Bar-B-Que beef or pork or chicken or buffaloe or ostrich...
Can be dry: Just use a rub of spices for flavor
Or wet: A bar-b-que sauce that drips off your chin while you grin. You're not into it if there is not sauce ear to ear. (The long bones will do that to you. )
Slaw: Coleslaw that is. That wondrous side dish of cabbage and carrot and vinegar and mayo...
What are the purists doing?
Well I may not be a purist but lots of sauce & the slaw on the side. the hotter the sauce the better. The real question is vinger or tomato base sauce.
I'll pass on the uncooked cabbage (or cabbage in any form, actually).
Franks Red-Hot Sauce is the ingredient of choice at the moment - hot enough to awaken the taste buds but not too hot to burn them off. Have yet to apply it to a barbecue as it's still either raining or freezing out.
We're eating a lot of horse at the moment, you?