To view this page ensure that Adobe Flash Player version 11.1.0 or greater is installed.
ORIGINS OF DELICIOUS
Although no one’s sure exactly where BBQ originated, one thing’s certain: It’s a drool-worthy, time-
tested method of cooking for backyard soirees, major celebrations and just about any occasion.
T E X T BY AN JA M ALTAV
W hen it’s time to bring new life to your backyard,
atop most homeowners’ wishlists is adding a BBQ
component to their outdoor oasis. But few actually
understand what BBQ means. It’s not grilling. Grilling is quick
and easily completed over moderate heat, with very little smoke
and prep time. BBQ, on the other hand, is done very slowly, over
indirect heat. The result is a feast that’s flavored by the smoking
process. Most diehard “BBQists” say it should take more than half
a day to yield the optimum result. Talk about worth the wait!
But where did this staple of backyards and restaurants around
the world orginate? No one knows for sure. But etymologists
and linguists have traced its roots to 1492 when Christopher
Columbus sailed the ocean blue and landed in The Americas,
discovering native Haitians roasting a whole hog atop a wooden
structure resting on poles over a fire. The first recorded use of
the word was in 1661 when Restoration-era Churchman Edmund
Hickeringill used it to describe a tribe of cannibals in Haiti that he
witnessed “barbacu’ing” the flesh of the slain. Ick.
Whether you prefer your BBQ at home, at a restaurant,
braised, baked, roasted, smoked, charred, slathered, wet, dry, or
done over wood, charcoal, gas or electricity, it can’t be argued
that a good BBQ brings people — and entire communities
— together like nothing else can. And that’s exactly what a great
feast is all about.
112 American BBQ Styles
Kansas City: Thick, sweet tomato-based sauces and
brown sugar rubs for various land, sea and air meats
charred to perfection on low heat.
Memphis: Pork-heavy with more spice and tang
and less mess than Kansas City-style. The sauce isn’t
slathered on, but used as a condiment at the table.
Texas: This style is for the beef people, cooked with
a dry mustard and chili powder rub. Thin and bold
sauces in mop or baste form.
The Carolinas: Here, piggy piggy. Pork takes
center stage in this part of the country, sans the rub,
and heavy on thin, peppery mustard or vinegar-based
sauces, depending on the region.