I’ve mentioned previously that while you can get a close approximation to barbecue on a grill, using indirect heat and the light smokiness the grill provides, boosted by some smoldering chunks of wood if desired, to give you that barbecue flavor. Ultimately though it’s just that, a close approximation. True ‘cue needs to be slow smoked, and for that you really do need a smoker. But all is not lost!
While the texture and flavor of your meat depends on the type of cooking you subject it too, you can always add the finishing touch of true barbecue to any recipe by simply using the right sauce or dry rub. The myriad regional barbecue sauces that make up the pantheon of true ‘cue are one of the culinary treasures of this country. The Carolinas alone have four distinct styles of saucing, each one bringing something unique and intriguing to the table.