The World of BBQ


At Feedlot BBQ, we know that BBQ isn't just about food; it's about culture, tradition, and bringing people together. From the smoky pits of Texas to the vibrant churrascarias of Brazil, BBQ styles around the world offer a unique blend of flavours, techniques, and history. Join us as we take a global tour of some of the most beloved regional BBQ styles, and learn how to bring these delicious traditions to your backyard.

Texas BBQ: The Heart of American BBQ

Overview: Texas BBQ is legendary for its bold flavors and slow-cooked meats. Known for its "low and slow" method, Texas BBQ focuses on smoking large cuts of meat over indirect heat for several hours.

Key Elements:

  • Meat: Brisket is the star of Texas BBQ, often accompanied by ribs, sausage, and turkey.
  • Rub: A simple rub of salt and black pepper allows the flavor of the meat to shine.
  • Wood: Post oak is the traditional wood used, imparting a mild, smoky flavor.
  • Sauce: While some Texans prefer to go sauce-free, a tangy tomato-based sauce is often served on the side.

Pro Tip: For the perfect Texas brisket, maintain a consistent low temperature of around 225°F (107°C) and smoke it for about 1 hour per pound.

Carolina BBQ: A Tale of Two Styles

Overview: Carolina BBQ is divided into two main styles: Eastern and Western (also known as Lexington). Both styles are known for their use of pork, but they differ significantly in their sauces.

Key Elements:

  • Meat: Pulled pork and whole hog are the highlights.
  • Rub: A mix of paprika, brown sugar, and spices.
  • Wood: Hickory and oak are commonly used.
  • Sauce:
    • Eastern Style: A vinegar-based sauce with a kick of red pepper.
    • Western Style: A vinegar and tomato-based sauce, slightly sweeter than its Eastern counterpart.

Pro Tip: For authentic pulled pork, smoke the pork shoulder until it reaches an internal temperature of 195°F (90°C) for easy shredding.

Kansas City BBQ: The Sweet and Smoky Classic

Overview: Kansas City BBQ is famous for its rich, sweet, and tangy sauces and a wide variety of meats. It’s a BBQ style that truly embraces the art of smoking and slow cooking.

Key Elements:

  • Meat: Ribs, brisket, burnt ends, pulled pork, and even chicken.
  • Rub: A mix of brown sugar, paprika, garlic powder, onion powder, and other spices.
  • Wood: Hickory and oak are commonly used.
  • Sauce: Thick, sweet, and tangy tomato-based sauce, often with a hint of molasses.

Pro Tip: Kansas City burnt ends are a must-try. Smoke the brisket point, then cut it into cubes, sauce it up, and smoke it again until caramelized.

Brazilian Churrasco: A Feast of Flavours

Overview: Brazilian BBQ, known as churrasco, is a vibrant and communal style of BBQ. It involves grilling various cuts of meat on large skewers over open flames.

Key Elements:

  • Meat: Picanha (top sirloin cap), chicken hearts, and sausage are popular choices.
  • Rub: Coarse salt is the primary seasoning, allowing the natural meat flavors to shine.
  • Wood/Charcoal: Charcoal or wood embers provide the heat.
  • Sauce: Chimichurri, a tangy blend of parsley, garlic, vinegar, and oil, is often served as a condiment.

Pro Tip: Skewer the meat in a "C" shape to ensure even cooking and a juicy interior.

Korean BBQ: A Flavor Explosion

Overview: Korean BBQ is known for its interactive dining experience, where diners grill their own meats at the table. The focus is on thinly sliced, marinated meats.

Key Elements:

  • Meat: Beef (bulgogi and galbi), pork belly (samgyeopsal), and chicken.
  • Marinade: Soy sauce, garlic, sugar, sesame oil, and ginger.
  • Grill: Tabletop grills or charcoal.
  • Side Dishes: Served with an array of banchan (side dishes) like kimchi, pickled vegetables, and rice.

Pro Tip: Marinate your meats for at least a few hours to infuse them with the rich, savoury flavours typical of Korean BBQ.

Australian BBQ: A Down Under Delight

Overview: Australian BBQ is a relaxed and social affair, often held in backyards and parks. It focuses on grilling a variety of meats and seafood.

Key Elements:

  • Meat: Lamb, sausages (snags), and prawns.
  • Marinade/Rub: Simple marinades of olive oil, garlic, and herbs, or just a sprinkle of salt and pepper.
  • Grill: Gas or charcoal grills.
  • Sides: Served with salads, bread rolls, and sauces like tomato sauce or BBQ sauce.

Pro Tip: For juicy and flavorful lamb, marinate it overnight and grill to medium-rare.


Exploring regional BBQ styles is a delicious journey that brings the world’s diverse flavours to your grill. Whether you’re smoking a Texas brisket, grilling Brazilian picanha, or searing Australian lamb, each style offers a unique taste experience. Experiment with these techniques and recipes to elevate your BBQ game and impress your friends and family with your global BBQ knowledge.

Happy grilling! The Feedlot BBQ Team