The word barbecue comes from the term “barbacoa,” which denotes a process of slow cooking meat over coals. The barbecue as we know it today first became well-liked in the Southern United States. Hogs were a low maintenance and suitable food source for the Southerners. Pig slaughtering became a time for festivity, and entire neighborhoods would be invited to join in. The time-honored Southern barbecue grew out of these origins.

At the commencement of the 20th century, barbecue first started appearing in restaurants and ultimately stores supplied large amounts of pork meat. In fact, the nation’s first supermarket chain was branded as PigglyWiggly.

The distinction between grilling and BBQ:

Grilling is a high-heat cooking technique. Food is cooked straight over the coals and is usually ready in a matter of minutes. Grilling temperatures are frequently over 400 degrees. The high heat chars the food, sealing in the juices and creating a smoked, caramelized outer layer. Grilling is the oldest, most common method of cooking.

Barbecuing by dissimilarity is a long, slow, indirect, low-heat method that uses flaming logs or charcoal and wood chunks to smoke the food. BBQ temperatures are typically between 210 and 320 degrees. This low heat generates smoke that gives barbecue its only one of its kind flavor.

Barbecue ins and outs:

• The fire is ready for cooking when you cannot hold your hand over the flame for more than a few seconds.
• Throwing water on the coals after cooking your meal is the worst way to drench the fire because it can cause spatter and dangerous vapors of steam.
• Texas is home to the most barbecues in the U.S.
• Thomas Edison in reality planned the first charcoal briquette.