missouri, offers a range of classic delicacies such as chopped pork, smoked turkey, and beef. The restaurant opened in 1946, founded by Ewald Buchheit who traveled across the U.S. and served as a U.S. Army cook during World War II.
His grandson, Eric Buchheit, mentioned that the knowledge his grandfather gained during his military service greatly boosted the restaurant’s success.
They strive to maintain the original traditions at their restaurant, like using hickory wood for smoking and following ancestral recipes, such as vinegar-based cole slaw and creamy potato salad.
Eric described their barbecue flavor as “slightly sweet, reminiscent of Kansas City style” and a blend of “Memphis and Kansas flavors.”
He emphasized that barbecue is not just about taste, wood chips, or meat quality, but about food itself – and the feeling it brings when cooking and sharing food together.
“True American barbecue has no set rules,” Eric said. “When you put ingredients in the smoker and infuse them with love, family, and joy, then you are truly enjoying the barbecue time.”