27 Dec Everybody Likes BBQ
When you think about the 4th of July, what comes to mind? Maybe your family’s holiday celebrations begin early, watching brightly-colored hot air balloons dot the deep blue sky. Many of us often have family over, fire up the grill, pull out ice cold beverages, open a bag of potato chips, melt butter on hot corn on the cob, and fill our bellies with some good grub.
Cuz let’s be frank … when it comes to cuisine that almost anyone likes, what doesn’t enter your mind if it isn’t barbecue? From pit barbecue to smokers, and charcoal grills to propane ranges, there’s just something about tasty meat. Today we are familiarized to barbecuing for family functions, de-stressing for Sunday dinner or simply for a fun night with friends.
Want various more random facts about BBQ?
Memphis in May and The American Royal are referred to as some of the biggest barbecue championships around the world. They bring huge crowds and offer some pretty substantial prize money– cuz who can refuse meat that is cooked to perfection, and a selection of options from sweet, to spicy, to hot?
There’s no one means to barbecue. Depending on which region of the United States you’re in, you’ll get a varied style and flavor. This isn’t a casual deal, either; people take it very seriously and are fiercely devoted to the taste they link to home.
Long before the major gas ranges of today, the starting points of BARBEQUE were pretty humble. Back in the early 1950s, George Stephen began selling his bowl-shaped kettles, the iconic tool that says backyard barbecue like nothing else. Through the years, models were enhanced, and eventually large gas grills were in the product lineup, too.
It’s not easy to pinpoint how this tradition of cooking first started, but it may have its origins in how the Spanish used to cook their meat on a frame designed out of wood over a fire. Regardless of how it began, meat is cooked in all different ways today: direct heat, indirect heat, smoked, baked, roasted, or turned on a spit.
What’s the distinction between grilling and barbecuing? The difference lies in temperature and the placement of the meat. For grilling, consider burgers over an open flame: the key factor is high heat, with the meat being right in the path of the heat source. For barbecue, however, the chef employs low heat and the meat is cooked via an indirect heat source, and it often takes hours.
A lot of us are used to just turning on the propane and firing up the grill, but for those who are diehard charcoal fans, it’s interesting to know a little bit about how the briquettes are made. Eventually, the wood mixture is combined with coal, cornstarch, and lime, and the mixture is then formed into the small briquette forms we’re all familiar with.
And, if you’re interested about when briquettes started being used, you can thank Henry Ford for that. They were the outcome of identifying something to do with leftover wood following production on his well known Model T cars.
Barbecue is just one kind of food that we love, but when it comes to yummy calories, it isn’t the only sort of food that gets our focus. One of the enjoyable aspects of the culinary tours we offer is the chance to be exposed to a variety of foods, taste samples, learn more about pairing new flavors together, and delight in the huge world of gastronomic pleasure. Whether you want to learn about the tricks of barbecuing, or learn new ways you can enjoy cheese, we’re sure that our tours will include something that piques your interest! Schedule a tour and call today!
These sources were utilized in the writing of this article: