The Yummy History Of Barbeque - From The Indian Spit To The City Pit

The Yummy History Of Barbeque - From The Indian Spit To The City Pit

True barbecue, the real stuff, is a long process where a large piece of meat is roasted very slowly above the low heat of scrumptious smoking coals. The meat is often bathed with marinade and rubbed down with a mix of tasty herb and seasonings.

Americans seem to have fallen in love with slow cooked meat over the past several decades. Meat that is cooked in its very own flavorful juices and becomes falling-off-the-bone tender has its own special, completely unique flavor. And cooking the meat ever so leisurely over the wood smoke instills it with a smokiness that cannot be duplicated by any other, quicker cooking technique.

BBQ is actually the cooking process, not the preparation of the completed product. To put it simply, adding BBQ sauce, as good as it may taste, to ordinary cooked meat does not make it real Barbecue no more than painting racing stripes on a Toyota Prius makes it a Formula One Racer.

The Idea of BBQ is Older Than Even Most of the Restaurants

Even though it seems like some of the Barbecue restaurants in the American South have been around forever, the term Barbeque is actually approximately 300 years old. It is believed to have come from the West Indies term, "barbacoa", that essentially means to slow cook meat over hot coals. Sounds like Barbecue to me.

Barbeque, the term as well as the technique as we know it appeared in this country just before the Civil War, brought over by slaves. The staple meat in the South at this time was pork. Cooks of this period used every part of the pig -- practically nothing was squandered like today. The prosperous landowners usually got the higher-end pieces, parts from the upper body of the pig (thus the saying "living high on the hog") and then the lesser, lower cuts were offered to the poor or given to the workers and then the slaves.

This lesser meat was usually tough, so cooks needed to find a way to make the meat more tender. They found that tying the meat on a spit and slowly roasting the whole thing over coals made out of native woods seemed to be the right way to make the pig delicious, moist and tender.

Over time, Southerners started to master and take pleasure in their slow cooking methods and so they began raising pigs that had more fat on them to make them more flavorful. As they did not export their fattened pigs or the cuts of meat, including the ever popular Barbeque ribs, this became an exclusive Southern delicacy which is still loved by everyone today.

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