Dictionary:

barbecue

  (bär'bĭ-kyū')

1. A grill, pit, or outdoor fireplace for roasting meat.
2. 1. A whole animal carcass or section thereof roasted or broiled over an open fire or on a spit.
   2. A social gathering, usually held outdoors, at which food is cooked over an open flame.

To roast, broil, or grill (meat or seafood) over live coals or an open fire, often basting with a seasoned sauce.

[American Spanish barbacoa, of Taino origin.]

Originally Caribbean (native American) name for a wooden frame used to smoke and dry meat over a slow, smoky fire; the whole animal was placed on a spit over burning coals. Now outdoor cooking of meat, sausages, etc., on a charcoal or gas fire; also the fire on which they are cooked.

n. 1. Commonly referred to as a grill, a barbecue is generally a brazier fitted with a grill and sometimes a spit. The brazier can range anywhere from a simple firebowl, which uses hot coals as heat, to an elaborate electric barbecue. 2. Food (usually meat) that has been cooked using a barbecue method. 3. A term used in the United States for an informal style of outdoor entertaining where barbecued food is served. barbecue v. A method of cooking by which meat, poultry or fish (either whole or in pieces) or other food is covered and slowly cooked in a pit or on a spit, using hot coals or hardwood as a heat source. The food is basted, usually with a highly seasoned sauce, to keep it moist. South Carolina and Texas boast two of the most famous American regional barbecue styles.

Many years before the United States was founded, before English speakers occupied the Southwest, and before tract houses with backyard grills spread across the suburban plains, Americans had already invented barbecues. The first barbecues, in fact, were the invention of the Taino Indians of Haiti, who dried their meat on raised frames of sticks over the fire. Spanish explorers translated the Taino word as barbacoa, and in due course English settlers along the Atlantic coast had their own barbecues.

One summer day in 1733, Benjamin Lynde, a substantial citizen of Salem, Massachusetts, wrote in his diary, "Fair and hot; Browne, Barbacue; hack overset." That is, on this hot day he went to the Brownes to attend a barbecue, and his carriage (or maybe his horse) tipped over. His experience may have been upsetting, but it indicates that the social occasion of the barbecue was established by that time. Large animals would be roasted whole on frames over hot fires, and neighbors would be invited to dine.

In later centuries, as settlement pressed westward, the barbecue went along with it, reaching an especially grand size in Texas, where a pit for fuel might be dug ten feet deep. Present-day barbecue grills are likely to be small and portable, fueled by charcoal or propane or electricity, and capable of cooking only parts of an animal at a time, but they still operate out of doors and provide a reason for inviting the neighbors over.

Barbecue, a method of cooking meat over outdoor, open pits of coals, comes from the Spanish word "barbacoa." Barbecue entered the United States through Virginia and South Carolina in the late seventeenth century by way of slaves imported from the West Indies. The barbecue as a social event became very popular during the 1890s, when the United States began building its national park system, and Americans began socializing outdoors. However, the barbecue as a site for political campaigning dates back to George Washington. Candidates often held barbecues on the grounds of the county courthouse, offering free food in return for an opportunity to share their political platform with the dining public. Although initially associated with poorer citizens, barbecue, as both a method of cooking and recreation, spread to the middle and upper classes by the middle of the twentieth century and continues to dominate the southern United States's cultural landscape today.

Bibliography

Edge, John T. A Gracious Plenty: Recipes and Recollections from the American South. New York: G. P. Putnam's Sons, 1999.

Elie, Lolis Eric. Smokestack Lightning: Adventures in the Heart of Barbecue Country. New York: North Point Press, 1996.

Neal, Bill. Bill Neal's Southern Cooking. Chapel Hill: The University of North Carolina Press, 1985.

Perl, Lila. Red-Flannel Hash and Shoo-Fly Pie: American Regional Foods and Festivals. Cleveland: The World Publishing Company, 1965.

Root, Waverley, and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, Inc., 1976.

—Kimberly Little

While meat grilled over a charcoal or wood fire is common to many cultures around the world, American barbecue is distinguished from these other dishes because of the cuts of meat it traditionally involves, the cooking techniques it employs, and the definitive sauces and side dishes that accompany it. Barbecue is cooked slowly at temperatures ranging from about 175 to 300°F with more smoke than fire. The meat involved varies from region to region. Traditional barbecue most often is pork, beef, lamb, or goat. However, chicken is also a popular barbecue meat.

