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Encyclopedia > Barbecue
A barbecue on a trailer at a block party in Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to slowly cook pork ribs and "drunken chicken".

Barbecue or barbeque[1] (abbreviated BBQ, Bar-B-Q or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to foods cooked by this method, to the cooker itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. Download high resolution version (2240x1680, 1389 KB)barbecue close up in a trailer grill/oven Taken Sept. ... Download high resolution version (2240x1680, 1389 KB)barbecue close up in a trailer grill/oven Taken Sept. ... A block party is a large informal public celebration in which many members of a single neighborhood congregate to observe a positive event of some importance. ... Kansas City satellite map The Kansas City Metropolitan Area is a fifteen county metropolitan area is anchored by Kansas City, Missouri straddling the border between the states of Missouri and Kansas. ... This article is about the food item. ... A large hot dog with ketchup A hot dog is classified as a type of sausage or, alternatively, a sandwich on a suitably shaped bun with the sausage and condiments on it. ... Drunken chicken is the name given to several different ways of preparing chicken using alcoholic beverages. ... This article or section does not cite its references or sources. ... For other uses, see Meat (disambiguation). ... For other uses, see Heat (disambiguation) In physics, heat, symbolized by Q, is energy transferred from one body or system to another due to a difference in temperature. ... For other uses, see Gas (disambiguation). ... For other uses, see Fire (disambiguation). ... Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. ... Basting involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. ... The St. ... For other uses, see Party (disambiguation). ... For other uses, see Wood (disambiguation). ... For other uses, see Restaurant (disambiguation). ... For other uses, see Brick (disambiguation). ... This article is about metallic materials. ...


Barbecue has numerous regional variations in many parts of the world. Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ...


In British English usage, barbecuing and grilling refer to a fast cooking process directly over high heat, whilst grilling also refers to cooking under a source of direct, high heat--known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat whilst barbecuing refers to a slow process using indirect heat and/or hot smoke (similar to or possibly identical to roasting). For example, in a typical US home 'grill', food is cooked on a grate directly over hot charcoal; while in a US 'barbecue', the coals are dispersed to the sides or at significant distance from the grate. British English (BrE, BE, en-GB) is the broad term used to distinguish the forms of the English language used in the United Kingdom from forms used elsewhere in the Anglophone world. ... Wikibooks Cookbook has more about this subject: Broiling Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. ... American English or U.S. English is the diverse form of the English language used mostly in the United States of America. ... “Roast” redirects here. ...


Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most US 'barbecue' restaurants, but nevertheless many consider this to be a distinct cooking process called smoking. A smoker is: someone who smokes tobacco or cannabis a deep-sea hydrothermal vents a type of social event at universities a character from the anime One Piece a cooking apparatus that slow-cooks meat with hot, wood smoke See also smoking. ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ...


The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating. Tropocollagen triple helix. ...

Contents

Etymology

The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of the Taíno people of the Caribbean. The word translates as sacred fire pit and is also spelled barbicoa or barabicoa.[2] The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks. Etymologies redirects here. ... For other uses, see Taino (disambiguation). ... West Indies redirects here. ... Beginnings of BBQ Barbecue is said to originate in the caribbean, but the term Barbecue is derived from the French word Barbicoa. ...


Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours. Wikibooks has a book on the topic of Cookbook:Barbacoa Barbacoa specialty market in Corpus Christi, Texas Barbacoa generally refers to meats or a whole sheep slow cooked over an open fire, or more traditionally, in a pit covered with leaves, although the interpretation is loose, and in the present... This article is about the domestic species. ... ...


There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other cultures and languages, with the word moving from Caribbean dialects into Spanish, then French and English. The Oxford English Dictionary cites the word as having been introduced into the English language by British buccaneer William Dampier. The English language is a West Germanic language that originates in England. ... William Dampier, pirate, navigator and explorer William Dampier (baptised 5 September 1651 – died March 1715) was an English buccaneer, sea captain, author and scientific observer. ...


The word evolved into its modern English spelling of barbecue and may also be found spelled as bar-b-que, bar-b-q or bbq.[3] In the south eastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked. For other uses, see Pork (disambiguation). ... For other uses, see Beef (disambiguation). ...


