Traditionally seen as originating in the Carolinas, and considered a cultural tradition throughout the South, a barbeque is an open-air feast of meat roasted in a red sauce over open coals, served with coleslaw, baked beans, potato salad and white bread. Factions argue the merits of beef, pork, chicken, mutton, goat and even sausages for the entrée, while devotees swear by certain types of wood (oak, hickory citrus, etc.) for the right coals. The sauce has innumerable variations, but most consist of a tomato base with additives such as Worcestershire sauce, butter, lemon juice, molasses/honey sugar, etc.— national cook-offs are generally judged according to the best secret sauce recipes.

Regional variations are also highly contested. Although adapted to home grilling and commercial fast food, the mystique of the ultimate barbeque experience remains. Because the original chefs were mostly southern blacks, many believe the best barbeque is found in African American owned commercial establishments in out-of-the-way locations.