Change: emodHst republished the May 25 2006, 5:21 PM EDT version by Grillmaster Dec 25 2006, 6:58 AM EST

Change: (215(215ºF to 250ºF), with the heat source far away from the food,” or in other words, meat slow-cooked at very low temperatures in the dry indirect heat of wood coals.To half the guys in America, on the other hand,   View changes from previous version. (Word count: 362)

Change: ), barbecue is “a method of cooking tougher cuts of meat very, very slowly at low temperatures (215 to 250ºF), with the heat source far away from the food,” or in other words, meat slow-cooked at very low temperatures in the dry indirect heat of wood coals.To half   View changes from previous version. (Word count: 344)

Change:  In the most traditional sense, barbecue is the process of cooking meat in indirect heat at very low temperatures. ClassicThis BBQso-called "classic BBQ" accomplishes three important things: The long exposure to low heat renders most of the fat out of the meat. That same long   View changes from previous version. (Word count: 242)

Change: BBQ,BBQ, a frequent champion on the barbecue-competition circuit and author of Dr. BBQ’s Big-Time Barbecue Cookbook), barbecue is “a method of cooking tougher cuts of meat very, very slowly at low   View changes from previous version. (Word count: 375)

Change: What is BBQ? To purists such as Ray Lampe (aka Dr. BBQ, a frequent champion on the barbecue-competition circuit and author of Dr. BBQ’s Big-Time Barbecue Cookbook), barbecue is “a method of cooking tougher cuts of meat very,   View changes from previous version. (Word count: 372)

Change: Created by Grillmaster May 15 2006, 6:06 PM EDT for: no reason given