Portal:Barbecue
Portal maintenance status: (October 2018)
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Introduction
Barbecue or barbeque (informally BBQ or the Australian term barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large, specially-designed brick or metal ovens. Barbecue is practiced in many areas of the world and there are numerous regional variations.
Selected general articles
A churrascaria (Portuguese pronunciation: [ʃuʁɐskɐˈɾi.ɐ]) is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for 'barbecue'. Read more...
A plate of South Texas Style BBQ. Potato salad is common in Texas barbecue as a side dish.
Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.
Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as "a line running from Columbus and Hearne northward between Dallas and Fort Worth". Read more...- Kansas City Barbeque Society is a competitive cooking organization founded in 1985 by Carolyn and Gary Wells and Rick Welch. Their desire was to put together a local group for competitive barbecue. It has since grown exponentially and provides oversight to hundreds of competitions. It is the largest competitive barbecue organization in the world, with more than 15,000 members. Read more...
Lexington (North Carolina) style barbecue (pulled pork) served with hushpuppies, baked beans and red slaw (lower right)
Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of "Lexington style" North Carolina barbecue. Read more...- Yakitori (Japanese: 焼き鳥) is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. Read more...
- Buccan or Boucan is the native South American and Caribbean name for a wooden framework or hurdle on which meat was slow-roasted or smoked over a fire. Spaniards called the same process "barbacoa", later "barbecue".
The term "buccaneer" for pirates or privateers, is said to be derived from buccan. In the Caribbean, seafarers used the wooden frames for smoking meat, preferably manatee. From this derived the French word boucane and hence the name boucanier for French hunters who used such frames to smoke meat from feral cattle and pigs on Hispaniola (now Haiti and the Dominican Republic). English colonists anglicised the word boucanier to buccaneer. Read more...
Anticuchos (singular anticucho, Quechua 'Anti Kuchu', Anti: 'Eastern region of the Andes' or 'Eastern native ethnicities', Kuchu: 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era. The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru.
Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). Anticuchos often come with a boiled potato or bread on the end of the skewer. A similar dish, shish kebab, is found in Mediterranean cuisine. In Peru, anticuchos are linked to the procession of Señor de los Milagros. Read more...
Shish taouk (Arabic: شيش طاووق; Hebrew: שישליק עוף; Turkish: şiş tavuk or tavuk şiş; Azerbaijani: toyuq kababı) is a traditional marinated chicken shish kebab of Middle Eastern cuisine. It is widely eaten in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Palestine, Iraq, and Israel. A similar dish in Persian cuisine is the traditional jujeh kabab. It is also served in kebab houses in many cities around the world. Read more...
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. Pig roasts in the mainland Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in the Philippines, Puerto Rico and Cuba as well as the non-mainland US state of Hawaii (a luau), with roasts being done in the mainland states by descendants of other areas. A pig roast is traditional meal in Serbia and Montenegro, often prepared for celebration events and family fests, and it can be usually found on the menu of traditional taverns and bars - kafana. Read more...- The North Carolina Barbecue Society (NCBS) is a non-profit organization created to promote North Carolina culture and food. They are based in Winston-Salem, North Carolina, United States One of the goals of the organization is to promote barbecue related cultural events such as the Tar Heel Barbecue Classic and the Lexington Barbecue Festival, as well as promote the barbecue culture of North Carolina. Read more...
The hibachi (Japanese: 火鉢, "fire bowl") is a traditional Japanese heating device. It consists of a round, cylindrical, or a box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.
In North America, the term "hibachi" refers to a small cooking stove heated by charcoal (called shichirin in Japanese) or to an iron hot plate (called teppan in Japanese) used in teppanyaki restaurants. Read more...
