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In Reply to: New Poll - question for no voters posted by Ford on January 14, 2008 at 09:04:32:
According to the Code of Federal Regulations, Title 9, Chapter III, Part 319, Subpart C, Section 319.80, revised: 1/1/1985 "Barbecued meats, such as product labeled 'Beef Barbecue' or 'Barbecued Pork' shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat." This is the definition used by the rules of the Kansas City Barbecue Society (KCBS).
This definition states the cooking is accomplished by the burning of
hard wood or coals. It does not allow for meat cooked over a gas or electric heat source flavored by wood smoke.