Who Is the Father of Modern Art What Does Barbacoa in English

Cooking method and apparatus

Barbecue or barbeque (informally BBQ in the U.k. and US, barbie in Australia and braai in South Africa) is a term used with meaning regional and national variations to describe diverse cooking methods which utilise live fire and smoke to cook the food.^[1] The term is too mostly practical to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this mode of nutrient is cooked and served. The cooking methods associated with barbecuing vary significantly but nearly involve outdoor cooking.

The various regional variations of barbecue can be broadly categorized into those methods which use directly and those which use indirect heating.^[one] Indirect barbecues are associated with Northward American cuisine, in which meat is heated past roasting or smoking over forest or charcoal.^[2] These methods of charcoal-broil involve cooking using smoke at low temperatures and long cooking times (several hours). Elsewhere, barbecuing more than usually refers to the more direct application of heat, grilling of food over hot coals or gas.^[i] This technique is commonly washed over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.^[2]

Etymology and history [edit]

Barbecued hickory-smoked, baby-back pork ribs

A barrel-shaped smoker on a trailer. Pans on the pinnacle shelf hold hamburgers and hot dogs. The lower grill is being used to melt pork ribs and "drunken craven".

The English language word barbecue and its cognates in other languages come from the Spanish word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida;^[3] it has entered some European languages in the form of the aforementioned barbacoa. The Oxford English language Dictionary (OED) traces the word to Hispaniola and translates it every bit a "framework of sticks ready upon posts".^[4]

Gonzalo Fernández De Oviedo y Valdés, a Spanish explorer, was the starting time to utilize the give-and-take "barbecoa" in print in Spain in 1526 in the Diccionario de la Lengua Española (2d Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards plainly found Taíno roasting meat over a grill consisting of a wooden framework resting on sticks in a higher place a fire. The flames and smoke rose and enveloped the meat, giving information technology a certain flavor.^[5]

Traditional barbacoa involves digging a pigsty in the ground and placing some meat—usually a whole lamb—above a pot then the juices can exist used to make a goop. It is and then covered with maguey leaves and coal, and set alight. The cooking procedure takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators amid the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative The Interesting Narrative of the Life of Olaudah Equiano.^[6]

Linguists have suggested the word was loaned successively into Spanish, then Portuguese, French, and English language. In the form barbacado the word was used in English in 1648 by the supposed Beauchamp Plantagenet in the tract A description of the province of New Albion: "the Indians in stead of salt doe barbecado or dry and smoak fish".^[7]

According to the OED, the outset recorded use in mod form was in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their mankind forthwith Barbacu'd and eat";^[iv] it also appears in 1672 in the writings of John Lederer following his travels in the North American southeast in 1669–1670.^[8] The showtime known utilize as a noun was in 1697 past the English buccaneer William Dampier. In his New Voyage Circular the World, Dampier wrote, "and lay there all nighttime, upon our Borbecu's, or frames of Sticks, raised almost iii foot [0.91 thousand] from the Ground".^[9]

Every bit early as the 1730s, New England Puritans were familiar with charcoal-broil, as on four November 1731, New London, Connecticut, resident Joshua Hempstead wrote in his diary: "I was at Madm Winthrops at an Entertainment, or Treat of Colln [Colonel] or Samll Brownes a Barbaqued."^[x] Samuel Johnson'due south 1756 dictionary gave the following definitions:^[11]

• "To Charcoal-broil – a term for dressing a whole squealer" (attestation to Pope)
• "Barbecue – a hog dressed whole"

While the standard modern English language spelling of the word is charcoal-broil, variations including barbeque and truncations such every bit bar-b-q or BBQ may too be found.^[12] The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a variant.^{[13] [14]} In the southeastern United States, the word barbecue is used predominantly every bit a substantive referring to roast pork, while in the southwestern states cuts of beefiness are often cooked.^[15]

Associations [edit]

Because the give-and-take barbecue came from native groups, Europeans gave it "savage connotations".^{[16] : 24} This association with barbarians and "savages" is strengthened by Edmund Hickeringill'south work Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism. However, according to Andrew Warnes, there is very little proof that Hickeringill's tale of cannibalism in the Caribbean area is even remotely truthful.^{[16] : 32} Some other notable false depiction of cannibalistic barbecues appears in Theodor de Bry's Great Voyages, which in Warnes's optics, "nowadays smoke cookery as a custom quintessential to an underlying savagery [...] that everywhere contains within it a potential for cannibalistic violence".^{[16] : 36} Today, those in the U.S. associate barbecue with "classic Americana".^{[sixteen] : 3}

