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As far as modern-day barbecue is concerned, Christopher Columbus encountered it when he came to the new world in 1492. Indigenous people were cooking meats over an indirect heat source of green wood, which allowed the meat to cook without burning and to cook low and slow. The Spanish-speaking people refer to this as barbacoa — what we now refer to as barbecue.

This low-and-slow technique was also witnessed by Hernando de Soto when he was treated to a feast by the Chickasaw tribe near what is now Tupelo, Mississippi, in 1540. From there, the tradition made its way to the colonies, specifically Virginia and the Carolinas.

In other countries, barbacoa or barbecue is meat hung over a direct live fire or a live fire pit to cook.

No matter where you eat barbecue in the United States, what makes it barbecue is that the meat has been cooked over wood or wood charcoal for a long time at a low temperature.