The word barbecue has attracted two inaccurate origins from folk etymology. An often-repeated claim is that the word is derived from the French language. The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe à queue, meaning from beard to tail. The French word for barbecue is also barbecue and the "beard to tail" explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk etymology explanations.[4] Another claim states that the word BBQ came from the time when roadhouses and beer joints with pool tables advertised Bar, Beer and Cues. According to this tale, the phrase was shortened over time to BBCue, then BBQ.[5] Folk etymology is a term used in two distinct ways: A commonly held misunderstanding of the origin of a particular word, a false etymology. ... French (français, langue française) is one of the most important Romance languages, outnumbered in speakers only by Spanish and Portuguese. ... A roadhouse is a theatre building that does not house a producing company of its own, but instead rents its facility to production companies. ... Eight ball players Eight ball is a billiards game played with a cue ball and 15 billiard balls on a pool table with 6 pockets. ...


American South

Chicken wings being cooked slowly over charcoal

In the Southern United States, barbecue initially revolved around the cooking of pork.[6] During the 19th century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten.[7] For other uses, see Pork (disambiguation). ...


According to estimates, prior to the American Civil War Southerners ate around five pounds of pork for every one pound of beef they consumed.[8] Because of the poverty of the southern United States at this time, every part of the pig was eaten immediately or saved for later (including the ears, feet, and other organs). Because of the effort to capture and cook these wild hogs, "pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largesse. These feasts are sometimes called 'pig-pickin's.' The traditional Southern barbecue grew out of these gatherings."[9] Combatants United States of America (Union) Confederate States of America (Confederacy) Commanders Abraham Lincoln, Ulysses S. Grant Jefferson Davis, Robert E. Lee Strength 2,200,000 1,064,000 Casualties 110,000 killed in action, 360,000 total dead, 275,200 wounded 93,000 killed in action, 258,000 total... A pig pickin is a type of party or gathering held in North Carolina and other parts of the South involving the barbecuing of a whole hog. ...


Each Southern locale has its own particular variety of barbecue, particularly concerning the sauce. The Carolinas, for example, tend to prepare tangier vinegar-based sauces. Memphis barbecue is best-known for tomato- and vinegar-based sauces.[10] South Carolina is the only state that includes all four recognized barbecue sauces, including mustard-based, vinegar-based, light and heavy tomato-based.[11] In some Memphis establishments[10] and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecue is then served with barbecue sauce on the side. Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is... Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is...


The barbecue of Georgia and Tennessee is almost always pork served with a sweet tomato-based sauce. A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with cole slaw. Pulled pork is prepared by shredding the pork after it is barbecued. Coleslaw (or Cole Slaw) is a salad of finely-shredded raw cabbage and sometimes shredded carrots, dressed with a mayonnaise, milk, or vinegar_based dressing. ...


Barbecue in the extreme north of Alabama, near Huntsville, is often served with a mayonnaise-based sauce.

See also: Regional variations of barbecue

Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is...

Texas

Throughout much of the world, Texas and barbecue are closely associated. Texas barbecue is often assumed to be primarily beef. This assumption, along with the inclusive term "Texas Barbecue", is an oversimplification. Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients, and different cultural origins.


East Texas

East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. This is also the most common urban barbecue in Texas, spread by African-Americans when they settled in big cities like Houston and Dallas.[12] Red counties show the core of East Texas; pink and red counties may or may not be included in East Texas, and thus their inclusion varies from source to source. ... Houston redirects here. ... Dallas redirects here. ...


Central Texas

Central Texas was settled by German and Czech settlers in the mid 1800s, and they brought with them European-style meat markets, which would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. The European settlers did not think of this meat as barbecue, but the Anglo farm workers who bought it started calling it such, and the name stuck. Traditionally this barbecue is served without sauce, and with no sides other than saltine crackers, pickles, and onions. This area also produces sausages derived from German influences, such as Elgin hot links. This style is found in the Barbecue Belt southeast of Austin, with Lockhart as its capital.[12] Central Texas (a part of which is Texas Hill Country), is a region in the U.S. state of Texas. ... Elgin, Moray (Scottish Gaelic: ) is a royal burgh and a former parliamentary burgh in Moray, Scotland. ... Lockhart is a city in Caldwell County, Texas, United States. ...


