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Cooking method and apparatus

Charcoal-broil or barbeque (informally BBQ in the Britain and US, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods which use alive fire and smoke to cook the nutrient.^[1] The term is also more often than not applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this mode of nutrient is cooked and served. The cooking methods associated with barbecuing vary significantly just most involve outdoor cooking.

The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating.^[1] Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal.^[2] These methods of charcoal-broil involve cooking using smoke at low temperatures and long cooking times (several hours). Elsewhere, barbecuing more commonly refers to the more than direct application of rut, grilling of food over hot dress-down or gas.^[1] This technique is normally done over direct, dry out rut or a hot fire for a few minutes. Inside these broader categorizations are further national and regional differences.^[two]

Etymology and history [edit]

Barbecued hickory-smoked, baby-dorsum pork ribs

A barrel-shaped smoker on a trailer. Pans on the top shelf concord hamburgers and hot dogs. The lower grill is beingness used to cook pork ribs and "drunken chicken".

The English give-and-take "barbecue" and its cognates in other languages come from the Castilian word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida;^{[3] [ folio needed ]} it has entered some European languages in the grade of the aforementioned barbacoa. The Oxford English Dictionary (OED) traces the word to Hispaniola and translates it as a "framework of sticks gear up upon posts".^[4]

Gonzalo Fernández De Oviedo y Valdés, a Spanish explorer, was the start to use the word "barbecoa" in impress in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards evidently institute Taíno roasting meat over a grill consisting of a wooden framework resting on sticks above a burn down. The flames and smoke rose and enveloped the meat, giving information technology a certain flavor.^[five]

Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—to a higher place a pot and so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set debark. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators amid the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative The Interesting Narrative of the Life of Olaudah Equiano.^[half-dozen]

Linguists have suggested the word was loaned successively into Spanish, then Portuguese, French, and English language. In the form barbacado the word was used in English in 1648 past the supposed Beauchamp Plantagenet in the tract A description of the province of New Albion: "the Indians in stead of table salt doe barbecado or dry and smoak fish".^[7]

According to the OED, the commencement recorded apply in modern form was in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat";^[4] it likewise appears in 1672 in the writings of John Lederer following his travels in the Northward American southeast in 1669–lxx.^[eight] The first known use equally a noun was in 1697 by the English buccaneer William Dampier. In his New Voyage Round the World, Dampier wrote, "...and lay there all night, upon our Borbecu's, or frames of Sticks, raised about three foot from the Ground".^[9]

As early on equally the 1730s, New England Puritans were familiar with barbecue, as on November 4, 1731, New London, CT resident Joshua Hempstead wrote in his diary: "I was at Madm Winthrops at an Amusement, or Treat of Colln [Colonel] or Samll Brownes a Barbaqued." [See Diary of Joshua Hempstead (New London: New London Historical Society, 1901), p. 241.] Samuel Johnson's 1756 dictionary gave the post-obit definitions:^[x]

• "To Barbecue – a term for dressing a whole hog" (attestation to Pope)
• "Barbecue – a hog dressed whole"

While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such every bit bar-b-q or BBQ may also exist found.^[eleven] The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a variant.^{[12] [13]} In the southeastern U.s.a., the give-and-take barbecue is used predominantly every bit a noun referring to roast pork, while in the southwestern states cuts of beef are ofttimes cooked.^{[xiv] [ page needed ]}

Associations [edit]

Because the word barbecue came from native groups, Europeans gave information technology "savage connotations".^[xv] This association with barbarians and "savages" is strengthened past Edmund Hickeringill's work Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism. However, according to Andrew Warnes, there is very picayune proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely truthful.^[xvi] Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry'due south Great Voyages, which in Warnes's eyes, "nowadays smoke cookery as a custom quintessential to an underlying savagery... that everywhere contains within it a potential for cannibalistic violence".^[17] Today, those in the U.S. associate barbecue with "archetype Americana".^[18]

Styles [edit]

A British charcoal-broil including chicken kebabs, marinated chicken wings, sweetcorn, and an array of vegetables.

