The History Of American Barbecue

Most of us have fond memories of summer barbecues where the family and friends got

together for a good time of enjoying each others company, and enjoying a great meal. Read on to know how the barbecuing tradition began.

Barbecue is a method of preparing meat by smoking or cooking slowly at low temperature usually using charcoal or wood. Its also the name of the cooking apparatus used for barbecue. Even though barbecue is a common style of cooking all over the world, it has an elusive origin. Historical records show that barbecue derives from the Stone Age when man cooked meat over fire. When you look at American barbecue, its history is entrenched strongly into its sociological past.

Barbecue style of cooking was brought to America during the early 1800s by the cowboys who were moving cattle towards the West. The cowboys had hard meat that was impossible to chew, so they found a way to make it tender by preparing it directly over the fire for five to seven hours. Although barbecue is used widely in other countries, the cooking style and the choice of meat can vary widely by geographic location. Beef and pork tend to be the the most common barbecue choices, chicken, turkey, and other meat can also be the centerpiece of a barbecue meal.

When it comes to the American barbecue, some believe that the Southern states are among the most passionate about this style of cooking. The ingredients, taste and at times even the cooking method will vary in the different states and towns. For instance, the meat used for barbecue in the South is usually beef and pork. They generally prepare the beef using the slow cooking method, while pork is prepared in a variety of ways. Besides that, the people in the South use a wide range of barbecue sauces which includes red hot or sweet tomato sauce.

In the Central South, beef and pork, including ribs, is a favorite. Meat is prepared in a variety of ways, but is more commonly pulled rather than chopped.. The meat is then prepared using a slow cooking method before its shredded by hand and plastered with generous amounts of sauce. In general, the ribs are covered with sauce or a mixture of hot spices before its cooked in the BBQ pit. The sauce tends to be made of sweet tomato with a bit of molasses and pepper. People in this area serve their American barbecue with coleslaw, corn bread, baked beans and French fries. In the west, beef is the preferred meat for barbecue.

However, the East Coast holds on to tradition and uses pork as their BBQ meat. They use vinegar sauces on the barbecue meat and the favorite side dishes are hash or stew with rice, bread, hushpuppies and coleslaw. The vinegar sauces are made in different variations such as a rich tomato sauce or yellow mustard sauce.

All in all, the American barbecue has been modified in many ways from the earlier times. But, a visit to the Southern states will give you ample opportunity to taste an all-original American barbecue in a variety of forms and styles, sure to please.

by: Tracy Smith

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