The evolution of barbecue can be traced back to ancient civilizations, where indigenous peoples would cook meats over open fires. As human civilization developed, so did the methods and techniques used for barbecue.
In the Caribbean and parts of South America, indigenous peoples would cook meat on a wooden framework called a "barbacoa." This technique of slow-cooking meat over an open fire or pit eventually spread to other parts of the Americas, including what is now the southern United States.
In the southern United States, the practice of barbecue evolved further. Slaves who were brought over from Africa developed a style of barbecue that involved cooking whole hogs over low heat for long periods of time. This style of barbecue, which is now known as "low and slow," became popular in the 19th and 20th centuries and continues to be a staple of southern cuisine.
As barbecue spread to other parts of the United States and the world, new styles and techniques emerged. For example, in the northern United States and in some parts of Europe, barbecue is often done with a gas or charcoal grill, rather than a pit. In addition, different regions have developed their own unique barbecue sauces and marinades.
Today, barbecue is enjoyed all over the world and can refer to a wide variety of meats, cooking techniques, and regional flavors.