When you ponder the 4th of July, what enters your mind? Maybe your family’s holiday functions start early, watching brightly-colored hot air balloons dot the deep blue sky. And afterwards there’s the big march down the middle of town, city festival booths, and fireworks to complete America’s birthday. Sound familiar? But, wait. We’re leaving out a vital detail. Many of us often have family over, fire up the grill, take out ice cold beverages, open a bag of potato chips, melt butter on hot corn on the cob, and fill our bellies with some good grub.
Cuz let’s be upfront … when it pertains to cuisine that almost anyone likes, what doesn’t come to mind if it isn’t barbecue? From pit barbecue to smokers, and charcoal grills to propane ranges, there’s just something about delicious meat. Today we are familiarized to barbecuing for family functions, resting for Sunday dinner, or merely for a fun night with friends.
Want amazing more random facts about BARBEQUE?
Memphis in May and The American Royal are known as some of the biggest barbecue championships around the world. They bring significant crowds and offer some pretty substantial prize money– cuz who can ignore meat that is cooked to perfection, and a variety of options from sweet, to spicy, to hot?
There’s no one means to barbecue. Depending upon which region of the United States you’re in, you’ll get an assorted style and flavor. This isn’t a casual deal, either; people accept it very genuinely and are fiercely devoted to the taste they link to home.
Long before the large gas ranges of today, the beginnings of BBQ were pretty humble. Back in the early 1950s, George Stephen began selling his bowl-shaped kettles, the iconic piece of equipment that says backyard barbecue like nothing else. Through the years, models were improved upon, and inevitably large gas grills were in the product lineup, too.
It’s challenging to pinpoint how this tradition of cooking first started, but it may have its origins in how the Spanish used to cook their meat on a frame created out of wood over a fire. But, regardless of how it began, meat is cooked in all several ways today: direct heat, indirect heat, smoked, baked, roasted, or switched on a spit.
For grilling, think about burgers over an open flame: the key factor is high heat, with the meat being right in the path of the heat source. For barbecue, however, the chef employs low heat and the meat is cooked via an indirect heat source, and it typically takes hours.
A lot of us are used to just turning on the propane and firing up the grill, but for those who are diehard charcoal fans, it’s intriguing to know a little bit about how the briquettes are made. Eventually, the wood mixture is combined with coal, lime, and cornstarch, and the mixture is then formed into the small briquette forms we’re all familiar with.
And, if you’re curious about when briquettes started being used, you can thank Henry Ford for that. They were the effects of identifying something to do with leftover wood adhering to production on his infamous Model T cars.
Barbecue is just one type of food that we love, but when it comes to yummy calories, it isn’t the only sort of food that gets our awareness. One of the exciting aspects of the culinary tours we provide is the chance to be exposed to a variety of foods, taste samples, learn more about pairing new flavors together, and appreciate the huge world of gastronomic pleasure. Whether you want to find out about the tricks of barbecuing, or learn new ways you can enjoy cheese, we’re sure that our tours will include something that piques your interest! Schedule a tour and call today!
These sources were taken in the writing of this article: