It’s almost like a tradition, every spring people in America blow the dust off their barbecue sets. They stock up on meat and start barbecuing. But how much do we know about grilling?
1) Barbecues originated in pig-pickin’. A pig pickin’ (also known as rolling a pig, pig pull, pig roast or, among the Cajun, “cochon de lait”) is a type of party or gathering held primarily in the American South which involves the barbecuing of a whole hog (the castrated male pig or borrow, bred for consumption at about 12 weeks old).
2) Smoking has been used for over 6 millennia to cook and store food safely. The meat was treated to billows of smoke and low heat. This was done to prevent any bacteria cultivating.
3) Barbecuing involves cooking meat at temperatures similar to boiling water to tenderize the meat while preserving the juices. Today the method most commonly used is in fact broiling, cooking at in much less time and a far higher temperature, about 300 degrees higher.
4) According to surveys done by the Barbecue Industry Association, half of all marshmallows consumed in the U.S. have been flame roasted.
5) One of the easiest ways to check your gas tank level, use bathroom scales. Normal-size tank with a 20-lb. capacity weighs about 17 to 18 lbs. empty and about 37 to 38 lbs. when full of propane. A full-size gas grill (35,000 Btu) will cook for 30 minutes per pound of propane.
6) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for wood.
7) To add a smoky flavor to food cooked on a gas grill cooked or food that you cook inside the house, use Liquid Smoke. Liquid Smoke is a condensation of actual smoke, and this product is simply added to any barbecue.
8) Brisket, this incredibly dense cut of meat taken from a cows chest. It cooks in 1 to 2 hours per pound on a barbecue. This works out at an average of 12 hours cooking time on the grill for a basic 8-pound piece!
9) Kansas City, Missouri, and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.