Alabama bar-b-que is recognized by its utilization of white sauce, a tart, mayonnaise-based topping customarily matched with smoked chicken. While this grill style incorporates different meats like ribs and pulled pork, the white sauce is its characterizing highlight. Made out of mayonnaise, vinegar, lemon squeeze, and dark pepper, the sauce bestows a velvety and fiery flavor that improves the smoky wealth of the meat. The meat is ordinarily sluggish smoked over a mix of hickory and walnut wood, which adds to its profound, smoky taste. The white sauce is for the most part brushed onto the chicken during the most recent couple of minutes of cooking and is additionally served as an afterthought for plunging. This novel grill approach gives a reviving option in contrast to the more pervasive tomato-based sauces, interesting to those looking for a new and tasty culinary experience.

巴西烧烤是一种起源于巴西南部的热闹美味的烧烤风格。这种方法涉及在明火上将各种肉类，如牛肉、猪肉、鸡肉和香肠，放在大型烤串上进行烤制。肉类通常用粗盐简单调味，以突出其天然风味。巴西烧烤的一大亮点是“rodízio”上菜方式，服务员将新鲜烤制的肉串送到桌前，并直接为食客切片。配菜通常包括奶酪面包（pão de queijo）、烤木薯粉（farofa）以及多种新鲜沙拉和蔬菜。巴西烧烤的社交互动性质，加上肉类独特的烟熏风味，使其成为庆祝活动和聚会的热门选择。这种烧烤风格提供了独特而美味的体验，展示了巴西丰富的烹饪传统。

堪萨斯城烧烤以其多样化的肉类和浓郁的番茄基础酱料而闻名。这种烧烤风格涵盖从排骨、胸肉到鸡肉和香肠，所有肉类均在胡桃木上慢慢烹饪，以达到烟熏和柔嫩的效果。堪萨斯城烧烤的标志是其酱料，味道甜美、酸辣，常带有些许辣味，主要成分包括番茄、糖蜜和红糖。肉类在烹饪前通常会涂抹干燥的调料，然后在烹饪过程中或后期涂上酱料。烧焦边，作为烟熏胸肉的鲜美、酥脆部分，是堪萨斯城的特色，任何烧烤爱好者都不可错过。多样的肉类和独特的酱料结合，使堪萨斯城烧烤成为喜欢浓烈、丰盛口味人群的最爱。

Memphis bar-b-que is eminent for its sluggish cooked pork, particularly ribs, which can be arranged by the same token wet with a tart, tomato-based sauce, or dry with a hearty zest rub. The substance of Memphis bar-b-que lies in its cooking method, which utilizes smoking the meat over roundabout intensity, normally utilizing hickory wood to give a delicate, smoky flavor. The dry rub by and large comprises of a mix of flavors, including paprika, garlic powder, and earthy colored sugar, bringing about an exquisite hull on the meat. Wet ribs are brushed with sauce all through the cooking system, contributing a layer of tart and sweet flavor. Moreover, pulled pork sandwiches are a staple of Memphis bar-b-que, frequently finished off with coleslaw. The remarkable zest mix and the exchange of wet and dry planning techniques lay out Memphis bar-b-que as an unmistakable and delightful style that charms grill devotees from all over.

德克萨斯州的烧烤以其浓烈的风味和对牛肉，特别是胸肉的重视而闻名。这种烧烤风格使用由盐、黑胡椒和辣椒粉混合而成的干香料来调味肉类，然后在间接热源上慢慢烹饪，通常使用橡木或美斯基特木。最终的成品是外皮香脆、内部鲜嫩多汁的胸肉。德克萨斯烧烤还包括其他牛肉切块，如肋骨和香肠，通常配以简单的配菜，如腌黄瓜、洋葱和白面包。重点在于肉质的质量和烧烤大师的技艺，在烹饪过程中几乎不使用酱汁。德克萨斯烧烤浓郁的烟熏味道使其成为许多烧烤爱好者的最爱，其声誉也使其成为前往孤星州的游客必尝之选。

Carolina bar-b-que is famous for its tart vinegar-put together sauces and its accentuation with respect to pork, particularly pulled pork and entire hoard. This grill style is classified into two essential locales: Eastern and Western Carolina. Eastern Carolina bar-b-que uses an entire hoard cooking strategy and a clear sauce made out of vinegar and flavors, which creates a tart, marginally zesty profile that improves the smoky pork. Conversely, Western Carolina, frequently alluded to as Piedmont style, focuses on pork shoulder and integrates a better sauce that contains ketchup close by vinegar. The two styles are fastidiously sluggish cooked over wood, regularly hickory, to guarantee delicate, tasty meat. Carolina bar-b-que is typically joined by conventional sides like coleslaw, quiet doggies, and cornbread, bringing about a satisfying and tempting feast. The one of a kind kinds of Carolina bar-b-que, zeroing in on its tart sauces and pork, have delivered it a #1 among grill devotees.