Final answer:
Barbecue (BBQ) varies in style and flavors across different regions, influenced by geography, agricultural potential, and local traditions.
Step-by-step explanation:
In regions like Appalachia and the South, pork is the preferred meat because of the availability of forested areas for hog raising. Different regions also have their unique flavoring techniques, such as the Kansas City BBQ sauce, mustard-based sauce in South Carolina, and dry rub spices in Memphis.
For example, hickory wood is commonly used in Appalachia, while mesquite wood is favored in West Texas and oak or pecan wood in eastern Texas. BBQ styles have since evolved and become deeply rooted in local traditions, reflecting the diverse geography and culture of the regions where they originated.
The local availability of ingredients also affects the side dishes that accompany BBQ, like pinquitos in Santa Maria-style BBQ in California and hushpuppies with spicy coleslaw in the Carolinas.