In American English usage, grilling refers to a fast procedure over high heat while barbecuing refers to a tiresome process using indirect heat or hot fume, like to some forms of roasting. In a typical U.S. home grill, food is cooked on a grate straight over hot charcoal, while in a U.South. charcoal-broil the coals are dispersed to the sides or at a pregnant altitude from the grate. In British usage, barbequeing refers to a fast cooking process done directly over high rut, while grilling refers to cooking under a source of directly, moderate-to-high rut—known in the United States as broiling. Its Due south American versions are the southern Brazilian churrasco and the Argentine asado.^[nineteen]

United states [edit]

Typical plate of chopped pork charcoal-broil as served in a eating house with barbecue beans, sauce and Texas toast

According to estimates, prior to the American Civil War, Southerners ate around five pounds of pork for every pound of beef they consumed.^[20] Because of the attempt to capture and cook these wild hogs, pig slaughtering became a fourth dimension for commemoration and the neighborhood would be invited to share in the largesse. In Louisiana Creole and Cajun culture, these feasts are called boucheries or "sus scrofa pickin's". The traditional Southern barbecue grew out of these gatherings.^[21]

Each Southern locale has its ain variety of barbecue, particularly sauces. Southward Carolina is the but state that traditionally includes all 4 recognized charcoal-broil sauces, including mustard-based, vinegar-based, and lite and heavy tomato-based sauces. North Carolina sauces vary past region; eastern North Carolina uses a vinegar-based sauce, the center of the country uses Lexington-style barbecue, with a combination of ketchup and vinegar as their base, and western North Carolina uses a heavier ketchup base. Memphis charcoal-broil is best known for love apple- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry out seasoning (dry out rubs) and smoked over hickory wood without sauce. The finished barbecue is then served with barbecue sauce on the side.^[22]

The barbecue of Alabama, Georgia, and Tennessee is nearly always pork, ofttimes served with a sweetness tomato plant-based sauce. Several regional variations exist. Alabama is also known for its distinctive white sauce—a mayonnaise- and vinegar-based sauce originating in northern Alabama, used predominantly on chicken and pork. A popular detail in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork is prepared past shredding the pork after it has been barbecued.^[23]

Kansas Urban center-style barbecue is characterized by its use of different types of meat, including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish—a variety attributable to Kansas City's history as a center for meat packing. Hickory is the primary woods used for smoking in Kansas City, while the sauces are typically tomato based with sweet, spicy, and tangy flavors.

Pit beefiness prevails in Maryland and is often enjoyed at large outdoor "bull roasts", which are commonly fundraising events for clubs and associations. Maryland-style pit beef is non the product of barbecue cookery in the strictest sense; the meat is not smoked but grilled over a high heat. The meat is typically served rare with a stiff horseradish sauce as the preferred condiment.^[24]

The country of Kentucky, especially the western region around Owensboro and Henderson, is unusual in its barbecue cooking; the preferred meat is mutton.^[25] This kind of mutton charcoal-broil is often used in communal events in Kentucky, such as political rallies, county fairs, and church fund-raising events.^[22]

Charcoal-broil in Texas is predominantly beef, due to the state'south historic ties to cattle raising.

Due south Africa [edit]

Braais are informal gatherings of family and friends who convene around an open burn for any occasion and at any location with a grill. They are linked to the consistent warm atmospheric condition of Due south Africa that leads to much communal, outdoor activity.^[26] The act of convening around a grill is reminiscent of past generations gathering around open up fires afterward a hunt, solidifying the braais' importance to tradition.^[27] Modernity has expanding grilling to the use of gas grills, just steel grill gates and campfires are often used.^[27] The utilize of a gas grill is frowned upon and the use of charcoal is accustomed, but wood is seen every bit the best method to melt the meat.^[28]

It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activeness is known as "bring and braai."^[29] Cooking on the braai is a bonding experience for fathers and sons, while women ready salads and other side dishes in kitchens or other areas abroad from the grill.^[30] Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, craven, and fish.^[26] Milie pap, also known as "Krummel Pap", is a crumbled cornmeal that is often served as a side dish.^{[31] [26]}

Heritage 24-hour interval in South Africa, celebrated on September 24, has as well come to exist known as National Braai Twenty-four hours, inverse to Braai4Heritage, since the holiday is usually celebrated with one.^[29] Desmond Tutu advocated for National Braai Twenty-four hours in 2007 due to the universal enjoyment of braais across races in South Africa, stamping it equally a symbol of South African heritage.^[31]

Techniques [edit]

Diagram of a propane smoker used for barbecuing

Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using fume at low temperatures—ordinarily around 240–280 °F or 115–145 °C—and significantly longer cooking times (several hours), known as smoking.^{[ citation needed ]}

A public barbecue site at a park in Oulu, Finland, on March 23, 2014.

