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    By Stephen Evans
    BBC North America business correspondent


    The British people have taken to barbecuing in a big way in recent years, but Stephen Evans has found this form of cooking is seen in a completely different light on the other side of the Atlantic.

    Where there's smoke... there's barbecue

    New York used to be a bit of a culinary desert.

    It is true you could get many foods here - Peruvian or Ethiopian or something called "Nuevo Latino" or even British - Salt and Battery - a fish and chip shop on 2nd Avenue, if you want to know.

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  • But what you had a hard job finding was the greatest cuisine this country produces.

    I refer, of course, to barbecue - not what the rest of the world thinks of as barbecue where a slab of meat is thrown on a grill over high flame for a short time.

    That is not barbecue, that is grilling.

    Barbecue is low and slow.

    Slow cooking

    It is essentially pork ribs or beef in Texas - covered in a wet, spicy marinade