Styles [edit]

A British barbecue including chicken kebabs, marinated chicken wings, sweetcorn, and an assortment of vegetables

In American English language usage, grilling refers to a fast process over high heat while barbecuing refers to a ho-hum process using indirect heat or hot smoke, similar to some forms of roasting. In a typical U.Southward. home grill, nutrient is cooked on a grate directly over hot charcoal, while in a U.S. barbecue the coals are dispersed to the sides or at a significant distance from the grate. In British usage, barbequeing refers to a fast cooking process done directly over loftier heat, while grilling refers to cooking nether a source of direct, moderate-to-high heat—known in the United States equally broiling. Its Southward American versions are the southern Brazilian churrasco and the Argentine asado.^[17]

United States [edit]

Typical plate of chopped pork charcoal-broil every bit served in a restaurant with barbecue beans, sauce, and Texas toast

According to estimates, prior to the American Civil War, Southerners ate around five pounds of pork for every pound of beef they consumed.^[xviii] Because of the effort to capture and cook these wild hogs, pig slaughtering became a fourth dimension for celebration and the neighborhood would be invited to share in the largesse. In Louisiana Creole and Cajun culture, these feasts are called boucheries or "pig pickin's". The traditional Southern barbecue grew out of these gatherings.^[19]

Each Southern locale has its ain variety of charcoal-broil, particularly sauces. Due south Carolina is the only state that traditionally includes all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based sauces. Northward Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the heart of the country uses Lexington-style barbecue, with a combination of ketchup and vinegar equally their base, and western Northward Carolina uses a heavier ketchup base. Memphis barbecue is best known for tomato plant- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry out seasoning (dry out rubs) and smoked over hickory woods without sauce. The finished barbecue is then served with barbecue sauce on the side.^[twenty]

The charcoal-broil of Alabama, Georgia, and Tennessee is nigh always pork, often served with a sweet love apple-based sauce. Several regional variations exist. Alabama is as well known for its distinctive white sauce—a mayonnaise- and vinegar-based sauce originating in northern Alabama, used predominantly on chicken and pork. A popular detail in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork is prepared past shredding the pork later on information technology has been barbecued.^[21]

Kansas City-style barbecue is characterized by its use of different types of meat, including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beefiness ribs, smoked/grilled craven, smoked turkey, and sometimes fish—a variety attributable to Kansas Urban center's history as a center for meat packing. Hickory is the primary forest used for smoking in Kansas City, while the sauces are typically tomato based with sweet, spicy, and tangy flavors.

Pit beef prevails in Maryland and is often enjoyed at large outdoor "bull roasts", which are unremarkably fundraising events for clubs and associations. Maryland-style pit beef is not the product of barbecue cookery in the strictest sense; the meat is not smoked but grilled over a high heat. The meat is typically served rare with a strong horseradish sauce as the preferred condiment.^[22]

The state of Kentucky, particularly the western region around Owensboro and Henderson, is unusual in its charcoal-broil cooking; the preferred meat is mutton.^[23] This kind of mutton barbecue is often used in communal events in Kentucky, such as political rallies, county fairs, and church fund-raising events.^[20]

Charcoal-broil in Texas is predominantly beef due to the land's celebrated ties to cattle raising.

South Africa [edit]

Braais are breezy gatherings of family and friends who convene effectually an open fire for any occasion and at any location with a grill. They are linked to the consistent warm weather of South Africa that leads to much communal, outdoor activity.^[24] The deed of convening around a grill is reminiscent of by generations gathering around open up fires after a hunt, solidifying the braais' importance to tradition.^[25] Modernity has expanding grilling to the use of gas grills, only steel grill gates and campfires are often used.^[25] The utilise of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen every bit the all-time method to melt the meat.^[26]

Information technology is expected that people attention a braai bring snacks, drinks, and other meat to eat until the principal meal has finished cooking on the grill. This potluck-like action is known as "bring and braai".^[27] Cooking on the braai is a bonding experience for fathers and sons, while women prepare salads and other side dishes in kitchens or other areas abroad from the grill.^[28] Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish.^[24] Milie pap, also known as "Krummel Pap", is a crumbled cornmeal that is oft served as a side dish.^{[29] [24]}

Heritage Twenty-four hours in South Africa, celebrated on 24 September, has also come to be known every bit National Braai Day, inverse to Braai4Heritage, since the holiday is usually celebrated with one.^[27] Desmond Tutu advocated for National Braai Solar day in 2007 due to the universal enjoyment of braais across races in South Africa, stamping it every bit a symbol of South African heritage.^[29]