South Texas

A typical Laredo, Texas grill; Fajita center, Chicken left, Ribs above, Sausage bottom, Corn right; seasons used lime, salt, pepper, and season all or lemon pepper
A typical Laredo, Texas grill; Fajita center, Chicken left, Ribs above, Sausage bottom, Corn right; seasons used lime, salt, pepper, and season all or lemon pepper

The border between the South Texas Plains and Northern Mexico has always been blurry, and this area of Texas, as well as its barbecue style, are mostly influenced by Mexican tastes. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat, such as the diaphragm, from which fajitas are made, and the cow's head. They would wrap the head in wet maguey leaves and bury it in a pit with hot coals for several hours, and then pull off the meat for barbacoa tacos. The tongue is also used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie.[12] Nickname: Location of Laredo in Texas Coordinates: , Country State County Webb Settled 1755 Government  - Type Mayor / City Manager  - Mayor Raul G. Salinas  - City Manager Carlos R. Villarreal Area  - City 84. ... South Texas is a region of the U.S. state of Texas which lies roughly south of, or beginning at, San Antonio. ... In the lexicon of food, a fajita generically refers to grilled meat served on a flour tortilla with condiments. ... The Ars Technica Community Operating System (TACOS) is an imaginary operating system ostensibly created by the members of the popular computer enthusiast web site Ars Technica to represent computing Utopia. ... ... A bain-marie (or water bath; plural bains-marie) is an apparatus used in cooking for applying gentle heat to food. ...

Cowboy Barbecue

The last style of Texas Barbecue also originated from Texas ranching traditions, but was developed in the western third of the state by Anglo ranchers. This style of "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite, is the style most closely associated with Texas barbecue in popular imagination. The meat is primarily beef, shoulder clods and brisket being favorite cuts, but mutton and goat are also often found in this barbecue style.[12]


For more info see: Regional variations of barbecue Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is...


Events and gatherings

The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the early afternoon. In the Southern USA, outdoor gatherings are not typically called barbecues but rather cookouts: the word barbecue almost always refers to the food - pork BBQ. The device used for cooking at a "barbecue" is commonly referred to as a barbecue, barbecue grill, or grill.

  • South Africa has a strong barbecue (locally known as "braai") tradition. Indeed, the braais are utilized in cooking almost daily by many South African families.
  • Often referred to as The World Series of Barbecue, The American Royal Barbecue Contest[13] is held each October in Kansas City, Missouri. This event comprises two distinct competitions held over the course of four days. The first contest is the Invitational Contest, with competing teams being required to obtain an invitation by winning other qualifying contests throughout the year. The second competition is an Open contest, that any team can compete in. This open contest is the largest championship barbecue competition in the world, with the 2007 event attracting 496 teams.
  • The World Championship Barbecue Cooking Contest is held annually in Memphis, Tennessee during the Memphis in May festival.[14] Other barbecue competitions are held in virtually every state in the United States during the warmer months, usually beginning in April and going through September. One of the best-known was the "Ribfest" first organized by former Chicago newspaper columnist Mike Royko, which competition attracted over 400 contestants in 1982, ballooned to 750 entries and over 10,000 attendees by 1990, and helped popularize to a much wider audience the distinctions between different regional styles.[15][16]These events feature keen competitions between teams of cooks and are divided into separate competitions for the best pork, beef and poultry barbecue and for the best barbecue sauces.

Kansas City-style barbecue plate. ... This article does not cite any references or sources. ... Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is... For other uses, see Memphis (disambiguation). ... Memphis in May is a month long festival held in Memphis, Tennessee. ... Mike Royko (September 19, 1932 – April 29, 1997) was a long-running newspaper columnist in Chicago, Illinois. ...

Techniques

Barbecuing encompasses two distinct types of cooking technique. One type is grilling over direct heat, usually a hot fire (i.e. over 500°F) for a short time (minutes). Grilling may be done over wood or charcoal. The other technique is often called smoking and is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240°F) and longer cooking times (hours). Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ...


