The word "barbecue" comes from the Spansih word "barbacoa" and has several meanings
On the one hand it describes as cooking with dry heat, f.e. over embers of wood or charcoal. On the other hand it puts emphasis on the gadgets that are used to do so.
The typical barbecue has its origin from the Carribean or in Florida. Researchers are still unable to agree on one origin. For example, in the Carribean they used to dug a whole into the ground in which they made a wood fire. This is still done nowadays when they cook in their traditional way. When the wood has burnt down and only embers are left, they are covered with a thin layer of soil. On top of the soil, a whole animal is placed. Then, the remaining whole is filled up with soil. After many hours, the meat will be removed from the whole to eat. The result always is incomparably tender, juicy meat.
Barbecue – origin and usage
Through the years barbecue has followed its road to success on a wide level. The deep south of the USA was the first extensively area to do a barbecue. On huge farms in the south the farmers and plantation owners organised barbecues at a very early stage. They invited family, friends and in many cases their slaves.
Today a barbecue in general is no longer defined as cooking in a buttow covered with soil. It means to grill with a hood. Therefore, a grill equipped with a BBQ or swivelling hood is used. The perfect temperature for barbecuing is between 100°C and up to 160°C. To be able to check the temperature, a good barbecue, may it be a charcoal or gas grill, should have a thermometer attached to the hood. Because of the circulation under the hood, it is less charcoal needed in comparison to grilling direct. Therefore, it is recommended to buy retort charcoal made of hardwood. Even though it is more expensive, it has a better quality and keeps the energy for a longer period of time.
Barbecue cooking time - long and gentle
So, barbecuing is grilling slow at a low temperature in a closed cooking chamber. Depending on the type of meat, it can take up to 2 hours to get it done. The reward for will be, as mentioned above, a incomparably tender, juicy meat.