American Regional Cuisine is identified with various food styles, but probably none more so than Barbecue. Though rooted in earlier forms of cooking, Barbecue as we know it today is a home-grown American institution. This Track will guide you through a wealth of information regarding BBQ's origins, styles, and introduce you to terminology, equipment ID, food selections, and regional variations.

Please review these sites taking notes all the way. You will be quizzed at the end, so be ready.