Grilling

Wood

Beef steaks over wood
Beef steaks over wood

The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the resins and tars are completely burned before coming into contact with the food. Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 968 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Barbecue User:Chensiyuan... Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 968 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Barbecue User:Chensiyuan... Species Many; see text. ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... For other uses, see Maple (disambiguation). ... Species About 100 species, see text. ... For other uses, see Cherry (disambiguation). ... Binomial name Carya illinoinensis (Wangenh. ... This article is about the fruit. ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), which are listed in the List of Quercus species, and some related genera, notably... Orders & Families Cordaitales † Pinales   Pinaceae - Pine family   Araucariaceae - Araucaria family   Podocarpaceae - Yellow-wood family   Sciadopityaceae - Umbrella-pine family   Cupressaceae - Cypress family   Cephalotaxaceae - Plum-yew family   Taxaceae - Yew family Vojnovskyales † Voltziales † The conifers, division Pinophyta, are one of 13 or 14 division level taxa within the Kingdom Plantae. ... This article belongs in one or more categories. ...


Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.


Charcoal

This generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquets it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquets in their shape. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product.[17] Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker.[18] Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide. A briquette (or briquet) is a block of flammable matter, such as escaillage, which can be used to start a fire. ...

Chimney starter in use
Chimney starter in use

A charcoal chimney starter is an inexpensive and efficient method for quickly obtaining a good charcoal fire. A few pages of newspaper are wadded up underneath the chimney to start the fire. Other methods are to use an electric iron to heat the charcoal or to soak it with aliphatic petroleum solvent and light it in a pyramid formation. Charcoal briquettes pre-impregnated with solvent are also available. Although the use of solvents is quick and portable, it can be hazardous, and petroleum solvents can impart undesirable chemical flavors to the meat. Using denatured alcohol ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem. Image File history File links Metadata Size of this preview: 397 × 600 pixelsFull resolution (2010 × 3036 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 397 × 600 pixelsFull resolution (2010 × 3036 pixel, file size: 1. ... A chimney starter, also called a charcoal chimney, is a device that is used to start a charcoal grill. ... In chemistry, aliphatic compounds are organic compounds in which carbon atoms are joined together in straight or branched chains. ... For other meanings, see pyramid (disambiguation). ... Methylated spirit (Meths or denatured alcohol — but not Rubbing alcohol which is different [1]) is ethanol which has been rendered toxic or otherwise undrinkable, and in some cases dyed. ...


Once all coals are ashed-over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting. A plum tree Flowering almond tree A fruit tree is a tree bearing fruit — the structures formed by the ripened ovary of a flower containing one or more seeds. ...


For long cooking times (up to 18 hours), many cooks find success with the "Minion Method", usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225°F can easily be achieved for up to 18 hours.


Natural gas and propane

A typical propane barbecue grill in a backyard in California
A typical propane barbecue grill in a backyard in California

Gas grills are easy to light. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat (combustion byproducts include water vapor) that can change the texture of foods cooked over such fuels.[19] Image File history File linksMetadata Size of this preview: 450 × 600 pixel Image in higher resolution (1704 × 2272 pixel, file size: 706 KB, MIME type: image/jpeg) A photo of a Propane Gas Barbeque. ... Image File history File linksMetadata Size of this preview: 450 × 600 pixel Image in higher resolution (1704 × 2272 pixel, file size: 706 KB, MIME type: image/jpeg) A photo of a Propane Gas Barbeque. ... This article is about the U.S. state. ... Coal tar is the liquid by-product of the distillation of coal to make coke. ... Propane is a three-carbon alkane, normally a gas, but compressible to a liquid that is transportable. ...


Added wood smoke flavor can be imparted on gas grills using water-soaked wood chips placed in an inexpensive smoker box (a perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, chops, burgers) nearly duplicates the effects of wood and charcoal grills, and can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out. A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ... This article is about the food item. ...


Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes, which must be disposed of, and also in terms of air pollution. Proper maintenance may further help reduce pollution. The useful life of a gas grill may be extended by obtaining replacement gas grill parts when the original parts wear out. Most barbecues that are used for commercial purposes now use gas for the reasons above. Air pollution is the modification of the natural characteristics of the atmosphere by a chemical, particulate matter, or biological agent. ... This article or section is not written in the formal tone expected of an encyclopedia article. ...


