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Technically speaking, BBQ food didn't originate in The United States, but really, is that even surprising? Most "conventionally American" food is so far from American that Donald Trump may try and build a wall around it (still not funny, I'm sorry). Seriously though, even hot dogs and hamburgers are foreign foods, having originated in Germany!
According to Time's history of BBQ—"No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word 'barbacoa' to refer to the natives' method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics."
- Hometown Bar-B-Que (Brooklyn, New York)
- Kerlin BBQ (Austin, Texas)
- Bogart's Smokehouse (St. Louis)
- Joe's Kansas City Bar-B-Que (Kansas City, Kansas)
- The Granary 'Cue & Brew (San Antonio, Texas)
- 4 Rivers Smokehouse (Orlando, Florida)
- Skylight Inn BBQ (Ayden, North Carolina)
- Central BBQ (Memphis, Tennessee)
- Black's Barbecue (Lockhart, Texas)
- Puckett's Grocery (Franklin, Tennessee)
Honorable mention for the mouth-watering cover photo: Franklin Barbecue (Austin, Texas)
To see more amazing BBQ joints, head HERE