Barbecue is a method of grilling used in North America, especially in Canada and America. The main difference between bbq and grilling is that the bbq process takes place slowly over low, indirect heat and the food gains its flavor through the implementation of smoking, whereas grilling is done quickly over direct heat ranging from medium to high degrees and does not produce much smoke.
Barbecue or grill (informally BBQ in the United Kingdom and the United States, Barbeque in Australia and Barbecue in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook food. The term is also generally applied to the appliances associated with these methods, the broader cuisine produced by these methods, and the meals or gatherings at which this style of food is cooked and served. Cooking methods associated with barbecuing vary greatly but most involve cooking outdoors.
The different regional variations of grilling can be broadly categorized into those that use direct and those that use indirect heating. Indirect barbecues are associated with North American cuisine, where meat is heated by roasting or smoking over wood or charcoal . These grilling methods include cooking with Smoke at lower temperatures and long cooking times (several hours). Elsewhere, grilling more commonly refers to the direct application of heat, or grilling food over hot coals or gas. This technique is done over direct dry heat or over a hot fire for a few minutes. Within these broader classifications are other national and regional variations
The English word "barbecue" and its equivalent in other languages come from the Spanish word barbacoa . Etymologists believe this derives from the barabico found in the language of the Arawak people of the Caribbean and the Timucua people of Florida and has entered some European languages in the form of the aforementioned barbacoa . The Oxford English Dictionary (OED) traces the word to Hispaniola and translates it as "a framework of sticks set on posts
Gonzalo Fernández de Oviedo y Valdés, a Spanish explorer, was the first to use the word "barbecoa" printed in Spain in 1526 in the Diccionario de la Lengua Española (Second Edition) of the Spanish Royal Academy. After Columbus landed in the Americas in 1492, the Spanish apparently found Taino meat grilling on a grill consisting of a wooden frame resting on sticks over a fire. Flames and smoke rose and enveloped the meat, giving it a certain flavour
The traditional barbacoa method involves digging a hole in the ground and placing some meat - usually a whole lamb - on top of a saucepan so that the juices can be used to make the broth. Then it is covered with leaves and coals , and set on fire. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described the method of crocodile roasting among the Mosquito people (Misquito people) in his travels to Cabo Gracias a Deus in his novel 'The Interesting Narrative of the Life of Olaudah Equiano'
Linguists have suggested that the word was successively loaned to Spanish , then Portuguese, French, and English. In the form barbicado , the word was used in the English language in 1648 by Beauchamp Plantagenet supposedly in the Tract Description of the County of New Albion : "Indians instead of salt barbicado or dry fish and smok
According to OED, first recorded use in the modern form was in 1661, in Jamaica Edmund Heckeringel also appeared in 1672 in the writings of John Lederer following his travels in southeastern North America in 1669-1670, first known use as a noun was in 1697 by English pirate William Dampier. On his new voyage around the world , Dampier writes, "... lay there all night, on bourbeco tyres, or stick tyres, raised about 3 feet from the ground
As early as the 1730s, New England Puritans were familiar with barbecue, as on November 4, 1731, New London resident Joshua Hempstead wrote in his diary: "I was at Madame Winthrop's at entertaining, or Treat of Colin [Colonel] or Small Browns a Barbacoid.” [See the Diary of Joshua [See the Diary of Joshua Hempstead (New London: The New London Historical Society, 1901), p. 241.]
While the standard modern English spelling of the word is barbecue , variations can also be found including barbecue and abbreviations such as syllables ( bar-bq) or abbreviations ( BBQ). Spelling grill is presented in Merriam-Webster and Oxford Dictionaries as a variant. In the southeastern United States, the word is used in the southwestern states, cuts of beef are often cooked
Barbecue includes many types of cooking techniques. The original method is cooking with smoke at lower temperatures—usually around 240–280°F or 115–145°C—and significantly longer cooking times (several hours), known as smoking .
Grilling is done over direct dry heat, usually over a hot fire above 500 °F (260 °C) for a few minutes. It can be grilled on wood , charcoal , gas or electricity. The time difference between smoking and grilling is the temperature difference. At the lower temperatures used for smoking, it takes several hours for the meat to reach the desired internal temperature
smoking
Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from combustion or combustion, most commonly wood . Meat and fish are the most commonly smoked foods, although cheese, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked.
barbeque
Barbecuing is a form of cooking that involves dry heat applied to the food, either from above or below. Grilling is an effective technique for cooking meat or vegetables quickly because it involves a large amount of direct radiant heat. There are many methods of grilling, which involve some type of stewing or roasting. This is one of the least common techniques when cooking classic grill foods
The words "barbecue" and "barbecue" are often used interchangeably, although food experts argue that grilling is a type of grilling, and that grilling involves using a higher level of heat to sear the food, while grilling is a slower process. Low heat
The term barbecue is also used to refer to a flavoring added to food items, most notably potato chips
BBQ includes four or five distinct cooking techniques.
- The original technique is smoking at lower temperatures __often between 115-145°C°__ and significantly takes longer, up to hours.
- The other technique known as baking using a stone oven or grill oven uses a convection system to moderately cook meats and starches for a certain amount of time, about an hour.
- Browning incorporates direct, dry heat as items are placed on a ribbed surface with a pot filled with broth. Using this technique, cooking takes place at a variety of speeds, as it starts quickly, then slows down, speeds up again, and ends after a few hours.
- Barbecue is done on direct and dry heat as well..and it is often over an oven with a flaming temperature of more than (500°F°(260°C) within a few minutes, and it is either over wood , coal , on gas or using electricity..and the difference in the duration between barbecue and grilling is due to the difference in temperature The low ones are necessary for making barbecue, as meat, for example, needs several hours to reach the desired level of doneness..