10 Things You Didn’t Know about Barbecue
 

From the familiar pastime’s origins to surprising tips and tactics,
this list will provide you with all the information you need to wow
your friends at the next neighbourhood barbecue!

Every spring, North Americans gear up their grill, stock up on the
meat and prepare for many mouth-watering barbecues. But how much do we
really know about the art of barbecuing? From the familiar pastime’s
origins to surprising tips and tactics, this list will provide you
with all the information you need to wow your friends at the next
neighbourhood barbecue!

1) Barbecues originated in pig-pickin’s, feasts that were common in
the Southern United States prior to the Civil War. Whole pigs were
cooked and eaten by the crowd.

2) “Smoking” was used as far as 6000 years ago in order to make meats
safe to eat and store. The meat was exposed to smoke and low heat in
order to prevent bacteria and enzymes from growing.

3) In Australia, a barbecue is commonly referred to as a barbie. The
famous statement “I’ll slip an extra shrimp on the barbie for you,”
which appeared in Australian tourism advertisements, is often used to
refer to the country.

4) What most North Americans partake in today isn’t actually
barbecuing. Barbecuing is cooking at temperatures around the boiling
point of water (180-220*F) for a longer time period, in order to make
the meat tender while preserving its natural juices. Today, the method
most commonly used is in fact broiling: cooking at 475-700*F in much
less time.

5) According to the Barbecue Industry Association, half of all
marshmallows eaten in the U.S. have been toasted over a grill.

6) For an easy way to check how much propane you have left, bring your
bathroom scale outside and weigh the gas tank.

7) The origin of the word barbecue is unclear. Some believe it came
from the American-Indian word barbacoa for a wood on which foods were
cooked. Others say it came from the french words “de barbe à queue,”
meaning “whiskers to tail.”

8) To add a smokey flavour to your gas-grill-cooked foods or foods
cooked inside the house, use “liquid smoke.” A condensation of actual
smoke, this product can be easily added to your barbecue marinade or
sauce.

9) Brisket, the extremely hard cut of meat taken from a cow’s chest,
takes one to two hours per pound to barbecue. That’s an average 12
hours on the grill for a basic 8-pound piece!

10) Kansas City, Missouri and Lexington, North Carolina both claim to
be the barbecue capitals of the world. Memphis, meanwhile, stakes a
claim to being the pork barbecue capital.

Now you’re set to impress!

Great Gourmet Cooking Tips

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