Back in the day, barbecue was more than just a meal—it was a community event. Families gathered around pits, friends shared smoky meals, and everyone relished the flavors that can only come from a slow, open flame. Some of these beloved dishes may not have made it into the 21st-century lineup, but they were the heart and soul of barbecue history. Let’s take a look at 20 iconic barbecue foods that have nearly vanished from menus today.
20. Barbecued Mutton
In Kentucky, barbecued mutton was once the dish to serve. With a unique rub and a tangy-sweet sauce, this smoky mutton filled the air with aromas that called everyone to the table. While it’s rare today, barbecued mutton was a true crowd-pleaser and a nostalgic reminder of barbecue roots.
19. Smoked Squirrel
Yes, you read that right. Smoked squirrel was a common sight at early American gatherings, especially among pioneers who made use of what was available. Its smoky, gamey flavor was the perfect snack for gatherings, and while it sounds unusual today, it holds a unique place in barbecue history.
18. Barbecued Rabbit
Lean, tender, and packed with flavor, barbecued rabbit was a staple at rural gatherings in the early 1900s. Its tangy marinade and rich seasoning made it a family favorite, though today it’s more of a rarity.
17. Hog Maw
Not for the faint of heart, hog maw (pig stomach) was often stuffed with spices, veggies, and meat, slow-cooked to perfection. This Southern classic used every part of the animal, a tradition that’s as resourceful as it is flavorful.
16. Barbecued Venison
A prized dish among hunters, barbecued venison’s lean, high-protein goodness was once a barbecue gem. With a marinade of herbs and spices, it was smoky and tender—a dish that some argue deserves a comeback.
15. Whole Barbecued Hog
The whole-hog barbecue tradition, especially in North Carolina, was an event in itself. Slow-roasted over an open flame, this feast was a true labor of love, bringing communities together in a way few dishes can today.
14. Pork Jowl
Pork jowl, or pig cheek, may not have the allure of ribs, but it’s a flavorful, smoky cut treasured in Southern barbecue culture. Seasoned to perfection, pork jowl was barbecue creativity at its finest.
13. Chitterlings (Chitlins)
Pig intestines, or chitlins, may not be the first thing that comes to mind for barbecue, but these seasoned delicacies were loved by Southern barbecue enthusiasts. While not everyone’s favorite, chitlins are a deep-rooted part of barbecue culture.
12. Goat Barbecue
Rich in flavor and lean in texture, barbecued goat was a go-to for those seeking a unique barbecue option. It’s fallen out of fashion in the U.S., but goat remains a staple in barbecue across the globe.
11. Pork Cracklins
Pork cracklins, the crispy bits of fried pig skin, were the ultimate barbecue snack. They’ve gone global as “chicharrón,” but in early American barbecue, they were enjoyed on their own or as a topping for added crunch.
10. Barbecued Sweetbreads
Sweetbreads—thymus or pancreas—may sound fancy, but in Texas barbecue, they were cooked up with barbecue sauce and served as a delicacy for those craving something different.
9. Smoked Buffalo
With its tough, hearty texture, smoked buffalo was once an adventurous option. Though rare, it’s slowly making a comeback among those who love a bold, flavorful barbecue experience.
8. Smoked Turkey Necks
Turkey necks don’t make the barbecue headlines, but their smoky flavor added depth to stews and soups. Slowly smoked over wood fire, they bring a savory, tender note to any dish.
7. Barbecued Pork Kidney
Known for its unique taste, pork kidney was a common barbecue dish in certain regions. While rare today, it reflects a love for offal still alive in Latin American grilling.
6. Barbecued Frog Legs
Frog legs, a beloved treat in Louisiana, brought a mild flavor and tender texture to barbecue. They’re still popular at Cajun festivals, but they’re harder to find on the barbecue scene today.
5. Barbecued Cow Head (Cabeza)
The Mexican tradition of barbecuing cow head, or cabeza, was as much about family as it was about flavor. The slow-cooked, tender meat was a communal dish that celebrated barbecue culture’s roots.
4. Pig Ear Sandwiches
Pig ear sandwiches may sound odd, but these crispy, savory treats reflect barbecue’s creative use of every part of the animal. It’s resourceful, flavorful, and a testament to barbecue’s origins.
3. Barbecued Pork Blood Sausage
Pork blood sausage, or morcilla, is a rich, smoky treat for adventurous eaters. This unique sausage, filled with rice and spices, remains popular in many cultures but is rare in American barbecue.
2. Barbecue Raccoon
Considered a pest today, raccoon was once a lean, practical barbecue option for rural communities. With a unique, gamey flavor, it’s a surprising nod to early barbecue practices.
1. Barbecue Goat Ribs
While goat ribs may not have the popularity of pork ribs, they’re tender, lean, and a flavorful alternative. Marinated and slow-cooked, these ribs bring a rich history to the barbecue table, especially in areas with Caribbean and African influences.
