A global look at thriving barbecue scenes—from Alabama staples like The Barbecue Place in Fort Payne with JoJos and Memphis-style pork to Lansing’s Meat, renowned for its multi-meat sandwiches and inventive sauces, and Oregon’s Grasslands Barbecue bringing authentic Texas-style brisket to Hood River. The articles collectively highlight enduring regional traditions, evolving menus, and the emphasis on fresh, house-made sauces and variations that keep barbeque culture dynamic across locales.