Barbecuing began on the islands of the Caribbean Sea. These Taíno-Arawac and Caribbean natives used green wood to smoke meat with indirect fire. The word barbecue comes from the language of an indigenous Caribbean tribe called the Taíno. Their word for grilling on a raised wooden grill is barbecue.
The word first appeared in print in a Spanish explorer's account of the West Indies in 1526, according to Planet Barbecue. Other countries have barbecues in their own style. Korean barbecue includes thin slices of beef or pork cooked and served with rice. Argentina has roast or meat without marinade cooked in a smokeless well.
And, of course, there's the Mongolian barbecue, which is neither barbecue nor of Mongolian origin, but rather a type of stir-fry invented recently in Taiwan. But real barbecue is distinctly American. So this 4th of July, when the parades are over and the sun starts to set, add some grilled meat and prepare yourself a true American classic. Nowadays, the barbecues held in different regions of the country vary in terms of cooking, but all kitchens have the same concept of cooking outdoors and over a fire.
Unfortunately, due to the history of slavery and colonialism, a lot of information has been lost about the original barbecues. It is worth noting the willingness of the inhabitants of Memphis to include this pulled pork in many non-traditional dishes, creating dishes such as barbecue salad, barbecue spaghetti, barbecue pizza or barbecue nachos. Although now considered part of the Midwest, Missouri was originally settled by Southerners from Kentucky, Virginia, and Tennessee. Different woods give different flavors, so the regional availability of various types of wood for smoking defines the flavor of barbecue in the region.
While barbecue is found outside this region, the top 14 barbecue states contain 70 of the 100 best barbecue restaurants, and most of the best barbecue restaurants outside the region have their roots there. With less local tradition to draw on, restaurants often combine eclectic mixes of products such as pulled pork from Carolina and brisket from Texas on the same menu, or add original creations or elements from other types of cuisine. The history of barbecue in the United States dates back to colonial times and has been part of American culture ever since. Despite its connections to Caribbean and African culture, barbecue was presented as an example of American exceptionalism and a mark of American identity.
The early use of the word barbecue, derived from the Spanish barbecue, meant conserving (meat) by drying or roasting it slowly; the meaning was closer to that of its modern use as a specific cooking technique when Georgia was colonized. Along with fried chicken, cornbread and silent puppies, barbecue came to be known as a “dish of food for the soul.” Kansas City barbecue is the result of the region's history, a combination of culinary techniques brought to the city by freed slaves and Texas cattle collection campaigns in the late 19th century, which led to the development of the region's characteristic barbecue style. The variations of these ideals by region are reflected in the great diversity of barbecue styles and traditions in the United States. As barbecue grew in the South and expanded overseas, barbecue sauces became increasingly popular, causing recipes to emerge across the country.
