National Barbecue Month

National Barbecue Month is observed throughout May and celebrates barbecue, from slow-cooked food prepared over indirect heat to the sauces, sides, and regional flavors that make the cuisine so varied. Barbecue may involve charcoal, wood, or gas, while grilling is generally quicker and uses higher, direct heat, according to Goldbelly’s explanation of the two methods.

The month’s history is disputed. Some accounts attribute its beginnings to a Barbecue Council in 1963, but food writer Robert F. Moss found no evidence that such an organization existed. His investigation into National Barbecue Month’s origins traces the first campaign to a 1963 newspaper promotion associated with Edgar W. Garbisch and Kitchen Bouquet. The observance moved to July in 1967, then returned in May in 1981 when the Barbecue Industry Association launched its own promotion. May has remained the month associated with the observance since then.

How to Observe National Barbecue Month

Celebrate by firing up a grill or smoker and trying a barbecue recipe you have not made before. Add familiar sides such as baked beans or macaroni and cheese, or enjoy barbecue from a local restaurant or grocery store. If you do not grill or do not eat meat, make a meal from barbecue-style sides and grilled vegetables, then share it with friends or family.

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