Solar power

There have been a number of designs for barbecues that use solar power as a means of cooking food. The device usually involves the use of a curved mirror acting as a parabolic reflector, which focuses the rays of the sun on to a point where the food is to be heated.[20][21] The Solar Two 10 MW solar power facility, showing the power tower (left) surrounded by the sun-tracking mirrors. ... This article is about wave reflectors (mainly, specular reflection of visible light). ... A parabolic reflector (also known as a parabolic dish or a parabolic mirror) is a reflective device formed in the shape of a paraboloid of revolution. ...


Smoking

Main article: smoking (cooking)
The result of smoking pork ribs.
The result of smoking pork ribs.

Smoking can be done with wood or charcoal, although many common commercial smokers use a gas such as propane to heat up a box of wet wood chips enough to cause smoke. The heat from the propane fire helps cook the meat while the smoke adds its unique and delicious flavor. The distinction between smoking and grilling is the heat level and the intensity of the radiant heat; indeed, smoking is often referred to as "low and slow." Additionally, during grilling the meat is exposed to the open air for the majority of the time. During smoking, the BBQ lid or smoker door is closed, making a thick dense cloud of smoke to envelope the meat. The smoke must be able to move freely around the meat and out of the top of the apparatus quickly, otherwise foul-tasting creosote will build up on the meat, giving it a bitter flavor. Smoked meats such as pork exhibit what is known as a smoke ring: a thin pink layer just under the surface which is the result of the smoke interacting with the water in the meat. Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ...


Other uses

The term barbecue is also used to designate a flavor added to foodstuffs, the most prominent of which are potato chips. This term usually implies a strong smoky flavor, and often denotes a flavor reminiscent of barbecue sauce. Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ... The St. ...


Issues about air quality and health

It is believed that the air quality in the event area is associated with the cooking material used [22] and the activities are even health hazardous in some situations [23], such as barbecuing fresh meat [24], [25], [26]. Therefore the Maryland Department of the Environment in US regulates the facilities installed in households under the Maryland's Air Quality Regulations, Code of Maryland Regulations COMAR 26.11.02 [27]. Lee et al. has provided a review on the issues relating to indoor air quality in restaurants [28]. United States may refer to: Places: United States of America SS United States, the fastest ocean liner ever built. ... Indoor Air Quality (IAQ) deals with the content of interior air that could affect health and comfort of building occupants. ...


See also

The Air Quality Index (AQI) is a standardized index of the air quality in a given location, given in parts per billion. ... Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. ... Wikibooks has a book on the topic of Cookbook:Barbacoa Barbacoa specialty market in Corpus Christi, Texas Barbacoa generally refers to meats or a whole sheep slow cooked over an open fire, or more traditionally, in a pit covered with leaves, although the interpretation is loose, and in the present... The braai (abbreviation of braaivleis, Afrikaans meat grill) started out as a major social tradition amongst the Afrikaner people of Southern Africa, though the tradition has since been taken up by South Africans of all ethnic backgrounds. ... The St. ... Benzo[a]pyrene, C20H12, is a five-ring polycyclic aromatic hydrocarbon that is mutagenic and highly carcinogenic. ... Bulgogi with Banchan Bulgogi is one of Koreas most popular beef dishes. ... Burnt ends are flavorful pieces of meat cut from the ends of a smoked brisket. ... To charbroil is a means of cooking by placing meat, fish, or vegetables on a flat, horizontally-lined surface. ... Smog over Shanghai. ... Typical Brazilian churrasco. ... Galbi or kalbi is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... Pyridine a simple heterocyclic compound Heterocyclic compounds are organic compounds which contain a ring structure containing atoms in addition to carbon, such as sulfur, oxygen or nitrogen, as part of the ring. ... Kansas City-style barbecue plate. ... . ... Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is... This article belongs in one or more categories. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Grilled beef satay. ... A tailgate party at the 2005 Big 12 Championship game - note the pickup truck tailgates In North America, a tailgate party is a social event held on and around the open tailgate of a vehicle. ... Yakiniku at a yakiniku-ya. ...

