Beef. It's Whats for Dinner.® Hits the Road for Regional BBQ

Depending on where you live, barbecue isn’t just barbecue. It has a cult following that takes on a different set of cuts, flavors and sauce styles — and unless you live in a barbecue haven, or are a pitmaster or foodie, understanding the nuances of barbecue genres can be challenging! Since beef plays an important role in styles across the region, we hit the road to discover new regional barbecue trends across the United States.

Pitmaster Erica Roby, travels with us to highlight unique flavors and specific beef cuts used in each barbecue style, while sharing tips and tricks.

Kansas

Kansas City-Style BBQ dates back to the early 20th century and is synonymous with the low and slow cooking method and often utilizes oak and hickory woods. Famous for brisket and burnt ends, Kansas City's regional cuisine draws inspiration from many styles across the country. In our opinion, no BBQ tour is complete without a stop for a plate of their world-famous burnt ends. It's a style all their own with dynamic and iconic pitmasters.

North Carolina

North Carolina BBQ has changed in a big way and is making headlines on a national level. This barbeque style is a house divided – in more ways than one! With differing opinions on flavors – tomatoes vs. no tomatoes, Eastern vs. Lexington, and now a shift in meat cuts, there’s a renaissance in the North Carolina BBQ scene. Pitmasters are now moving away from a tradition that dates back centuries and introducing beef, which is having a moment across the state. While their BBQ is not normally associated with beef, the BBQ scene is evolving by featuring brisket and other beef cuts.

California

Santa Maria-Style Barbecue is a 150-year-old, regional culinary tradition rooted and perfected in California’s ranching culture. Deriving its name from the Santa Maria Valley, in Santa Barbara County, this style of cooking dates back to the 19th century and is regarded as a mainstay on the West Coast. Santa Maria-Style BBQ is associated with live fire, red oak, Tri-Tip and pinquito beans.

Interested in mastering the techniques that are staples of these regional barbecue styles? Our grilling guidelines and grilling basics teach you everything you need to know to about direct, indirect and smoking basics to master the art of barbecue.