The 48-year-old, 48-hour celebration starts early on 28 September as cooks begin roasting a collective 1, 500lb of meat on the downtown streets of Minocqua.
"Instead of pan-roasting 10 chickens, with barbecue you're cooking a large piece of meat all at once, it's a bit more efficient, " says Mr. Perry Lang, founder and former owner of Daisy May's BBQ in New York City.
Meat remains the staple of most dishes, cooked in various ways including deep-fat frying, roasting, instant-boiling, stir-frying, steaming and stewing.