10 Things You Didn’t Know about Barbecue

North Americans prepare their grill every season, stock up on meat, and prepare for many mouth-watering barbecues. But how much do we know about barbecue art?

From familiar pastimes’ roots to unexpected tips and strategies, this list gives you all the details you need to surprise your buddies at the next barbecue in the neighborhood!

• Barbecues from pig pickings, feasts popular in the Southern United States before the Civil War. The crowd roasted and ate whole pigs.
• Used up to 6000 years ago to make meat safe to eat and store. Smoke and low heat exposed meat to prevent bacteria and enzymes from rising.

• In Australia, barbecue is commonly called barbie. For you, the famous statement I’ll slip an extra shrimp on the barbie that appeared in Australian tourism advertisements is sometimes used to refer to the region.

• Why do most North Americans engage in today’s barbecue? Barbecuing cooks at temperatures below the boiling point of water (180-220*F) for more extended periods to make the meat tender while retaining its natural juices. The most popular method is broiling: cooking at 475-700*F in much less time.
• According to the Barbecue Industry Association, half of all marshmallows consumed in the U.S. were grilled.
• To check how much propane you left, take your bathroom scale outside and weigh the gas tank.

• The root of barbecue is uncertain. Some claim it originated from American-Indian barbacoa for a wood where food was cooked.
• Using liquid smoke. A condensation of real smoke, this substance can be quickly applied to your barbecue marinade or sauce to add a smoke aroma to your gas-grilled foods or foods cooked indoors.

• Brisket, the tough cut of meat from a cow’s chest takes one to two hours to barbecue. That’s an average grill of 12 hours for a simple 8-pound slice!
• Kansas City, Missouri, and Lexington, both claim to be the world’s barbecue capitals. Meanwhile, Memphis claims to be the pork barbecue capital.