The word "barbecue" is generally thought to have evolved from the word "barbacoa," which first appeared in Gonzalo Fernández de Oviedo's 1526 book De La Historia General y Natural de Las Indias. He describes the technique of skewering meat on sticks and then roasting it over a pit dug in the ground. The writing of Bernardino de Sahaún, who accompanied Hernán Cortés in his conquests of Mexico, uses the word "barbacoa" in references to meats roasted under the ground. References to barbecue cooking technique are also found in the 1698 memoirs of Père Labat, a French priest who wrote about his travels in the West Indies.

Several countries have culinary traditions that, to greater or lesser extents, could be called barbecue. For example, in India, meats are often roasted over charcoal in tandoor, a clay oven. In Jamaica, pork and chicken are barbequed "jerk" style over a slow fire of wood from the all-spice tree. In Mexico, whole goats are often butterflied, skewered, and cooked over a slow fire. In South Africa, the word braai is used to refer to the metal or brick pit over which meat is grilled, or to the event at which such meat is served. In Cuba, pit-roasted pigs are the traditional Christmas Eve dinner. In Brazil, churrasco refers to the technique of cooking meat on skewers over open pits. That country's churrascaria restaurants are famous for their all-you-can eat style of service. American barbecue enthusiasts generally refer to the technique involved in cooking steaks, hamburgers, or fish over an open fire as "grilling" rather than "barbecueing."

The word "barbecue" can be employed as a verb when it refers to the cooking technique. It is also an adjective, as in the phrase "barbecued ribs." And it is a noun when it refers to the gathering at which barbecue is served, as in the sentence, "We are going to a barbecue." Barbecue is important in the American culinary lexicon for two main reasons. First, it takes place outdoors, the cooking is often a public if not a communal event, and it is closely associated with family gatherings and such holidays as Independence Day and Labor Day. Second, barbecue is closely associated with particular regions of the country. The cultural identity of those regions and the people who live in them are inextricable from the style of barbecue served there.

Several theories have been advanced about how roasted meat evolved into American barbecue. The writings of Thomas Jefferson and George Washington include references to barbecue. The event is clearly related to the pig roasts common in Great Britain. While pig roasts may have been common in New England, barbecue did not take root there. Rather, in the eastern United States barbecue is most closely associated with states in which enslaved Africans did much of the cooking. Many of these people were transported from Africa via the Caribbean islands, where they may have learned some of the barbecue techniques of Native Americans. Mexican-Americans continue to use the barbacoa technique described in the writings of Bernardino de Sahagún today.

Barbecue is primarily associated with the American South and is cooked and eaten by most of the region's ethnic groups. But the food was taken to other regions by African-Americans as they fled the South for factory work in the Midwest and other regions in the middle decades of the twentieth century. Barbecue ultimately became common in the area from Virginia over to Kansas, down to Texas, and across to Florida and in African-American enclaves in California.

Barbecue geography can be tricky in that often barbecue styles do not conform to the lines on maps. In the Carolinas, Georgia, and other parts of the Southeast, barbecue means pork, either whole hogs or pork shoulders, generally cooked over hickory or oak wood. It is then chopped, sliced, or pulled and served on buns. Sauces vary widely within the region. Parts of South Carolina are unique in that they use mustard as the basis of their sauce. Parts of North Carolina and Kentucky are similarly unique in that they use a thin sauce that tastes like Worcestershire sauce. The most popular sauce throughout the Southeast is a thin vinegar-based recipe flecked with flakes of dried red pepper and sometimes sweetened with sugar. The most popular barbecue sauce in the country, a thicker, sweeter, tomato-based sauce, is also popular in parts of the Southeast.

Though coleslaw and hush puppies are common side dishes throughout the Southeast, the definitive side dishes are regional stews. In South Carolina and parts of eastern Georgia barbecue is often accompanied by rice and hash, a stew made with some combination of pork and pork organ meats. In Virginia, North Carolina, and Georgia, Brunswick stew is served. The ingredients in this dish vary considerably and can include wild game, corn, lima beans, potatoes, and tomatoes, depending on the locale. In Kentucky, where mutton is the preferred meat for barbecuing, burgoo, a stew similar to Brunswick stew, is the popular accompaniment.

In Tennessee the basic barbecue dish is pork served on a bun with mayonnaise coleslaw. There as in many parts of the barbecue belt significant differences exist between urban and rural barbecue. In urban areas the sauces tend to be thicker and sweeter, and barbecued ribs are a standard part of the menu.

