Basic barbecue technique is to cook at 220-250° with wood smoke until the
product is tender (usually about 1 1/2 - 2 hrs/lb but every beast is
different).

Beef and pork ribs take about 4-5 hrs and are delicious - use a rub, use a
sauce, use a dipping sauce, what you like.

Pork butt or picnic (ie one end or the other of a front leg) can take 12 hrs
for an 8-9 lb butt but is delicious and is hard to screw up.

Whole packer cut beef briskets can take 24 hrs to cook, but are delicious -
make sure you slice it across the grain.

You can brine fish or chicken and smoke them at BBQ temp - they're delicious
too.

--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


> wrote in message
oups.com...
> Out of these main 5 meat varieties available (beef, chicken, fish,
> pork, buffalo), which do you reckon are the two best ones to
> cook on a barbecue (or the 2 that are your favorite to cook that way)
> and please explain why, for each one.
>