8 thoughts on “The History of Barbeque”

    • Thank you. We in the South would never confuse grilling steaks, hot dogs, etc. with BBQing pork or chicken. And who made up that list above without including pork?

        • What about Santa Maria style BBQ? No sauce. It is a dry rub on tri-tip cuts. It is what I grew up eating. How could the ignore us here in California? What… they don’t think we can BBQ? Jeeze.

          When I lived in Oz, I used to make fun of the Aussies pretending to BBQ. What they call a barbie is actually nothing but an propane griddle. I tried to explain to them that real BBQ takes hours, if not days. And that real BBQ is done with flavored smoke from carefully picked wood. In Oz, you can buy briquets, but you can’t get starter fluid. Smoke wood is impossible to find. I gave up trying to BBQ when I lived there. It was impossible.

          Back here in the States, I like taking some mesquite cuttings, soaking them in a bucket of water, and putting that in grill. That makes a wonderful smoke that adds great flavor to the meat.

          I haven’t been down to South America yet. But I wonder.. Has Argentina and/or Brazil managed to come up with their own BBQ? If so, how is it?

          • Mmmmmmmmmmmmm! Santa Maria style BBQ! I miss that soooooo bad since I moved back east! I used to do Tri tip just about every weekend in Lompoc, where I lived. I can still taste it!

  1. If that is what most people are BBQing they are missing out.

    Pork on a Barbie is sooooo much better that any way of doing it in the kitchen.

    Do it low and slow.

  2. Barbeque has nothing to do with sauce. Barbeque is slow cooked for hours with smoke at a relatively low temperature while grilling (hamburgers, hotdogs, steaks and chicken) is done quickly at high heat. Good barbeque doesn’t need sauce although it is almost always welcome.

    Alabama has a tangy, spicy mayonnaise based sauce used on chicken; its different but was very good the few times I’ve had it.

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