Traditionally, American backyard barbecue has consisted of  burgers or steaks on the grill. Although the exact origin of barbecue is not known, in America it became the preferred method of cooking among cattle hands. Several hours of slowly cooking tough cuts of beef, such as brisket, over a low-burning fire was one way to pass the time on the range. Just as the grill has evolved into a sophisticated cooking utensil, barbecue has become cuisine with multiple cultural influences extending far beyond the western range and trying to make tough cuts of beef edible.

Popular methods for enhancing the flavor of grilled foods include using thick, sweet or spicy barbecue sauces; spicy hot dry rubs; and marinades—all of which blend cultural influences that have dominated regional cuisine for centuries. No matter where you travel in the United States, there is a barbecue style associated with that region. Sauces consist of sweet and spicy tomato-based concoctions containing molasses, brown sugar, or bourbon; vinegar-based blends with yellow mustard, flavored with chili or cayenne pepper; and many more combinations. Dry rubs are mixtures of sugar, salt, ground black pepper, cayenne pepper, garlic, chili and onion powders, cumin, paprika, and dry mustard. For a less spicy mixture, devotees combine thyme, tarragon, ginger, poultry seasoning, and allspice. Ingredients can be blended with vinegar for easy application.

Marinades—lightly flavoring meats, poultry, or fish with a blend of herbs, vinegars or wines, and oils—are optional methods of flavoring foods for grilling. They offer a mild aroma of fresh herbs but do not overpower the flavor of the food. Cultural influence can be Caribbean, Indian, Asian, Mexican, or South American.

Fish is a healthy alternative to red meat. Blue fish is perfect to grill now, since  the season for this fish coincides with the Fourth of July. Caught off the coast of Massachusetts, blue fish is a highly flavorful “oily” fish.