Barbecue is both timeless and enduring — a culinary tradition that bridges the archaic with the evergreen, across many continents and cultures. While many other foodways have faded under the pressure of a homogenized food supply and the transformations of modern work and home life, the primal combination of meat and smoke has stood resilient. This simplicity, paired with global variety of sauces, rubs, and techniques, has fostered a vibrant tapestry of local and regional traditions and styles across the planet.
ASERL’s first Guide to Barbecue was launched in 2013. This updated version contains more than 100 recommendations from ASERL members across the region, including tips for a wide variety of styles and preparations. Our thanks to everyone who contributed! ENJOY!
Do you work at an ASERL library and have a great barbecue spot you want to add to our Guide? Click on the “Nominate” tab above.
Please contact John Burger for other questions, feedback, ideas.