One of the most overused and commonly misused, sorry, make that 'misunderstood' terms that you will hear when it comes to outdoor grilling is the word "barbecue".

Is barbecue a technique? Is it a food? Is it a grill type? Is it an event? Is it a smoking style? And what is the correct way to spell barbecue? Bar-B-Cue? Bar-B-Q? And one restaurant I like: "Q"!

Simply put, there is no right answer. The amount that any one answer is wrong is in direct relationship to exactly where you are standing in the United States when and how you use the word.

So here is my answer to that question (my article - my definition) - in the deep south, barbecue is the technique for cooking a large piece of pork (OK...I guess you could use beef and it would still be 'kinda' barbecue-like) using an indirect slow cooking method over charcoal for a very long period of time and with lots of hickory smoke. Barbecue in the south is both the style of cooking - slow; the method of cooking - indirect; and the technique of cooking - charcoal fire with hickory chips or chunks; soaked in water to prevent flare-up and type - pork.

You do not barbecue steaks, chicken, fish, vegetables burgers, dogs or any other foods using a direct method of cooking. This is called grilling, not barbecuing.

The method of barbecuing takes large cuts of beef (usually cuts from the brisket) or pork (shoulder called the butt section, or hams from the leg) that start out tough. The slow cooking breaks down these tough tissues and over time the tissues literally 'melt' into a gelatin-like substance that flavors and tenderizes the cut. Normal braising or roasting does not offer the same slow cooking and the cuts will not have as much flavor or be as tender when cooked using this method as compared to the slow cooking of a grill or smoker.

To season or not to season, that is the question for each barbecue cook's preference. Some people use marinates, basting sauces and wet rubs (also known as 'mops' since the early days since cooks literally used mops to slather on the ingredients), dry rubs made of dry seasoning ingredients and a number of other methods such as aging, injections, etc.

Now some say you cannot barbecue with having a barbecue 'pit'. A barbecue pit is a catchall phrase for any solidly built grilling fireplace sort of structure that allows the fire to be managed below a grate or cooking surface so that the meat is resting above the fire so that the smoke is drafted up, around and by the meat as it cooks. There are several designs that meet this description but hardly any amateur or back yard barbecue aficionado goes to this extreme. Any kettle grill or cylindrical smoker can be used with amazingly wonderful results. There are three key features a great 'barbecue' cooker must have: Indirect cooking source, ability to accurately regulate the smoke and temperature, cooking surfaces such as grates or hangars in which to place the food in direct contact with the smoke during the cooking process.