Saturday, February 26, 2011

Stuff you don't know about Barbecue

How to Grill: The Complete Illustrated Book of Barbecue Techniques 

Every spring, North Americans to join grill stock up on the meat and prepare for many mouth-watering barbecues. But how many folk know about origins to surprising tips and tactics, art of barbecuing. This list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!

  • Barbecues originated in pig-pickin’s, whole pigs were cooked and eaten by the crowd.  Feasts that were common in the Southern United States prior to the Civil War.
  • “Smoking” The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing. begining as far as 6000 years ago in order to make meats safe to eat and store.
  • Barbecue is commonly referred to as a barbie In Australia. The famous statement “I’ll slip an extra shrimp on the barbie for you”. Which appeared in Australian tourism advertisements.
  • Barbecuing is cooking at temperatures around the boiling point of water (180-220 F). While, the method most commonly used is in fact broiling: cooking at 475-700 F in much less time.
  • The Barbecue Industry Association according half of all marshmallows eaten in America have been toasted over a grill.
  • Weber 426001 Q 300 Propane Gas Barbecue
  • Easy way to check how much propane, just bring your bathroom scale to outside and weigh the gas tank.
  • Some believe the word barbecue came from the french words “de barbequeue,” meaning “whiskers to tail.” Others say it came from the American-Indian word barbacoa for a wood on which foods were cooked.  
  • To add a smokey flavour to your gas-grill-cooked foods or foods cooked inside the house. A condensation of actual smoke can be easily added to your barbecue marinade or sauce.
  • Takes one to two hours per pound to barbecue for the extremely hard cut of meat such as Brisket. That’s an average 12 hours on the grill for a 8-pound piece!
  • Lexington, North Carolina and  Kansas City, Missouri claim to be the barbecue capitals of the world. Meanwhile, Memphis stakes a claim to being the pork barbecue capital.

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