Come Play In The Kitchen!

No matter how you spell it, barbecue evokes a lot of sensory memories. If I close my eyes I can smell the smoky grilled meats wafting in the breeze, see brightly colored skewered veggies or veggie/meat combos or fruits, and taste the perfect char combining in my mouth with the perfect rub or sauce to make the meal complete. But what, exactly, is barbecue and where did it come from?

The history of barbecue is a rich and diverse tale that spans continents and centuries, reflecting various cultures and their culinary traditions. Here’s a detailed overview of the beloved American barbecue.

Barbecue has roots in the cooking methods of indigenous peoples in the Caribbean and the Americas. If you have ever paddled a canoe, napped in a hammock, or savored a barbecue, then you have paid tribute to the Taíno, the Natives of the Caribbean and Florida areas who invented those words long before Christopher Columbus arrived in the New World in 1492.

The Taíno people used a framework of green sticks called a “barbacoa” to slow-cook meat over an open flame, which allowed it to absorb smoky flavors. This method of cooking was observed by Spanish explorers in the late 15th century.

The Spanish colonizers took this method and the adopted and adapted barbacoa, spreading the new way of cooking throughout their territories in the New World.

In the American colonies, barbecue became particularly popular in the Southern United States. European settlers, especially those from England, adapted indigenous cooking methods, incorporating them with their own traditions. Pigs, which were easier to raise than cattle, became the primary source of meat for barbecue in the South.

Enslaved Africans also brought their own culinary traditions and expertise, significantly shaping barbecue practices in the United States. They were often the primary cooks on plantations, blending African, Caribbean, and local ingredients and techniques to create what we recognize as American barbecue today.

Barbecue also evolved into distinct regional styles, particularly in the Southern United States, where it became an integral part of the culture. Each region developed unique methods, sauces, and meat preferences. For example:

• Carolina: Known for its pork barbecue, with variations in sauce – vinegar-based in Eastern North Carolina, mustard-based in South Carolina.

• Texas: Famous for beef barbecue, especially brisket, with a focus on dry rubs and slow smoking.

• Memphis: Renowned for its pork ribs, either “wet” (sauced) or “dry” (rubbed with spices).

• Kansas City: Known for a variety of meats and a thick, sweet, tomato-based sauce.

But barbecue wasn’t just relegated to the US. Barbecue techniques spread worldwide, continuing to be influenced by local traditions and ingredients. Notable examples include:

• South America: Countries like Argentina and Brazil have their own barbecue traditions, such as asado in Argentina, which involves grilling beef over an open flame.

• East Asia: Korean barbecue, known as “gogi-gui,” involves grilling marinated meats at the table.

• Australia and New Zealand: Barbecue (“barbie”) is a popular social activity, often involving grilling sausages, steaks, and seafood.

Today, barbecue remains a beloved cooking method and social activity worldwide, often bringing to mind seasonal cooking out of doors or on picnics. It has evolved with modern technology, including the use of smokers, gas grills, and new cooking techniques. There are even restaurants and food trucks solely dedicated to the art of the barbecue.

In the United States, barbecue competitions have become highly popular, showcasing regional styles and innovation in barbecue techniques.

In fact if you’re stateside during the next several months, you could plan to check out some of these festivals and events, all centered around this iconic food category!

* June 8-9 The Big Apple BBQ Block Party to be held in NYC, New York

* June 14-15 Colorado BBQ Challenge in Frisco, Colorado

* June 21-22 Great Lenexa BBQ Battle taking place in Lenexa, Kansas

* August 23-24 Pigs & Peaches BBQ Festival to be held in Kenesaw, Georgia

* September 26-28 BBQ on the River in Paducah, Kentucky

* September 26-29 The American Royal World Series of BBQ taking place in Kansas City, Missouri

* October 26-27 Jack Daniels World Championship Invitational BBQ at Lynchburg, Tennessee

Today, barbecue has become a beloved culinary tradition worldwide, with variations and influences from different cultures. The rise of barbecue competitions, festivals, and dedicated restaurants has cemented its status as a quintessential part of American cuisine, making it a fascinating and beloved culinary tradition.

Here is a simple recipe for a barbecue rub you can use this upcoming barbecue season.

This rub balances sweetness, smokiness, and a bit of heat, making it suitable for a variety of meats and barbecue styles. Adjust the cayenne pepper to control the spiciness according to your preference.

Simple Barbecue Rub

Ingredients:

• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)

Instructions:

1. Mix Ingredients: Combine all ingredients in a bowl. Stir well to ensure they are evenly mixed.
2. Store: Transfer the rub to an airtight container. It can be stored in a cool, dry place for up to six months.
3. Use: Generously apply the rub to your meat of choice (such as ribs, chicken, pork shoulder, or brisket) before grilling or smoking. For best results, let the meat sit with the rub for at least an hour, or up to overnight in the refrigerator, to allow the flavors to penetrate.