What is Barbecue?
The method of barbecue is used to slowly smoke meats at a temperature range between 190° and 250°. The meat is not cooked from gas, electric, or with the intense heat and fire from burning charcoals. Rather, the meat is cooked using an “indirect method.” Smoke and low-level heat generated from burning coals and hickory (off to the sides) will slowly cook the meat while also penetrating the meat with wonderful wood flavor. For ribs, the process takes between 3 ½ and 5 hours depending on weather and wind conditions, and how well you are able to maintain an ideal temperature zone of 200° to 250°. There is not a singular style of BBQ that is universally beloved. The Carson family has operated BBQ restaurants in Chicago for almost 30 years and is fortunate to have a large and enthusiastic following of loyal customers. However, there are areas across the country (Kansas City, Memphis, Texas, and the Carolinas) where methods are very different from Carson’s signature recipe. Some people prefe
