Explore American Barbecue

What Makes Regional BBQ Different

Every Region Has Its Own Gospel

American barbecue is not a single thing. It is a collection of distinct regional traditions, each with its own theology of smoke, sauce, and meat — traditions that developed in isolation over centuries and that locals defend with a fervor that borders on the religious.

Kansas City built an empire on the burnt end and the tomato-molasses sauce. Texas declared that brisket needs nothing but post oak smoke and salt. Memphis chose the dry rub and never looked back. The Carolinas have been cooking whole hogs over wood coals since before the country existed.

The BBQ Atlas documents these traditions, profiles the restaurants that carry them forward, and provides the information you need to eat well wherever you find yourself.