United States
Alabama White Wings
Chicken wings tossed in a creamy white Alabama sauce of mayonnaise, vinegar, and horseradish instead of a red barbecue sauce.
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United States
Barbecue Ribs
Pork ribs cooked low and slow over smoke until the meat pulls from the bone, glazed with barbecue sauce.
United States
Beef Negimaki
A Japanese-American appetizer of thinly sliced beef rolled around scallions, grilled and glazed with a sweet soy-teriyaki sauce.
United States
Burnt Ends
The caramelized, bark-covered ends of smoked beef brisket, chopped and often tossed in barbecue sauce — a Kansas City treasure.
United States
Chislic
A South Dakota appetizer of cubed meat — lamb, beef, or venison — skewered and fried or grilled, served with saltines.
United States
City Chicken
A Midwestern mock dish of cubed pork or veal on a skewer, breaded and fried like a drumstick.
New Orleans, United States
New Orleans-Style BBQ Shrimp
A New Orleans dish of whole shell-on shrimp in a peppery butter-butter sauce, despite the name — no barbecue involved.
California, United States
Santa Maria-Style Barbecue
A Central Coast California barbecue of tri-tip roasted over red oak, served with pinquito beans and salsa.
United States
St. Louis-Style Ribs
Pork spare ribs trimmed square, cooked over smoke or grill, and glazed — the St. Louis cut.