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Barbecue, Barbecue

The term as a noun can refer to the cooking apparatus itself, or to a party that includes such food. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called smoking.

The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe queue , meaning "from beard to tail". The French word for barbecue is also barbecue , and the "beard to tail" explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk-etymology explanations. http://www.worldwidewords.org/qa/qa-bar1.htm World Wide Words - Barbecue Another claim states that the word BBQ came from the time when roadhouse and beer joints with pool tables advertised "Bar, Beer and Cues". According to this tale, the phrase was shortened over time to BBCue , then BBQ.

Because of the effort to capture and cook these wild hogs, "pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largesse. These feasts are sometimes called 'pig-pickin's.' The traditional Southern barbecue grew out of these gatherings." Each Southern locale has its own particular variety of barbecue, particularly concerning the sauce. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state (around Lexington, NC) uses a combination of ketchup and vinegar as their base, and western North Carolina uses a heavier ketchup base.

In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecue is then served with barbecue sauce on the side.

Maryland-style pit-beef is not the product of barbecue cookery in the strictest sense, as there is no smoking of the meat involvedrather, it involves grilling the meat over a high heat. The meat is typically served rare, with a strong horseradish sauce as the preferred condiment.

This kind of mutton barbecue is often used in communal events in Kentucky, such as political rallies, county fairs and church fund-raising events.

This assumption, along with the inclusive term "Texas barbecue" is an oversimplification. Texas has four main styles, all with different flavors, different cooking methods, different ingredients, and different cultural origins. (cf. Barbecue in the United States) Kansas City is also considered by many to be the Barbecue Capital of the United States.

In the southern USA, outdoor gatherings are not typically called "barbecues" unless barbecue itself will actually be on the menu.

Proper maintenance may further help reduce pollution. The useful life of a gas or electric grill or griddle may be extended by obtaining replacement gas grill parts when the original parts wear out. Most barbecues that are used for commercial purposes now use gas or electricity for the reasons above.

A gas or electric grill would be the best choices for what is known as barbecue-braising , or combining dry heat charbroil-grilling directly on a ribbed surface and braising in a broth-filled pot for moist heat. To braise, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone.

This term usually implies a strong smoky flavor and often denotes a flavor reminiscent of barbecue sauce.

Source: Wikipedia > Barbecue