Master the Grill and Explore the Bold Flavors of BBQ This Summer

One of the country's leading pitmasters shares recipes and tips behind a few of America's most famous regional BBQ styles.

DENVER, May 28, 2025 /PRNewswire/ -- As another summer grilling season kicks off, now is the perfect time to try new recipes that celebrate good, old-fashioned American barbecue. While there might be some debate on what regional style you prefer, exploring each of them is all part of the fun. That's why the Beef. It's What's For Dinner. brand, funded by Beef farmers and ranchers, teamed up with Pitmaster Erica Roby to explore some of these flavors and share all that American barbecue has to offer.

As part of her recent nationwide barbecue tour rolling out on Instagram and Facebook, Roby made stops in Missouri, North Carolina, and California.

"Barbecue is like music – every region has its own vibe." Said Roby. "Kansas City goes big on sweet, saucy, and slightly tangy flavors – but The Carolina's is tangy territory with vinegar sauce in the east and mustard in the south. And while California's central coast likes to keep it simple with salt, pepper, and garlic – red oak smoke is their secret ingredient."

Starting in Kansas City, this Smoked Pastrami Rubbed Brisket serves as the perfect, tender base to top with some of that sweet barbecue sauce they love. Coated in yellow mustard and then sprinkled in a pastrami-style rub before heading to the smoker, this brisket is melt-in-your-mouth good.

With brisket being so popular right now for its rich, smoky flavor – this Epic Brisket Flat Sandwich is another great barbecue dish to serve. Hitting the tang with a mustard-base barbecue sauce topped with homemade coleslaw on a toasted brioche bun, this sandwich will give you a reason to brag – not just for its insane flavor, but if you can master brisket you can master just about any cut of beef this summer.

In Santa Maria, California, loyalists stand by a simple dry-rub and cook over red oak – like these Santa Maria Style Strip Steak and Santa Maria Tri-Tip with Pistachio Pesto recipes. While both cuts are popular in that region of the country, the red oak smoke is what gives Santa Maria style barbecue its own unique flavor.

For more barbecue recipes and tips on how to smoke meat like a pro, visit the Smoking Basics page on BeefItsWhatsForDinner.com.

About the Beef Checkoff
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The Checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

About NCBA, a Contractor to the Beef Checkoff
The National Cattlemen's Beef Association (NCBA) is a contractor to the Beef Checkoff Program. The Beef Checkoff Program is administered by the Cattlemen's Beef Board, with oversight provided by the U.S. Department of Agriculture.

Contact:
Hailey Thayn
hthayn@beef.org
303-850-3392

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SOURCE National Cattlemen's Beef Association