Real barbecue? Ask someone from the Southern United States and they'll tell you – it's not authentic unless wood, fire and smoke are involved. And they should know – they live to barbecue, 365 days a year. So what makes truly great barbecue? Harmony.

You should be able to taste the elements – the meat, the rub, the smoke and the sauce – in a balance of perfect harmony. Each element should contribute to the overall experience. Now, let's take a look at each element separately.

The Meat
The meat will vary from one area to another. In North and South Carolina the meat of choice is pork. In Kentucky, Tennessee and Arkansas, the meat of choice is ribs – usually side ribs as opposed to back ribs. In Texas, beef reigns supreme. No matter what meat is chosen, it's almost always a less tender cut that is made palatable by long, slow cooking at temperatures below 250ºF. Choose meats that fit within your guests' preferences and budget.

The Rubs
While rubs vary greatly, they do have certain spices in common. Almost all have salt, sugar, paprika, pepper, garlic powder and onion powder. Other spices include cumin, coriander, cinnamon, chili powder, cayenne, thyme, oregano and mustard powder. Rubs are added to the meats before they're put in the smoker or pit. They can also be used as a seasoning once the meat has been cooked. Developing your own signature rub will only take a little time and creativity.

The Smoke
Smoke for real barbecue can come from a variety of different woods. Soft woods, such as pine, give off too much creosote and give meats an offensive flavour. Mesquite and hickory are popular but some enthusiasts think they can be too harsh. Fruit woods, such as apple and plum, can add a slight sweetness to the final product. Research sources in your area that are easily available and at a reasonable price.

The Sauce
The sauce should complement and enhance your meat – not mask or overpower it. It should be well-balanced in sweet and sour, fruity and smoky and spicy and mellow. The sauce should cling easily to the finished product without being too thick.

Get your customers fired up!
Pour on the taste of real, down-home barbecue without investing in a real smoker and give your customers the ever-popular barbecue experience. Start with Kraft Regular BarBQ Sauce or Kraft Bull's-Eye Bold Original BBQ Sauce. Your customers will love the subtle, smoky flavour and you'll love their many applications. Let's take a look at how you can use them in your establishment.

Here's a sauce destined to become a regular in lots of recipes
Think of Kraft Regular BarBQ Sauce as your go-to sauce for everything from pork and chicken to ribs and steak. Pour or brush it on to meat, poultry – you name it. Kraft Regular BarBQ Sauce has a great viscosity so you can easily add other liquids without it becoming weak and watery – it even lends itself to basting. And because it has the perfect balance of sweet and sour, you can also use it as a dipping sauce for chicken fingers and nuggets or as a base ingredient to create your very own barbecue mayonnaise for sandwiches – even seafood and veggies. It's ideal for when you want to add barbecue flavour to any dish.