Types of Meat Typically Cooked at a BBQ

The world of barbecues is diverse and varied, with different regions and cultures offering a wide range of meats to be cooked over the embers. In competition BBQ, the landscape narrows down to a few tried-and-true favorites. Let's dive into the quintessential meats used in a barbecue setting.

Competition Barbecue Categories

Competition BBQ is a highly specialized form of barbecue, often featuring structured events with specific rules and categories. The sacred four categories in competition BBQ are as follows:

Pork Ribs (St. Louis Cut): These ribs, distinguished by a wide blade and narrow country side, are a staple in competition BBQ events. They are often prepared as baby backs to provide a rich, flavorful dish. Pork Shoulder: A full bone-in shoulder roast, this cut is perfect for creating succulent pulled pork. Its rich, fatty taste makes it a favorite among barbecuers. Beef Brisket: This cut includes both the point and the flat. The slower the cooking process, the more tender the result. It's a crowd favorite for its deep, smoky flavor. Chicken Thighs: Legs and thighs are commonly used, especially for chicken, as they have more flavor and are less prone to drying out compared to chicken breasts.

In some rare instances, you might come across a whole hog or beef ribs. These are special categories reserved for larger competition events and require significant skill and preparation.

Barbecue in Los Angeles

In famous barbecue hotspots like Los Angeles, the selection of meats can be even more diverse. One can find an array of exotic meats like kangaroo tail, alongside more traditional favorites such as beef and pork. Yet, there's a notable absence of one particular meat: sheep. Despite the beef-centric nature of Los Angeles barbecue, the locals' preference for beef is so strong that even the mention of lamb or mutton can be met with a firm 'no' from many traditionalists.

Free-Form Barbecue

When it comes to free-form barbecue, where you might set up a grill in your backyard, the possibilities are endless. Here, you can experiment with a wide variety of meats, including:

Lamb Beef Pork Shrimp Fish Sausages Kebabs

In regional settings, the meats can vary significantly. For instance, in the United States, barbecue often centers around beef, pork, and chicken, with brisket and pulled pork being top choices. This Australian barbecue scene, in contrast, has its own unique flavor profile. Steak is the most commonly grilled meat, followed by sausages, prawns, and kebabs. Interestingly, hamburgers are not typically found in Australian barbecues, which reflects the different cultural influences and preferences in the region.

Ultimately, the type of meat you choose for your barbecue depends on your cultural background, climate, and personal preferences. Whether it's the rich, smoky flavor of a brisket or the versatility of shrimp kebabs, there's a barbecue meat out there to suit every taste.