What is bbq

English Language Learners Definition of barbecue Entry 2 of 2. See the full definition for barbecue in the English Language Learners Dictionary. Nglish: Translation of barbecue for Spanish Speakers. Britannica English: Translation of barbecue for Arabic Speakers. Subscribe to America's largest dictionary and get thousands more definitions and advanced search—ad free! Log in Sign Up. Save Word. Definition of barbecue Entry 1 of 2. Getto I prepared it with a rub rather than a marinade or barbecue sauce.

It was the first time I'd barbecued meat seasoned with a rub, and it was very easy. The brisket, for example, is slow smoked with a dry rub for 14 to 16 hours … — Constance Snow. Definition of barbecue Entry 2 of 2. Other Words from barbecue Verb barbecuer noun, plural barbecuers. You can't have it both ways folks. If you want to claim barbecue as the oldest cooking method, you're gonna hafta broaden your definition.

The revisionist say that barbecue is large cuts of meat like pork shoulder and beef brisket. But the inventors, the Caribbean tribes, used the barbacoa for drying and smoking fish, lizards, alligators, snakes, rats, frogs, birds, and other small animals for preservation as well as for dinner.

To our Founding Fathers, barbecue was whole hog, beef, or lamb. Neither was barbecuing cuts of meat. That probably came later when plantation owners took the best cuts for themselves, like the loin, from along the back, so they could eat high off the hog, and left the tough cuts, like the sides and shoulders to the slaves. Today competition barbecue cooks compete in four categories, one of which is chicken, and most of them cook small thighs.

The revisionists talk about the importance of low and slow and wood smoke. Then why doesn't your definition include Smithfield ham? Smoked oysters? Smoked mullet? Bagels with cream cheese and smoked salmon? And what about pastrami? Pastami is brisket that has been heavily seasoned, salted, aged for a few days, and then smoked.

It is essentially smoked brisket, and that makes Katz's Delicatessen, in the same location since , the oldest barbecue restaurant in the nation The revisionists also forget that the word barbecue has been used in this broad sense in all English speaking countries for centuries.

It has common usage, squatting rights if you will, in its favor. Millions of people around the world use it correctly to include all forms of outdoor cooking. Sanderson and Virgina Rich, published in by California's Sunset Magazine, was already wise to the controversy over nomenclature.

It says, right at the beginning, "The noun 'barbecue' is defined in the dictionary as 'a social entertainment of many people usually in the open air, at which one or more large animals are roasted or broiled. We use the word this way throughout this book. It seems simpler all around not to argue about it. And if that's not enough, as you can see above, even Homer Simpson considers hot dogs barbecue, and you don't get more popular culture than that.

If you want further proof, Google "Barbecue Ribs". About half the hits will be cooked in an oven or slowcooker. That's because those methods are what the public is looking for when they search for barbecue.

One might argue that Google is redefining barbecue, or that Google is simkply reflecting popular usage. What this means is that you can't just up and redefine a word whenever the whim takes you. That job belongs to linguists, lexicographers, semanticists, and historians. A handful of revisionists cannot undo hundreds of years of history and the way millions of people use a word. Closer to here and now, the revisionists forget that many of the finest barbecue shrines cook hot and fast over direct heat.

Feel free to argue about the quality but you tell the Crimson Tide legions that they are not eating authentic barbecue! Not me. The smoke comes from charcoal. Chicago is famous for its "aquarium" pits that also cook with direct heat over logs or coals.

Is this not barbecue? Many of the top Texas barbecue joints use "pulley pits" that cook with direct heat over wood embers.

Daniel Vaughn the full time barbecue critic of Texas monthly says "Nobody who eats at Cooper's Old Time Pit Bar-B-Que in Llano, which famously uses the direct-heat method, argues about whether they're eating barbecue or grilled meat.

Their mouths are too full of brisket. Let's consider one of the hallmarks of Texas barbecue: Hot guts, a coarsely ground sausage revered by all who taste it. The local barbecue joints sook it and sell it to groceries around the state. Says the estimable Mr. Vaughn: "We have no problem taking fully-cooked, pre-smoked sausages, warming them over a fire and calling it Texas barbecue. The only difference between that and grilling a hot dog is girth and the grinding method.

Most of the best barbecue restaurants in the US now use gas ovens by Ole Hickory Pits or Southern Pride and just toss a few logs into the flames for flavor. In many of the best places in the Carolinas they don't even bother with wood. Sure is according to millions of devoted followers and the owners' bank accounts. How about native Americans in the Pacific Northwest who nail salmon to alder planks and pound them into the ground surrounding an open campfire?

Barbecuing Barbecuing is cooking foods low and slow. Will you be barbecuing or grilling this summer? What is Freezer Burn? Comments I thank you for your article about freezerburn. Trackbacks […] might hear people use the two terms interchangeably—along with calling the barbeque itself a grill, and vice-versa. Comment Policy I welcome comments and conversation. All comments are moderated, and may not appear immediately. As long as you are respectful and courteous, your comment will be approved.

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