The origins of barbecue are ancient, and theories abound as to the history of the word itself.
Some food historians claim that the word comes from the French phrase "barbe a queue," meaning "from beard to tail," the preferred method of spit-roasting entire hogs.
Still other sources suggest that the word comes from the 19th-century advertisements for combination bar, beer, pool and eating establishments, playfully dubbed bar-beer-cues.
These days there are various kinds of grilling and smoking machines and different types of cooking methods.
There are hundreds of different types and styles of grills and each one gives a unique flavor.
Each kind of machine or method is going to offer its own appeal for different cooking situations.
Some individuals are so crazy about BBQ that they can own 75 grills or more.
The most popular type of grill is a propane grill, which can also use charcoal.
The natural gas or propane grill is what most people use at home.
A gas flame ensures steady heat, and this type of grill allows you to cook everything from hamburgers to delicate fish.
It is also a great grill for baking desserts.
When you're baking, precise temperature control is a must, and these grills allow you to carefully gauge and maintain an even temperature.
A grill that is constructed of ceramic allows for something like convection cooking, and it cooks quickly and well.
Ceramic grill can usually be converted to a smoker.
An alternate to a grill is a open fire-pit.
I would not recommend one unless you have a lot of experience.
Safety is always a priority.
The open-pit is the closest thing to a true barbecue method, however, and nothing can beat it for the flavor it imparts to food - Especially great big pieces of meat.
If you are thinking of creating your own open-pit, check with the fire department, do the research carefully and then go for it.
A clean grill is a tasty grill and a safe grill.
Grease buildup can lead to flare-ups and grease fires.
Always clean your grill before and after use with a stiff wire brush.
If you barbecue on a regular basis, you should go through two to three grill brushes a year.
Finally, rub a light coating of cooking oil onto the grids every time you grill, to prevent food from sticking and to make cleanup easier.
How hot should the grill be? 1.
High heat, around 500 to 650 degrees or higher is for searing steaks and chops 2.
Medium-high heat, around 400 to 500 degrees is for most grilling, including meats and vegetables 3.
Medium heat, around 300 to 400 degrees is for grilling hamburgers and sausages.
4.
Medium-low heat is for delicate grilling, including some fish 5.
Low heat that is less than 200 degrees works best for roasting, rotisserie cooking and very lean foods.
Low and slow.
At this temperature, your grill works more like an oven.
Remember Barbecue wouldn't be barbecue without the use of marinades and pastes that add pungent or piquant boost to plain chicken breasts, pork loin, steak, and seafood.
So before you grill, smoke or plank, make sure to rub, dunk and smear them! Real barbecue is grilling or slow cooking or hot smoking and for the purist barbecue only applies to classic, Southern-style slow-cooked pork or beef and they have history on their side.
True barbecue is labor and time intensive.
It takes a lot of planning and effort to dig a pit, make a wood fire, lower in a pig, and then wait all day to cook it.
No wonder so many people go to their local BBQ restaurant and let them do all the work!
Some food historians claim that the word comes from the French phrase "barbe a queue," meaning "from beard to tail," the preferred method of spit-roasting entire hogs.
Still other sources suggest that the word comes from the 19th-century advertisements for combination bar, beer, pool and eating establishments, playfully dubbed bar-beer-cues.
These days there are various kinds of grilling and smoking machines and different types of cooking methods.
There are hundreds of different types and styles of grills and each one gives a unique flavor.
Each kind of machine or method is going to offer its own appeal for different cooking situations.
Some individuals are so crazy about BBQ that they can own 75 grills or more.
The most popular type of grill is a propane grill, which can also use charcoal.
The natural gas or propane grill is what most people use at home.
A gas flame ensures steady heat, and this type of grill allows you to cook everything from hamburgers to delicate fish.
It is also a great grill for baking desserts.
When you're baking, precise temperature control is a must, and these grills allow you to carefully gauge and maintain an even temperature.
A grill that is constructed of ceramic allows for something like convection cooking, and it cooks quickly and well.
Ceramic grill can usually be converted to a smoker.
An alternate to a grill is a open fire-pit.
I would not recommend one unless you have a lot of experience.
Safety is always a priority.
The open-pit is the closest thing to a true barbecue method, however, and nothing can beat it for the flavor it imparts to food - Especially great big pieces of meat.
If you are thinking of creating your own open-pit, check with the fire department, do the research carefully and then go for it.
A clean grill is a tasty grill and a safe grill.
Grease buildup can lead to flare-ups and grease fires.
Always clean your grill before and after use with a stiff wire brush.
If you barbecue on a regular basis, you should go through two to three grill brushes a year.
Finally, rub a light coating of cooking oil onto the grids every time you grill, to prevent food from sticking and to make cleanup easier.
How hot should the grill be? 1.
High heat, around 500 to 650 degrees or higher is for searing steaks and chops 2.
Medium-high heat, around 400 to 500 degrees is for most grilling, including meats and vegetables 3.
Medium heat, around 300 to 400 degrees is for grilling hamburgers and sausages.
4.
Medium-low heat is for delicate grilling, including some fish 5.
Low heat that is less than 200 degrees works best for roasting, rotisserie cooking and very lean foods.
Low and slow.
At this temperature, your grill works more like an oven.
Remember Barbecue wouldn't be barbecue without the use of marinades and pastes that add pungent or piquant boost to plain chicken breasts, pork loin, steak, and seafood.
So before you grill, smoke or plank, make sure to rub, dunk and smear them! Real barbecue is grilling or slow cooking or hot smoking and for the purist barbecue only applies to classic, Southern-style slow-cooked pork or beef and they have history on their side.
True barbecue is labor and time intensive.
It takes a lot of planning and effort to dig a pit, make a wood fire, lower in a pig, and then wait all day to cook it.
No wonder so many people go to their local BBQ restaurant and let them do all the work!