The word barbecue also written as barbeque usually refers to a rack that holds meat for cooking, in which food is cooked over an open fire; especially a whole animal cadaver roasted on a spit rod or meat that has been barbecued or grilled in a highly seasoned sauce over hot charcoal in an open place, cooked outdoors.
Grilling and roasting is popular since the prehistoric age. Although people were aware of low-fire cooking technique they did not give any particular name for this process of cooking.
Original barbecue is done, using large cuts of meat in a closed pit and letting it cook directly without direct contact of fire but with a low heat and smoke of wood fire or charcoal.
This process uses a temperature about 250 degrees C and takes a plenty of time to cook.
This is a classic example of barbecue cooking where maize is put on the grill and let to cook slowly. Aroma is induced in the maize beside cooking by way of barbecuing
However, it is this slow and low heat application for an elongated time that helps breaking down the connective tissues turning tough cuts of meat into tender, enjoyable food.
Earlier barbecuing was necessary in poor man’s cooking reserve list, because the cheapest and toughest cuts of meat could be used. Prior to 19th Century barbecues were famous for feeding a large group of people, which is why the meat of larger animals like cows and pigs were preferred in place of smaller animals like poultry.
Classic cuts of barbecue meats include
Ribs
Pork
Shoulder and butt
Brisket
Lamb and
Whole chicken and turkey.
Except chicken and turkey, other cuts of meat tend to be tougher because of excessive fat and connective tissue in them.
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