Barbecue is both a cooking method - cooking meat slowly over smoke and indirect heat, distinct from direct high-heat grilling - and the broader flavor tradition and social meal built around it. The word is believed to come from the Spanish "barbacoa," itself from a Taíno term for a wooden cooking frame used by Caribbean indigenous peoples; the technique spread to and became a cornerstone of American Southern cooking.
Regional American styles favor different meats and sauces: the Carolinas are known for slow-smoked pork with vinegar- or mustard-based sauces, while Texas centers on beef brisket with tomato-based sauce. Vegetables like corn and potatoes are also commonly smoked or grilled.
Outside the US, related smoking and grilling traditions include Argentine asado, Korean bulgogi, and Japanese yakitori, though these are typically direct-heat grilling rather than barbecue in the low-and-slow sense. Common sides include coleslaw, cornbread, baked beans, and potato salad.