Grilling is done over direct, dry heat, usually over a hot burn down over 500 °F (260 °C) for a few minutes. Grilling may be done over wood, charcoal, gas, or electricity. The time difference between smoking and grilling is considering of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature.^{[32] [33]}

Smoking [edit]

Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to fume from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such equally beer or smoked beer are also smoked.^{[34] [35]}

Grilling [edit]

Lamb grilling over hot coals

Grilling is a form of cooking that involves a dry rut applied to the nutrient, either from above or below. Grilling is an effective technique in social club to cook meat or vegetables quickly since it involves a pregnant corporeality of direct, radiant heat. In that location are many methods of grilling, which involve a type of braising or roasting. This is one of the least mutual techniques when cooking classic barbecue foods.^[36]

The words "charcoal-broil" and "grilling" are frequently used interchangeably, although food experts contend that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower procedure over a low heat.^[37]

Other uses [edit]

The term barbecue is also used to designate a flavor added to food items, the near prominent of which are white potato chips.^[38]

See also [edit]

• Asado – Meat dish traditional in Uruguay, Argentina, and Chile
• Barrel barbecue – Type of barbecue made from a 55-gallon barrel.
• Braai
• Burnt ends – Barbecued meat delicacy
• Carne asada – Dish of grilled and sliced beef
• Char siu – Cantonese style of barbecued pork
• Churrasco
• Kansas City-fashion charcoal-broil – Dish of slowly smoked meat originating in Kansas
• Kebab – Diversity of meat dishes originating in the Eye East
• Korean charcoal-broil – Style of food preparation in Korean cuisine
• List of barbecue dishes – None
• List of charcoal-broil restaurants – None
• List of smoked foods – None
• Mangal – Middle Eastern barbecue
• Memphis-manner barbecue
• Mongolian barbecue – Stir-fried dish
• North Carolina barbecue
• Regional variations of barbecue – Meat
• Ribfest – Type of nutrient festival that occurs throughout the United States and Canada
• Satay – Indonesian dish of spicy seasoned, skewered and grilled meat, served with a sauce
• Shaokao, Chinese barbecue
• Shashlik
• Spice rub
• St. Louis-style charcoal-broil – Spare ribs dish
• Teppanyaki – Mode of Japanese cuisine
• Texas Barbecue – Barbecue unique to Texan cuisine
• Yakiniku – Style of Japanese food preparation

References [edit]

