Barbecue means to cook food slowly over low heat, usually outdoors and often using smoke from burning wood to add flavor. When someone barbecues ribs or brisket, they might cook the meat for hours over smoldering hickory or mesquite, letting the smoke work its magic. This slow cooking makes tough cuts of meat become tender and gives them a distinctive smoky taste you can't get any other way.

The word can also refer to the outdoor meal itself. When your family hosts a barbecue, you're inviting people over for a cookout where you'll serve grilled or smoked foods. Different regions have their own barbecue traditions: North Carolina is famous for pulled pork with vinegar sauce, Texas for beef brisket, and Kansas City for ribs with thick, sweet sauce.

People often confuse barbecue with simple grilling, but there's a difference. Grilling means cooking quickly over high, direct heat, like when you grill hot dogs or burgers. True barbecue involves low heat, long cooking times, and usually smoke. A hamburger cooked in ten minutes on a hot grill isn't barbecue, but a pork shoulder that's been smoking for eight hours definitely is.

The abbreviation BBQ is commonly used, and you'll see it on restaurant signs and in casual writing.