9 Things You Should Know About Barbecues

9 Things You Should Know About Barbecues

It's practically a habit, but every spring, Americans dust up their barbecue grills and begin bulk purchasing all of their meats. Still, what is our actual knowledge about barbecue?

1) Before the Civil War, it was normal to have parties and extravagant banquets outdoors, and they would roast an entire pig over an open flame.

2) For over 6 millennia, "smoking" has been used to safely prepare and preserve food. To prevent germs from growing, the meat was exposed to bellows of smoke and mild heat.

3) Barbecuing, or at least barbecuing as we know it, is not very prevalent. Barbecuing is a lengthy cooking process that uses temperatures close to boiling water to tenderize meat while conserving fluids. Today, the most frequent technique is broiling, which cooks in considerably less time and at a much higher temperature, roughly 300 degrees higher.

4) According to the Barbecue Industry Association, half of all marshmallows eaten in the United States are flame-roasted.

5) Using bathroom scales is one of the simplest methods to check the amount in your gas tank.

6. The phrase "barbecue" has no documented origin. Some say it derives from the American-Indian term barbacoa, which refers to a piece of wood used to prepare meals.

7. To give a smokey taste to meals cooked on a gas grill or food cooked in the oven, use "liquid smoke." Liquid smoke is a condensation of genuine smoke that can be poured onto any grill.

8. Brisket, a thick piece of meat obtained from a cow's breast, takes 1 to 2 hours per pound on the grill. This equates to an average of 12 hours of grilling time for a normal 8-pound piece!

9. Both Kansas City, Missouri, and Lexington, North Carolina, claim to be the world's BBQ capitals. Meanwhile, Memphis claims to be the pig barbecue capitol.

Summary:

It's practically a habit, but every spring, Americans dust up their barbecue grills and begin bulk purchasing all of their meats.