Techniques [edit]

Diagram of a propane smoker used for barbecuing

Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 116–138 °C (240–280 °F)—and significantly longer cooking times (several hours), known every bit smoking.^{[ commendation needed ]}

A public charcoal-broil site at a park in Oulu, Republic of finland, on 23 March 2014

Grilling is washed over directly, dry out rut, normally over a hot fire over 260 °C (500 °F) for a few minutes. Grilling may be done over wood, charcoal, gas, or electricity. The time departure betwixt smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature.^{[30] [31]}

Smoking [edit]

Smoking is the process of flavoring, cooking, and/or preserving nutrient by exposing it to smoke from burning or smoldering material, most often woods. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such equally beer or smoked beer are besides smoked.^{[32] [33]}

Grilling [edit]

Lamb grilling over hot coals

Grilling is a course of cooking that involves a dry heat applied to the food, either from in a higher place or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant oestrus. At that place are many methods of grilling, which involve a type of braising or roasting. This is ane of the least mutual techniques when cooking classic barbecue foods.^[34]

The words "barbecue" and "grilling" are oftentimes used interchangeably, although nutrient experts debate that barbecue is a type of grilling, and that grilling involves the use of a higher level of estrus to sear the nutrient, while barbecuing is a slower process over a low estrus.^[35]

Other uses [edit]

The term charcoal-broil is also used to designate a flavor added to food items, the near prominent of which are potato chips.^[36]

See as well [edit]

• Asado – Meat dish traditional in Uruguay, Argentina, Paraguay and Chile
• Barrel charcoal-broil – Type of charcoal-broil made from a 55-gallon barrel.
• Braai
• Burnt ends – Barbecued meat delicacy
• Carne asada – Dish of grilled and sliced beef
• Char siu – Cantonese style of barbecued pork
• Churrasco
• Kansas City-manner charcoal-broil – Dish of slowly smoked meat originating in Kansas
• Kebab – Diversity of meat dishes originating in the Center Eastward
• Korean barbecue – Manner of food preparation in Korean cuisine
• Listing of barbecue dishes
• List of barbecue restaurants
• List of smoked foods
• Mangal – Middle Eastern charcoal-broil
• Memphis-fashion charcoal-broil – Regional manner of barbecue in the United States
• Mongolian barbecue – Stir-fried dish
• North Carolina barbecue
• Regional variations of barbecue – Meat
• Ribfest – Type of food festival that occurs throughout the Usa and Canada
• Satay – Indonesian dish of spicy seasoned, skewered and grilled meat, served with a sauce
• Shaokao, Chinese barbecue
• Shashlik – Form of shish kebab
• Spice rub
• St. Louis-fashion barbecue – Spare ribs dish
• Teppanyaki – Mode of Japanese cuisine
• Texas Barbecue – Barbecue unique to Texan cuisine
• Yakiniku – Style of Japanese food preparation

References [edit]

