The Delicious History Of Barbecue - From The Tribal Spit To The Restaurant Pit

The Delicious History Of Barbecue - From The Tribal Spit To The Restaurant Pit

By:


True barbeque, the real stuff, is an exhaustive process where a large piece of meat is roasted very slowly over the low heat of flavorful smoking coals. The meat is normally bathed with marinade and rubbed down with a mix of flavorful herb and spices.

Everyone in America seems to have become obsessed with slow roasted meats over the last several years. Meats that are cooked in their own tempting juices and becomes falling-off-the-bone tender has its own completely unique flavor. And cooking the meat ever so leisurely over the hardwood smoke instills it with a smokiness that cannot be duplicated with any other, quicker cooking method.

Barbecue is the cooking process, not the presentation of the finished product. To put it differently, adding BBQ sauce, as good as it may taste, to normally cooked meat does not make it real BBQ no more than adding racing stripes to a Toyota Prius makes it a Formula One Racer.

The Word Barbecue is Actually Older Than Even Most of the BBQ Diners

Even if it seems like a number of the Barbecue joints in the deep South have been around since the world began, the term Barbeque is actually approximately 300 years old. It is believed to have come from the West Indies term, "barbacoa", which in turn literally means to slow prepare meats over hot coals. Seems like Barbecue to me.

BBQ, the expression as well as the process as we know it appeared in America just before the Civil War, introduced through slaves. The staple meat in the deep south at the time was pork. Cooks of this period used every part of the pig -- practically nothing ended up being wasted like nowadays. The rich landowners usually got the higher-end parts, parts from the upper body of the pig (hence the phrase "living high on the hog") and the lesser, lower pieces were supplied to the poor as well as given to the workers and slaves.

This lesser meat was normally tough, so cooks had to find ways to make the meat more tender. They figured out that tying the meat on a spit and then gently roasting the whole thing over coals made out of native trees seemed to be the right way to make the pig delicious, moist and tender.

After a while, Southerners started to refine and take pleasure in their slow cooking techniques and they started raising pigs that had additional fat on them to give them more flavor. As they would not export their fattened pigs or even the meats, including the ever popular Barbecue ribs, this became an exclusive Southern delicacy and is still enjoyed by everyone today.

About the Author:
If you can't make it to a Southern BBQ joint this week -- Grill out! If you own a Weber or Ducane Grill and you want to keep it working in tip-top condition, visit our site Ducane Grill Parts for information on the best deals and sources for all the parts and accessories you need. http://webergrillpartsguide.com has what you are looking for to keep your grill running hot.



Article Originally Published On: http://www.articlesnatch.com


Tags: , , , , , , , , ,

|

Loading...
Related....
Videos...

Recent Food-and-Drink Articles

Comments

Still can't find what you are looking for? Search for it!

Loading

Site Navigation:

Copyright 2005-2011 ArticleSnatch, LLC - All Rights Reserved.
Privacy Policy | Terms of Service.