The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of both the Timucua of Florida and the Taíno people of the Caribbean. The word translates as "sacred fire pit." The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.
There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then French and English.
The Oxford English Dictionary cites the first recorded use of the word in the English language in 1697 by the British buccaneer William Dampier.
While the standard modern English spelling of the word is barbecue, local variations like barbeque and truncations such as bar-b-q or bbq may also be found. In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states, cuts of beef are often cooked.
In the southern United States, barbecue initially revolved around the cooking of pork. During the 19th century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten.
The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the early afternoon. In the southern USA, outdoor gatherings are not typically called "barbecues" unless barbecue itself will actually be on the menu, instead generally favoring the word "cookouts". The device used for cooking at a barbecue is commonly referred to as a "barbecue", "barbecue grill", or "grill".
Barbecuing encompasses four distinct types of cooking techniques. The original technique is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240°F) and significantly longer cooking times (several hours), often with smoke. Another technique is baking, utilizing a masonry oven or any other type of baking oven, which uses convection to cook meats and starches with moderate temperatures for an average cooking time (about an hour plus a few extra minute.
The choice and combination of woods burned result in different flavors imparted to the meat.
Woods commonly selected for their flavor include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the resins and tars are completely burned before coming into contact with the food.
Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal does not impart the rich flavor of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills and griddles.
BBQ, BARBECUE RECIPE & PREPARED STOCK FOOD PHOTOS, STOCK FOOD PICTURES & FOOD PHOTO ART PRINTS
Stock photos & stock pictures gallery of Meat cooking on a BBQ or Barbeque.
Barbecue, barbeque, BBQ, Bar-B-Q or barbie chiefly in Australia and New Zealand, is a method and apparatus for cooking meat with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal, cooking gas or even electricity; and may include application of a marinade, spice rub or basting sauce to the meat or vegetables.
The term bbq as a noun can refer to the meat, the cooking apparatus itself (the “barbecue grill”] or to a party that includes such food. The term bbq as an adjective can refer to foods cooked by this method. BBQ is also used as a verb for the act of cooking food in this manner.
Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant BBQ may be cooked in large brick or metal ovens specially designed for that purpose. BBQ has numerous regional variations in many parts of the world.
In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat—known in the U.S. and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). For example, in a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue, the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.
Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how BBQ is cooked in most U.S. “barbecue” restaurants, but nevertheless, many consider this to be a distinct cooking process called hot smoking.
The slower methods of BBQ cooking break down the collagen in meat and tenderize the tougher cuts for easier eating.
Barbecuing encompasses four distinct types of cooking techniques. The original technique is cooking using smoke at lower temperatures (usually around 240°F or 115°C) and significantly longer cooking times (several hours), known as smoking. Another technique is baking, utilizing a masonry oven or any other type of baking oven, which uses convection to cook meats and starches with moderate temperatures for an average cooking time (about an hour plus a few extra minutes). Yet another technique is braising, which combines direct dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat, cooking at various speeds throughout the duration (starting fast, slowing down, then speeding up again, lasting for a few hours). Finally, grilling is done over direct dry heat, usually over a hot fire (i.e., over 500°F or 260°C) for a short time (minutes). Grilling may be done over wood, charcoal, gas (natural gas or propane), or electricity.
The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of both the Timucua of Florida and the Taíno people of the Caribbean. The word translates as “sacred fire pit.” The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.
BBQ beef burgers being cooked on a bbq grill. Food Photography, Photos & Pictures
There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then French and English. The Oxford English Dictionary cites the first recorded use of the word in the English language in 1697 by the British buccaneer William Dampier.
While the standard modern English spelling of the word is barbecue, local variations like barbeque and truncations such as bar-b-q or bbq may also be found. In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states, cuts of beef are often cooked.
Chicken thighs cooking on a bbq. Food photos, pictures & images. Food Photography, Photos & Pictures
In the southern United States, barbecue initially revolved around the cooking of pork. During the 19th century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten.
The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the early afternoon. In the southern USA, outdoor gatherings are not typically called “barbecues” unless barbecue itself will actually be on the menu, instead generally favoring the word “cookouts”. The device used for cooking at a barbecue is commonly referred to as a “barbecue”, “barbecue grill”, or “grill”.
Zander being cooked over charcoals in the open air, Croatian style. Paprika festival, Kalocsa Hungary. Food Photography, Photos & Pictures
Barbecuing encompasses four distinct types of cooking techniques. The original technique is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240°F) and significantly longer cooking times (several hours), often with smoke. Another technique is baking, utilizing a masonry oven or any other type of baking oven, which uses convection to cook meats and starches with moderate temperatures for an average cooking time (about an hour plus a few extra minute
The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the resins and tars are completely burned before coming into contact with the food.
Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal does not impart the rich flavor of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills and griddles.
BBQ Lamb cutlets being cooked on a bbq grill. Funky Stock library images of bbq food. Food Photography, Photos & Pictures
Buy all the stock photos in this gallery on line as Royalty Free or Rights managed stock photo. The stock pictures & stock images are all high resolution digital stock photos made award winning professional photographer Paul Williams.
Photo Art prints are also available to buy on line in large to small print formats for framing as art works for home, restaurant, pubs, office art or commercial art.
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