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The Mouthwatering Story Of Barbecue - From The Island Spit To The Restaurant Pit
Genuine barbecue, the real stuff, is an exhaustive process where a large piece of meat is cooked very slowly over the low heat of scrumptious smoking woods. The meat is usually soaked with marinade and rubbed down with a combination of tasty herb and seasonings.
Americans seem to have fallen in love with slow roasted meat over the past several years. Meat that is cooked in its own tempting juices and becomes falling-off-the-bone tender has its own special, distinctive flavor. And roasting the meat ever so slowly over the wood smoke instills it with a smokiness that cannot be duplicated by any other, less complicated cooking process.
Barbecue is the cooking method, not really the preparation of the finished product. To put it differently, adding BBQ sauce onto ordinary prepared meat, as good as it may taste, does not make it genuine BBQ no more than adding racing stripes to a Toyota Prius will make it a Formula One Racer.
The term barbecue is actually older than even most of the good BBQ diners</b>
Even though it seems like a number of the BBQ restaurants in the American South have been around forever, the word barbeque is actually only around 300 years old. It is thought to have come from the West Indies term, "barbacoa", which literally means to slowly cook meat over hot coals. Seems like barbeque to me.
Barbecue, the term and the method as we know it first appeared in the US just before the Civil War, brought over by slaves. The main meat in the southern states at the time was pork. People in this period cooked every part of the pig -- nothing ended up being wasted like these days. The prosperous landowners usually got the better pieces, parts from the upper body of the pig (hence the phrase "living high on the hog") and the lesser, lower pieces were made available to the poor or given to the workers and slaves.
This lesser meat was usually tough, so cooks needed to come up with a way to help make the meat more tender. They learned that tying the pig on a spit and slowly roasting the whole thing over coals made from native woods ended up being a terrific way to make the pig tasty, juicy and tender.
After a while, Southerners began to refine and take pleasure in their slow cooking techniques and so they started raising pigs that had more fat on them to make them more flavorful. Since they did not export the fattened pigs or the meats, including the always popular barbeque ribs, this became a special Southern delicacy and is still loved by millions today at restaurants and home grills.
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