How Much Do We Really Know About The Art Of Barbecuing?
Do you want to wow your friends at the next neighbourhood barbecue! But how much do we really know about the art of barbecuing?
1) Whole pigs were cooked and eaten by the crowds in the southern states at feasts before the Civil War.
2) Smoking was used as far as 6000 years ago in order to make meats safe to eat and store.
3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.
4) Most Americans today don’t actually barbecue. Today, it is actually broiling: cooking at 475-700*F which takes much less time.
5) According to the statistics, half of all marshmallows eaten in the U.S. have been toasted using a grill.
6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.
7) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it came from the french words de barbe queue, meaning whiskers to tail.
To add a smokey flavour to your gas-grill-cooked foods or foods cooked inside the house, use liquid smoke. A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.
9) Briskets can take a long time to barbeque! This extremely hard cut of meat taken from a cows chest, takes one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a basic 8-pound cut!
10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.
Now youre set to impress your family and friends! Do you want even more barbecuing tips. Competition barbeque secrets are revealed here!
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