The Tasty Story Of BBQ - From The Island Spit To The City Pit 


Genuine barbeque, the real stuff, is an exhaustive process where a large piece of meat is cooked very slowly over the low heat of scrumptious smoking coals. The meat is normally soaked with marinade and also rubbed down with a combination of tasty herb and seasonings.

Americans seem to have fallen in love with slow cooked meats during the last several years. Meats that are cooked in their own tempting juices and becomes falling-off-the-bone tender has its own special, unique flavor. And cooking the meat ever so leisurely over the hardwood smoke instills it with a smokiness that can not be duplicated by any other, less complicated cooking process.

Barbecue is the cooking method, not the presentation of the completed product. To put it differently, slathering BBQ sauce onto ordinary prepared meat, as good as it may taste, does not make it real barbeque no more than painting racing stripes on a Toyota Prius will make it a Formula One Racer.

The idea of barbecue is actually older than even most of the good BBQ restaurants</b>

Even though it seems like several of the barbeque joints in the American South have been around since the world began, the word barbeque is actually only around 300 years old. It is thought to have come from the West Indies word, "barbacoa", that essentially means to slowly grill meat over hot coals. Seems like barbeque to me.

Barbecue, the word and the method as we know it appeared in America just before the Civil War, introduced by slaves. The main meat in the southern states at the time was pork. People in this time used every part of the pig -- absolutely nothing ended up being thrown away like these days. The prosperous landowners usually got the better parts, parts from the top of the body of the pig (thus the phrase "living high on the hog") and then the lesser, lower pieces were made available to the poor or given to the workers and slaves.

This lower meat was normally tough, therefore cooks needed to find a way to help make the meat more tender. They figured out that tying the pig to a spit and then gently roasting the whole thing over coals made out of native woods ended up being a terrific way to make the pig succulent, juicy and tender.

Ultimately, Southerners started to improve and take pleasure in their slow grilling techniques and so they started raising pigs that had more fat on them to give them more flavor. As they would not export the fattened pigs or even the meats, including the always popular barbeque ribs, this became an exclusive Southern delicacy and is still enjoyed by everyone today at restaurants and home grills.

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