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How the History of Barbecue Process Evolved
Poor cuts of meat were slow cooked in the early colonial era to reduce their toughness. Better cuts of meat did not need to be smoked in this way because they were already tender enough. Pigs were very easy to keep and were the most commonly barbecued animal at the time. Meat had to be eaten quickly after slaughter or preserved by smoking because refrigeration was not available. Spicing was an alternative to bbq.
This means that salt was used in large quantities to dry the meat so it would not be contaminated. Smoking had the same effect. Cold smoked meat was a type of early barbecue when the meat would be preserved by smoke and dried by sun exposure.
The direct descendant was the pit barbecue, which could hold a whole hog. Meat cooked in this way would have to be cooked for as many as fourteen hours before it was done.
The History of Grilling
The history of grilling is a lot more recent. Grilling over a barbecue was reserved for picnics and campsites until the 1940s. As the middle classes began to move into the suburbs, backyard grilling became popular. George Stephen, a metalworker who lived in suburban Chicago, was bored with the flat, open brazier type grills available at the time. He cut through the middle of a harbor buoy, put a grate on top and used the top of the buoy as a lid. He cut vents to control the temperature. This was the first Weber grill.
Where Did the Word Barbecue Come From?
Nobody knows for sure but the most likely theory is that "barbecue" derives from the West Indian term "barbacoa". Others claim that it comes from the French "barbe a queue", which means "from head to tail". Another school of thought believes the word came from a nineteenth century advertisement for a combination whiskey bar, beer hall, pool establishment and purveyor of suckling pig, which was called the bar-beer-cue-pig bar.
Modern Barbecue Grills
The history of bbq is a fascinating one. Once upon a time, the smoke was merely to keep the insects away but now we have huge outdoor kitchens and massive, complex grills. The most expensive barbecue grill made by Weber today, the Summit Platinum D6, retails for $2,200. Barbecues used to be the only way to preserve food and now it offers a versatile way of creating many different recipes and providing a centerpiece to the backyard where everyone can have fun and enjoy delicious bbq dishes.
For part one of this article follow this link History of Barbecue and find out more about the great American past time of barbeque grilling.
