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  2. Pulled pork - Wikipedia

    en.wikipedia.org/wiki/Pulled_pork

    A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker. For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205 °F (91 to 96 °C); [1] the smoker temperature can be around 275 °F (135 °C). Cooking time is many hours, often more than 12 hours (though much shorter with electric ...

  3. How to grill pork chops perfectly: 6 easy tips from Bobby Flay

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  4. Barbecue in the United States - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_the_United_States

    The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork. [4] In Texas, beef is more common, especially brisket. The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat ...

  5. Barbecue - Wikipedia

    en.wikipedia.org/wiki/Barbecue

    Modernity has expanded grilling to the use of gas grills, but steel grill grates and campfires are often used. [23] The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat. [24]

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  7. Barbecued pork - Wikipedia

    en.wikipedia.org/wiki/Barbecued_pork

    Barbecued pork may refer to: Smoked pork , in one of a number of regional variations of barbecue in the United States Bakkwa , a southern Chinese meat preservation method whereby meat is either minced and formed into thin squares, or cleanly sliced from blocks of solid meat.

  8. Barbecue in North Carolina - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_North_Carolina

    A barbecue pit depicted in A Southern Barbecue, 1887, by Horace Bradley. North Carolina barbecue benefits from a wide variety of influences, from Native Americans, to European settlers, to African Americans, and to modern influences, such as newer equipment and methods to cook the meat.

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