This is making me hungry too!
In Louisiana we have a little different take on barbecue
(well I guess we tend to have a different take on everything
Our version is prolly a lot older and ends up as a combination of cooking
techniques from France
and the Carribean combined with contributions from early German settlers.
Everything's slow cooked like in Texas
and we rarely grill
anything except hamburgers and hot dogs
. The meat is usually cooked slowly over indirect heat (normally smoke from an attached firebox) and then finished with sauce at the end.
My Great Grandfather actually invented the whole injector deal which seems to have caught on across much of the US now. It's pretty common here to either marinate the heck out of meat or inject it with spices or garlic or what have you.
We rarely do a one meat barbecue
like in NC or Texas
. Usually the main meat here is barbecued chicken or brisket or ribs, but there will usually be at the minimum sausage along with that.
And for us the barbecue menu has to include all the fun extras. Usually here it's barbecued beans (like a spicier tangy version of baked beans), dirty rice, potato salad and or coleslaw, and always garlic bread.
ok...now I'm hungry!