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The History of BBQ
We're just a few weeks from the Fourth of July, the peak barbecue day in the US. I've always wondered where this tradition started and how the term BBQ came about, so I did some hunting.
All the sources I read point at three main stories. The first being the French-Haitian term for over pit cooking called "barbe a queue" or literally translated "from whiskers to tail." The second influence is from the Spanish word "barbacoa" or meats cooked over an open fire. Supposedly American colonists eventually changed this to barbecue.
The third term may give a clue where the acronym "BBQ" came from...according to Tar Heel magazine, BBQ stands for Bar, Beer, and Cues. This refers to fact that most of these dives were small pool halls that served liquor, beer, and roasted pig.
 After reading at least 10 different articles it isn't apparent whether barbecue has its roots in the South or the Wild West. No matter where you go, there is a variety of flavors depending on where you end up. Texas claims to be king...but I've had some pretty convincing contenders here throughout the South. Memphis is suppose to be a big player, I have yet to sample it. My wife says Jim Neely's is the best.
If you are looking for a new twist on barbecue for your grill this year, Bon Appétit has their annual July BBQ Issue. There's nothing like the smell of a thick ground beef patty sizzling on the grill, but have you considered ground pork with Hoisin-ginger sauce or a grilled tuna mixture of cappers, shallots, Dijon and thyme?
Pick up a copy of the July issue for all the ingredients. You can also view a few grilling tips and tricks here on their website.
Wet your appetite with 12 issues of Bon Appétit for $18.00 and you'll be getting 62% off the cover price.
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