1. ^ ^{a b c} Bawdon, Michael. "A guide to different types of barbecue". Bang-up British Chefs. Retrieved 8 April 2021.
2. ^ ^{a b} Moss, RF (2020). Barbecue: the history of an American institution. University Alabama Press.
3. ^ Hale, C. Clark (2000). The Great American Charcoal-broil and Grilling Manual. McComb, MS: Abacus Pub. Co. ISBN0936171022.
4. ^ ^{a b} "Oxford Dictionary". Erstwhile.cbbqa.org. Archived from the original on 21 April 2021. Retrieved 12 December 2015.
5. ^ Peters, Philip Dickenson (2003). Caribbean Wow 2.0 (1st ed.). Coral Gables, Fla.: House of Zagada. p. 27. ISBN9781929970049 . Retrieved 12 December 2015.
6. ^ Equino, Olaudah (2012). The Interesting Narrative of the Life of Olaudah Equiano. Lanham: Commencement Publishing LLC. p. 316. ISBN978-1625584717 . Retrieved 12 December 2015.
7. ^ Plantagenet, Beauchamp (1648). "four". A description of the province of New Albion . Retrieved 15 March 2019.
8. ^ Lederer, John (1672). The Discoveries of John Lederer. p. 28. Retrieved 12 December 2015.
9. ^ Dampier, William. A New Voyage Round the World. Ripol Archetype. p. 20. ISBN1148385150 . Retrieved 12 December 2015.
10. ^ Johnson, Samuel (1756). A lexicon of the English language language. Oxford Academy. p. lxx. Retrieved 12 Dec 2015.
11. ^ "storySouth / southern barbecue BBQ civilization and foodways". Storysouth.com. five April 2002. Retrieved half dozen September 2012.
12. ^ "Barbeque". Complimentary Merriam-Webster Dictionary. Retrieved six September 2012.
13. ^ "Definition of barbecue". Oxford Dictionaries (British & Globe English). 24 June 2013. Retrieved 24 June 2013.
14. ^ "America searches for the perfect barbecue". Newsweek. 103 (nineteen–26). May 1984. Retrieved 12 December 2015.
15. ^ Warnes, Andrew (2008). Savage Barbecue: Race, Culture, and the Invention of America's Kickoff Food. University of Georgia Press. p. 24. ISBN9780820328966.
16. ^ Warnes, Andrew (2008). Savage Charcoal-broil: Race, Civilization, and the Invention of America's First Nutrient. University of Georgia Press. p. 32. ISBN9780820328966.
17. ^ Warnes, Andrew (2008). Savage Barbecue: Race, Culture, and the Invention of America's First Food. University of Georgia Press. p. 36. ISBN9780820328966.
18. ^ Warnes, Andrew (2008). Savage Barbecue: Race, Culture, and the Invention of America's First Food. University of Georgia Press. p. iii. ISBN9780820328966.
19. ^ Matthew Bell (xviii July 2013). "Gaucho grill: How to cook the Argentinian mode | Reviews | Lifestyle". The Contained . Retrieved 12 December 2015.
20. ^ Taylor, Joe Greyness (1982). Eating, Drinking, and Visiting in the South: An Informal History (Louisiana pbk ed.). Baton Rouge: Louisiana State Univ. Press. p. 27. ISBN0-8071-1013-two . Retrieved 12 December 2015.
21. ^ Geiling, Natasha. "The Evolution of American Charcoal-broil". Smithsonian . Retrieved 7 May 2018.
22. ^ ^{a b} "A Year of Barbecue: Kentucky Mutton - Food Commonwealth". Food Democracy. 13 March 2012. Retrieved 7 May 2018.
23. ^ "What'southward the secret to making tender, juicy pulled pork?". Nutrient . Retrieved seven May 2018.
24. ^ Raichlen, Steven (28 June 2000). "How to Say Barbecue in Baltimore". New York Times. Baltimore (Md). Retrieved 12 December 2015.
25. ^ "Stalking the Barbecued Mutton". The New Yorker. 7 February 1977. Retrieved 12 Dec 2015.
26. ^ ^{a b c} Savides, Steven (12 June 2002). "The braai unites South Africans". Christian Science Monitor. 94: xvi.
27. ^ ^{a b} Moskin, Julia (23 May 2016). "South Africa, One Nation United past the Grill". The New York Times. ISSN 0362-4331. Retrieved half-dozen Apr 2021.
28. ^ "Things You Must Know Near Due south African Braai -". The Travels of BBQboy and Spanky. 26 Baronial 2019. Retrieved 6 April 2021.
29. ^ ^{a b} Isabella., Morris (2017). South Africa - Culture Smart! : the Essential Guide to Customs & Civilisation. Kuperard. ISBN978-ane-78702-966-eight. OCLC 1001989214.
30. ^ Matloff, Judith (16 January 1997). "Southward. African Braai: It's a Guy Thing". Christian Science Monitor. 89.
31. ^ ^{a b} Nugent, Paul (Dec 2010). "Practise Nations Have Stomachs? Food, Drink and Imagined Community in Africa". Africa Spectrum. 45 (iii): 87–113. doi:ten.1177/000203971004500305. ISSN 0002-0397. S2CID 73719750.
32. ^ McElhiney, Jacqui (24 July 2015). "How to melt meat properly on the barbecue". BBC Good Nutrient. Retrieved fourteen April 2016.
33. ^ "Barbecue 101". SAVEUR. 17 June 2011. Retrieved fourteen April 2016.
34. ^ Colby, Chris. "Smoked Beer". Retrieved 19 October 2017.
35. ^ McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky season that comes from the use of peat burn for drying the malt."
36. ^ "Grill vs charcoal-broil – do you know the difference?". Global News . Retrieved 7 May 2018.
37. ^ Grinberg, Emanuella (six July 2015). "The difference betwixt grilling and barbecue". CNN . Retrieved xvi May 2018.
38. ^ Hayes, Dayle; Laudan, Rachel (2009). Nutrient and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Marshall Cavendish. ISBN9780761478201.

External links [edit]

Wait up barbecue in Wiktionary, the free dictionary.

• "Barbecue". Encyclopædia Britannica. Vol. 3 (11th ed.). 1911.
• Charcoal-broil Nutrient Safety (U.South. Dept. of Agriculture)
• The Net BBQ FAQ Archived 27 Apr 2021 at the Wayback Machine
• Barbecue: A History of the World's Oldest Culinary Art Spider web cast from the Library of Congress

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Source: https://en.wikipedia.org/wiki/Barbecue

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