Propane (/ˈproʊpeɪn/) is a three-carbon alkane with the molecular formula C3H8. It is a gas at standard temperature and pressure, but compressible to a transportable liquid. A by-product of natural gas processing and petroleum refining, it is commonly used as a fuel. Propane is one of a group of liquefied petroleum gases (LP gases). The others include butane, propylene, butadiene, butylene, isobutylene, and mixtures thereof. Read more...- Memphis in May International Festival is a month-long festival held in Memphis, Tennessee. The festival, which is saluting Czech Republic in 2018, honors a specific foreign country every year and features many different events. The Beale Street Music Festival takes place the first weekend in May and showcases an eclectic lineup of national and local musical talent. International Week is a series of exhibits, screenings, arts and performances dedicated to each year's honored country. The World Championship Barbecue Cooking Contest has become one of the most popular barbecue contests in the country and is celebrating its 41st year in 2018. The Great American River Run Half Marathon & 5K welcomes runners of all experience levels through the streets of Memphis and along the banks of the Mississippi River, while 901Fest is a unique celebration that includes a salute to all things Memphis. Read more...
The Lexington Barbecue Festival is a one-day food festival held each October in Lexington, North Carolina, the "Barbecue Capital of the World." Each year it attracts as many as 160,000 visitors to the uptown Lexington area to sample the different foods from up to 20 different area restaurants, dozens of visiting food vendors, and hundreds of other vendors.
The annual event is listed in the book 1000 Places to See in the USA & Canada Before-You-Die, a part of the series based on the best-selling 1,000 Places to See Before You Die. In 2012, the US News and World Report ranked Lexington as #4 on its list of the best cities for barbecue. Read more...
Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.
Memphis-style barbecue has become well-known due to the World Championship Barbecue Cooking Contest held each May, which has been listed in Guinness World Records as the largest pork barbecue contest in the world.
The event is regularly covered by national and international television networks such as The Food Network and the BBC and attracts over 100,000 visitors. Many of Memphis' barbecue restaurants have become nationally known and can ship their products anywhere in the country overnight due to the proximity of FedEx's Memphis Superhub. Read more...
Food cooking on a charcoal grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Read more...
Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Read more...
The sausage sizzle is a community event common across Australia and New Zealand. The term came into common use in the 1980s and is used to describe both the typical barbecuing technique and the nature of the event itself. The primary element of a sausage sizzle is the preparation and sale of barbecued sausages, typically with some form of bread and often accompanied by sauces or other barbecued items such as sliced onion. Read more...
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei (燒味), Cantonese roasted meat. Read more...
Lechón being roasted in Cadiz, Negros Occidental, Philippines.
Lechón in Spanish or Leitão in Portuguese is a pork dish in several regions of the world, most specifically in Bairrada, Portugal and Spain and its former colonial possessions throughout the world. Lechón is a Spanish word referring to a roasted suckling pig. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, North Sulawesi province of Indonesia, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is popular in the Philippines with Cebu being acknowledged by American chef Anthony Bourdain as having the best pig. It is also the national dish of Puerto Rico.
In most regions of the Philippines, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish. Read more...
LED sign in the shape of hanzi for chuan outside a Beijing restaurant serving it
Chuan (Chinese: 串, Dungan: Чўан, pinyin: chuàn; "kebab"; Uyghur: كاۋاپ, кавап; "kawap"), especially in the North-East of China referred to as chuan'r (Chinese: 串儿) are small pieces of meat roasted on skewers. Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan, and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims. Read more...
Typical Brazilian churrasco.
Churrasco (Spanish: [tʃuˈrasko], Portuguese: [ʃuˈʁasku]) is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru, Guatemala and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse.
A churrascaria is a restaurant serving grilled meat, many offering as much as one can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate. This serving style is called espeto corrido or rodízio, and is quite popular in Brazil, specially in southern states like Rio Grande do Sul, Paraná, Santa Catarina and São Paulo. Read more...
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface. Flattop grills have been around for hundreds of years in various forms and evolved in a number of cultures. Read more...