1. ^ ^{a b c} Bawdon, Michael. "A guide to different types of barbecue". Great British Chefs. Retrieved 8 April 2021.
2. ^ ^{a b} Moss, RF (2020). Charcoal-broil: the history of an American establishment. University Alabama Press.
3. ^ Hale, C. Clark (2000). The Swell American Barbecue and Grilling Manual. McComb, MS: Abacus Pub. Co. ISBN0936171022. ^{[ folio needed ]}
4. ^ ^{a b} "Oxford Dictionary". Old.cbbqa.org. Archived from the original on 21 April 2021. Retrieved 12 December 2015.
5. ^ Peters, Philip Dickenson (2003). Caribbean Wow 2.0 (1st ed.). Coral Gables, Fla.: House of Zagada. p. 27. ISBN9781929970049 . Retrieved 12 Dec 2015.
6. ^ Equino, Olaudah (2012). The Interesting Narrative of the Life of Olaudah Equiano. Lanham: Commencement Publishing LLC. p. 316. ISBN978-1625584717 . Retrieved 12 December 2015.
7. ^ Plantagenet, Beauchamp (1648). "4". A description of the province of New Albion . Retrieved fifteen March 2019.
8. ^ Lederer, John (1672). The Discoveries of John Lederer. p. 28. Retrieved 12 December 2015.
9. ^ Dampier, William. A New Voyage Round the World. Ripol Classic. p. twenty. ISBN1148385150 . Retrieved 12 December 2015.
10. ^ Hempstead, Joshua (1901). Diary of Joshua Hempstead of New London, Connecticut. New London County Historical Order. p. 241. ISBN9780259727545.
11. ^ Johnson, Samuel (1756). A lexicon of the English language. Oxford Academy. p. 70. Retrieved 12 December 2015.
12. ^ "storySouth / southern barbecue BBQ culture and foodways". Storysouth.com. five April 2002. Retrieved 6 September 2012.
13. ^ "Barbeque". Free Merriam-Webster Dictionary. Retrieved six September 2012.
14. ^ "Definition of charcoal-broil". Oxford Dictionaries (British & World English). 24 June 2013. Retrieved 24 June 2013.
15. ^ "America searches for the perfect barbecue". Newsweek. 103 (19–26). May 1984. Retrieved 12 December 2015. ^{[ page needed ]}
16. ^ ^{a b c d} Warnes, Andrew (2008). Brutal Barbecue: Race, Culture, and the Invention of America's First Food. Academy of Georgia Press. ISBN9780820328966.
17. ^ Matthew Bell (18 July 2013). "Gaucho grill: How to cook the Argentinian way | Reviews | Lifestyle". The Independent . Retrieved 12 Dec 2015.
18. ^ Taylor, Joe Grey (1982). Eating, Drinking, and Visiting in the Southward: An Informal History (Louisiana pbk ed.). Baton Rouge: Louisiana Country Univ. Printing. p. 27. ISBN0-8071-1013-2 . Retrieved 12 December 2015.
19. ^ Geiling, Natasha. "The Evolution of American Barbecue". Smithsonian . Retrieved 7 May 2018.
20. ^ ^{a b} "A Yr of Charcoal-broil: Kentucky Mutton - Nutrient Democracy". Food Democracy. 13 March 2012. Retrieved 7 May 2018.
21. ^ "What's the hugger-mugger to making tender, juicy pulled pork?". Food . Retrieved 7 May 2018.
22. ^ Raichlen, Steven (28 June 2000). "How to Say Barbecue in Baltimore". New York Times. Baltimore (Md). Retrieved 12 December 2015.
23. ^ "Stalking the Barbecued Mutton". The New Yorker. seven February 1977. Retrieved 12 December 2015.
24. ^ ^{a b c} Savides, Steven (12 June 2002). "The braai unites Southward Africans". Christian Science Monitor. 94: 16.
25. ^ ^{a b} Moskin, Julia (23 May 2016). "South Africa, One Nation United by the Grill". The New York Times. ISSN 0362-4331. Retrieved 6 Apr 2021.
26. ^ "Things You Must Know About South African Braai -". The Travels of BBQboy and Spanky. 26 August 2019. Retrieved 6 April 2021.
27. ^ ^{a b} Isabella., Morris (2017). S Africa - Civilisation Smart! : the Essential Guide to Customs & Culture. Kuperard. ISBN978-ane-78702-966-viii. OCLC 1001989214.
28. ^ Matloff, Judith (16 January 1997). "S. African Braai: Information technology'due south a Guy Affair". Christian Science Monitor. 89.
29. ^ ^{a b} Nugent, Paul (December 2010). "Do Nations Have Stomachs? Food, Drink and Imagined Customs in Africa". Africa Spectrum. 45 (3): 87–113. doi:10.1177/000203971004500305. ISSN 0002-0397. S2CID 73719750.
30. ^ McElhiney, Jacqui (24 July 2015). "How to melt meat properly on the barbecue". BBC Good Food. Retrieved 14 Apr 2016.
31. ^ "Barbecue 101". SAVEUR. 17 June 2011. Retrieved 14 April 2016.
32. ^ Colby, Chris. "Smoked Beer". Retrieved xix Oct 2017.
33. ^ McGee p. 767: "Malt whiskies from Scotland's west declension accept a unique, smoky flavor that comes from the use of peat fire for drying the malt."
34. ^ "Grill vs charcoal-broil – do you know the divergence?". Global News . Retrieved 7 May 2018.
35. ^ Grinberg, Emanuella (6 July 2015). "The difference between grilling and barbecue". CNN . Retrieved sixteen May 2018.
36. ^ Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Marshall Cavendish. ISBN9780761478201.

External links [edit]

Look up charcoal-broil in Wiktionary, the free dictionary.

• "Barbecue". Encyclopædia Britannica. Vol. three (11th ed.). 1911.
• Barbecue Food Safety (U.S. Dept. of Agriculture)
• The Net BBQ FAQ Archived 27 April 2021 at the Wayback Motorcar
• Charcoal-broil: A History of the World'due south Oldest Culinary Fine art Spider web cast from the Library of Congress

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Source: https://en.wikipedia.org/wiki/Barbecue

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