The distinctions in Texas barbecue are based largely on proximity to Mexico. Barbacoa, cow's head cooked in underground pits with mesquite wood and served with salsa on tortillas, is a common Sunday morning meal. While beef brisket is the standard barbecue meat in most of Texas, people along the border often refer to this as "American barbecue" to distinguish it from barbacoa. In southern Texas pinto beans generally accompany barbecue, and the meat is usually seasoned with cumin and chili powder. Eastern Texas barbecue is primarily beef brisket, but baked beans are more common than pinto beans there. Potato salad often replaces coleslaw as a side dish in eastern Texas, and spicing of the meat is influenced less by Mexican flavors.

In Arkansas, Oklahoma, Kansas, and Missouri, where the southeastern and southwestern traditions merge, beef and pork are equally popular. The sauces in those places tend to be sweet, thick, ketchup-based recipes. In Chicago and other cities where African Americans settled, pork ribs are the staple rather than whole hogs or pork shoulders.

Unlike most home cooking, barbecue is generally cooked by men. Sociologists have several theories for this. Men may be attracted to the fact that barbecue is cooked outdoors and in public rather than in a closed kitchen. Also at the root of barbecue is a primitive technique, often involving chopping wood, taming a fire, and butchering large cuts of meat. These tasks are traditionally viewed as masculine, and the technique is passed down from father to son.

With an increasing emphasis on faster, simpler cooking, some commercial establishments have replaced wood and charcoal pits with electric or gas ovens. Additionally the popularity of barbecue sauce as a condiment has meant that sometimes any meat slathered in a sweet, ketchup-based sauce is improperly called barbecue.

Bibliography

Bass, S. Jonathan. "'How 'bout a Hand for the Hog': The Enduring Nature of the Swine as a Cultural Symbol of the South." Southern Culture 1, no. 3 (Spring 1995).

Browne, Rich, and Jack Bettridge. Barbecue America: A Pilgrimage in Search of America's Best Barbecue. Alexandria, Va.: Time-Life Books, 1999.

Egerton, John. Southern Food: At Home, on the Road, in History. New York: Knopf, 1987.

Elie, Lolis Eric, and Frank Stewart. Smokestack Lightning: Adventures in the Heart of Barbecue Country. New York: Farrar, Straus and Giroux, 1996.

Hilliard, Sam Bowers. Hog Meat and Hoecake: Food Supply in theOld South, 1840–1860. Carbondale: Southern Illinois University Press, 1972.

Johnson, Greg, and Vince Staten. Real Barbecue. New York: Harper and Row, 1988.

Perdue, Charles L., Jr., ed. Pigsfoot Jelly and Persimmon Beer. Santa Fe: Ancient City Press, 1992.

Raichelen, Steve. The Barbecue Bible. New York: Workman, 1998.

Smith, Steve. "The Rhetoric of Barbecue: A Southern Rite and Ritual." Studies in Popular Culture 8, 1 (1985): 17–25.

Taylor, Joe Gray. Eating, Drinking, and Visiting in the South. Baton Rouge: Louisiana State University Press, 1982.

Wilson, Charles Reagan, and William Ferris, eds. Encyclopedia of Southern Culture. Chapel Hill: University of North Carolina Press, 1989.

—Lolis Eric Elie

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A barbecue in a public park in Australia

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 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 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, or with propane and similar gases. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

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. In other countries, notably Australia and many parts of Europe, barbecue is either fried or grilled, and generally barbecue appliances do not have a lid.

In British English usage, barbecueing refers to a fast cooking process directly over high heat, whilst grilling 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 barbecueing refers to a slow process using indirect heat and/or hot smoke. 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.

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.

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

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.

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.

There is ample evidence that the 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 in the Americas. 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.

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]

The American South

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]

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]

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 barbecueis then served withbarbecuesauce on the side. In Texas, meanwhile, barbecue is often eaten with no sauce at all so as not to distract from the natural flavor of the meat in question (which, in Texas, is generally beef, however chicken is also common, a meat not often found barbecued in other states).

The barbecue of Georgia and Tennessee is almost always pork served with a sweet tomato-based sauce. A popular item in Memphis is the pulled pork sandwich served on a bun and topped with cole slaw. Pulled pork is prepared by shreading the pork after it is barbecued.

Events and gatherings

A barbecue on a trailer at a pig pickin' in Kansas City, KS.

