POLL: How often do you BBQ?

SAN ANTONIO - It's National Barbecue Month! May is the official time to dust off your grill, fire it up, and get cooking.

National Barbecue Month coincides perfectly with the arrival of warmer weather, making it a natural time to head outside and enjoy a delicious barbecue feast. Whether you're planning a backyard bash with friends and family, a casual weeknight dinner, or a relaxing weekend brunch, National Barbecue Month is the perfect excuse to fire up the grill and savor the taste of summer.

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When it comes to barbecue, the United States reigns supreme in variety. While there are many regional styles across the country, four major contenders stand out:

The Pit Masters of Texas: Central Texas barbecue is all about the beef, particularly brisket. Seasoned simply with salt and pepper, the meat is slow-smoked over wood, resulting in a tender, flavorful masterpiece. Sauces tend to be on the side, allowing the natural taste of the smoked meat to shine.

Carolina Kings of Pork: North Carolina offers a delicious duel between eastern and western styles. Eastern Carolina barbecue features pulled pork drenched in a vinegar-based sauce, often spiked with pepper. Western Carolina, also known as Lexington style, uses a ketchup-based sauce with a hint of sweetness.

Memphis in a Molasses Glaze: Memphis barbecue is all about slow-cooked pork ribs slathered in a thick, sweet and smoky molasses-based sauce. The use of paprika is another signature element, adding a touch of smokiness and warmth.

Kansas City: King of Sauces: Kansas City barbecue is all about the sauce options. Here, ribs reign supreme, but burnt ends (crispy bits of smoked brisket) are also a local favorite. Sweet and tangy tomato-based sauces are the stars, with a range of flavors available to suit every taste bud.

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Barbecue's origins are a fascinating blend of indigenous American ingenuity and European influence. The word itself comes from the Taino language of the Caribbean, with "barbacoa" describing a wooden framework used for slow-cooking meat over an open fire.

Spanish explorers encountered this technique in the 1500s and adopted the word "barbacoa" into their own language. They brought the concept back to Europe, where it spread and evolved. Meanwhile, indigenous tribes across North America had their own traditions of slow-cooking meat, often using pits or racks over hot coals.

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When European colonists arrived in North America, these traditions began to merge. The colonists incorporated indigenous techniques with their own European methods like smoking and marinating. This rich exchange laid the foundation for the vast and flavorful barbecue traditions we enjoy today.

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