What is barbecue?
A: Barbecue or barbeque (informally BBQ) is a
cooking method, a style of
food, and a name for a meal or gathering at which this style of food is cooked and served.
Barbecuing is usually done where?
A: Outdoors over wood or charcoal.
Restaurant barbecue may be cooked in what?
A: Large, specially-designed brick or metal ovens.
Barbecue is practiced in many areas of the world and there are numerous what?
A: Regional variations.
Barbecuing techniques include what methods?
A: Smoking, roasting or baking, braising and grilling.
The technique for which it is named involves cooking using what at low temperatures and long cooking times (several hours)?
What is braising?
A: Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat.
Grilling is done over direct, dry heat, usually over what?
A: A hot fire for a few minutes.
The English word "barbecue" and its cognates in other languages come from what Spanish word?
Etymologists believe this to be derived from barabicu found in what language?
A: The language of the Arawak people of the Caribbean and the Timucua people of
It has entered some European languages in what form?
The Oxford English Dictionary (OED) traces the word to La Hispaniola and translates it as what?
A: A "framework of sticks set upon posts".
After Columbus landed in the Americas in 1492, the Spaniards apparently found Tainos roasting
meat over what?
A: A grill consisting of a wooden framework resting on sticks above a fire.
The flames and smoke rose and enveloped the meat, giving it what?
A: A smokey flavor.
Traditional barbacoa involves doing what?
A: Digging a hole in the ground and placing some meat, usually a whole lamb, above a pot so the juices can be used to make a broth.
It is then covered with what?
A: Maguey leaves and coal and set alight.
The cooking process takes how long?
A: A few hours.
Olaudah Equiano, an African abolitionist, described this method of roasting “what", among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios?
The first known use of the word as a noun was in 1697 by whom?
A: The British buccaneer William Dampier.
While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such as what may also be found?
A: bar-b-q or BBQ.
The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a what?
A: A variant.
In the southeastern United States, the word barbecue is used predominantly as a what?
A: A noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.
Today, those in the U.S. associate barbecue with what?
A: "Classic Americana."
In American English usage, grilling refers to a fast process over high heat while barbecuing refers to what?
A: A slow process using indirect heat or hot smoke, similar to some forms of roasting.
In a typical U.S. home grill, food is cooked on a grate directly over what?
A: Hot charcoal.
In a U.S. barbecue the coals are dispersed to where?
A: The sides or at a significant distance from the grate.
In British usage, barbecuing refers to what?
A: A fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling.
Its South American versions are the southern Brazilian what?
A: Churrasco and the Argentine asado.
In the Southern United States, barbecues initially involved the cooking of what?
During the 19th century, pigs were a low-maintenance food source that could be what?
A: Released to forage in woodlands.
When food or meat supplies were low, these semi-wild pigs could then be what?
A: Caught and eaten.
According to estimates, prior to the
American Civil War, Southerners ate around how much pork for every pound of beef they consumed?
A: Five pounds.
Because of the effort to capture and cook these wild hogs, pig slaughtering became a what?
A: A time for celebration and the neighborhood would be invited to share in the largesse.
In Cajun culture, these feats are called what?
A: Boucheries or "pig pickin's".
What grew out of these gatherings?
A: The traditional Southern barbecue.
Each Southern locale has its own variety of what?
A: Barbecue, particularly sauces.
Eastern North Carolina uses what type of sauce?
A: A vinegar-based sauce.
The center of the state uses Lexington-style barbecue, with a combination of what as their base?
A: Ketchup and vinegar.
Western North Carolina uses what?
A: A heavier ketchup base.
Lexington calls itself what?
A: "The Barbecue Capital of the World".
It has more than one BBQ restaurant per how many residents?
South Carolina is the only state that traditionally includes all what?
A: All four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy
Memphis barbecue is best known for what?
A: Tomato- and vinegar-based sauces.
In some Memphis establishments and in Kentucky, meat is rubbed with what?
A: Dry seasoning (dry rubs) and smoked over hickory wood without sauce.
The finished barbecue is then served with what?
A: Barbecue sauce on the side.
The barbecue of Alabama,
Tennessee is almost always what?
A: Pork, often served with a sweet tomato-based sauce.
Alabama is also known for its distinctive what?
A: White sauce—a mayonnaise- and vinegar-based sauce originating in northern Alabama, used predominantly on
chicken and pork.
A popular item in North Carolina and Memphis is the what?
A: The pulled pork sandwich served on a bun and often topped with coleslaw.
How is pulled pork is prepared?
A: By shredding the pork after it has been barbecued.
Kansas City-style barbecue is characterized by its use of different types of what?
A: Meat, including pulled pork, pork ribs, burnt ends,
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.
What is the primary wood used for smoking in Kansas City?
A: Hickory, while the sauces are typically tomato based with sweet, spicy, and tangy flavors.
What prevails in Maryland?
A: Pit beef and is often enjoyed at large outdoor "bull roasts", which are commonly fundraising events for clubs and associations.
Maryland-style pit-beef is not the product of barbecue cookery in the strictest sense; the meat is not what?
A: Smoked but grilled over a high heat.
The meat is typically served rare with a strong what?
A: Horseradish sauce as the preferred condiment.
The state of Kentucky, particularly Western Kentucky, is unusual in its barbecue cooking; the preferred meat is what?
This kind of mutton barbecue is often used in communal events in Kentucky, such as what?
A: Political rallies, county fairs, and church fund-raising events.
While many festive foods, such as roasted turkey or ham, are usually served on particular days or
holidays, barbecue can be served when?
A: On any day.
Barbecue is often served on what holiday?
A: The Fourth of July, however, it is not only confined to that day.
Barbecues tend to bring people together and serve as a what?
A: A bonding experience at any time of the year.
By the 19th century barbecues became one of the main forms of United States what?
A: Public celebration, especially in celebration of 4 July.
Today, barbecues held in different regions of the country vary in cuisine but the cuisines all hold the same what?
A: Concept of cooking outside and over a fire.
Barbecues today have taken on new meaning yet again with the emergence of what?
A: Competitive barbecue.
Competitive barbecue competitions are held throughout the country in which people will compete by doing what?
A: Cooking barbecue and having it judged by the events judges.