Barbecue Pits For Sale Houston or barbeque (informally BBQ or the Australian term barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large, specially-designed brick or metal ovens. Barbecue is practiced in many areas of the world and there are numerous regional variations.
Barbecuing techniques include smoking, roasting or baking, braising and grilling. The technique for which it is named involves cooking using smoke at low temperatures and long cooking times (several hours). Baking uses an oven to convection cook with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes.
The English word "barbecue" and its cognates in other languages come from the Spanish word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida; page needed] it has entered some European languages in the form of barbacoa. The Oxford English Dictionary (OED) traces the word to La Hispaniola and translates it as a "framework of sticks set upon posts". Gonzalo Fernández De Oviedo y Valdés, a Spanish explorer, was the first to use the word "barbecoa" in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found Tainos roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. The flames and smoke rose and enveloped the meat, giving it a certain flavor.
Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative The Interesting Narrative of the Life of Olaudah Equiano.
Linguists have suggested the word barbacoa migrated from the Caribbean and into other languages and cultures; it moved from Caribbean dialects into Spanish, then Portuguese, French, and English. According to the OED, the first recorded use of the word in English was a verb in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat".The word barbecue was published in English in 1672 as a verb from the writings of John Lederer, following his travels in the North American southeast in 1669-70. The first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. In his New Voyage Round the World, Dampier wrote, " ... and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot from the Ground"
Top food safety tips for BBQs
Just because you’re cooking outdoors, don’t let your good habits in the kitchen go up in smoke when you light the barbeque – you want your friends and neighbours to go home with memories of a good time, not a tummy bug to remember you by. To make the most of your barbeque, here are some top food safety tips from safefood.
Before you get grilling
if this is your first time barbecuing this year, give your barbecue grill a thorough clean by scrubbing the metal rack with a suitable oven cleaner or a damp brush dipped in bicarbonate of soda. And remember to rinse it thoroughly with warm, soapy water afterwards
Keep your cool
Food is away from your fridge for a longer period of time when cooking and eating outdoors which can lead to germs multiplying quickly. Keep perishable foods like salads, coleslaw and quiche in your fridge until you need them.
Before you start cooking
Make sure frozen foods are fully thawed (preferably in the fridge on the bottom shelf; which may take overnight) before you start cooking them.
Keep foods you plan to cook properly chilled in the fridge or a cool box until needed.
Light your barbecue well in advance - for charcoal barbecues, the flames should have died down before you start cooking.
It’s in your hands
Wash your hands before and after handling food.
Remember to keep raw meat separate from cooked meat and ready-to-eat foods like salads.
Always use separate utensils for handling raw and cooked meat when cooking.
Never put cooked food on a dish that has been used for raw meat or poultry (unless it’s been thoroughly washed in between)
Keep food covered whenever possible.
Cook with confidence
The big issue when barbecuing is making sure your food has been cooked thoroughly, all the way through. This is particularly important when cooking poultry, pork, minced and skewered meats, such as burgers, sausages and kebabs on the barbecue - while the outside may look cooked (and in some cases burnt), the inside can still be raw.
We recommend these meats should always be cooked until they are piping hot all the way through, with no pink meat remaining and the juices run clear. If you’ve got lots of people visiting your barbecue and want to ensure that meat is thoroughly cooked, you can pre-cook meat in your kitchen oven just before you put it on the barbeque for flavour.
How to know it’s cooked
When cooking foods on the barbeque, make sure to turn them regularly and move them around the grill to ensure they area cooked evenly on all sides – then remove them from the heat and place them on a clean plate. For meats that need to be cooked all the way through be sure to cut into the centre of them to check that:
They are piping hot all the way through
There is no pink meat left and
The juices run clear
Steaks or whole meat joints of beef or lamb can be served rare as long as they are cooked on the outside as any harmful bacteria will be on the outside only, and not in the centre.
Mind the marinade
If you use marinade with your barbeque, make sure any marinade used on raw meat is not then used as a sauce to coat vegetables or cooked meat as it will contain raw meat bacteria! If you want to use marinade as a sauce, be sure to cook it in a saucepan and bring it to a rolling boil before serving it.
If you have any leftovers from your barbeque, these should not be left outside where they could be in the sun and where insects and animals could get at them. As with all leftovers, cover these foods and allow them to cool down in a cool place (your kitchen) before refrigerating within two hours of cooking and use within three days. If you’re reheating leftovers, reheat them only once until piping hot but if in doubt, throw them out.