References

  1. ^ The spelling barbeque is given in Merriam-Webster OnLine (barbeque) as a variant spelling but not in the Concise Oxford English Dictionary (barbecue).
  2. ^ The Great American Barbecue and Grilling Manual by Smoky Hale. Abacus Publishing, 2000. ISBN 0-936171-03-0.
  3. ^ The Marrow of the Bone of Contention: A Barbecue Journal by Jake Adam York. storySouth, winter 2003. Accessed 1-26-06.
  4. ^ http://www.worldwidewords.org/qa/qa-bar1.htm World Wide Words - Barbecue
  5. ^ Barebecue, BBQ by Cliff Lowe, from inmamaskitchen.com. Accessed 1-26-06.
  6. ^ A History of Barbeque
  7. ^ The History of Barbecue in the South from the American Studies website of the University of Virginia. Accessed 1-26-06.
  8. ^ Eating, Drinking and Visiting in the Old South by Joe Gray Taylor. Baton Rouge: Louisiana State University Press, 1982. Page 27.
  9. ^ The History of Barbecue in the South from the American Studies website of the University of Virginia. Accessed 1-26-06.
  10. ^ a b Memphis Style Barbecue
  11. ^ South Carolina Barbeque Association
  12. ^ a b c d Walsh, Robb. Legends of Texas Barbecue. Chronicle Books, 2002.
  13. ^ American Royal Barbeque Competition
  14. ^ Memphis in May Festival
  15. ^ Mixing Business with Pleasure
  16. ^ [http://www.tommyrays.com Tommy Ray's
  17. ^ Smoke Detectors, Carbon Monoxide Detectors, and Charcoal
  18. ^ Texas barbeque
  19. ^ Propane is 81.8% carbon and the balance hydrogen, yielding approximately 1.6 grams of water vapor for each gram of propane burned. Charcoal also produces some water vapor when burned, since some residual water (5%) and hydrogen from the starch binder are present in charcoal, but this is a minor product. See How is a charcoal briquette made?
  20. ^ Newspaper article on solar barbecue
  21. ^ US patent for solar barbecue granted in 1992
  22. ^ azcentral.com. Greening up' your backyard barbecue. Retrieved on 16 June 2008.
  23. ^ Pocono Mountains Media Group. Barbecue grills are health hazard in several ways. Retrieved on 16 June 2008.
  24. ^ Rikke, Egeberg et al. (2008). "Meat consumption, N-acetyl transferase 1 and 2 polymorphism and risk of breast cancer in Danish postmenopausal women". Lippincott Williams & Wilkins 17 (1): 39 - 47. 
  25. ^ Tang, Deliang et al. (2007). "Grilled Meat Consumption and PhIP-DNA Adducts in Prostate Carcinogenesis". Cancer Epidemiology Biomarkers & Prevention 16: 803 - 808. doi:10.1158/1055-9965.EPI-06-0973. 
  26. ^ Keating, G . et al. (2007). "Development of a Meat Frequency Questionnaire for Use in Diet and Cancer Studies". Journal of the American Dietetic Association 107 (8): 1356 - 1362. Elsevier. doi:10.1016/j.jada.2007.05.011. 
  27. ^ Maryland Department of the Environment. Air Quality General Permit to Construct Charbroiler and Pit Barbcue Fact Sheet. Retrieved on 16 June 2008.
  28. ^ Lee, S.C. et al. (2001). "Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong". The Science of the Total Environment 279 (1): 181 - 193. Elsevier. doi:10.1016/S0048-9697(01)00765-3. 

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Barbecue

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Electric barbecuing cooker - Patent 6279462 (2693 words)
The barbecuing cooker according to claim 1, wherein the surface of the rear reflecting plate(30) is coated with nonstick ceramics.
The barbecuing cooker according to claim 1, wherein the gear wheel(70) is formed, along its circumference, with an annular tongue bent at right angle outwardly, said annular tongue being formed with teeth at fixed intervals so as to engaged with a driving gear(90).
The barbecuing cooker according to claim 1, wherein the barbecuing cooker is provided with a basket(130) which is fabricated of wire gauges and is formed with projecting loops(131) on opposite sides for receiving the spits(80) and a basket(130) is provided with a cover(132) fabricated of wire gauges.
Barbecuing - Mahalo (198 words)
Barbecuing is a type of cooking that is done on a grill.
Most people barbecue meat like beef, pork, chicken or fish, but there are many things that can be cooked on a grill.
There are two main types of barbecue grills, the charcoal grill and the gas grill.
  More results at FactBites »

 
 

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