Ah, barbecue, that awesome way of slow cooking meat.
And since it's very regional, what's the prevailing way in your region, and where do you like to get it?
In my part of Central Florida, the preferred meat is pork ribs, slow smoked over oak, though brisket & chicken are also available.
The traditional local sauce preference is from King's Taste BBQ, a hot & spicy mustard based sauce that's a bit different from the Carolina mustard sauces I've tried.
And of all the BBQ joints I've frequented regularly in the Lake Co area, the favorite of our lunch bunch is Old Crow in Umatilla. Not only do they do great ribs & brisket, but the trip is worth it for the desserts (red velvet cake, peach cobbler alamode), and we usually pick up a couple of pounds of sliced smoked ham to go, which is also incredible.