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Born to 'cue - An American Tradition
From the Pit to the Grill, Pork is King

Whether you're a southern pulled-pork aficionado or a northern patio pitmaster, the first signs of spring mean only one thing - it's grilling season. Or is that barbecue season?

A recent survey by the National Pork Board shows that although nearly one in three Americans (31 percent) prepare food on the grill at least once a week, the majority do not draw a distinction between grilling and barbecuing. A uniquely American tradition, cooking meat over hot coals or a wood-fire has become more than just another way to cook pork. It has become a favorite American pastime and a distinct style of cuisine in its own right.

Pork is "King of the Grill"
Americans can't seem to get enough of the smoke infused taste of meat cooked on an open fire. And pork is not only a delicious choice for a barbecue feast; it's an essential part of barbecue history and tradition. "No matter where I have traveled in the 'barbecue belt,' one thing is certain, pork is the meat when it comes to traditional barbecue," says John T. Edge, director of the Southern Foodways Alliance and author of Southern Belly: The Ultimate Food Lover's Companion to the South.

American folklore says barbecue originated where there was an abundance of hogs. Pork naturally became a popular cuisine among the locals and as the population expanded westward, so did pork's reach. In addition to being a favorite for grilling, pork continues to be an essential part of traditional barbecue fare and a perfect match for the wide, wonderful range of regional barbecue flavors.

"There's no question that pork is a natural for barbecuing and grilling," says Pamela Johnson, director of consumer communications for the Pork Information Bureau. "Whether you're looking for a small, fast-cooking cut like a chop or a large, slow-cooking cut like the shoulder, savory pork is the ideal partner for the grill or barbecue pit."

To 'Cue or To Grill? That is the Question.
While most Americans use the terms barbecue and grill interchangeably, they are not one in the same. The confusion lies in that the same piece of equipment, the barbecue grill, can be used for grilling and barbecuing. Grilling, by definition, is a high-heat, direct method of cooking meat over live flames. By contrast, barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood.

Good things happen fast when you're grilling. Depending on the cut of pork and the temperature - which sometimes climbs as high as 550 degrees F. - small cuts like chops, tenderloin and kabobs can cook in a few minutes. The trick is placing the meat directly over the hot coals or heat source. Patience is a virtue when it comes to barbecuing. To 'cue like a pro, the rule of thumb is low and slow. Cooking times can extend to 10 hours with temperatures falling as low as 225 degrees F. The slow-cooking method is best for large, less tender cuts, such as pork shoulder.

Since most people don't have built-in barbecue pits in their backyards, home cooks dedicated to barbecue have learned to carryover the finer points of pit cooking to the grill.
"Although pit cooking is traditional, a covered grill and flavored wood chips will work just as well to impart the traditional barbecue flavor," says Johnson. "The secret to barbecuing larger cuts of pork can be summed up in three words - low and slow." Properly adjusted, a grill can deliver low temperatures over a period of several hours, just like a barbecue pit. The key is to keep the temperature between 200 and 225 degrees and to avoid burning by controlling the draft and the distance of the meat from the fire or heat source. And the result? The unmistakable smoky flavors of barbecue from the convenience of a backyard grill.

Cue' Across the USA
Like the accents and subcultures of the United States, the flavors of regional barbecue offer distinct variations depending on their birthplace. "Regional tradition decrees that all barbecue is not created equal - all are delicious, but the differences are striking," says Edge. "Across the 'barbecue belt,' from the Carolinas to Memphis to Kansas City, aficionados know the secret is the pork - sauced and seasoned with a local flair."

In the Carolinas, pork, particularly pulled pork, defines barbecue. Whole hogs and shoulders are smoke-cooked over hickory or oak wood for hours until the meat is tender enough to pull off with your fingers.

Ribs reign as the signature barbecue dish in Memphis. Pitmasters use a dry rub mixture of spices, including paprika, salt, onion powder and ground black pepper, on the meat.
Kansas City sets itself apart by its thick, sweet barbecue sauce. The combination of ketchup or tomato sauce combined with brown sugar, corn syrup, molasses, vinegar and spices make for a delectable side on or next to ribs.