Ready, Set Grill (or is that BBQ) !?!

🔥 Barbecue vs. Grill: 

Barbecue isn’t just a summertime staple—it’s a cooking tradition with deep roots. Long before the backyard get-together, this slow, smoky method was developed by Indigenous Americans and Africans as a way to preserve and tenderize meat over low-burning coals.

Fast forward a few centuries, and barbecue has become a global sensation. Why? Because it transforms even the toughest cuts of meat into tender, juicy perfection. It uses minimal fuel, maximizes flavor, and creates a meal meant to be shared.

But here’s the twist—barbecuing and grilling are not the same thing.

What’s the Real Difference?

Grilling is fire. Barbecue is smoke. Both are delicious—but they cook very differently. Let’s break it down:

Grilling is all about speed and high heat. You’re cooking food quickly over direct flames—think juicy steaks, veggie kabobs, and flame-kissed burgers.
Barbecuing, on the other hand, is low and slow. It relies on indirect heat and wood smoke to slowly break down tougher cuts, turning them into mouthwatering, pull-apart bites.
In short: Grilling sears. Barbecue transforms.

🧪 The Science of Slow-Cooked Perfection

Here’s where barbecue gets fascinating—because it’s not just technique, it’s science.

When meat is exposed to low heat for an extended period, enzymes (named calpains and cathepsins) activate and begin to break down connective tissue. This process continues until the internal temperature reaches about 125°F, at which point the enzymes stop working.

Then, another transformation begins: between 160°F and 200°F, the collagen in the meat starts to melt into gelatin. That’s what gives barbecue its signature melt-in-your-mouth texture and juicy richness.

🍖 The 4 Main Styles of American BBQ Sauce

Barbecue is more than smoke—it’s also sauce. Across the U.S., regional styles have emerged, each with a signature take on what makes barbecue shine:

Vinegar & Pepper BBQ Sauce
Region: Eastern North Carolina
Flavor: Tangy, spicy, thin
Best for: Pulled pork
vomFASS tip: Use Apple Balsamic or White Grape Vinegar for a clean zing

Mustard-Based BBQ Sauce
Region: South Carolina
Flavor: Sharp, golden, bold
Best for: Pork or chicken
vomFASS tip: Blend Dijon mustard with Aceto Balsamico Platinum for balance

Light Tomato BBQ Sauce
Region: Western North Carolina
Flavor: Vinegar + ketchup combo
Best for: Ribs, chicken
vomFASS tip: Add a splash of Tomato Extra Virgin Olive Oil for a richer flavor profile

Heavy Tomato (Kansas City-Style) BBQ Sauce
Region: Nationwide
Flavor: Sweet, thick, smoky
Best for: Ribs, brisket, wings
vomFASS tip: Use Bourbon Whiskey and Date Balsamic Star to sweeten naturally

🥄 DIY BBQ Flavor—Fast!

Want that smoky, saucy flavor without firing up a smoker? Try making your own Bourbon BBQ sauce at home using clean, high-quality ingredients—like vomFASS vinegars and oils. It’s a quick way to transform a simple burger or veggie dog into a flavor bomb.

Start with the basics, then try your own variations using different vinegars, oils, and spices. Just mix, dip, and enjoy—no preservatives or artificial stuff needed.

Bourbon BBQ Sauce

Vinegar & Pepper BBQ