The word barbecue is a derivative of the West Indian term “barbacoa, ” which denotes a method of slow cooking meat over coals. The barbecue, as we know it today, first became popular in America in the South. Pigs were a low maintenance and convenient food source for the Southerners. Pig slaughtering became a time for celebration, and entire neighborhoods would be invited to join in. The traditional Southern barbecue grew out of these origins.
At the beginning of the twentieth century, barbecue first started appearing in restaurants and eventually grocery stores supplied large amounts of hog meat. In fact, the nation’s first supermarket chain was known as Piggly Wiggly.
The Difference between Grilling and Barbecue:
Grilling is a high heat cooking method. Food is cooked directly over the coals and is normally ready in a matter of minutes. Grilling temperatures are usually over 500 degrees Fahrenheit. The high heat chars the food, seals the juices and creates a smoky, caramelized crust. Grilling is the oldest, most widespread method of cooking.
Barbecuing by contrast is a long, slow, indirect, low-heat method that uses smoldering logs or charcoal and wood chunks to smoke cook the food. Barbecue temperatures are usually between 200 and 300 degrees Fahrenheit. This low heat generates smoke, which gives barbecue its unique flavor.
Brandon’s Bee Boppin’ Barbecue
Lightly sprinkle sea salt and fresh ground pepper over each beef rib. Put ribs in a separate container from other meats. After the ribs have been seasoned, cover each piece of meat with equal parts of Kraft barbecue sauce and Mr. Yoshida’s teriyaki sauce. Cover the container and store in the refrigerator. In a separate larger container, continue this process with the chicken thighs, Kielbasa sausage, and pork chops. Once each piece of meat has been seasoned and covered in the mixture, cover the container and put it in the refrigerator. Let both containers of meat marinade over night. The longer you can marinade the more effect the sauce will have on the meats. When the meats have finished the marinade process, barbecue on a charcoal or gas grill.
Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com .
He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com