Barbecue
ByGary House
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Have you noticed that “barbeque” has been spelled in many different ways? “BBQ,” “barbeque,””bar-b-q” or whatever the spelling may be, millions of people could attest the goodness of barbeque’s aroma and taste. It has very popular that almost everybody is trying to innovate something new about it.
History of Barbeque
According to the website Red, Hot & Blue BBQ, the word barbecue devolves from Taino, a pre-Columbian Caribbean language, the native method described by the word — the slow drying of sliced, spiced meat, over a low, smoky fire — seems to have been fairly widespread in the eastern Caribbean at the time of European contact, being practiced in what would become Brazil as well as in what would become Virginia. But it was in Virginia and in the Carolinas that barbecue as we know it would begin to evolve. In Virginia, British colonists observed the Native American method of drying meat on a grill of green sticks over a smoking fire and soon married this method to their own interest in spit-cooking hogs and other small animals. The British introduced their own native practices; including basting — either with butter or with vinegar — keep meats from drying while cooking.
5 Tips for Making the Juiciest Barbeque
1) Never stab your food with a fork or knife. It will just release all the juice of meat, making it dry and tough.
2) Do not cook your meat in a very hot barbeque. Making it too hot will let the moisture evaporate. Slow cooking is encouraged.
3) Always marinate your meat overnight for added flavour and moisture to the food.
4) You may use a rotisserie so that cooking will be even. It also allows the juices of the meat drip in the other parts of the meat.
5) Remember that as soon as your food is done, serve it immediately.
Safety tips on Barbeque Food Handling
1) Do not use utensils that have been used to handle raw meat.
2) Ensure that you place your marinated meats inside the refrigerator and not on top of your kitchen counter.
3) Wash the surfaces of your kitchen thoroughly before placing raw meat on the cutting board.
4) Once that you have cooked meat, never place it together with the raw ones.
5) Always store leftover barbeque or food in the refrigerator or freezer. You may have to consume to the leftover food immediately to avoid spoilage and contamination.
Gary House known as The "Outdoor Cook" is the host of www.Cooking-Outdoors.com, the founder of C.C.D.O.A. (Central California Dutch Oven Adventures) and a long time avid Outdoor cook. He's a featured writer on the "Camp Chef" blog, as well as Char Broils "Sizzle on the Grill". To learn more about Cooking Outdoors using Dutch ovens, Barbecues, Smokers, Fire Pits & Camp Fire cooking, visit his website at http://www.Cooking-Outdoors.com or follow him on Twitter at http://twitter.com/cookingoutdoors
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