阿拉巴马州的烧烤因其独特的白色调料而闻名，这是一种酸味的、基于美乃滋的调料，通常与烟熏鸡肉一起食用。这种烧烤风格还包括其他肉类，如肋排和撕碎的猪肉，但白色调料是其与众不同之处。该调料由美乃滋、醋、柠檬汁和黑胡椒制成，增添了奶油般的酸味，与烟熏肉质相辅相成。阿拉巴马州的烧烤通常涉及将肉慢慢烟熏，用的是胡桃木和胡桃木的混合，赋予其丰富的烟熏风味。在烹饪的最后几分钟，白色调料通常会被刷在鸡肉上，且通常会单独提供供蘸食。这种独特的烧烤风格为喜欢尝试不同美味的人们提供了耳目一新的选择，区别于更常见的番茄基调料。

巴西烤肉是一种源自巴西南部的热闹且美味的烧烤风格。这种烹饪方法涉及在明火上用大串烤制多种肉类，如牛肉、猪肉、鸡肉和香肠。肉类通常仅用粗盐调味，以突出其天然风味。巴西烤肉的一大亮点是自助式服务，服务员将新鲜烤制的肉串送到餐桌前，直接将切片放到食客的盘子里。常见的配菜包括奶酪面包（pão de queijo）、烤木薯粉（farofa）以及各种新鲜沙拉和蔬菜。巴西烤肉的社交互动性质，加上丰富、烟熏的烤肉风味，使其成为庆祝活动和聚会的热门选择。这种烧烤风格提供独特而美味的体验，展现了巴西丰富的烹饪传统。

堪萨斯城烧烤以其丰富多样的肉类和浓厚的番茄酱而著称。这种烧烤风格包括肋骨、胸肉、鸡肉和香肠等多种选项，所有肉类都在山核桃木上慢煮，以得到烟熏、鲜嫩的效果。堪萨斯城烧烤的标志性特点是其酱汁，甜、酸、微辣，主要由番茄、糖蜜和红糖制成。肉类在烹饪前通常会涂抹干香料，然后在烹饪过程中或之后涂抹酱汁。焦脆的烧肉边角是堪萨斯城的一道特色，任何烧烤爱好者都不能错过。多样化的肉类和独特酱汁的结合，使堪萨斯城烧烤在喜欢浓郁、丰盛口味的人群中备受青睐。

Memphis bar-b-que is eminent for its sluggish cooked pork, particularly ribs, which can be delighted in by the same token wet with a lively, tomato-based sauce or dry with a hearty zest rub. The quintessence of Memphis bar-b-que lies in its cooking procedure, which includes smoking the meat over roundabout intensity, habitually using hickory wood to give a delicate, smoky taste. The dry rub by and large comprises of a mix of flavors like paprika, garlic powder, and earthy colored sugar, bringing about an exquisite outside layer on the meat. Wet ribs are covered with sauce as they cook, upgrading their tart, sweet profile. Pulled pork sandwiches likewise highlight noticeably in Memphis bar-b-que, frequently finished off with coleslaw. The unmistakable blend of flavors and the transaction of wet and dry cooking strategies make Memphis bar-b-que an interesting and heavenly style that draws grill fans from all over.

德克萨斯烧烤以其浓烈的口味和对牛肉的重视而闻名，尤其是胸肉。这种烧烤风格使用由盐、黑胡椒和红椒粉等香料混合而成的干腌料，在间接加热上慢慢烹饪肉类，通常会配以橡木或墨西哥豆木。这样烹饪出的胸肉外焦里嫩，汁多味美。德克萨斯烧烤还包括其他牛肉部位，如排骨和香肠，通常搭配酸黄瓜、洋葱和白面包等简单配菜。其重点在于肉质的优良和烧烤师的技艺，烹饪过程中几乎不使用酱料。德克萨斯烧烤浓郁、带烟熏味的风味使其成为许多烧烤爱好者的首选，其声誉也使其成为任何访问德克萨斯州的游客的必尝之物。

Carolina bar-b-que is famous for its tart, vinegar-put together sauces and its accentuation with respect to pork, especially pulled pork and entire hoard arrangements. This grill style is essentially arranged into two areas: Eastern and Western Carolina. Eastern Carolina bar-b-que uses an entire hoard cooking approach and highlights a clear sauce made out of vinegar and flavors, creating a tart and marginally zesty flavor that perfectly supplements the smoky pork. Interestingly, Western Carolina, or Piedmont style, focuses on pork shoulder and utilizes an inconspicuously better sauce that integrates ketchup close by vinegar. The two styles are slow-cooked over wood, ordinarily hickory, to accomplish delicate and delightful meat. Carolina bar-b-que is ordinarily joined by customary sides like coleslaw, quiet little dogs, and cornbread, bringing about a generous and satisfying feast. The special kinds of Carolina bar-b-que, featured by its tart sauces and pork, have collected it a gave following among grill lovers.