The term barbecue
the barbecue comes from the genuine expression of an Indian tribe in Haiti as a term for the activity: a wooden skewer to hold over the fire and roasting. The Creoles took that word and put it on the American mainland. The term barbecue for grilled meat was, especially for seasoned grilled by the method used. When exactly did the flavoring, is determined not sure, but it certainly was influenced by the Creoles and the Cajuns slowly brought to Texas.
The origin of modern barbecue
the barbecue comes from the genuine expression of an Indian tribe in Haiti as a term for the activity: a wooden skewer to hold over the fire and roasting. The Creoles took that word and put it on the American mainland. The term barbecue for grilled meat was, especially for seasoned grilled by the method used. When exactly did the flavoring, is determined not sure, but it certainly was influenced by the Creoles and the Cajuns slowly brought to Texas.
The origin of modern barbecue
Barbecue at that time was dominated by the natives of Haiti, as these open the skewer with the meat is no longer over the fire, but slightly off to the sides of the fire stopped. The result was not a grease fire, and certainly no burning of good barbecue, grilling and the moisture stays in the wood-enriched taste the food. This indirect variant on the open wood fire was called barbecue.
Since ancient times people used the wood for cooking or frying. During the last century, other energy sources, primarily natural gas and electricity used, which were important for cooking and heat sources. This is not least due to the easy and comfortable handling. Our generation is probably the first and only person who grew up without a wood fire. Fortunately, even today some foods such as ham, bacon and smoked fish are. The barbecue stands, driven mainly by the Americans with afrkanischer descent have long been the only places where the public with the grilled meats were grilled with real wood, was confronted.
The time of the Great Depression in 1929 and the Second World War I awoke this grill method back to life. Before that there was real barbecue for most people no longer exist or it was just mentioned only at the barbecue stalls. Mid-fifties, when the Americans were again a new and good living standards (with lots of free time) to enjoy, as the barbecue in the garden began to Kohlenbriquets. The charcoal was accepted as a simple and practical energy source for the grill, with gelichzeitig a certain amount of smoke flavor to the grilled food was delivered, which was immediately popular with the Americans. The outdoor grilling is fast, different, beautiful and just outside. The taste is different because it brought back the natural smoke flavor to the food.
Unfortunately at this time the wood was not in the foreground. There are two reasons: First, did the Americans generally fast and easy / easy to have and secondly, the smoke was also desired by the lighting fuels or by burning fat. The fire had burned quickly, and generally were the hamburgers and grilled out far too early on the grill. Also in Europe today one can often find that the lack of patience grilled food is placed on a cold grill or just a lit grill. It was just grilled directly over the hot briquettes and the fat dripping onto the fire. The result was lots of smoke, either from fat or burned by the fire starters.
Barbecue grill
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