Ask anyone across the country and depending on where they live, barbecuing evokes emotions and brings out memories of summers gone by. It can create controversy when people are asked to define a good barbecue and debates begin.
There are three main types of barbecues, charcoal-fired, gas and electric. What you choose will depend on where you will use your barbecue, how many people you will be serving and food being barbecued.
Barbecuing is one of America's oldest traditions going back hundreds of years when Native Americans slow cooked their game over hot coals. They used local ingredients for the open fire, smoking fish and game. It was the Caribbean natives who taught the Spanish to cook with a Barbacoa or wooden frame and to baste the meats with sauce mixtures that most resemble today's barbecue sauces. The Spanish introduced this technique to the southwest and the southeast Atlantic coast.
In the 1700's barbecuing became a favorite gathering time for New York society and politicians used it as a rallying point for electioneering.
Over the years, barbecue cooking methods have evolved regionally and from state to state. In the Deep South it is pork, while the mid-west prefers beef. The central states prefer chicken and the northwest, northeast and in between love fish and seafood. With transportation technology, we can get it all, anywhere and anytime so the possibilities are endless.
There are two ways to barbecue, direct or indirect heat. The techniques differ in how the coals are arranged and whether the barbecue is covered. The direct method is best for grilling steaks, chops, hot dogs, hamburgers and chicken. The indirect method is best for foods that require more than 20 minutes cooking such as whole poultry, roasts, hams and fish. This method is best done in a covered grill with the hood closed for uniform heat.
Almost any cut of meat, beef, pork or chicken as well as most fish and seafood that are roasted, pan-fried, pan-broiled or broiled can also be cooked on the grill. If marinated properly, even the less tender cuts will turn out moist and delicious.
Always use long-handled cooking utensils to avoid burning yourself. Have a barbecue mitt close by for emergency adjustments and removal of drips pans. Use a water-filled spray bottle to extinguish flare-ups. You should always turn food with long-handled tongs or a spatula. Using a fork pierces the food, allowing juices to escape. Always salt food after cooking as salt draws out juices. Be sure that ashes are completely cold before being dumped into a paper or plastic container.
A little known fact is the role Henry Ford played in creating America's passion for barbecuing. In the early 1900's, Ford had a sawmill that made the framing for his Model Ts. As the piles of scrap wood grew, Ford's ingenuity took over and he learned how to chip the wood and converted it to the now familiar pillow-shaped briquettes. Ford then sold them through his car dealerships. Ford Charcoal was later named Kingsford and is still the number one brand sold in America today.
Scott Tranter has been in the restaurant business for 36 years. He has started and operated 12 successful restaurants and is a leading authority in the food service industry. He is a ServSafe Instructor/Proctor for the National Restaurant Association and a Member of the International Association of Culinary Professionals. He is a published author and motivational speaker. His gift of teaching others how to achieve their passion is magical and will ignite enthusiasm and be the difference between mediocrity and accomplishment. Please visit our website http://www.dinerwizard.com
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