If the mouthwatering aromas wafting down the street haven’t told you, we will; May 16th is National Barbecue Day! The purist in the world of barbecue either uses charcoal, wood, or gas and slow cooks the protein over indirect heat. While the type of protein and seasonings vary, each part of the country specializes in their own flavors and sauces. Pork is the original barbecue meat, but beef, chicken, lamb, and other proteins find their way into barbecue. If you think it’s just about the meat, you’d be wrong. The sides are just as important when it comes to good barbecue.
Doug spoke with Chef Gio about what makes a good barbecue. Hear the interview below.