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

• In Australia, the barbecue is an important cultural expression of the outdoor lifestyle and social interaction. Australian actor Paul Hogan is famous for the phrase "I'll slip an extra shrimp on the barbie for you" in tourism advertising, though this has little to do with Australian terminology. Among other things, Australians will usually cook basic meats such as snags (sausages), chops (lamb chops) and steaks, and it is often accompanied by beer, conversation and other activities, such as a social game of footy or a game of social cricket.
• 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.
• The World Championship Barbecue Cooking Contest is held annually in Memphis, Tennessee during the Memphis in May festival.^[12] 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. 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.

Techniques

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, pecan, apple and oak. Woods to avoid include conifers. These contain tar, which imparts 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 tar is completely burned before coming into contact with the food.

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. Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide. However, given the convenience and unique flavor of gas, this topic is a considerable point of contention in the BBQ community.

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.

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.

For long cooks (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.

New Generation Charcoal

Disposable Barbecue

Instant self-lighting charcoal.

A convenience-oriented barbecue trend continues worldwide, including disposable barbecues and instant self-lighting charcoal.

For example, the Disposable Barbecue is a complete BBQ with charcoal and grid. The manufacturer claims that it is easy and clean to use because it lights with a single match and after use the whole thing can just be thrown away.

Natural gas and propane

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. This ignores the fact that wood and charcoal also produces water vapor when burned.

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.

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.

Infrared

Infrared BBQs work by heating ceramic tile that in turn emit infrared radiation. The benefits are that heat is uniformly distributed across the cooking surface and temperatures can reach 700 degrees Fahrenheit, enabling a technique of quickly searing food items. This technology was patented by a company called Tec Infrared, but the patents have expired as of the year 2000 and other companies have started offering infrared grilling equipment.

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.^[13][14]

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.

See also

• Asado
• Barbacoa
• Braaivleis
• Barbecue sauce
• Basting
• Benzopyrene
• Burnt ends
• Charbroil
• Churrasco
• Grilling
• Kansas City-style barbecue
• Marination
• Regional variations of barbecue
• Rocket stove
• Tailgate party
• Yakiniku

References

1. ^ The spelling barbeque is given in Merriam-Webster OnLine [1] as a variant spelling but not in the Concise Oxford English Dictionary [2].
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. ^ Memphis in May Festival
13. ^ Newspaper article on solar barbecue
14. ^ US patent for solar barbecue granted in 1992

External links

Wikimedia Commons has media related to:

Barbecue

• National Barbecue Association
• Kansas City Barbeque Society
• Barbecue Food Safety (US Dept of Agriculture)
• History of BBQ from the South Carolina BBQ Association
• the solar barbecuezh-yue:燒嘢食

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - udendørs grill, havegrill
v. tr. - tilberede på stegerist

Nederlands (Dutch)
barbecuen, in pikante saus bereiden, roken, barbecue, informele bijeenkomst

Français (French)
n. - barbecue
v. tr. - griller au charbon de bois, rôtir tout entier (un animal)

Deutsch (German)
n. - Barbecue, Grill, Grillparty/-gericht
v. - grillen

Ελληνική (Greek)
n. - ψήσιμο στα κάρβουνα, ψησταριά, ψητό σούβλας ή σχάρας, πάρτι στο ύπαιθρο όπου ψήνεται κρέας, μπάρμπεκιου
v. - ψήνω στα κάρβουνα

Italiano (Italian)
arrostire all'aperto, barbecue

Português (Portuguese)
n. - churrasco (m), grelha (f)
v. - assar, fazer churrasco

Русский (Russian)
жарить мясо на открытом огне, жаровня, мясо, жареное на открытом огне

Español (Spanish)
n. - barbacoa, parrillada
v. tr. - asar a la parrilla

Svenska (Swedish)
n. - utomhusgrill, grillfest
v. - grilla (på en utomhusgrill), helsteka

中文（简体） (Chinese (Simplified))
烤肉, 烧烤

中文（繁體） (Chinese (Traditional))
n. - 烤肉
v. tr. - 烤肉, 燒烤

한국어 (Korean)
n. - 불고기 틀, 통 구이, 야외 대연회
v. tr. - ~을 통째로 굽다

日本語 (Japanese)
n. - バーベキュー, 丸焼き, バーベキューパーティー, バーベキュー台
v. - バーベキューにする, 丸焼きにする

العربيه (Arabic)
‏(الاسم) شوايه لحم في الهواء الطلق, حفله طعام مشوي في الهواء الطلق (فعل) يشوي اللحم في الهواء الطلق‏

עברית (Hebrew)
n. - ‮פיקניק-צלי, אסכלה, מחתה, צלי, ברבקיו, מנגל‬
v. tr. - ‮צלה (על מחתה)‬

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