Barbecue

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Barbecue, (also spelled barbeque, or abbreviated BBQ) is a method of cooking meat with the heat and hot gasses of a fire, the application of a vinegar-based sauce to meat, the end-result of cooking by this method, or a party that includes such food. 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.

Barbecue has numerous regional variations in many parts of the world. Notably, in the South and Midwest of the U.S., practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling.

For those that distinguish the terms, grilling is almost always a fast process over high heat and barbecue is almost always a slow process using indirect heat and/or hot smoke. For example, in a typical home grill, grilled foods are cooked on a grate directly over hot charcoal; while in barbecuing, the coals are dispersed to the sides or at significant distance from the grate. Alternately, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most genuine "barbecue" restaurants, but nevertheless many consider this to be a distinct cooking process called smoking. Regardless of the method, the meat should be turned several times to ensure complete cooking.

The slower methods of cooking break down the collagen in meat and tenderizes tougher cuts for easier eating.

1 Techniques
2 Etymology
3 Events and Gatherings
4 See also
5 External links

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Techniques

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Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.

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Charcoal

This generally begins with purchasing a commercial bag of processed charcoal briquets. An alternative to charcoal briquets is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquets it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquets in their shape.

A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals.

Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid (or using pre-treated briquets). Once all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

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Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent result, although some charcoal & wood purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.

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Etymology

The origin of the word "barbecue" is somewhat obscure and controversial. Some assume that it comes from the French term "de barbe à queue" or "from beard to tail" (especially buccaneers who would roast and smoke whole goats, impaled on a stick "from the beard to the tail") and refers to an animal cooked whole. Others believe that the Caribbean Arawak Indians taught the Spanish sailors the art of "barbacoa" (means: wooden sticks). The Arawak Indians placed the meat on green wooden sticks over an outdoor fire. Others claim that the Taino Indigenous Nation of the Caribbean used a term "Taino barabicoa" which means "The sticks with four legs and many sticks of wood on top to place the cooking meat." There is also the Taino word "barabicu", which translates as "sacred fire pit".

The word varies in spelling; variations include barbeque, BBQ, and Bar-B-Q. Smoky Hale, author of The Great American Barbecue and Grilling Manual (ISBN 0936171030) traces the word back to its Caribbean roots in Taíno (one of the Arawak family of languages). In one form, barabicoa or barbicoa, it indicates a wooden grill, a mesh of sticks; in another, barabicu, it is a sacred fire pit. Traditional barbicoa implies digging a hole in the ground putting some meat (goat is the best, usually the whole animal) on it with a pot underneath (to catch the concentrated juices, it makes a hearty broth), cover all with maguey (cactus) leaves then cover with coal and set on fire. A few hours later it is ready.

However widely used, the spelling "barbeque" is a result of a gradual misunderstanding of the "BBQ" abbreviation. Due to this abbreviation, with the third syllable "-cue" being represented by the identically-sounding letter "Q," people came to believe that the word was spelled "barbeque." This is also evident in viewing the word's Taíno roots, with all three variations being spelled with the letter "c," as opposed to "q."

In the Southern United States, particularly North and South Carolina, the word "barbecue" is used predominantly as a noun which specifically refers to roast pork, which is then chopped, pulled, or sliced (depending on region) and served with a tomato, vinegar or mustard-based sauce.

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Events and Gatherings

The word barbecue is also used to refer to a casual event, usually outdoors or with an outdoor theme, serving food which has been barbecued on the premises. Grilled foods and side dishes may also be served. For this reason many people mistake any outdoor cooking, including grilling, as barbecue, which is frowned upon by devotees. The device used for cooking barbecue can usually be used for both barbecuing and grilling and is often called a barbecue grill by those unaccustomed to slow barbecue, thereby adding to the confusion.

In the United States, outdoor social and family gatherings where food is grilled and served are often referred to as "cook-outs" or "grill-outs", but not as "barbeques."
In the United States, similar gatherings where food is prepared elsewhere and brought to the site are properly referred to as "picnics."
In Australia, a barbeque or "barbie" can refer to any event where food is prepared outdoors.

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