Oklahoma BBQ bologna is thick-cut bologna smoked like barbecue, sliced into slabs, and served with sauce, white bread, pickles, or onions. It is humble lunch meat turned smoky pit-house legend.

BBQ spaghetti is a Memphis specialty that tosses spaghetti with a smoky tomato-barbecue sauce and pulled pork.

Texas brisket is beef brisket smoked low and slow until the bark is dark, the fat is silky, and the slices bend without falling apart.

Burnt ends are smoky, bark-covered cubes cut from the point of a beef brisket, then sauced or re-smoked until they are rich, sticky, and deeply caramelized. They are Kansas City barbecue’s crispy-edged little treasures.

Central Texas style BBQ is meat-market barbecue: smoked beef, sausage, ribs, and pork served simply with pickles, onions, white bread, and sauce on the side if at all.

East Texas style BBQ is tender, saucy barbecue where pork, beef, ribs, links, and chopped sandwiches all have a place.

Eastern North Carolina barbecue is whole hog pork cooked low and slow, chopped, and dressed with a sharp vinegar-pepper sauce.

Huli Huli Chicken is grilled chicken basted with a sweet-savory sauce of soy, ginger, garlic, sugar, and island-style flavor. It is smoky, sticky, juicy, and built for backyard fundraisers.

Kansas City Style Barbecue is slow-smoked meat served with a thick, sweet, tangy tomato-based sauce.

Lexington-style barbecue is pork shoulder smoked over hardwood coals, chopped or sliced, and served with a tangy vinegar-ketchup “dip.”

Memphis style BBQ is pork-focused barbecue known for ribs, pulled pork, dry rub, and tangy tomato-based sauce on the side.

Monroe County Barbecue is a south-central Kentucky specialty made with pork shoulder steaks grilled over hickory and dipped in a fiery vinegar-pepper sauce.

North Carolina pulled pork is slow-cooked pork, pulled or chopped, and dressed with a tangy vinegar-based sauce.

South Texas style BBQ is where Texas barbecue meets Mexican and Tejano traditions, especially barbacoa made from beef head, cheek, or tongue cooked until meltingly tender.

West Texas style BBQ is cowboy-style barbecue cooked over direct heat, often with mesquite wood and a charred, open-fire flavor.

The Z-Man is Joe’s Kansas City’s famous sandwich: smoked brisket, smoked provolone, onion rings, and barbecue sauce stacked on a Kaiser roll.

A California tradition centered on slow-roasting and grilling large cuts of beef, typically a top sirloin or tri-tip, over an open red oak fire.