A chimney starter, also called a charcoal chimney, is a device that is used to ignite either lump charcoal or charcoal briquettes. It is usually a steel cylinder about 8" (20 cm) in diameter and about 12 to 18 inches (30 to 45 cm) tall. Chimney starters have a plate (or grate) with several holes that is placed horizontally inside the cylinder about 3" (8 cm) from the bottom. The chimney has large holes around its circumference below the grate. This allows air to flow up underneath the charcoal, which rests atop the grate. Chimneys also have handles that are usually insulated. The chimney starter works by placing newspaper underneath the grate and igniting it. This fire rises through the grate and ignites the charcoal. It is commonly used where charcoal lighter fluid, a toxic petroleum derivative, is inappropriate or banned. It is also used when extra charcoals are required while the grill is being used, such as when slowly cooking something for a few hours.
A type of chimney starter's basic device, named Automatic Dump Type Charcoal Lighter, was invented in the 1960s by Hugh King, Lavaughn Johnson, and Garner Byars of Corinth, Mississippi and marketed under the "Auto Fire" label. Read more...
Jijim-nureum-jeok (egg-washed and pan-fried skewers)
Jeok (적; 炙) is a Korean meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays (hwangap) and wedding ceremonies. Jeok comes in multiple varieties, including sanjeok and nureum-jeok. Read more...
St. Louis-style barbecue refers to spare ribs associated with the St. Louis area. These are slow- smoked in a bbq pit or bbq grill fueled by wood, charcoal, or a mixture of both. Read more...
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications.
In English, brochette is a borrowing of the French word for skewer. In cookery, en brochette means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used in a variety of kebab dishes. Read more...
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list. Read more...
A dead suckling pig prior to being roasted for consumption at an American tailgate party
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.
The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. Read more...
The Leskovac Grill Festival (Serbian: Роштиљијада / Roštiljijada, also translated as "barbecue week") is a yearly grilled-meat festival organised in Leskovac, Serbia at the beginning of September. During the event, the main boulevard is closed for traffic, night and day for five days, and all its way there are grill-stands constructed, to create many temporary restaurants. Many visitors from all over Serbia and many tourists from abroad come to Leskovac to enjoy a grill and entertainment. The organisers hold competitions, such as in making the World Biggest Burger - the Pljeskavica. The festival is the highlight of the season in Leskovac.
To attract tourists from Serbia and abroad, the tourist organization organizes every year attractive concerts, fashion shows, carnivals, Miss Election during the period of Roštiljijada Festival. So far a lot has been done by raising quality, organizing a festival modeled on the Oktoberfest in Munich, such as a media presentations and good marketing which resulted in a very successful festival. According to the City Tourist Board, the number of visitors is one of the top touristic events in Serbia. In 2013, a record number of 600,000 people visited the festival. More than 200 barbecues were operational. Read more...
A briquette (or briquet) is a compressed block of coal dust or other combustible biomass material such as charcoal, sawdust, wood chips, peat, or paper used for fuel and kindling to start a fire. The term comes from the French language and is related to brick. Read more...
A barbecue sandwich served with pickled cucumber
A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients. Read more...
In the United States, barbecue refers to a technique of cooking meat outdoors over a fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.
Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions. Read more...
Tri-tip on the grill, with a saucepan of beans and loaves of bread
Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage." The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.
Santa Maria-style barbecue centers around beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired distance from the heat. The Santa Maria Valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered barbecues use. Read more...
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state. Read more...- Asado (Spanish: [aˈsaðo]) are the techniques and the social event of having or attending a barbecue in various South American countries, where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador or parrillero. Read more...
- Balinese roasted pork ribs
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Read more...
Asado on an open pit
This is a list of barbecue dishes, comprising barbecued dishes and foods, along with those that are often barbecued. Read more...
Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong and Macau. Read more...
Did you know...
- ... that Bobby Egan, the owner of a New Jersey roadside barbecue restaurant, has been criticized for participating in diplomatic negotiations between North Korea and the United States?
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Selected images
A barrel-shaped barbecue on a trailer. Pans on the top shelf hold hamburgers and hot dogs. The lower grill is being used to cook pork ribs and "drunken chicken".
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