A quick admission; until about twenty years ago, I didn’t know that there was any difference between grilling and barbeque. Blame it on my northern upbringing! But boy, is there ever a difference! Once on a trip through Oklahoma, our family stopped at a great barbeque joint in Muscogee called “My Place” and, oh my, I have never looked back!

And while barbeque is celebrated and consumed year ’round, something about summertime and family reunions and get-togethers makes my mouth water. Yet, barbeque isn’t just barbeque — because there are a host of regional styles, each with its own delectable sauce and approach. So, let’s take a quick road trip!

Kansas City is pretty much the heart of the world barbeque belt – though you may want to loosen yours when you travel there! Dozens of places serve the hometown specialty, which can be made from beef, pork or chicken. KC barbeque is based around a tomato sauce and is usually slow-cooked over hickory wood, to imbue it with that special flavor.

North and South Carolina each have their own distinctive way to make your meat…. but it isn’t that simple! In North Carolina there are two distinct styles of “Q,” one called Lexington/ Piedmont Style and the other Eastern Style. The Lex style uses pork along with pepper, ketchup and vinegar, while the Eastern type doesn’t hold to any uses of tomato sauce. Got this all? Trust me, no quiz later!

South Carolinians also rely mostly on pork, but in certain parts of the state, they add a distinctive twist to the sauce by using mustard and brown sugar. Many people believe the use of mustard is courtesy of Germans who emigrated to the state years ago.

If you’re in Memphis, you have a choice: wet or dry? Memphis barbeque comes in both varieties. Mostly pork-based, Memphis style barbeque often takes advantage of the great mixture of onion powder, black & cayenne pepper, garlic, paprika and oregano. To do it right, cooks slow roast their meat in an area just adjacent to a wood fire, so the smoke can circulate all around it. Yum!

Let’s wrap up our whirlwind tour with a stop in Texas. As you might expect, Texans more often that not rely on beef. Makes sense for the state that raises the most cattle! So Texas is more about a good brisket — that succulent cut of beef that can hold up to a long, slow cooking cycle and still remain tender. And unlike many of the other states, Texans generally don’t “do sauces.” They prefer to keep their barbeque simple and straightforward!

Finally, in writing this, we have defaulted to the “barbeque” spelling of the word, but it really doesn’t matter. You can spell it, “barbecue” or “BBQ” and everyone, at least in these states, will serve you something incredibly delicious. For more information on how to make one or more of these delicious regional barbeque sauces check out FoodNetwork.com