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May 3, 2010
From the familiar pastime’s origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue. Every spring, North Americans gear up their grill, stock up on the meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing?
Photo: Prowpatareeya
The Barbecues originated in pig-pickin’s, feasts that were common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd. The Smoking was used as far as 6000 years ago in order to make meats safe to eat and store. The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.
In Australia, a barbecue is commonly referred to as a barbie. The famous statement “I’ll slip an extra shrimp on the barbie for you,” which appeared in Australian tourism advertisements, is often used to refer to the country. Barbecuing is cooking at temperatures around the boiling point of water for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.
For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank. According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill. To add a smokey flavour to your gas – grill – cooked foods or foods cooked inside the house, use liquid smoke. A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.
The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it came from the french words “de barbe à queue,” meaning whiskers to tail. Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world.
Photo: Philip Weiss
Memphis, meanwhile, stakes a claim to being the pork barbecue capital. Brisket, the extremely hard cut of meat taken from a cow’s chest, takes one to two hours per pound to barbecue. That’s an average 12 hours on the grill for a basic 8-pound piece. Anyway, just choose your own raw food for your BBQ and have a good time as well.
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