What Is The Art Of Barbecuing?
Do you want to wow your friends at the next neighbourhood barbecue! But how much do we really know about the art of barbecuing?
1) Whole pigs were cooked and eaten in the southern states at feasts before the Civil War at pig-pickins.
2) The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.
3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.
4) What most North Americans partake in today isnt actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.
5) According to the Barbecue Statistics, half of all marshmallows consumed in the U.S. have been toasted over a grill.
6) For an easy way to check how much propane you have left, put your bathroom scale outside and weigh the gas tank.
7) The origin of the word barbecue is not clearly defined. Some people believe it came from the American-Indian word barbacoa for a wood on which foods were cooked.
To add a smokey flavour to your gas-grill-cooked foods or foods cooked inside the house, use liquid smoke. A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.
9) Brisket, the extremely hard cut of meat taken from a cows chest, takes one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a basic 8-pound piece!
10) Several cities claim to be the barbecue capitals of the world. Kansas City, Missouri, Lexington, and North Carolina are just a few that make these claims.
Now youre set to impress your friends with these barbecue tips! Want more cooking tips. Competition barbeque secrets has more tips!
