Although the true source of barbecue is vague, its origin is most likely in the Southern region of the United States. A highly popular food and important community and family ritual, various regions and interests have attempted to lay claim to what has become an industry throughout the country. One theory states that the word "barbecue" is a derivative of the West Indian term "barbacoa," which entails the slow-cooking of meat over hot coals. While most Americans view a "barbecue" as any type of outdoor cooking over flames, purists, as well as regional and ethnic food experts, agree that real barbecue is a particular style of cooking meat, usually outdoors, with some kind of wood or charcoal burning apparatus. While pork is the only acceptable barbecue meat in many areas of the south, beef, fish, and even lamb are used in many other areas of the United States...