University of Advancing Technology's Official Technology Blog

UAT’s campus came alive with the tantalizing scent of barbecue as students and faculty gathered for a sizzling cookout extravaganza at our spring event! From juicy burgers to classic hotdogs, our Tempe campus was transformed into a culinary hotspot, where the spirit of community and the love of good food collided in a mouthwatering feast. Check out some snapshots from the cookout and experience the sights, sounds, and flavors in retrospect — just try not to drool!

Ready to engage all your senses at UAT? Check out UAT’s Café page for more details on on-campus food options and meal plans.

BBQ Across the USA: A Regional Feast

American barbeque is a melting pot of culinary delights. Here's a closer look at how BBQ styles vary from region to region!

Southern Comfort: In the South, BBQ is a way of life, deeply rooted in tradition and community. Styles can vary greatly even inside this diverse region! Texas is famous for its beef-centric BBQ, with slow-smoked brisket taking center stage. Meanwhile, Tennessee is known for its dry-rubbed ribs and tangy tomato-based sauces. In the Carolinas, BBQ is slow-cooked over open pits, resulting in tender, smoky meat with a vinegar-based sauce in the east and a mustard-based sauce in the west.

Kansas City Classics: Missouri BBQ is all about bold flavors and hearty portions. Here, you'll find a mix of smoked meats, from tender ribs to crispy burnt ends, slathered in a sweet and tangy molasses-based sauce.

West Coast Flavor: On the West Coast, BBQ gets a fresh and innovative makeover. In California, you'll find a mix of traditional Southern-style BBQ and innovative fusion cuisine. From Santa Maria-style tri-tip to Korean-inspired BBQ tacos, the West Coast offers a diverse array of flavors and cooking styles. On the north side of the coast, the Pacific Northwest embraces a plentiful supply of seafood, with smoked salmon and oysters taking center stage at BBQ gatherings.

Arizona's Southwestern Twist: Last, but absolutely NOT least, Arizona brings its own flavors to the BBQ table, drawing inspiration from its Southwestern roots. In the Grand Canyon State, BBQ takes on a spicy and smoky twist, with influences from Mexican and Native American cuisine. Local favorites include mesquite-smoked meats, spicy rubs infused with chili peppers, and tangy BBQ sauces made with regional ingredients like prickly pear cactus. Want to give it a try? UAT students on campus have easy access to these rich and diverse offerings of the Southwest!