At 09:06 PM 6/12/2002, trightmy wrote:
As I understand it, barbeque is meat slow cooked over coals.
BBQ Wars - The June 2002 battle

Why, shucks, Tom! If you really insist on pork, come on down to Texas and shoot yourself a feral pig. Not only do we have it, but it's yours for the taking <g>.

Pork ribs are pretty common. You can even get BBQ sausage or cabrito (that's goat, for those of you who may not know). And of course different cooking methods are preferred for different meats; here's part of a recent article on barbequed cabrito:

Barbequed Cabrito
Printer version of this recipe

"For more than twenty years, the central Texas town of Brady has staged the World Championship Barbeque Goat Cook-off on Labor Day weekend. Cabrito is a delicacy that has its ardent admirers--and many detractors. To those who have failed to see the merit in a crunchy yet tender piece of goat meat, the blame must be placed squarely on the way it's been cooked and on the fact that the goat you got probably wasn't a ten-to-eighteen-pound, suckling kid slaughtered at thirty to forty days of age. Older goat is often passed off as cabrito, but once they start browsing on grass, goats develop an unmistakable mutton flavor. They are also tough. The best time to get real cabrito is May through October. After October, you should be skeptical.

Cooking your own cabrito can be real simple--if you want to dig a hole in your backyard, as purists insist. All you need is a three-foot-deep pit with a mesquite or oak fire raging in it. Wrap a skinned cabrito in a gunnysack bound with wire and set the meat in the pit. Cover it with dirt to seal in the heat and let it cook all day. The cabrito will be smoke-seasoned and tender by nightfall."

But that good lean beef brisket . . . cooked over indirect heat in mesquite smoke at 270F for 18 hours . . . now, that's Barbeque. Don't need none o' that so-called BBQ sauce to mess up the flavor, neither, whether "mustard based, tomato based, [or] vinegar based".