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History of Barbecue

 
The word “barbecue” is most likely derived from the term “barbe a queue”, French for “from snout to tail”. It is believed to be of Louisiana Cajun origin; however, the Spanish brought barbecue, they called it “Barbacoa”, to the Americas long before the Cajuns. The Spaniards (most likely pirates) brought their hogs to the Americas (Florida) and cooked them in pits of oak and hickory coals. It is believed they learn to do this from the Natives of the West Indies. The actual word “barbecue” first appeared in Virginia in the 1700’s. It is here where the duplicity meaning of the word “barbecue” was born. Pork was used in barbecues and the word “barbecue” was used not only as a method of cooking, but also as a social gathering at which meats were cooked in this manner. Texas “barbecue” did not arrive until the 1800’s when German settlers, influenced by Mexican vaqueros, butchered beef which they then “hand-rubbed” with spices before cooking over open fires. Although this may be the way the word “barbecue” came to existence in America; the method of cooking meats over an open fire began when a method of building a fire began.
Barbecue sauces were most likely derived from the Chinese. Marinades were probably first use to “pickle” meats but are now used to flavor and tenderize meats. “Smoking” meat was a way to keep meats without refrigeration. Now “smoking” imparts a flavor you just cannot produce “indoors”.

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The information on this web site is provided as a public service only.
Randy Pollak is not, nor does he claim to be, a doctor, a nutritionist, nor a dietitian.  The only safe diet or fitness plan is the one you discuss with your personal physician. The information on this web site is not intended to be a substitute for individual medical advice in diagnosing or treating a health problem. 
Please consult your health care advisor about your health care concerns. 
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